Cookies and Cream Cookies

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 Time10

Cook Time20

Rest Time30

Total Time1

Course: Dessert

Cuisine: American

Keyword: Cookies and Cream Cookies Recipe

Servings:

Calories: 480kcal

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 dough into the cookies, press them onto the top of the cookies 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