Cookies and Cream Cookies Recipe
Introduction
These Cookies and Cream Cookies are a delicious twist on the classic chocolate cookie, packed with rich cocoa, white chocolate chips, and crunchy Oreo pieces. Perfect for a sweet treat that’s both satisfying and easy to make at home.
Ingredients
- 1 cup unsalted butter (melted)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon kosher salt
- 1 ½ teaspoon baking soda
- 1 package white chocolate chips (11 ounces)
- 15 Oreo cookies (crushed, about 1 ½ cups)
Instructions
- Step 1: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Set aside.
- Step 2: Crush the Oreos by placing them in a zip-top bag and smashing each cookie once with a meat tenderizer. You want chunks, not fine crumbs. Set aside.
- Step 3: In a large mixing bowl, combine the melted butter and brown sugar. Mix until fully blended. Add the eggs and vanilla extract, mixing until completely combined.
- Step 4: Add the flour, cocoa powder, kosher salt, and baking soda to the bowl. Beat just until incorporated. Gently fold in all but half a cup of the white chocolate chips and a quarter cup of the crushed Oreo cookies.
- Step 5: Scoop the dough with a 2 tablespoon cookie scoop onto the prepared baking sheet, spacing the cookies about 2 inches apart. Press 3 or 4 white chocolate chips and 1 to 2 pieces of crushed Oreo onto the top of each cookie before baking.
- Step 6: Bake for 10 to 12 minutes. The cookies will be slightly underbaked but not runny. Let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use dark cocoa for a richer chocolate flavor, or swap with natural cocoa powder if preferred—but adjust baking soda accordingly if using natural cocoa.
- For extra texture, add chopped nuts like walnuts or pecans to the dough.
- If you want a more uniform Oreo crunch, pulse the Oreos a few times in a food processor for smaller pieces.
- Try using regular semi-sweet chocolate chips instead of white chocolate for a different flavor balance.
Storage
Store cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. To reheat, warm in the oven at 300 degrees F for about 5 minutes to restore softness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of cookie instead of Oreos?
Yes, you can substitute with other sandwich cookies or chocolate cookies, but Oreos give a distinctive cookies and cream taste that pairs especially well with the white chocolate.
Why do the cookies need to be slightly underbaked?
Baking until just underdone keeps the cookies soft and chewy once they cool, ensuring a moist texture rather than a dry or hard cookie.
Print
Cookies and Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Description
Delight your taste buds with these rich and indulgent Cookies and Cream Cookies, featuring a perfect blend of dark cocoa, white chocolate chips, and crunchy Oreo cookie pieces. These soft-baked treats balance creamy chocolate flavors with a satisfying crunch, ideal for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (melted)
- 1 cup light brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon kosher salt
- 1 ½ teaspoon baking soda
Add-ins
- 1 package white chocolate chips (11 ounce)
- 15 Oreo cookies (crushed, about 1 ½ cups)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper and set it aside to ensure the cookies bake evenly and prevent sticking.
- Crush Oreos: Place the Oreo cookies in a Ziploc bag and gently crush each cookie once with a meat tenderizer to create chunky pieces, not fine crumbs. Set aside for folding into the dough.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter with the packed light brown sugar. Stir until fully blended and creamy. Then add the eggs and vanilla extract, mixing thoroughly until smooth and fully combined.
- Incorporate Dry Ingredients: Add the all-purpose flour, Hershey’s Special Dark cocoa powder, kosher salt, and baking soda to the wet mixture. Beat just until all ingredients are incorporated to avoid overmixing and ensure a tender cookie texture.
- Add Chocolate Chips and Oreo Pieces: Fold into the dough all but ½ cup of the white chocolate chips and ¼ cup of the crushed Oreo cookies, gently distributing them for even flavor and texture.
- Shape Cookies: Using a 2-tablespoon cookie scoop, drop dough balls spaced about two inches apart onto the parchment-lined baking sheet. Press 3 to 4 white chocolate chips and 1 to 2 pieces of crushed Oreo cookie on the top of each dough ball to enhance presentation and bursts of flavor.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes. They will appear slightly underbaked but should not be runny, which ensures a soft, chewy center.
- Cool: Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer them to a wire rack to cool completely before serving to maintain their structure and texture.
Notes
- Do not overmix the batter once the flour is added to keep cookies tender.
- Pressing white chocolate chips and Oreo pieces on top before baking creates an attractive finish and maximizes flavor in each bite.
- Using a 2-tablespoon scoop ensures uniform cookie sizes for consistent baking.
- Letting cookies cool slightly on the sheet prevents breakage while transferring.
- This recipe can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookies and Cream Cookies, Oreo Cookies, White Chocolate Chip Cookies, Chocolate Cookies, Dessert, Baked Cookies
