Cookies and cream cookies are soft and buttery cookies filled with Oreo cookies and pieces of sweet cookies and cream chocolate. This cookies and cream cookie recipe is super easy to make and is a most delicious way to enjoy the classic cookies and cream flavor combination.
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Why Should You Make This Recipe
I love getting creative with cookie recipes. A few of my favorite creative cookies from the blog are my Lemon Blueberry Cookies, Banana Pudding Cookies, Birthday Cake Cookies, Date Cookies, Brownie Cookies and Biscoff Butter Cookies. These cookies and cream cookies are another creative cookie recipe I know you will love.
- Layers of flavors and textures. From the soft cookie filled with creamy Hershey’s cookies n’ cream flavor, to crunchy crushed Oreos, these cookies will delight your senses.
- Easy to make. If you can make a regular drop cookie, you can make these cookies. Simply mix, drop, bake, top and enjoy.
Ingredients
This recipe for cookies and cream Oreo cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cornstarch, baking soda, baking powder and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, egg, egg yolk, vanilla extract, cookies n’ cream chocolate bars and Oreos.
Substitutions
These cookies are as easy to make as they are delicious. Here are my recommended substitutions to make these soft and creamy cookies if you need them.
- All purpose flour: Make these cookies gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off the weight of the flour (270 g) versus cup for cup.
- Baking Soda and Baking Powder: Make sure both are in date.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make this refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Egg and Egg Yolk: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Oreos: The original cookies & cream cookies, adding chopped Oreos brings another layer of creamy flavor and crunchy, creamy texture.
- Cookies n’ Cream Bars: For the most classic creamy cookie flavor, chop up a few Cookies N’ Cream bars. Alternatively use about 1 cup of chopped white chocolate or white chocolate chips.
Variation
Cookies and Cream Cookies with Frosting: Reduce the amount of chopped cookies n’ cream chocolate bars to ½ cup or about 3 oz. and reduce the number of Oreos to about 5 - 6 Oreos. Top the cookies with Oreo Frosting and a more crushed Oreos.
How To Make
Learn how to make cookies and cream cookies in a few easy steps.
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt until well combined. Set aside for now.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the chopped cookie n cream chocolate bars and chopped Oreo cookies. Cover the cookie dough and transfer to the fridge to chill for about 30 minutes while the oven preheats.
3. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1 - 2 large baking sheets with parchment paper. Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Place the cookies and cream dough balls about 2 - 3 inches apart on a lined baking sheet. I usually fit about 8 on a large baking sheet. Bake the cookies for for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. As soon as the cookies come out of the oven, use a biscuit or cookie cutter slightly bigger than the diameter of the cookie to nudge the sides of the cookie into a more perfectly round shape. Cool the cream cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack until room temperature or enjoy while warm from the oven.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Feel free to prepare the cookie dough up to the optional chilling stage. Rather than scoping the cookie dough to bake, simply wrap the dough in plastic wrap and store in the fridge for up to a day. Allow the dough to sit out at room temperature for 20 - 30 minutes before scooping and baking in a fully preheated oven.
- Store: Place the baked cookies and cream Oreo cookies in an airtight container. Store at room temperature for up to 5 days.
- Freeze: Make sure the cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the cookies is to let them sit out at room temperature until thawed.
M’s Expert Tips
- Use room temperature butter and eggs. I like to pull the butter and eggs out about 1 - 1 ½ hours prior to making the recipe (this depends on the temperature of the room). As a general rule, room temperature butter should leave an indention when pressed, but should not be greasy (from melting) and can still be cool-ish to the touch.
- Use full fat ingredients. For the best cream cookies make sure to use full fat ingredients and the suggested Oreo and cookies and cream bars. If you can’t find cookies and cream bars, white chocolate will also work.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Chill the cookie dough. I always recommend chilling cookie dough for the best texture and flavor.
- Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Think of the classic chocolate chip cookie texture filled with cookies and cream flavor.
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 8 - 10 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 12 - 14 minutes.
Yes, chilling the dough allows the flour to hydrate and prevent the cookies from spreading too much. Even a short chill time goes a long way to making these the best creamy cookies.
Other Cookies and Cream Recipes to Try
If you try this Cookies and Cream Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Cookies and Cream Cookies Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 1 - 2 baking sheet
- 2 sheets parchment paper
Ingredients
- 2¼ cups (270 g) all purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 6 oz. Hershey's cookies n cream cookies bars, chopped
- 10 Oreo cookies, chopped
Instructions
- In a mixing bowl whisk together the flour, baking soda, baking powder, cornstarch and salt until well combined. Set aside for now.2¼ cups (270 g) all purpose flour, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined.¾ cup (170 g) unsalted butter, room temperature, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 teaspoon vanilla extract
- Mix the dry ingredients into the wet until just combined. Gently fold in the chopped cookie n cream chocolate bars and chopped Oreo cookies. Cover the cookie dough and transfer to the fridge to chill for about 30 minutes while the oven preheats.6 oz. Hershey's cookies n cream cookies bars, chopped, 10 Oreo cookies, chopped
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1 - 2 large baking sheets with parchment paper. Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Place the cookies and cream dough balls about 2 - 3 inches apart on a lined baking sheet. I usually fit about 8 on a large baking sheet.
- Bake the cookies for for 10 - 12 minutes or until the edges of the cookies are set and are a light golden brown. As soon as the cookies come out of the oven, use a biscuit or cookie cutter slightly bigger than the diameter of the cookie to nudge the sides of the cookie into a more perfectly round shape. Cool the cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack until room temperature or enjoy while warm from the oven.
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