If you’re the kind of person who believes that no dessert platter is complete without something nostalgic and indulgent, get ready to fall in love with these Cookies ‘n Cream Cookies. Imagine everything you adore about classic chocolate sandwich cookies—tender cocoa crunch, sweet vanilla cream—wrapped lovingly into a buttery, soft-baked cookie dotted with creamy white chocolate chips. With a satisfying mix of chewy centers and cookies-and-cream pockets, this is a treat that promises pure joy at first bite.
Ingredients You’ll Need
Gathering the ingredients for Cookies ‘n Cream Cookies couldn’t be simpler, but each one truly shines in creating those signature flavors and textures. Every element plays its part—don’t be tempted to skip a single one!
- Unsalted butter, softened: The foundation for rich flavor and a softly chewy texture; be sure it’s at room temperature for easy creaming.
- Granulated sugar: Adds crisp sweetness and helps the cookies spread just right as they bake.
- Packed brown sugar: Infuses a gentle molasses note and a bit of extra moisture for a plush interior.
- Large eggs: The secret to structure and that irresistible chewiness—make sure they’re at room temperature for the best blend.
- Vanilla extract: A splash amplifies the cream flavor and ties everything together aromatically.
- All-purpose flour: The sturdy base that holds all the decadent mix-ins without making the cookies dense.
- Baking soda: Helps give each cookie that signature rise and those soft, thick middles.
- Baking powder: Balances out the leavening, lifting each bite to just the right pillowy height.
- Salt: Enhances every flavor—don’t skip it!
- Chocolate sandwich cookies (like Oreos), coarsely crushed: The main event, lending that iconic cookies-and-cream vibe with crunchy, chocolaty contrast.
- White chocolate chips: Melty pools of sweetness that mimic the classic Oreo cream with every mouthful.
How to Make Cookies ‘n Cream Cookies
Step 1: Preheat and Prep
Set the mood for cookie magic by preheating your oven to 350°F. Line two baking sheets with parchment paper—this keeps the cookies from sticking and makes cleanup a piece of cake.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is super light and fluffy. This step adds air for that crave-worthy texture, so keep beating until it looks creamy and pale.
Step 3: Incorporate Eggs and Vanilla
Beat in the eggs, one at a time, blending well after each addition. Then swirl in the vanilla extract. The dough should look glossy and smooth—this means you’re on the right track!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk the flour, baking soda, baking powder, and salt together. Whisking helps evenly distribute the leaveners throughout the dough for picture-perfect Cookies ‘n Cream Cookies every time.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the butter mixture, mixing on low just until you see no more flour streaks. Overmixing at this stage is the enemy of tender cookies, so stop as soon as the dough comes together.
Step 6: Add Cookie Chunks and White Chocolate
Fold in the coarsely crushed chocolate sandwich cookies and white chocolate chips. This is where the dough transforms—every swoosh of the spatula loads your Cookies ‘n Cream Cookies with sumptuous pockets of crunch and sweetness.
Step 7: Scoop and Shape
With a cookie scoop or two spoons, portion the dough into 2-tablespoon mounds and arrange them on the lined baking sheets about 2 inches apart. For maximum wow factor, press a few extra cookie pieces on top of each mound.
Step 8: Bake to Perfection
Bake the cookies for 10 to 12 minutes. Look for golden edges while the centers are just set—resist overbaking for that soft, dreamy bite. Let them cool on the baking sheets for 5 minutes before moving to a wire rack to finish cooling.
How to Serve Cookies ‘n Cream Cookies
Garnishes
Give your Cookies ‘n Cream Cookies the royal treatment by sprinkling a few more crushed cookies or a pinch of flaky sea salt on top while they’re warm—nothing screams bakery style quite like a picture-perfect finish.
Side Dishes
Cookies ‘n Cream Cookies are made for a tall, cold glass of milk, but they pair beautifully with a hot cup of coffee or a scoop of vanilla ice cream for the ultimate after-dinner treat.
Creative Ways to Present
Stack them in glass jars with ribbon for a giftable delight, or create a cookie platter with an array of chocolate and white chocolate-dipped strawberries—perfect for parties or potlucks.
Make Ahead and Storage
Storing Leftovers
Once cooled, pop your Cookies ‘n Cream Cookies into an airtight container and store them at room temperature for up to 5 days. This keeps them wonderfully soft and full of fresh flavor.
Freezing
You can freeze both baked cookies and unbaked dough balls. To freeze baked cookies, let them cool completely, then layer them with wax paper in a freezer bag. For dough balls, shape and freeze on a tray, then transfer to a bag—no need to thaw before baking, just add an extra few minutes in the oven.
Reheating
If you crave that fresh-from-the-oven feeling, give a cookie a quick 10-second zap in the microwave or warm in a 300°F oven for a few minutes. The white chocolate chips will get irresistibly gooey all over again.
FAQs
Can I use different chocolate sandwich cookies?
Absolutely! While classic Oreos are the go-to for Cookies ‘n Cream Cookies, any favorite sandwich cookie works—try golden or flavored versions for a spin on tradition.
Why are my cookies too flat?
If your Cookies ‘n Cream Cookies spread too much, it’s likely the butter was too warm or the dough needed a chilling session. Try refrigerating the dough for 30 minutes before baking to help maintain a thicker texture.
How do I make them extra chewy?
Add an extra tablespoon of brown sugar and be sure not to overbake—pull them from the oven when the centers still look a touch underdone for an even softer bite.
Can I make these cookies ahead?
Yes! The dough can be mixed, shaped, and refrigerated for up to 48 hours, or frozen for up to 3 months. Just bake when you’re ready, adding an extra minute or two if your dough is very cold or frozen.
What kind of white chocolate chips should I use?
Look for high-quality white chocolate chips or chunks, as they melt best and carry that creamy vanilla flavor that plays so well with the chocolate cookies.
Final Thoughts
If you’re yearning for something that feels both comforting and a little bit special, these Cookies ‘n Cream Cookies are ready to become your new go-to favorite. It’s the kind of treat you’ll want to make over and over, sharing warm, gooey cookies with the people you love—or maybe just yourself with a cup of tea and a good book. Give them a try and watch how quickly they disappear from the cookie jar!
Print
Cookies ‘n Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in these decadent Cookies ‘n Cream Cookies that combine the classic flavors of chocolate sandwich cookies and white chocolate in a soft, chewy cookie.
Ingredients
Cookies ‘n Cream Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 18 chocolate sandwich cookies (like Oreos), coarsely crushed
- 1½ cups white chocolate chips
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Add mix-ins: Fold in crushed chocolate sandwich cookies and white chocolate chips.
- Scoop and bake: Scoop dough onto prepared baking sheets and bake for 10-12 minutes until golden.
- Cool and enjoy: Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra cookie chunks, press a few crushed cookies onto the tops of each dough ball before baking.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
