Cookies and Cream Cookies

These Cookies and Cream Cookies are thick, fudgy chocolate cookies loaded with crushed Oreos and creamy white chocolate chips in every bite.

Course Dessert

Cuisine American

Keyword cookies and cream cookies

Prep Time 15

Cook Time 14

Servings cookies

Calories 644kcal

Author Jason Decker

Ingredients

3 & 1/3 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon fine sea salt
1 & 1/2 cups unsalted butter softened
3/4 cup granulated sugar
3/4 cup light brown sugar packed
3 large eggs
2 teaspoons vanilla extract
11 ounces white chocolate chips plus more for garnish
20 Oreo cookies crushed, plus more for garnish

Instructions

Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
In a large mixing bowl, stir together the flour, cocoa powder, baking powder, and salt, set aside.
In the body of a stand mixer with the paddle attachment (or in a large bowl with an electric hand mixer), combine butter with the sugar and brown sugar, and cream together for 3 minutes until light and fluff.
Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.
In three batches, add the dry ingredients, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed.
Add the chocolate chips and crushed Oreos, and stir until combined.
Portion the cookie dough into 13 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place on the prepared baking sheet, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
Gently press down on the cookie dough balls and flatten them out slightly into a large flat circle.
Bake for 13-14 minutes until they appear dry in the center of the cookies.
If using, immediately press in more chocolate chips and crushed Oreo pieces to the top of the cookie, I like to keep these pieces of Oreo a little larger so you can see them well.
Let baked cookies cool completely on the sheet tray placed on a cooling rack, where they will continue to cook. Once they are at room temperature, you can serve them.

Notes

This makes a large batch, but you can easily double it to feed more or halve the recipe as needed.
Tons of custom options, see my tips above on that.
This freezes well, see my tips above on how to store.
Skip the white chocolate chips if not desired.
Remember to add more crushed Oreos and chocolate chips to the tops as soon as they come out of the oven if desired, for a pretty presentation.

Nutrition