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Cookies and Cream Cookies

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a close up shot of Cookies and Cream Cookies on a plate with one split in half
Loaded with chunks of Oreo cookies, white chocolate chips, and a whole Oreo cookie in the middle, these chewy cookies and cream cookies are the ultimate cookies.
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Table of Contents
  1. Cookies and Cream Cookies Ingredients
  2. Substitutions and Additions
  3. How to Make This Cookies and Cream Cookies Recipe
  4. How To Serve
  5. Storage
  6. More Recipes You’ll Love
  7. JUMP TO RECIPE

This cookies and cream cookies recipe is a brilliant mashup between classic chocolate chip cookies and Oreos. Not only are the soft cookies studded with white chocolate chips and Oreo cookie chunks, but there is also a whole Oreo baked right inside the cookie.

close up shot of Cookies and Cream Cookies stacked on top of each other

Cookies and Cream Cookies Ingredients

Cookies and Cream Cookies raw ingredients that are labeled

Every bite is an adventure with these cookies. Not only is there plenty of crunch from the Oreo pieces throughout the cookie, but there is a whole new bit of fun when you discover an entire cookie inside.

Basic pantry staples create a classic cookie dough that is just begging for a few fun additions, including the Oreos and sweet white chocolate chips to finish it all off.

To make these treat, you’ll need:

  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chopped Oreos, divided (about 12 Oreos)
  • 1 cup white chocolate chips, divided
  • 15 whole Oreos

Substitutions and Additions

OREOS: You can use golden Oreos, double-stuffed Oreos, any seasonal Oreo variety, or generic chocolate sandwich cookies to make this cookies and cream Oreo cookies recipe. 

CHOCOLATE CHIPS: You can also use chocolate chips instead of white chocolate chips for a different look and flavor. 

How to Make This Cookies and Cream Cookies Recipe

To whip up a batch of these delicious cookies, you’ll start by making a batch of cookie dough. It’s straightforward and simple to make.

Next, you’ll fold in the white chocolate chips and Oreo pieces before wrapping the cookie dough around a whole Oreo cookie.

Bake the cookies, and then you get to dig in!

STEP ONE: Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.

STEP TWO: In a stand mixer fitted with a paddle attachment, cream butter, white sugar, and brown sugar until light and fluffy. Scrape down the sides of the bowl as needed with a rubber spatula. This will take at least 3 minutes with a stand mixer. 

OUR RECIPE DEVELOPER SAYS

You can use a hand mixer, but it will take about 5 minutes to properly cream the butter and sugars. 

STEP THREE: Add the eggs to the mixer and mix until combined. 

STEP FOUR: Mix in the flour, baking soda, and salt. Let mix on low speed until the flour mixture is just combined. 

flour, baking soda, and salt mixed in a bowl

STEP FIVE: Remove the bowl from the mixer and fold in 1 cup of the chopped Oreos and ¾ cup of white chocolate chips.

chopped oreos and white chocolate chips folded in a bowl

STEP SIX: Place the whole Oreos on the prepared baking sheet. The cookies will spread, so only put 6 cookies on each cookie sheet. 

PRO TIP:

When pressing the cookies into the dough, press them onto the top of the dough as much as possible since they will spread out during baking. 

oreos placed in a baking sheet spread out

STEP SEVEN: Using a ¼ cup capacity cookie scoop or ¼ cup measuring cup, portion the cookie dough on top of the Oreos. Gently press the remaining chopped Oreos and white chocolate chips into the cookie dough. I used about 4 chips and 3 to 4 chunks of oreo per cookie. Refrigerate for 30 minutes.

PRO TIP:

Be sure to refrigerate the cookies before baking. If you skip this step, the cookies will spread out too much because the dough will be too warm. 

chopped oreos and white chocolate chips pressed into the cookie dough

STEP EIGHT: Preheat the oven to 350°F.

STEP NINE: Bake the cookies in the preheated oven for 17 to 20 minutes or until the cookies are lightly browned and no longer glossy at the top center. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Cookies and Cream Cookies baked in a baking sheet

STEP TEN: Let the cookies cool on the baking sheet. 

How To Serve

For a really indulgent treat, you could turn the cookies into the base for an ice cream sundae type of treat with a scoop of vanilla ice cream and a drizzle of hot fudge sauce.

These incredible cookies n cream cookies taste the best when dipped in a cold glass of milk. Try our Wendy’s Frosty or a mint chocolate chip milkshake. The sweet mint from the shake will cut through the richness of the cookie dough and complement it perfectly.

Our s’mores stuffed cookies are another over-the-top cookie recipe that you won’t be able to resist. For all the Oreo lovers, check out these deep-fried Oreos for a fun twist on a classic cookie.

Storage

ON THE COUNTER: Store these chewy cookies in a Ziploc bag or cookie jar for up to 3 days. 

IN THE FREEZER: The white chocolate chip cookies can also be frozen and baked as needed. You will need to add 3 to 5 minutes to the baking time and reduce the oven temperature to 350°F if baking from frozen.

If you are freezing the cookie dough, make sure to add the baking time and temperature right to the label on the container, so it’s easy to pop them in the oven when the craving strikes.

a close up shot of Cookies and Cream Cookies on a plate

With these delicious Oreo cookies and cream cookies, there is no need to decide between the nostalgia of chocolate chip cookies or your craving for Oreos. They are crispy on the edges and bursting with Oreos and creamy white chocolate chips. 

FREQUENTLY ASKED QUESTIONS

How should I store the cookies and cream Oreos?

Store the unbaked cookies in a plastic bag in the freezer until you are ready to bake them. They will last in the freezer for 4 weeks. Baked cookies can be stored in an airtight container or in a Ziploc bag for up to 3 days. 

How can I get picture-perfect round cookies?

Once your chocolate cookies and cream cookies come out of the oven, use a cookie cutter or large mold to shape the cookies into a perfect circle. Be sure to do this while the cookies are still warm and pliable. 

What if I don’t have parchment paper?

You can use a silicone baking mat if you don’t have parchment paper. If you don’t have that, you can bake the cookies directly on the baking sheet. The cookies already have enough butter in the dough, so you don’t need to butter the cookie or spray it with any pan spray. Coating the baking sheet with any oil may cause the cookies to spread too much.

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a close up shot of Cookies and Cream Cookies on a plate with one split in half

Cookies and Cream Cookies

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Loaded with chunks of Oreo cookies, white chocolate chips, and a whole Oreo cookie in the middle, these chewy cookies and cream cookies are the ultimate cookies.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 15

Ingredients
  

  • ¾ cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs, room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chopped Oreos, divided (about 12 Oreos)
  • 1 cup white chocolate chips, divided
  • 15 whole Oreos

Instructions
 

  • Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
  • In a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy. Scrape down the sides as needed. This will take at least 3 minutes with a stand mixer. You can use a hand mixer, but it will take about 5 minutes to properly cream the butter and sugars.
  • Add the eggs to the mixer and mix until combined.
  • Mix in the flour, baking soda, and salt. Let mix on low speed until the flour is just combined.
  • Remove the bowl from the mixer and fold in 1 cup of the chopped Oreos and ¾ cup of white chocolate chips.
  • Place the whole Oreos on the baking sheet. The cookies will spread, so only put 6 cookies on each standard-size baking sheet.
  • Using a ¼ cup capacity cookie scoop or ¼-cup measuring cup, portion the cookie dough on top of the Oreos. Gently press the remaining chopped Oreos and white chocolate chips into the cookie dough. I used about 4 chips and 3 to 4 chunks of Oreo per cookie. Refrigerate for 30 minutes.
  • Preheat oven to 350°F.
  • Bake the cookies in the preheated oven for 17 to 20 minutes or until the cookies are lightly browned and no longer glossy at the top center.
  • Let the cookies cool on the baking sheet. Serve with milk.

Notes

  • You can use a hand mixer, but it will take about 5 minutes to properly cream the butter and sugars.
  • When pressing the cookies into the dough, press them onto the top of the dough as much as possible since they will spread out during baking.
  • Be sure to refrigerate the cookies before baking. If you skip this step, the cookies will spread out too much because the dough will be too warm.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.

Nutrition

Calories: 480kcal | Carbohydrates: 70g | Protein: 6g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 52mg | Sodium: 382mg | Potassium: 161mg | Fiber: 2g | Sugar: 41g | Vitamin A: 324IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 5mg
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