Why You’ll Love This Recipe

Cookies and Cream Cookies are soft, chewy treats loaded with chunks of chocolate sandwich cookies and white chocolate chips. With a rich vanilla base and the perfect balance of crunch and creaminess, they taste just like your favorite cookies and cream ice cream—only in cookie form. Ideal for parties, lunchboxes, or satisfying your sweet tooth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourbaking soda cornstarchsaltunsalted buttersugarbrown sugareggvanilla extractchocolate sandwich cookies (such as Oreos)white chocolate chips

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together flour, baking soda, cornstarch, and salt.

In another bowl, cream butter, sugar, and brown sugar until light and fluffy.

Beat in the egg and vanilla extract until combined.

Gradually mix in the dry ingredients until a soft dough forms.

Gently fold in chopped chocolate sandwich cookies and white chocolate chips.

Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet.

Bake for 9–11 minutes, or until the edges are just set and the centers are still soft.

Cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 9–11 minutesCooling time: 10 minutesTotal time: 35 minutes

Variations

Use milk or dark chocolate chips instead of white for a richer flavor.

Add a splash of espresso powder for a mocha twist.

Swap regular Oreos for golden or seasonal flavors.

Make jumbo cookies and bake 2–3 minutes longer.

Drizzle with melted chocolate for extra indulgence.

storage/reheating

Store Cookies and Cream Cookies in an airtight container at room temperature for up to 5 days.Freeze baked cookies for up to 2 months; thaw at room temperature.Warm in the microwave for 10 seconds to soften if desired.

FAQs

Can I use crushed Oreos?

Yes, but keep some larger chunks for texture.

Can I use a stand mixer?

Absolutely—it makes creaming the butter and sugar even easier.

Do I need to chill the dough?

Not required, but 30 minutes of chilling can enhance flavor and texture.

Can I freeze the dough?

Yes, freeze dough balls and bake from frozen—add 1–2 minutes to bake time.

Can I make these gluten-free?

Yes, use gluten-free sandwich cookies and a 1:1 gluten-free flour blend.

Why are my cookies flat?

Make sure the butter isn’t too soft and don’t overmix the dough.

Can I double the recipe?

Yes, it scales well for larger batches.

Should I crush the cookies completely?

No, leave some chunks for the best texture and visual appeal.

Are they soft or crispy?

These cookies are soft and chewy with crispy edges.

Can I add cream cheese?

Yes, a bit of cream cheese in the dough adds richness and tang.

Conclusion

Cookies and Cream Cookies are a dreamy combination of soft vanilla dough, chocolate cookie chunks, and sweet white chocolate chips. They’re nostalgic, satisfying, and sure to become a favorite for both kids and adults. Bake a batch, and watch them disappear in no time.