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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
- 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 or a Tablespoon measuring spoon, 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.