Cookies and Cream Cookies are a decadent fusion of soft, chewy cookie dough and crunchy chocolate sandwich cookies. With pockets of white chocolate chips and crushed Oreo pieces throughout, these cookies are a cookies-and-cream lover’s dream—perfect for parties, gifting, or just indulging your sweet tooth.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
brown sugar
eggs
vanilla extract
baking soda
salt
white chocolate chips
chocolate sandwich cookies (such as Oreos), crushed

directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy.

Add the eggs and vanilla extract, beating until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.

Fold in the white chocolate chips and crushed chocolate sandwich cookies.

Scoop the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers are set.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 10 minutes
Total time: 35-40 minutes

Variations

Use dark or milk chocolate chips instead of white for a different twist.
Add a few chopped Oreos on top of each dough ball before baking for visual appeal.
Mix in a tablespoon of instant espresso powder for a mocha version.
Swap out some Oreos for other flavored sandwich cookies like mint or peanut butter.

storage/reheating

Store Cookies and Cream Cookies in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days or freeze for up to 2 months.
To reheat, microwave for 5–10 seconds for a warm, gooey texture.

FAQs

What kind of sandwich cookies should I use?

Classic Oreos work best, but any brand of chocolate sandwich cookies will do.

Can I use margarine instead of butter?

Butter is preferred for flavor, but margarine can work as a substitute.

Should I chill the dough?

It’s not required, but chilling for 30 minutes can help reduce spreading.

Can I make these gluten-free?

Yes, use a gluten-free flour blend and certified gluten-free cookies.

Why are my cookies turning out cakey?

You might be over-measuring the flour—use the spoon-and-level method.

Do white chocolate chips melt in the oven?

They soften but hold their shape, adding creamy pockets of sweetness.

Can I double the recipe?

Yes, this recipe scales well for large batches.

Are these cookies suitable for kids?

Absolutely, they’re a hit with both kids and adults.

How do I crush the cookies?

Place them in a zip-top bag and crush with a rolling pin or pulse in a food processor.

Can I freeze the cookie dough?

Yes, portion it into balls and freeze for up to 2 months—bake from frozen with 1-2 extra minutes.

Conclusion

Cookies and Cream Cookies are the ultimate comfort dessert for cookie lovers, combining creamy, crunchy, and chewy textures in every bite. With their rich flavor and crowd-pleasing appeal, these cookies are sure to become a repeat favorite in your baking rotation.