Cookies and Cream Cookies
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These easy, no chill cookies and cream cookies are dotted with white chocolate chips and stuffed with bits and pieces of crunchy Oreos. An Oreo lover’s perfect cookie!
THIS CHEWY COOKIES AND CREAM COOKIE RECIPE IS A CROWD FAVORITE
These cookies are one of the first cookies I published after I had my first son in 2016. In fact, I made them while I was still regularly wearing him, if that gives you any indication to how simple and easy they are.
These cookies are so simple, in fact, you might find yourself wiping out the Oreo section of the grocery store just because you can’t stop baking (just a speculation, not from experience or anything…).
In 2020, I revisited this beloved recipe and made some changes, including reducing the baking time and adding white chocolate chips. The result? An even better cookie than before, people who loved them once loving them again, and a staple cookie in my lineup that I always wind up recommending to folks who want a basic cookie with a slight level up.
THE HIGHLIGHTS: COOKIES AND CREAM COOKIE INGREDIENTS
The base for these cookies is very basic, so nothing out-of-the-ordinary, but there are a few ingredients I specifically want to touch on:
ALL-PURPOSE FLOUR: these cookies will not turn out right if the flour is not measured properly. Use a kitchen scale to weigh the flour accurately. At the very least, use the spoon-and-level method to measure your flour.
CORNSTARCH: cornstarch will a bit of softness to cookie dough. Without it, the cookies are a little too crunchy for my liking.
UNSALTED BUTTER: be sure your butter is at room temperature and not warmer, otherwise your no chill cookie dough may spread or become greasy.
OREOS: you can use DoubleStuf, standard stuffed, or any variety of Oreos for these cookies. In fact (!!), a loyal reader has made these with peanut butter chips and peanut butter Oreos. TRY THAT.
WHITE CHOCOLATE CHIPS: feel free to change up the chocolate type of your chips. You can also use chopped white chocolate or even an actual Hershey’s Cookies & Cream bar!
HOW TO MAKE COOKIES AND CREAM COOKIES
STEP #1: start by whisking together the flour, cornstarch, baking soda, baking powder, and salt, then set this mixture aside.
STEP #2: next, cream together the butter and sugar on medium speed, add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
STEP #3: add the dry ingredients and mix until dough forms, then mix in chopped Oreos and white chocolate chips until evenly dispersed.
STEP #4: use a cookie scoop to drop cookie dough balls onto the baking sheet, then bake!
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, by trade, a scientist. These experiments have been very strictly studied and documented.
OREO COOKIES AND CREAM COOKIE RECIPE TIPS
While these cookie and cream cookies are pretty straightforward, there are some tips to keep in mind as you navigate the recipe.
USE CORNSTARCH TO KEEP THE COOKIES SOFT
You’d be surprised what just 1 teaspoon of cornstarch can do to the texture of a cookie– it adds a bit of softness to cookie dough. Without it, the cookies are a little too crunchy for my liking, so don’t leave it out!
NO NEED TO CHILL THE DOUGH
My absolute favorite part about these cookies is that you don’t need to chill this dough, nor do you need to roll it into balls. If you are struggling with the texture of the cookies being too sticky or hard to work with, pop it in the fridge for 15 minutes or so to firm it up a bit.
If you want to make this cookie dough ahead of time and bake later, you can chill it for up to 3 days. Just be sure you’re letting it come back to room temperature before scooping and baking.
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.
HOW TO STORE COOKIES N CREAM COOKIES
These cookies will 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.
Oreo Cookies and Cream Cookies
Ingredients
- 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
Instructions
- 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.1 cup + 2 Tablespoons (135g) all-purpose flour, 1 teaspoon (2.5g) cornstarch, ¾ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- 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.4 Tablespoons (57g) unsalted butter, ½ cup + 2 Tablespoons 125g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- 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.10 Oreo cookies, ½ cup (85g) white chocolate chips
- 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.
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.
These are very good warm! Be careful not to pverbake.
Thank you so much, Kar 🙂