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Cookies and Cream Cookies are so easy to make from scratch! These cookies are chewy and soft with crunchy edges and are FULL of Oreos and white chocolate chips.
I absolutely love Oreos in every form, from eating them as is to turning them into an Oreo pie crust or adding them to brownies. I’ve even made homemade Oreos and cookies that taste like Oreos! And now I’ve finally made a cookie dedicated to my favorite cookie: Cookies & Cream Cookies full of loads of Oreos and white chocolate. These are the most delicious cookies: super simple to make, freeze great, and you don’t even need a mixer!
How to make Cookies & Cream Cookies
- This is my classic chocolate chip cookie recipe just switched up a little bit. They start with melted butter (so they’ll need to be chilled).
- You’ll also need all the normal cookie ingredients: brown sugar and white sugar, vanilla, egg, baking soda, salt, and all-purpose flour.
- Using melted unsalted butter gives them a delicious flavor! It’s worth the chilling step.
- Once the cookie dough comes together you add a load of chopped Oreos and white chocolate chips.
- You do not have to remove the cream from the Oreo cookies. I prefer to chop them with a knife, but you can also crush them with a rolling pin (place the cookies in a ziplock bag).
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Dorothy’s Expert Cookie Tips
- If you haven’t switched already, get a kitchen scale for measuring ingredients. It’s the best way to make sure you get perfectly baked cookies!
- If not using a scale, be sure to use a spoon and level method for measuring your flour.
- These can become bar cookies in a 9×9-inch baking pan (double the recipe for a 9×13-inch pan).
- If you notice any cookie dough balls looking a little bare before baking, press more chopped Oreos on the top of the cookies.
Cookies and Cream Cookies
These soft and chewy Cookies 'n Cream Cookies are the best chocolate chip cookie recipe with tons of Oreos and white chocolate. The best Cookies 'n Cream cookies – better than Crumbl!
Recipe Video
Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 29 minutes
Ingredients
- 1 ½ cups (186g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup (113g) unsalted butter, melted
- ½ cup (100g) granulated sugar
- ⅓ cup (67g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup white chocolate chips
- 8 Oreos (98g), coarsely chopped
Instructions
- Line a cookie sheet with parchment paper or a silicone baking mat.
- Whisk flour, salt, and baking soda in a medium bowl. Set aside.
- Add both sugars and butter to a large bowl of the bowl of a stand mixer. Stir or mix until smooth.
- Mix in egg and vanilla, then stir or mix in dry ingredients.
- Fold in white chocolate chips and chopped oreos.
- Scoop 2 tablespoon size balls of dough onto the prepared cookie sheet. Spacing doesn’t matter; we’re chilling the dough.
- Chill dough at least 1 hour in refrigerator. Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Spread dough balls evenly on the second cookie sheet and press lightly with the palm of your hand. Bake 10-15 minutes or until no longer glossy and light golden around the edges. Cool at least 10 minutes before removing from cookie sheets.
- Store in an airtight container for up to 4 days or freeze cooled cookies for several months.
Recipe Nutrition
Serving: 1cookie | Calories: 142kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 96mg | Potassium: 42mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 130IU | Vitamin C: 0.03mg | Calcium: 18mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Step by Step Photos + Instructions
- Chop Oreos coarsely.
- Stir together melted butter with brown sugar and granulated sugar.
- Stir in large egg, baking soda, salt, and vanilla.
- Mix in flour.
- If you prefer, you can whisk the flour with salt and baking soda first, then add them to the wet ingredients.
- Stir in chips and chopped cookies. Scoop dough balls onto a baking sheet. Chill at least 30 minutes.
- Once chilled, space out on cookie sheet and bake until light golden brown around the edges and no longer glossy on top.
