Cookies and Cream Cookies
Cookies and cream cookies have a delightful way of rekindling childhood memories. With that rich chocolatey crunch and creamy vanilla flavor seamlessly intertwined, they tap into culinary nostalgia like few desserts can. This unique twist on your usual cookie brings the beloved Oreo experience right into your hands, delivering each bite packed with flavor and a tender crumb. You won’t regret taking a moment out of your day to whip up a batch of these.
Table of Contents
I first made cookies and cream cookies for a party, thinking they’d be a crowd-pleaser—and boy, was I right! They vanished in minutes. There’s something about the combination of buttery dough and crunchy bits of Oreo that has an irresistible allure. Trust me, whether you’re hosting a gathering or simply satisfying that sweet tooth, these cookies are your go-to treat. When you taste that first crunchy bite, you’ll understand why I couldn’t resist sharing this recipe with you!
Why You’ll Love This Recipe
- Simple & Quick: Ready in under 30 minutes, these cookies are perfect for a spontaneous baking session.
- Irresistible Flavor: Each cookie is a delightful blend of Oreo goodness with creamy white chocolate and mini chocolate chips.
- Eye-Catching Appeal: The playful cookie pieces on top make every cookie Instagram-worthy.
- Flexible Serving: Enjoy them as an afternoon snack, dessert at a party, or a sweet breakfast treat—anytime is a good time for cookies.
- Diet-Friendly Options: Easily adapt with gluten-free Oreos or alternative chocolate chips for a tweak that suits your dietary needs.
Ingredients You’ll Need
- ½ cup (113.5 g) salted butter: Adds richness and enhances the cookie’s flavor. For a lighter option, you can use unsalted butter and add a pinch of salt.
- ½ cup (110 g) brown sugar: This moist sugar gives depth and a slight chewiness to the cookies. You can substitute with light brown sugar for a milder flavor.
- ¼ cup (50 g) sugar: Regular granulated sugar boosts sweetness and lightens the texture of the dough.
- 1 large egg (room temp): Acts as a binding agent; make sure it’s at room temperature for better mixing.
- 2 teaspoons vanilla: Use pure vanilla extract for a flavor boost; artificial vanilla works in a pinch.
- ½ teaspoon salt: Essential for balancing sweetness and enhancing flavors throughout.
- ½ teaspoon baking soda: Provides lift and helps achieve that perfect chewy texture.
- ¼ cup (24 g) Oreo cookie crumbs: Just blend two Oreo cookies to add that classic flavor; it’s your secret ingredient!
- 1¼ cups (175 g) all-purpose flour: The foundation of your cookie; make sure to measure it correctly for best results.
- ½ cup (90 g) white chocolate chips: For a creamy contrast that pairs beautifully with the chocolate.
- ¼ cup (45 g) mini chocolate chips: These little treats add an extra burst of chocolate in each bite.
- 2 Oreo cookies (broken into pieces): These will embellish your cookies, adding both flavor and a fun texture.
- 2 Oreo cookies (for topping, broken into pieces): The finishing touch; they make your cookies even more attractive.
- Flaked salt (for topping): A sprinkle on top balances sweetness and creates a gourmet touch.
How to Make Cookies and Cream Cookies
- Preheat your oven: Start by preheating your oven to 350°F. Line two baking sheets with parchment paper for easy cleanup.
- Cream the butter and sugars: In the bowl of a stand mixer, combine ½ cup salted butter, ½ cup brown sugar, and ¼ cup sugar. Beat on medium-high speed until the mixture is light and fluffy—this usually takes around 2 to 3 minutes. It’s all about incorporating air for that soft cookie texture!
- Add egg and vanilla: Incorporate 1 large room temperature egg and 2 teaspoons vanilla into the creamed butter and sugars. Mix on low speed until just combined, around 30 seconds.
- Combine dry ingredients: Add ½ teaspoon salt, ½ teaspoon baking soda, ¼ cup Oreo cookie crumbs, and 1¼ cups all-purpose flour. Mix until everything is just combined and no streaks remain.
- Fold in chocolate: Gently fold in the ½ cup white chocolate chips, ¼ cup mini chocolate chips, and the 2 crushed Oreo cookies until evenly distributed.
- Scoop the dough: Using a large cookie scoop (about ¼ cup), scoop the dough onto your prepared baking sheets. Space them about 2 inches apart to give them room to spread.
- Top with extra Oreo pieces: Crumble a couple of the reserved Oreo cookies on top of each dough ball for that extra special touch.
- Bake the cookies: Slide your baking sheets into the preheated oven and bake for 11-13 minutes. Look for a light golden edge; a slightly underbaked center is perfect for that chewy texture.
- Sprinkle with flaked salt: Remove the cookies from the oven and immediately sprinkle a little flaked salt on top while they’re still warm.
Storing & Reheating
Store your cookies at room temperature in an airtight container where they will stay fresh for about a week. For longer storage, place them in the fridge for up to two weeks. If you want to save some for later, freeze the cookies in a zip-lock bag for up to three months. When you’re ready to enjoy, simply reheat them in a preheated oven at 350°F for about 5 minutes until warmed through.
Chef’s Helpful Tips
- Be careful not to overmix the dough after adding the flour. Overworking can create tough cookies.
- Ensure your butter is at room temperature for easy creaming and a smoother batter.
- For that ultimate chewy cookie, consider chilling the dough for at least 30 minutes before baking. This helps to develop flavor and control spread.
- Want even bigger cookies? Increase the dough scoop size to ½ cup for bakery-style treats, just add a few minutes to the bake time.
- If you’re a fan of extra add-ins, try incorporating chopped nuts or additional chocolate chunks for an exciting twist!
Cookies and cream cookies promise a delightful experience with every single bite. Their balance of texture, flavor, and nostalgia truly makes them a standout treat. Don’t hesitate to swap in your favorite chocolate or cookie types—you might just discover a new favorite variation! Just remember, the best part about baking is not just the final product but the joy of creating something delicious to share with those you love. Enjoy every moment of it!
Recipe FAQs
Can I use margarine instead of butter?
Absolutely! You can substitute margarine for an equally buttery flavor, just make sure it’s a stick form and not a spreadable tub, as that might add too much moisture.
What if I don’t have Oreo cookie crumbs?
If you don’t have pre-made Oreo cookie crumbs, just blend or crush whole Oreos in a food processor until finely crumbled—makes the perfect crumb for the recipe.
Can I make these cookies ahead of time?
Definitely! You can make the dough ahead of time and refrigerate it for up to three days. Just let it sit at room temperature for about 10-15 minutes before scooping and baking, as it will firm up in the fridge.
How do I know when the cookies are done baking?
Look for a light golden brown around the edges, while the centers may still seem slightly soft. They will continue to set as they cool on the baking sheet. Enjoy that perfect chewy texture!
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📖 Recipe Card
Cookies and Cream Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 cookies 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Cookies and Cream Cookies are a delightful treat, featuring a perfect blend of oreo cookie crumbs and chocolate chips. Easy to make and irresistibly delicious, they’re perfect for satisfying your sweet tooth or sharing with friends and family.
Ingredients
- ½ cup (113.5 g) salted butter
- ½ cup (110 g) brown sugar
- ¼ cup (50 g) sugar
- 1 large egg room temp
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking soda
- ¼ cup (24 g) oreo cookie crumbs (2 oreos blended)
- 1¼ cups (175 g) all-purpose flour
- ½ cup (90 g) white chocolate chips
- ¼ cup (45 g) mini chocolate chips
- 2 oreo cookies broken into pieces
- 2 oreo cookies for topping broken into pieces
- flaked salt for topping
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer, combine the butter and sugars. Beat on medium-high speed until light and fluffy, about 2 to 3 minutes. Incorporate the egg and vanilla, mixing on low speed until smooth, roughly 30 seconds.
- Add salt, baking soda, oreo cookie crumbs, and flour. Mix until just combined. Gently fold in the mini chocolate chips, white chocolate chips, and 2 broken oreos.
- Scoop large ¼ cup amounts of dough to form cookie balls. Place a few extra oreo pieces on top of each ball.
- Bake for 11 to 13 minutes until the edges are lightly golden brown. Finish with a sprinkle of flaked salt.
Notes
For extra chewy cookies, underbake them slightly and let them cool on the baking sheet before transferring.
Feel free to mix in your favorite chocolate or nuts for a personalized touch.
Store in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
