Cookies and Cream Cookie Recipe with Oreo Chunks
Ever bitten into a dessert that tasted like a happy memory—so good you immediately reached for a second? That’s exactly what these Cookies and Cream Cookies deliver. They’re soft, chewy, buttery, and generously studded with crunchy Oreo cookie pieces and smooth white chocolate chips. Simple to make and crowd-pleasing, this recipe produces bakery-style cookies at home in about 30 minutes with no dough-chill required.
Whether you’re baking for a party, packing school lunches, or treating yourself after a long day, these cookies are a dependable crowd favorite. The dough freezes well for future baking, and small adjustments let you make them gluten-free or add a tangy twist with cream cheese.
Why You’ll Love These Cookies
- No chill time—mix and bake the same day
- Soft, chewy centers with golden, slightly crisp edges
- Thick, bakery-style cookies that hold big chunks of Oreo
- Freezer-friendly dough for easy batch baking
- Kid-approved and lunchbox-friendly
- Made with basic pantry staples plus Oreos and white chocolate
- Perfect cookies and cream dessert idea for gatherings
Ingredients You’ll Need
Basic Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 12 Oreo cookies, roughly chopped (or crushed by hand)
Optional Add-ins & Substitutions
- Swap ¼ cup of butter for cream cheese for a richer, tangy cookie
- Use a 1:1 gluten-free flour blend to make the recipe gluten-free
- Reduce sugar slightly if you prefer less sweetness
- Use extra filling Oreos (Double Stuf) for a bolder cookies-and-cream flavor
How to Make Cookies and Cream Cookies (Step-by-Step)
Step 1: Preheat Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone mat.
Step 2: Cream the Butter and Sugars
In a large bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy, about 2–3 minutes.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: Combine Dry Ingredients
Whisk the flour, baking soda, baking powder, and salt together in a separate bowl.
Step 5: Mix Dry into Wet
Gradually add the dry ingredients to the butter mixture and mix until just combined—avoid overmixing to keep the cookies tender.
Step 6: Fold in the Cookies and Chocolate
Gently fold in the chopped Oreos and white chocolate chips. The dough will be thick and chunky.
Step 7: Scoop and Bake
Use a medium cookie scoop or tablespoon to portion dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.
Step 8: Cool and Serve
Allow the cookies to cool on the baking sheet for 3–5 minutes, then transfer them to a wire rack to finish cooling. Enjoy warm for gooey centers, or let them cool completely for a firmer texture.
Pro Tips for Soft, Chewy Cookies
- For extra gooey centers, remove cookies from the oven one minute early and let them finish on the hot tray.
- Add a few Oreo crumbs or extra white chocolate chips on top of each cookie before baking for an attractive finish.
- Make a double batch and freeze dough balls on a tray, then transfer to a freezer bag for up to 3 months.
- While this is a no-chill recipe, refrigerating the dough overnight can deepen the flavor and produce thicker cookies.
- Use a cookie scoop for consistent size and even baking.
Best Ways to Serve These Cookies
- With a cold glass of milk or blended into a cookies-and-cream milkshake
- Crumbled over vanilla ice cream or frozen yogurt
- As sandwich cookies with a scoop of ice cream in the middle
- Displayed on a dessert board alongside fruit, brownies, and other treats
- Packaged in a mason jar or box for a homemade gift
Nutrition Facts (Approximate, Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 240–260 kcal |
| Total Fat | 12–14 g |
| Carbohydrates | 30–31 g |
| Sugar | 17–18 g |
| Protein | 2–2.5 g |
| Sodium | 120–140 mg |
Values are approximate and will vary based on cookie size and specific ingredients used.
Storage & Leftovers
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze raw dough balls or baked cookies for up to 3 months.
- Reheating: Microwave a cookie for 10–12 seconds for a warm, gooey center.
FAQs — Cookies and Cream Cookies
How do I make a cookies and cream milkshake?
Blend vanilla ice cream with milk and crushed Oreos, then top with whipped cream and cookie crumbs.
Can I make these cookies ahead of time?
Yes. Scoop and freeze dough balls, then bake from frozen—add a few extra minutes to the bake time.
What causes cookies to stay soft and chewy?
The right balance of butter to sugar and proper bake time—avoid overbaking and let cookies finish on the hot tray for soft centers.
How do I add cream cheese?
Substitute ¼ cup of the butter with ¼ cup cream cheese for a slightly tangy, richer cookie.
Related Recipes You’ll Enjoy
- Cookie Monster ice cream—an indulgent homemade dessert with big cookie pieces
- Oreo ice cream cake—an easy frozen treat layered with cookies and cream flavors
Final Thoughts
These cookies and cream cookies are an easy, no-fuss way to bake something that tastes like it came from a bakery. With crunchy Oreo pieces and pockets of melted white chocolate, they’re soft, chewy, and perfect for sharing. Make a batch today—freeze extra dough for quick cookies any time the craving hits.
Have you tried this recipe? Share your results and any tweaks you made — we’d love to hear!