Chocolate Cookies and Cream Cookies
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These chocolate cookies and cream cookies are made with a rich dark chocolate cookie base, packed with Oreo chunks, and dotted with creamy white chocolate chips. Oreo lovers, this one is for you! You can also find this recipe on page 59 of my cookbook.
CHOCOLATE + OREO LOVERS UNITE
If there’s anything that can make an Oreo better, it’s more chocolate, right? My favorite dark chocolate cookies are one of my favorite bases to add goodies to, and chunks of crunchy Oreos throughout every soft and chewy bite of those cookies is a match made in chocolate cookie heaven.
Rounded out with creamy white chocolate chips, these cookies take the beloved combination of creamy filling and crispy chocolate sandwich cookies to the next level. While you’ll need a bit of time to let the dough chill so the cookie pieces can soften a bit, you’ll love how simple and easy these chocolate cookies and cream cookies are to make.
And after they’re all gobbled up, be sure to whip up my cookies and cream brownies, Oreo ice cream cake, or cookies and cream cheesecake next.
INGREDIENTS FOR COOKIES AND CREAM CHOCOLATE COOKIES
Only 10 simple ingredients! You probably have most if not all of these ingredients in your pantry already. For more recipes that use Oreos, see the bottom of this post above the recipe card for suggestions.
ALL-PURPOSE FLOUR: be sure you’re weighing your flour or, at minimum, doing the spoon and level method of measuring it.
DUTCH PROCESSED COCOA POWDER: this will bring a deep, dark chocolate flavor. Compared to natural unsweetened cocoa powder, Dutch processed is much smoother and lends a rich chocolate note ro these cookies.
BAKING SODA: this leavener will help the cookies puff and spread just slightly.
SALT & VANILLA EXTRACT: for flavor! Don’t leave them out.
UNSALTED BUTTER: be sure your butter is at room temperature and no warmer.
GRANULATED SUGAR: no brown sugar in this cookie base. The white sugar brings a sharp sweetness to complement the smooth chocolate flavor.
OREOS: use any stuffing level you prefer, and feel free to change it up with different flavors of Oreos!
WHITE CHOCOLATE CHIPS: you could also use a chopped white chocolate bar or chop up an actual Cookies & Cream candy bar.
HOW TO MAKE THESE COOKIES: STEP-BY-STEP INSTRUCTIONS
STEP #1
Start by whisking together the flour, cocoa powder, baking soda, and salt, then set this mixture aside.
STEP #2
Next, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.
STEP #3
Next, with the mixer on low, slowly add flour mixture and beat until just combined. Add the chopped Oreos and white chocolate chips and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.
STEP #4
When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat and preheat the oven.
STEP #5
Use a cookie scoop to roll the dough into balls and place them on the prepared baking sheet then bake.
Since these cookies are so loaded, sometimes they don’t spread as well as I prefer. You may have to gently press down on the tops with the back of a spoon while they are still hot. The smaller your Oreo cookie chunks are, the better your cookies will spread/flatten.
SUCCESS TIPS
TIP #1: Unlike my Oreo crust, where I remove the filling from some of the Oreos if I use anything more than standard stuffed, you’ll want to keep all of the cream in the cookies. If it falls out of the inside of the cookie while chopping, no worries! Throw it right into the cookie dough.
TIP #2: Use a food processor, large knife, or a bag + a rolling pin to create your crushed Oreos.
TIP #3: Reserve some Oreo chunks for pressing into the tops of the hot cookies.
TIP #4: If you don’t like white chocolate chips, you can use milk, dark, or semi-sweet chocolate chips instead. You can also use a chopped white chocolate bar or chopped Cookies & Cream chocolate bars.
HOW TO STORE CHOCOLATE COOKIES WITH OREOS
On day 1, these cookies have quite a bit of crunch to them and the Oreos will soften as they sit. While cookies stay fresh for a few days covered, keep the softness of the Oreos in mind if you have a preference and plan ahead for eating!
Baked cookies freeze well up to 3 months if covered tightly.
Freeze unbaked cookie dough balls for up to 2 months. Thaw cookie dough balls in the refrigerator or bake from frozen.
OREO CHOCOLATE COOKIES FAQs
Chocolate Cookies & Cream Cookies Recipe
Ingredients
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter at room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 10 Oreo cookies1 coarsely chopped
- ½ cup (85g) white chocolate chips2
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add flour mixture and beat until just combined. Add the chopped Oreos and white chocolate chips and continue mixing until evenly dispersed. Cover the dough tightly and refrigerate for at least 1 hour and up to 3 days. You can also portion out the dough and chill it in balls, if you prefer.½ cup (85g) white chocolate chips2, 10 Oreo cookies1
- When you are ready to bake the cookies, line a large baking sheet with parchment paper or a silicone baking mat. Set aside. Preheat oven to 350ºF (177ºC).
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), roll the dough into balls and place on prepared baking sheet. Bake for 8-10 minutes, or until edges are set and center is no longer shiny. Remove from the oven. Since these cookies are so loaded, sometimes they don't spread as well as I prefer. You may have to gently press down on the tops with the back of a spoon while they are still hot.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature up to 1 week. Baked cookies can be frozen, up to 2 months. Rolled cookie dough can be frozen, up to 3 months. Place on baking sheet and add 1-2 minutes to baking time.
Notes
- Oreo cookies: you can use any kind of filling size you want or even a flavored Oreo.
- White chocolate chips: if you want to make these cookies extra cookies & cream, consider chopping up an actual Cookies & Cream Bar into small pieces and use them instead of white chocolate chips.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Hi Lynn, this recipe looks yummy! Do you think this recipe can be baked in an 8×8 pan and made into bars?
Hi, Danna– I do think it would work well for that, as it’s the same base I use for my chocolate cookie cake. I’d start the baking time around 16-18 minutes and go from there. Keep me posted!
These cookies are amazing! My kiddos new favorite!
Thank you so much, Danielle!