Cookies and Cream Cookies
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Chewy, no chill white chocolate chip cookies filled with chunks of crunchy Oreo cookies.
Raise your hand if you love Oreos.
Raise your other hand if you love putting Oreos in something else (like CUPCAKES).
Now put both of your hands back down so you can scroll to the recipe for these unbelievably Oreo-y cookies that you must must must add to your cookie baking list when the next cookie-tray-appropriate event rolls around (here’s looking at you, Christmas).
So let’s talk cookies and cream cookies, also known as Oreo cookie cookies, cookies n cream cookies, Oreos cookies… Whatever your pet name for these guys is, we won’t have to talk long because they are so incredibly simple.
So simple, in fact, you might find yourself wiping out the Oreo section of the grocery store just because you can’t stop baking. There is absolutely nothing wrong with that.
The base for these cookies is very basic: just some flour, butter, and sugar. There is also a touch of cornstarch in these cookies because I preferred the cookies with it than without it.
USE CORNSTARCH TO KEEP THE COOKIES SOFT
Cornstarch adds a bit of softness to cookie dough. Without it, the cookies are a little too crunchy for my liking.
You’d be surprised what just 1 teaspoon of cornstarch can do to the texture of a cookie.
Don’t leave it out!
The star of the show is, of course, the Oreos. You’ll need 10, coarsely chopped, which is great, because then you’ll be left with about 40ish Oreos to dunk in milk.
Or to make more cookies.
Bottom line is: cookies make the world go ’round.
After I originally published these cookies in 2016, they did not include white chocolate chips. After years of making them, I decided that the addition of white chocolate chips adds another note of creaminess to the cookies.
You may certainly use semi-sweet or even dark if you’d like, or a combo. I just whole-heartedly think they are a hundred times better with some sort of chocolate chip situation included.
NO NEED TO CHILL THE DOUGH!
My absolute favorite part about these cookies is that you don’t need to chill this dough.
And you also don’t need to roll it into balls. Just drop rounded scoops right onto a baking sheet. I mean, can these cookies get any easier?
Yes, they can actually.
They disappear very easily. This is an experiment we have tested many times in our house.
The results are always 100% of the cookies easily disappear in 100% of a very short, undisclosed amount of time. I am a scientist. These experiments have been very strictly studied and documented.
In fact, one of the first times we made these cookies and cream cookies, I threw in some Halloween sprinkles. Which were ADORABLE. Of course, I didn’t take any pictures.
But Christmas sprinkles or really, any holiday sprinkles would be a great addition to these cookies. And holiday Oreos? Fantastic. Throw those in too.
These cookies are definitely for the Oreo lovers and cookie lovers alike.
DO NOT OVERBAKE THESE COOKIES
I do have to give my PSA: these cookies do not remain soft and chewy if overbaked. Mine always take about 10-11 minutes, and anything longer than that yields lots of crunch. You want the edges to juuuuust start to set.
In these perfectly baked cookies, some of the Oreos stay crunchy while others, more so the ones in the center of the cookie, get soft with melty Oreo filling.
So many textures, lots of flavor, and plenty of room for holiday jazziness.
People… These are COOKIES MADE WITH EVERYONE’S FAVORITE COOKIES TUCKED INSIDE.
AN OREO COOKIE LOVE AFFAIR, if you will.
And there’s so much love.
Add some cookies and cream to your cookie trays this year and I guarantee they’ll be some of the first to go. Just remember to make an extra batch for yourself!
Cookies and Cream Cookies
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- 1 teaspoon (2.5g) cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 Tablespoons (57g) unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons 125g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo cookies coarsely chopped
- ½ cup (85g) white chocolate chips
- Preheat oven to 350ºF (177ºC). Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a small bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- In a medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until dough forms. Beat in chopped Oreos and white chocolate chips until evenly dispersed.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. You may lightly round the dough balls with your hand, but this is not required. Dough is very soft. Bake for 9-11 minutes or until sides are set. Centers of cookies will look under baked. Remove from oven and allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Rolled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 12-14 minutes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Cookies within cookies?! So meta. Who doesn’t love a good Oreo? And who could pass up two cookies for the price of one! Not me! And that’s a scientific fact 😉
It pretty much is two cookies for the price of one! Yes!
Adding oreos takes any treat from amazing to extraordinary. I’m sure the same is true for these cookies – what a perfect treat 🙂
I’m so excited to make these for an upcoming cookie exchange party! Do you recommend original Oreos or Double Stuf?
Either is fine, Jessica! Enjoy!
These cookies were fabulous. My kids loved them, my husband said they were divine, even my mom thought they were ridiculously good! Three pieces of advice: 1. use a machine to mix this batter, unless you are a body builder or trying to become one. 2. I used half brown sugar, half regular sugar and this turned out wonderfully. 3. I took the cookies out just as the tops were starting to turn brown, which took about 11 min at 350F. I transferred after a minute to my wood cutting board where they cooled nicely. Will definitely make these again! Thanks for this great recipe!
Thanks so much for your feedback! I agree, using a mixer is the best way to make these cookies, as suggested in the recipe’s instructions. Looks like your baking time varied a bit from mine– glad you checked on them!
Not a huge fan of how these cookies turned out.
Definitely cut the bake time in half if you want soft cookies otherwise they are too hard.
Sorry you weren’t a fan. Everyone’s oven is different. I’ve made these cookies and others like it (because the base recipe is the base for several of my cookie recipes) plenty of times and I’ve never found them to be “too” hard. That’s why I say in the recipe to bake for whatever amount of time “OR until sides just begin to brown.” Cookies are finicky, and it’s up to the baker to pay attention to doneness cues.
I so agree with you,We all know every oven can be different, I say bake time given is always approximately, Only we know how are oven works, I always do a trial run..Thanks for the recipe please keep sharing.
If i want it to be crunchy, is it okay to skip the corn starch?
Hey, Sarah! The cookies will still have plenty of crunch to them. The cornstarch is helpful to keep them from getting HARD crunchy. You can add a minute to bake time to increase crunchiness.
Thanks Lynn! My nephews are still the age where they prefer crunchy to chewy. Thanks so much for the advice!
We added these cookies to our Christmas Cookie Lineup this year and it’s safe to say they will be sticking around! We used Double Stuffed Oreos (because why not!?) and they turned out beautifully. They were a favorite among the kids and adults!
Absolutely great choice with the Double Stuf!
Awesome recipe! Substituted peanut butter Oreos and peanut butter chips and it was AMAZING. The cookie base is just like you said soft on the inside and chewy on the outside. A definite keeper! 🙂
I love this!! Thanks so much, Ritt!
I made a double batch today for a local fundraiser. Easy, quick, and so delicious!
tried it and they were really good
So glad to hear that, Lydia!
These were SO good and I really liked that i didn’t jhave to chill the dough. THanks for a great recipe!
Thank you, Stephanie!
These cookies were a HUGE hit at our last family party among both the adults and kids! So easy and fun to bake, thanks to Lynn’s great instruction! Two cookies in one …can’t beat it!
Thanks so much, Kath!
These were easy, delicious, and got great reviews from everyone who had them at not one but two holiday parties. My biggest advice to those thinking about making these is to read Lynn’s advice/super-helpful-info BEFORE making the recipe. She’s a fantastic writer with great humor AND she also gives you key info that is essential to having a successful bake. So do yourself a favor and read what she has to say in addition to following her easy to understand recipe.