Short, Catchy Intro
So you love Oreos. You love cookies. And you’ve probably wondered, “What if these two iconic snacks joined forces?” Well, congratulations—you’re about to meet Cookies and Cream Cookies, aka the dessert equivalent of a power couple.
They’re soft, buttery cookies loaded with crushed chocolate sandwich cookies and melty white chocolate. Sweet, crunchy, creamy, and basically impossible to stop eating. Consider yourself warned.
Why This Recipe is Awesome
- Packed with crushed cookie chunks in every bite
- Soft centers with slightly crisp edges
- Tastes like cookies, cream, and happiness
- Easy enough for weeknight baking
Also, they look bakery-level fancy while being secretly idiot-proof. You don’t even need chill time. We love efficient baking.
Ingredients You’ll Need
- 2 cups all-purpose flour – classic cookie base
- 1 tsp baking soda – soft + slight lift
- ½ tsp salt – balances sweetness
- ¾ cup unsalted butter, softened – room temp = key
- ¾ cup brown sugar – moisture and chew
- ¼ cup granulated sugar – just enough sweetness
- 1 egg – structure
- 1½ tsp vanilla extract – flavor boost
- 1½ cups crushed chocolate sandwich cookies (like Oreos)
- ½–¾ cup white chocolate chips
💡 Key Tip: Crush cookies into chunks, not crumbs. Big pieces = better texture.
Step-by-Step Instructions
1️⃣ Preheat and prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Easy cleanup = happy future-you.
2️⃣ Mix dry ingredients
Whisk flour, baking soda, and salt in a bowl.
Set aside.
3️⃣ Cream butter and sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy.
This step gives you soft cookies.
4️⃣ Add egg and vanilla
Mix in egg and vanilla until smooth.
Yes, it already smells good.
5️⃣ Combine everything
Gradually add dry ingredients to the wet mixture.
Mix just until combined. Don’t overmix.
6️⃣ Fold in the good stuff
Gently stir in crushed cookies and white chocolate chips.
Try not to eat all the dough.
7️⃣ Scoop and bake
Scoop dough onto baking sheets and bake for 10–12 minutes.
Edges should set, centers stay soft.
8️⃣ Cool slightly
Let cookies cool on the tray for a few minutes before moving.
Or eat one warm. No judgment.
Common Mistakes to Avoid
- Over-crushing the cookies
You want chunks, not dust. - Overbaking
They should stay soft in the center. - Using cold butter
Creaming won’t work properly. - Skipping salt
Sweet + salty = elite combo.
Alternatives & Substitutions
- Extra chocolatey?
Add milk or dark chocolate chips. - Birthday vibe?
Use Golden Oreos + sprinkles. - Gluten-free?
Use GF flour + GF sandwich cookies. - Chunk lover?
Press extra cookie pieces on top before baking.
IMO, extra white chocolate on top makes these next-level.
FAQ (Frequently Asked Questions)
Do these taste like Oreos?
Yes—plus buttery cookie goodness.
Are they very sweet?
Sweet but balanced by the chocolate cookie bits.
Can I make the dough ahead?
Yes, chill up to 24 hours.
Do they freeze well?
Absolutely—freeze baked or dough balls.
Why are mine flat?
Butter too warm or not enough flour.
Can kids help make these?
Yes—and they’ll absolutely love it.
Final Thoughts
These Cookies and Cream Cookies are soft, loaded, and completely irresistible. They combine two legendary treats into one cookie that’s dangerously easy to love—and even easier to eat more than planned.
Bake a batch, share if you must, and enjoy the cookie chaos.
Now go crush some cookies and get baking. You’ve earned it 🍪🥛✨
Printable Recipe Card
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