These cookies and cream cookies are thick, soft, and chewy, loaded with chunks of Oreos and chopped cookies and cream chocolate, then finished with white chocolate chips while they are still warm.
Most cookies and cream cookies rely on Oreos alone. This version adds a second layer of flavor with a chopped cookies and cream chocolate bar, so every bite has crunchy cookie pieces and pockets of creamy, speckled chocolate.
The dough starts with creamed butter, brown and white sugar, and an extra egg yolk, which keeps the cookies thick with soft, chewy centers.
An hour in the fridge, or overnight, firms up the dough so the cookies bake up tall and develop a richer, caramelized flavor.
Looking for more cookie ideas? Try my brown butter chocolate chunk cookies, small-batch chocolate chip cookies, and M&M cookies.
Jump to:
- Cookies and Cream Cookies at a Glance
- Why this recipe works
- Ingredients
- How to Chop the Oreos
- Which Oreos Work Best?
- Step by Step Instructions
- How to Tell When They're Done
- Expert Tips
- Troubleshooting
- Frequently Asked Questions
- Storing
- Substitutions
- Variations
- How to Make Different Cookie Sizes
- Equipment
- Connect With Us
- 📖 Recipe
- 💬 Comments
Cookies and Cream Cookies at a Glance
- Yield: About 18 cookies
- Prep time: 15 minutes, plus at least 1 hour chilling
- Bake: 11 to 12 minutes at 180°C (350°F)
- Texture: Golden edges, thick and chewy centers, crunchy Oreo pieces
- What makes them different: Chopped cookies and cream chocolate in the dough
Why this recipe works
- Two Kinds of Cookies and Cream: Oreo chunks add crunch, and chopped cookies and cream chocolate melts into creamy pockets.
- Thick, Bakery-Style Cookies: Creamed butter and an extra egg yolk keep the cookies tall and chewy instead of flat.
- Deeper Flavor From Resting: Chilling the dough lets the flour hydrate, which gives a toffee-like flavor and less spread.
- Picture-Perfect Tops: White chocolate chips pressed on right after baking give every cookie a bakery look.
- Simple Ingredients: Besides the Oreos and chocolate, everything is a pantry staple.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
Unsalted Butter: Softened to room temperature so it creams smoothly. It should hold a fingerprint without looking greasy.
Granulated Sugar and Brown Sugar: White sugar crisps the edges, and brown sugar adds moisture and chew.
Vanilla Extract: Brings out the creamy, vanilla notes of the Oreo filling.
Salt: Balances the sweetness of the cookies, chocolate, and Oreos.
Egg and Egg Yolk: Large and at room temperature. The extra yolk makes the cookies richer and chewier.
All-Purpose Flour: Spoon it into the cup and level it off, or weigh it, for the best texture.
Baking Soda: Helps the cookies rise and brown.
Oreos: Broken into chunky pieces. See the guide below for how to chop them.
Cookies and Cream Chocolate: A chopped cookies and cream chocolate bar, such as Hershey's Cookies 'n' Creme, adds creamy chunks with tiny cookie bits.
White Chocolate Chips: Pressed onto the warm cookies for a bakery-style finish.
How to Chop the Oreos
The size of the Oreo pieces changes both the look and the texture of the cookies.
- Quarters (Best): Break each Oreo into 4 pieces by hand. The chunks stay crunchy and show up clearly in the baked cookies.
- Small Pieces: Roughly chop with a knife for Oreo in every bite with a little less crunch.
- Fine Crumbs (Avoid): Crumbs dissolve into the dough and turn it gray. Save them for sprinkling on top instead.
Which Oreos Work Best?
- Original Oreos: The classic choice, with the best balance of cookie and cream.
- Double Stuf Oreos: Extra filling makes creamier, slightly softer cookie pieces.
- Mini Oreos: Fold them in whole for perfectly round pieces with no chopping.
- Golden or Flavored Oreos: Great for variations. Use the same amount.
Step by Step Instructions
Make the dough
1. Cream: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract with an electric hand mixer for 2 to 3 minutes, until light and creamy.
2. Eggs: Add the egg and egg yolk and mix until smooth.
3. Dry Ingredients: Add the flour and baking soda and mix until almost combined, with a few dry streaks remaining.
4. Fold: Add the chopped cookies and cream chocolate and Oreo chunks and fold them in with a spatula, just until the dough comes together.
5. Chill: Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
Bake the cookies
1. Scoop: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into 1 tablespoon balls and space them about 5 cm (2 inches) apart.
2. Bake: Bake for 11 to 12 minutes, until the edges are light golden and the centers still look soft.
3. Top and Cool: Immediately press white chocolate chips onto the warm cookies. Let them rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
How to Tell When They're Done
Look for edges that are set and lightly golden, while the centers still look puffy and slightly underbaked. The cookies keep cooking on the hot baking sheet, so they will firm up as they cool.
Expert Tips
- Add the Oreos Last: Fold the Oreos in by hand after the flour so they stay chunky and don't stain the dough.
- Keep the Chocolate Cold: Chop the cookies and cream chocolate straight from the fridge so it cuts cleanly into chunks.
- Save a Few Pieces: Press a few extra Oreo chunks onto the dough balls before baking so they show on top.
- Round Them Out: Swirl a round cookie cutter or glass around each hot cookie to make it perfectly round.
- Bake on Parchment: Parchment paper keeps the bottoms from over-browning and helps the cookies release easily.
Troubleshooting
Why did my cookies spread too much?
The dough was too warm or the butter was too soft. Chill the scooped dough balls for 10 extra minutes before baking.
Why are my cookies dry?
Too much flour or too long in the oven. Pull them while the centers still look soft, and weigh the flour if you can.
Why did the Oreos get soggy?
Oreo pieces soften as they absorb moisture from the cookie over time. For the crunchiest Oreos, enjoy the cookies within 2 to 3 days.
Frequently Asked Questions
Use the same weight of chopped white chocolate mixed with 2 extra crushed Oreos. You get a similar creamy, speckled flavor.
The Oreos were crushed too finely or mixed too long. Fine crumbs dissolve into the dough and tint it. Keep the pieces chunky and fold them in by hand at the very end.
Yes. Any Oreo works in the same amount. Golden Oreos make a vanilla-on-vanilla cookie, while mint or peanut butter Oreos add their own flavor to the filling.
Storing
Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing
Cookie dough: Scoop the dough into balls and freeze them on a parchment-lined baking sheet until firm, about 1 hour. Move them to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding about 1 extra minute.
Baked cookies: Let the cookies cool completely, then freeze them in an airtight container with parchment paper between the layers for up to 3 months. Thaw at room temperature for about 30 minutes.
Make It Ahead Of Time
Chill the dough overnight: Keep the dough covered in the fridge for up to 2 days, and the longer rest gives the cookies a richer, toffee-like flavor. If it’s too firm to scoop, let it sit at room temperature for 10 minutes.
Bake a day early: Bake the cookies up to 1 day ahead and store them in an airtight container at room temperature. Press the white chocolate chips on while they’re still warm so they’re ready to serve.
Substitutions
Dairy Free: Use plant-based butter, dairy-free white chocolate, and extra Oreos in place of the cookies and cream bar. Oreos are made without milk ingredients, but check the label for cross-contact if you have an allergy.
Gluten Free: Use a 1:1 gluten-free baking flour blend and gluten-free sandwich cookies.
Variations
Double Chocolate: Replace ¼ cup of the flour with cocoa powder for a chocolate cookie base.
Mint Cookies and Cream: Use mint Oreos and add ½ teaspoon of peppermint extract.
Stuffed: Wrap the dough around a whole Oreo before baking for a surprise center.
Golden: Use Golden Oreos and white chocolate for a vanilla-on-vanilla cookie.
How to Make Different Cookie Sizes
- Small (1 tablespoon): About 18 cookies. Bake for 11 to 12 minutes.
- Large (2 tablespoons): About 12 cookies. Bake for 13 to 14 minutes.
- Bakery Style (¼ cup): About 5 cookies. Bake for 15 to 17 minutes, spacing them 7.5 cm (3 inches) apart.
Equipment
- Large mixing bowl
- Electric hand mixer
- Rubber spatula
- Cookie scoop
- Baking sheet and parchment paper
- Wire rack
More Oreo Recipes
Still craving cookies and cream? Try my oreo cake with oreo frosting, oreo cheesecake, oreo cheesecake cookies, and cookies and cream ice cream!
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📖 Recipe
Best Cookies And Cream Cookies
Ingredients
- ½ cup Butter soft, unsalted
- ⅓ Cups Granulated sugar
- ½ Cups Brown sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 Egg yolk
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 2 Cups Flour
- 12 Oreos chunks
- 5 oz Cookies and cream chocolate
- ⅓ cup white chocolate chips for the top
Instructions
Make the dough
- Cream: In a large mixing bowl, beat the softened butter, granulated sugar, brown sugar, salt, and vanilla extract with an electric hand mixer for 2 to 3 minutes, until light and creamy.
- Eggs: Add the egg and egg yolk and mix until smooth.
- Dry Ingredients: Add the flour and baking soda and mix until almost combined, with a few dry streaks remaining.
- Fold: Add the chopped cookies and cream chocolate and Oreo chunks and fold them in with a spatula, just until the dough comes together.
- Chill: Cover the bowl and refrigerate for at least 1 hour, or overnight for the best flavor.
Bake the cookies
- Scoop: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Scoop the dough into 1 tablespoon balls and space them about 5 cm (2 inches) apart.
- Bake: Bake for 11 to 12 minutes, until the edges are light golden and the centers still look soft.
- Top and Cool: Immediately press white chocolate chips onto the warm cookies. Let them rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Notes
- Oreo Size: Break the Oreos into quarters. Fine crumbs turn the dough gray.
- No Cookies and Cream Bar? Use the same weight of white chocolate plus 2 extra crushed Oreos.
- Bigger Cookies: 2 tablespoon scoops bake in 13 to 14 minutes; ¼ cup scoops bake in 15 to 17 minutes.
- Storage: Keep in an airtight container at room temperature for up to 5 days. The Oreos are crunchiest in the first 2 to 3 days.
- Freezing: Freeze dough balls for up to 3 months and bake from frozen, adding about 1 minute.
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