The Best Cookies and Cream Cookie Recipe

Cookies and Cream Cookies are chewy, soft, and loaded with chunks of Oreo cookies, white chocolate chips. These cookies have a creamy sweet flavor that resembles cookies and cream ice cream but in a cookie form!

This Cookies and Cream Cookie Recipe also known as Cookies n’ Cream cookies is one that I’m keeping forever! I love all things cookies and cream flavored and anything that has to do with Oreo’s so these are my kind of cookies.

Soft, chewy, and bursting with cookies and cream flavor from the Oreo pieces and white chocolate chips. Made in less than 30 minutes from start to finish so these can be made last minute. 

Why You’ll Love These Cookies

• Quick and easy: These are the best cookies to make if you’re in a rush. You don’t need to chill the dough so you can make these cookies in less than 30 minutes from start to finish.
• Cookies and Cream Flavor: If you’re a cookie and cream lover, you will love every bite of these cookies. They are filled with chunks of Oreo cookies and white chocolate chips.
• So much texture: These chewy cookies are soft, buttery, have slightly crispy edges, and crunch from the cookies.
• Get the kids involved: Let the kids scoop out the dough or add the Oreo cookie chunks and white chocolate chips to the dough.

Ingredients You’ll Need

• Flour: All-purpose flour works best. Spoon and level the flour when measuring it; don’t scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda & baking powder: Used as a leavening.
• Cornstarch: We just add a touch of cornstarch to make these cookies extra soft and tender.
• Softened Butter: We use unsalted but you can also use salted butter, just be sure to omit adding the salt to the butter mixture.
• Granulated white sugar: Adds sweetness and helps make the cookies chewy.
• Egg: Used to bind the ingredients together. It’s best if the egg is at room temperature so it can blend in with the cookie dough better.
• Vanilla extract: Enhances and adds a warm flavor.
• Oreos: The star ingredient! Use any brand you love. You want to chop the cookies into small and large chunks. You can place the cookies in a ziplock bag and roll with a rolling pin to create crushed Oreos, or coarsely chop the cookies with a knife.
• White chocolate chips: You could also use white chocolate chunks. The white chocolate adds to the “cookies and cream flavor”. Alternatively, you could chop up a couple Hershey’s Cookies n Creme Candy bars (my favorite candy bar!)

How to Make Them

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat/silicone baking mats. Set aside.

Combine Flour Mixture. In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.

Beat Butter & Sugar. In a large mixing bowl with an electric mixer or a stand mixer, combine butter and sugar on medium speed until combined.

Add Egg & Vanilla Extract. Add the egg and vanilla extract and mix together until smooth and there are no lumps. Be sure to scrape the sides of the bowl with a rubber spatula.

Combine Wet and Dry Ingredients. Reduce to low speed and slowly add the dry ingredients to the wet ingredients. Continue to mix together just until cookie dough forms then add the Oreo cookie chunks and white chips until evenly dispersed.

Scoop Cookie Dough Balls & Bake. Use a small cookie scoop (equivalent to 2 tablespoons of dough) to scoop cookie dough and round with your hand. Place cookies on prepared baking sheet and gently press down on the cookies just a bit. You can place a few extra Oreo pieces and white chocolate chips on top of the cookies (optional). Bake for 8-10 minutes or until the sides are set. It’s ok if the centers of the cookies look underbaked. Let the cookies cool for a few minutes before transferring them to a cooling wrack. Enjoy!

Tips for Perfect Cookies

Golden Oreos: Swap the chocolate Oreo cookie for golden Oreos to add a vanilla flavor.

Add sprinkles: Bake these cookies for any holiday! Add Halloween sprinkles, Christmas sprinkles, rainbow sprinkles, or any kind of sprinkles to the cookie dough and tops of cookies. You could also use holiday themed Oreos instead of the classic Oreo cookies.

Room temperature ingredients: It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.

Chocolate chips: You can swap the white chocolate chips for milk chocolate chips, semi-sweet chocolate chips, caramel chips, mini chocolate chips, or chop up a cookies and cream bar instead.

Flavor Variations and Swaps

If you prefer to have them in a bar form instead of cookie form, it’s easy to do. Add the cookie dough to a 9×9 inch baking dish lined with parchment paper. Bake for 10 minutes longer than the recipe calls for- but always be sure to check since every oven is different.

Storage and Freezing Tips

To-store: Store cookies at room temperature in an airtight container or large ziplock bag. They will stay fresh for 7 days. They will still be ok to eat after 7 days but they may start to get crumbly and stale. 

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened. 

Cookies and Cream Cookie Recipe

This Cookies and Cream Cookie recipe is chewy, soft, and loaded with chunks of Oreo cookies, white chocolate chips. These cookies have a creamy sweet flavor that resembles cookies and cream ice cream but in a cookie form!

4.12 from 102 votes

Course:
Dessert

Cuisine:
American

Keyword:
cookies and cream cookie recipe, cookies and cream cookies

Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Servings:
22 cookies

Equipment

• Mixing bowls
• Cookie sheets
• Cookie scoop

Ingredients

• 1
  cup + 2 tablespoons
  all-purpose flour
• 1
  teaspoon
  cornstarch
• 3/4
  teaspoon
  baking powder
• 1/2
  teaspoon
  baking soda
• 1/2
  teaspoon
  salt
• 4
  tablespoons
  unsalted butter
  softened, at room temperature
• 1/2
  cup plus 2 tablespoons
  granulated sugar
• 1
  large
  egg
• 1
  teaspoon
  vanilla extract
• 10
  Oreo or chocolate sandwich cookies
  coarsely chopped
• 1/2
  cup
  white chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat/silicone baking mats. Set aside.
• In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
• In a large mixing bowl with an electric mixer or a stand mixer, beat together the butter and sugar on medium speed until combined.
• Add the egg and vanilla extract and mix together until smooth and there are no lumps. Be sure to scrape the sides of the bowl with a rubber spatula.
• Reduce to low speed and slowly add the dry ingredients to the wet ingredients. Continue to mix together just until cookie dough forms then add the chopped cookies and white chocolate chips until evenly dispersed.
• Use a small cookie scoop (equivalent to 2 tablespoons of cookie dough) to scoop cookie dough and round with your hand. Gently press down on the cookies just a bit. Bake for 8-10 minutes or until the sides are set. It’s ok if the centers of the cookies look underbaked. Let the cookies cool for a few minutes before transferring them to a cooling wrack. Enjoy!

Notes

Recipe Adapted from Fresh April Flours.

Frequently Asked Questions

• Can I freeze the baked cookies?

  Yes. Allow cookies to cool completely, flash-freeze on a baking sheet for about 30 minutes, then transfer to an airtight container or freezer bag. Store up to 3 months and thaw at room temperature before serving.

• Can I freeze the cookie dough or prepare it ahead of time?

  Yes. Scoop the dough into individual balls and freeze on a tray until firm, then transfer to a bag or container. Bake from frozen—add a minute or two to the bake time if needed. Dough can also be refrigerated for a day or two before baking.

• Do I need to chill the dough?

  No. This recipe is designed to be made without chilling so you can bake in under 30 minutes. Chilling the dough is optional if you want thicker, less-spread cookies; chill for 30 minutes to an hour before baking.

• Can I use Golden Oreos or different mix-ins?

  Yes. Golden Oreos give a vanilla note. You can also substitute white chocolate chips with milk, semi-sweet, caramel chips, mini chips, or chopped cookies-and-cream candy bars.

• How do I get soft, chewy cookies?

  Use the specified cornstarch, make sure butter and egg are at room temperature, and avoid overbaking — remove when the sides are set even if centers look slightly underbaked. Let cookies cool a few minutes on the sheet before moving to a rack.

• What if I only have salted butter?

  Salted butter can be used; simply omit or reduce any additional salt in the recipe to avoid an overly salty cookie.

• How many cookies does this recipe make and what is the bake time?

  The recipe yields about 22 cookies when using a small (2 Tbsp) scoop. Bake at 350°F for 8–10 minutes, checking that the edges are set.

• Can I make these as bars instead of individual cookies?

  Yes. Press the dough into a 9×9-inch pan lined with parchment and bake about 10 minutes longer than the cookie bake time, but watch closely as ovens vary.

• Are there common allergens in this recipe?

  Yes. The cookies contain wheat (flour), dairy (butter, white chocolate), and egg. Packaged sandwich cookies (Oreos or similar) may also contain soy and traces of other allergens—check labels if you have allergies.