Cookies and Cream Cookies You’ll Ever Make
Craving something beyond the usual chocolate chip? These cookies and cream cookies are packed with chunky Oreo pieces and creamy white chocolate chips — the kind of cookie that disappears from the plate before it even cools down. If you’ve been hunting for original cookie recipes that feel a little special, you’ve officially found your new go-to.
Table of Contents
What Makes These Cookies So Good
These aren’t your average cookies. We’re talking soft, chewy centers, slightly crisp edges, and big chunks of Oreo in every single bite. The white chocolate chips add this sweet, creamy contrast that just works — think of them as the best desserts that go with ice cream, but in cookie form. One batch, and you’re hooked.
Cookies and Cream Cookies
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Stand mixer or electric hand mixer
- Large mixing bowl
- Small mixing bowl
- Rubber spatula
- Whisk
- Small cookie scoop (2 tablespoon)
- Wire cooling rack
Ingredients
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 1 teaspoon cornstarch keeps cookies tender and soft
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 4 tablespoons unsalted butter softened, at room temperature
- ½ cup + 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 10 Oreo or chocolate sandwich cookies coarsely chopped
- ½ cup white chocolate chips
Instructions
- Preheat your oven to 350°F. Line your baking sheets with parchment paper or a silicone baking mat and set aside.
- In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl using an electric mixer or stand mixer, beat the softened butter and granulated sugar together on medium speed until well combined and slightly fluffy, about 1–2 minutes.
- Add the egg and vanilla extract and mix until smooth with no lumps. Scrape down the sides of the bowl with a rubber spatula to make sure everything is evenly mixed.
- Reduce the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix just until a cookie dough forms — do not overmix or the cookies will turn out tough.
- Add the coarsely chopped Oreo cookies and white chocolate chips and mix on low until evenly distributed throughout the dough. Keep some bigger Oreo chunks for the best texture.
- Use a small cookie scoop (about 2 tablespoons of dough) to portion the cookies. Roll each ball lightly in your hands and place on the prepared baking sheet. Gently press down on each dough ball just slightly.
- Bake for 8–10 minutes, or until the edges are set. The centers will look underdone — that’s perfectly fine and exactly what you want. Let the cookies cool on the pan for a few minutes before transferring to a wire cooling rack.
Notes
Ingredients
| Category | Ingredient | Amount |
|---|---|---|
| Dry Ingredients | All-purpose flour | 1 cup + 2 tablespoons |
| Cornstarch | 1 teaspoon | |
| Baking powder | 3/4 teaspoon | |
| Baking soda | 1/2 teaspoon | |
| Salt | 1/2 teaspoon | |
| Wet Ingredients | Unsalted butter, softened | 4 tablespoons |
| Granulated sugar | 1/2 cup + 2 tablespoons | |
| Large egg | 1 | |
| Vanilla extract | 1 teaspoon | |
| Mix-ins | Oreo or chocolate sandwich cookies, coarsely chopped | 10 cookies |
| White chocolate chips | 1/2 cup |
Let’s Bake These Beauties
Step 1: Get Your Oven Ready
Preheat your oven to 350°F and line your baking sheets with parchment paper or a silicone baking mat. This step is easy to skip, but don’t — parchment means your cookies won’t stick and they’ll bake more evenly. Nobody wants a cookies and cream cookie that gets ripped apart trying to lift it off the pan.
Step 2: Mix the Dry Ingredients
Grab a small bowl and whisk together the flour, cornstarch, baking powder, baking soda, and salt. The cornstarch is a little secret weapon here — it keeps the cookies tender and soft in the center. Set this bowl aside and try not to spill it (ask me how I know).
Step 3: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until they’re well combined. You don’t need to go overboard here — just a minute or two until it looks fluffy and pale. Make sure your butter is actually room temperature, not still cold from the fridge. Cold butter = lumpy dough = sad cookies.
Step 4: Add the Egg and Vanilla
Mix in the egg and vanilla extract until the batter is smooth and lump-free. Take a second to scrape down the sides of the bowl with a rubber spatula — those sneaky bits of unmixed butter will ruin your dough if you let them hang out in the corners.
Step 5: Bring It All Together
Turn your mixer down to low speed and slowly add the dry ingredients into the wet mixture. Mix just until the dough comes together — overmixing is one of the biggest cookie mistakes people make, and it leads to tough, dense results. Nobody wants that.
Step 6: Fold in the Good Stuff
Now for the best part. Add your coarsely chopped Oreos and white chocolate chips and mix until they’re evenly spread throughout the dough. Try to keep some bigger Oreo chunks in there — those chunky cookie pieces are what make these so much better than your standard non chocolate chip cookies.
Pro tip: Chop the Oreos roughly, not too fine. You want real pieces, not crumbs.
Step 7: Scoop and Bake
Use a small cookie scoop (about 2 tablespoons of dough per cookie) and roll each ball lightly in your hands. Give them a gentle press down on the baking sheet — just a little, not flat. Bake for 8–10 minutes, until the edges look set but the centers still look slightly underdone. That’s exactly what you want. They’ll firm up as they cool.
Let them sit on the pan for a few minutes before moving them to a wire rack. This is the hardest part of the whole recipe. Patience. You’ve got this.
Expert Tips, Variations & Troubleshooting
Tips for the Best Cookies
Don’t overbake these. The 8–10 minute window is real — pull them when the centers still look soft. Cookies continue cooking on the hot pan even after they come out of the oven, and a perfectly underdone cookie fresh from the oven becomes a perfectly chewy cookie once cooled.
Room temperature ingredients genuinely matter here. Cold butter won’t cream properly, and a cold egg can make the dough seize up. If you forgot to take the butter out early, microwave it in 5-second bursts until it’s soft but not melted.
Fun Variations to Try
Swap the white chocolate chips for regular semi-sweet chips if you want a more classic flavor — though the white chocolate really does make these feel special. You could also use Golden Oreos instead of classic ones for a vanilla-on-vanilla situation that’s surprisingly delicious. Either way, these count as serious original cookie recipes worth bookmarking.
Want to make them even more indulgent? Press a few extra Oreo pieces onto the tops of the dough balls right before baking. They’ll look bakery-level gorgeous and taste even better. These also make amazing desserts that go with ice cream — just sandwich a scoop between two cookies and you’re living your best life.
Troubleshooting
If your cookies are spreading too much, the butter was probably too warm or your dough got too soft while scooping. Pop the dough in the fridge for 20–30 minutes before baking. If they’re coming out too cakey, you might have added a little too much flour — try spooning the flour into the measuring cup instead of scooping directly.
Storage, Reheating & No-Waste Ideas
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight container) | Up to 5 days | Layer with parchment paper |
| Refrigerator | Up to 1 week | Bring to room temp before eating |
| Freezer (baked) | Up to 3 months | Thaw at room temp |
| Freezer (raw dough balls) | Up to 3 months | Bake from frozen, add 2 minutes |
Reheating: Pop a cookie in the microwave for 10–15 seconds to get that fresh-from-the-oven warmth and gooey texture back. It’s genuinely magical.
No-waste ideas: Got crumbled cookies or broken ones that fell apart? Crumble them over vanilla ice cream for an instant sundae topping. Leftover dough can go straight into the freezer as pre-portioned balls, so you can bake just a few cookies at a time whenever the craving hits.
Nutritional Information
Per cookie (approximate, based on 18 cookies per batch)
| Nutrient | Amount |
|---|---|
| Calories | ~165 kcal |
| Carbohydrates | 24g |
| Protein | 2g |
| Fat | 7g |
| Saturated Fat | 4g |
| Sugar | 15g |
| Sodium | 115mg |
Nutritional values are estimates and may vary based on specific ingredients used.
Cookies and Cream Cookies FAQs
Can I make the dough ahead of time?
Yes, absolutely! You can make the dough up to 48 hours in advance and keep it covered in the fridge. The cold rest actually helps the flavors develop, and some bakers swear chilled dough makes for even chewier cookies. Just let it sit at room temperature for about 10 minutes before scooping.
Can I use store-brand sandwich cookies instead of Oreos?
Totally — any chocolate sandwich cookie works great here. The flavor might vary slightly, but the texture and that classic cookies and cream vibe will still be there. This is one of those flexible original cookie recipes where you really can make it your own.
Why does my dough look dry or crumbly?
This usually happens if the butter wasn’t soft enough when you started mixing. Try working the dough with your hands to warm it up — the heat from your hands helps bring everything together. If it’s still too dry, add half a teaspoon of milk and mix again.
Are these good as desserts that go with ice cream?
Oh, absolutely. These cookies and cream cookies are literally made for ice cream. Sandwich a scoop of vanilla between two cookies, press gently, wrap in plastic wrap, and freeze for an hour. Homemade ice cream sandwiches that will completely wreck you (in the best way).
Can I double the recipe?
Yes, and honestly, you should. This batch makes around 18 cookies, which sounds like plenty until everyone in your house discovers them. Doubling works perfectly — just make sure your mixing bowl is big enough to handle it.
If you love easy, crowd-pleasing recipes like these, you might also want to check out these other favorites: my easy garlic parmesan chicken pasta for a cozy weeknight dinner, or these high-protein honey garlic shrimp when you want something quick and impressive. And if you’re in full comfort food mode, the Chinese beef and broccoli is always a winner.
Go Make These Cookies!
Seriously, these cookies and cream cookies are so simple and so, so good. Whether you’re baking for a party, meal-prepping sweet treats for the week, or just having a moment where only cookies will do — this recipe has your back every single time.
If you try them, I’d love to hear how they turned out! Drop a comment below, leave a rating, and if you’re feeling extra generous, save this recipe to Pinterest so your friends can find it too. Happy baking! 🍪
