If you’re a fan of Oreos and homemade cookies, you’re in for a treat. These Cookies & Cream Cookies combine the best of both worlds into one chewy, creamy, chocolatey delight. With crushed Oreo chunks in every bite and melty white chocolate chips to round it out, this recipe is like the childhood snack you loved—just baked into cookie perfection. And the best part? You can whip these up in under 30 minutes.
I first made these for a last-minute party, and they were the first dessert to vanish. They’re that good. Soft in the middle, slightly crisp around the edges, and packed with that nostalgic cookies-and-cream flavor. Whether you’re baking for a birthday, holiday, or just a lazy weekend, these cookies are always a hit.
This recipe is beginner-friendly, kid-approved, and doesn’t require fancy tools or hard-to-find ingredients. If you’ve got Oreos, you’re halfway there. And trust me, these are so good, you’ll want to double the batch.
Let’s dive into what makes these cookies special, what you need, and how to bake them to perfection.
What Makes These Cookies & Cream Cookies Special?
- Loaded with real Oreo chunks for that unmistakable cookies-and-cream crunch and flavor.
- White chocolate chips melt beautifully into the dough, balancing the dark chocolate notes with creamy sweetness.
- No chilling required – just mix, scoop, and bake.
- Soft and chewy center with lightly crisp edges that make every bite a dream.
- One-bowl recipe makes cleanup a breeze (and who doesn’t love that?).
These cookies are the perfect mashup of creamy and crunchy, nostalgic yet elevated. They look impressive, taste amazing, and come together in less than half an hour. Great for gifting, parties, or freezing for future snacking.
Ingredient Notes
- All-purpose flour: The base of your cookies. Don’t substitute with cake or bread flour.
- Baking soda: Helps give these cookies a gentle rise and soft texture.
- Salt: Enhances all the sweet flavors.
- Unsalted butter: Softened to room temp for easy creaming. You can use salted butter but reduce added salt.
- Brown sugar: Adds moisture and chewiness.
- Granulated sugar: For crisp edges and sweetness.
- Large egg: Binds everything together.
- Vanilla extract: Adds a warm, bakery-style flavor.
- Oreo cookies: Crushed—not pulverized—for pockets of crunch.
- White chocolate chips: Melty, creamy additions that mimic the Oreo filling.
Optional:
- Hand or stand mixer: For easier creaming of butter and sugars.
- Cookie scoop: For even-sized cookies.
How to Make Cookies & Cream Cookies
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy (about 2-3 minutes).
- Add 1 large egg and 1 teaspoon vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually mix dry ingredients into wet until just combined. Don’t overmix.
- Gently fold in 1 cup crushed Oreos and 3/4 cup white chocolate chips. (Leave a few chunks for pressing on top!)
- Scoop dough onto baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden. The centers should look slightly underdone (they’ll finish baking on the sheet).
- Cool on pan for 5 minutes, then transfer to wire rack.
Tip: Press extra Oreo pieces and chips on top while warm for a picture-perfect finish!
Storage Options
- Room Temperature: Store in an airtight container for up to 4 days.
- Refrigeration: Store in the fridge for up to a week. Let come to room temp before serving.
- Freezing Baked Cookies: Freeze in zip-top bags for up to 2 months. Thaw at room temp.
- Freezing Dough: Scoop dough into balls, freeze on a sheet tray, then store in a bag. Bake straight from frozen, adding 1-2 extra minutes.
Variations and Substitutions
- Double Chocolate: Add 2 tablespoons cocoa powder to dough for chocolate-on-chocolate.
- Minty Twist: Use mint Oreos and a dash of peppermint extract.
- Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free Oreos.
- Festive Add-ins: Add red and green sprinkles for holidays or colored chips for birthdays.
- Vegan Option: Use plant-based butter, flax egg, and dairy-free white chips.
Frequently Asked Questions
Can I use different Oreo flavors? Absolutely! Golden Oreos, Mint, or even Birthday Cake Oreos are great in this recipe.
Do I have to chill the dough? Nope! These cookies bake perfectly without chilling.
Why did my cookies spread too much? Too much butter or not enough flour. Be sure to measure properly using the spoon-and-level method.
Can I make the dough ahead of time? Yes. Store it in the fridge for up to 48 hours or freeze pre-scooped dough.
How do I know when they’re done baking? Edges will be golden, but centers may look a bit soft—that’s perfect. They’ll set as they cool.
Can I make these without white chocolate chips? Yes! You can skip them or substitute with semi-sweet, milk, or dark chocolate chips.
Conclusion
There’s something magical about the combo of Oreos and soft, chewy cookies. These Cookies & Cream Cookies are quick to make, wildly delicious, and totally unforgettable. Whether you’re baking for family, friends, or just yourself (we won’t judge), this recipe will become a fast favorite.
Try them out and don’t forget to let me know how they turned out—drop a comment, tag a photo, or share with someone who needs a cookie today!
Print
Cookies & Cream Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 18 cookies 1x
Ingredients
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup crushed Oreo cookies
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheet with parchment.
- Cream butter and sugars until light and fluffy.
- Add egg and vanilla; mix well.
- Whisk dry ingredients separately, then combine with wet.
- Fold in Oreos and white chocolate chips.
- Scoop dough onto tray. Bake 10–12 mins.
- Cool 5 mins on tray, then transfer.
Nutrition
- Calories: 180
- Sugar: 15g
- Fat: 9g
- Carbohydrates: 24g
- Protein: 2g