Soft, thick, and loaded with crunchy Oreo pieces and creamy white chocolate chips, these Cookies and Cream Cookies are the ultimate treat for anyone who loves the classic cookies and cream combination. The dough is made with cold butter, brown sugar, and white sugar, giving the cookies a rich flavor and a thick, bakery-style texture without needing to chill the dough for hours.
Each cookie has crisp golden edges, a soft center, and plenty of chocolate and Oreo pieces in every bite. You can make eight large bakery-style cookies or fourteen smaller cookies, depending on how you want to serve them. They are easy to prepare, incredibly satisfying, and perfect for parties, lunch boxes, bake sales, or a cozy afternoon treat.
What Are Cookies and Cream Cookies?
Cookies and cream cookies are soft-baked chocolate chip-style cookies made with crushed Oreo cookies, chopped chocolate, and a rich buttery dough. The Oreo pieces add a delicious contrast of crunchy cookie crumbs and creamy filling, while the white chocolate chips bring extra sweetness and smooth, melted pockets throughout the cookies.
Unlike classic thin and crispy cookies, this recipe creates thick, bakery-style cookies with a soft middle and lightly golden edges. Cold butter helps the cookies hold their shape during baking, while cornstarch keeps the inside tender and soft. The combination of brown sugar and white sugar gives the cookies the perfect balance of chewiness, sweetness, and crispness.
These cookies are especially delicious when served slightly warm, while the chocolate is still soft and melted. They also stay soft after cooling, making them a great recipe to prepare ahead of time.
Important Note
Do not overmix the dough once the flour has been added. Fold the dry ingredients in gently and stop as soon as there are only a few visible streaks of flour left. Overmixing can develop too much gluten, which may result in cookies that are tough instead of soft and tender.
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Hi, I’m Dia, the cook behind DelicateKitchen. I’m passionate about bringing bold, authentic flavors from the whole world into your home kitchen, with recipes that are as approachable as they are delicious. Whether you’re a seasoned cook or just getting started, you’ll always find something worth making here.
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Why You’ll Love This Recipe
Thick and Bakery-Style – The cold butter, cornstarch, and tall dough balls help create chunky cookies with a soft center and lightly crisp edges.
Loaded with Cookies and Cream Flavor – Crushed Oreos, chopped chocolate, and white chocolate chips are combined throughout the dough for a rich cookies and cream taste in every bite.
Soft in the Middle – The combination of brown sugar, butter, egg, and cornstarch gives the cookies a tender texture that stays soft after baking.
No Long Chilling Time – The shaped dough only needs to chill for 20 to 30 minutes, which is enough to help the cookies hold their shape without requiring an overnight rest.
Two Size Options – You can make eight large bakery-style cookies or fourteen smaller cookies, making the recipe easy to adjust for different occasions.
Simple to Prepare – You only need a mixing bowl, a hand mixer, a spatula, and a baking tray. No stand mixer or complicated equipment is required.
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Serving Suggestion
Serve the cookies slightly warm with a cold glass of milk, iced coffee, or a creamy vanilla latte. For a dessert-style serving, add a scoop of vanilla ice cream between two cookies to create an indulgent cookies and cream ice cream sandwich. You can also drizzle the baked cookies with melted white chocolate and sprinkle extra crushed Oreos over the top. For parties, arrange them on a large serving plate with smaller cookies for easy sharing.
Pro Tips for the Perfect Cookies
Use Cold Butter – Cut the butter into small cubes before mixing. Cold butter helps the dough stay firm and prevents the cookies from spreading too much in the oven.
Do Not Cream the Butter Too Much – Mix the butter and sugars only until evenly combined. The mixture does not need to become light and fluffy.
Use Good-Quality Oreos – Regular Oreos work perfectly, but you can also use golden Oreos or another chocolate sandwich cookie if you want to change the flavor.
Break the Oreos Unevenly – A mixture of crumbs, small pieces, and larger chunks gives the cookies a better texture and makes the cookies and cream flavor more noticeable.
Fold the Flour Gently – Once the dry ingredients are added, use a silicone spatula instead of the hand mixer. Stop mixing as soon as the dough comes together.
Shape Tall Dough Balls – Do not flatten the dough before baking. Tall, rough dough balls help create thicker cookies with soft centers.
Chill Before Baking – Even a short chilling time makes a difference. It firms up the butter and helps the cookies keep their shape while baking.
Do Not Overbake – The edges should look lightly golden while the centers still appear soft. The cookies will continue setting as they cool on the tray.
Add Extra Chocolate on Top – Press a few extra chocolate pieces or Oreo chunks into the dough balls before baking for a more attractive bakery-style finish.
Leave Space Between the Cookies – Large cookies need enough room to spread. Bake only four large dough balls on each tray to prevent them from touching.
Ingredient Notes
Cold Butter – Cold butter gives these cookies their thick, chunky texture. Cut it into small cubes so it combines more easily with the sugars without needing to soften it first.
Brown Sugar – Brown sugar adds moisture, chewiness, and a deeper caramel-like flavor. It also helps keep the cookie centers soft.
White Sugar – White sugar balances the brown sugar and helps the edges become lightly golden and crisp during baking.
Egg – One medium egg binds the dough together and adds richness. Make sure the egg is at room temperature if possible so it blends smoothly into the butter mixture.
Vanilla Extract – Vanilla enhances the flavor of the chocolate, butter, and Oreo cookies. Use a good-quality vanilla extract for the best result.
All-Purpose Flour – This forms the structure of the cookies. Measure the flour carefully, preferably using a kitchen scale, because too much flour can make the cookies dry.
Cornstarch – Cornstarch makes the centers extra soft and tender. It also helps create the thick texture associated with bakery-style cookies.
Baking Soda and Baking Powder – These leavening agents work together to give the cookies a gentle lift without making them cakey.
Salt – A small pinch of salt balances the sweetness and brings out the flavor of the chocolate and cookies.
Oreos – Use approximately nine Oreos for the dough, broken into a combination of crumbs and pieces. Keep some larger pieces for extra texture.
White Chocolate Chips – White chocolate chips add creamy sweetness and create soft, melted pockets throughout the cookies.
Ingredients
130 g cold butter, cut into cubes
50 g brown sugar
50 g white sugar
1 medium egg
1 tsp vanilla extract
180 g all-purpose flour
30 g cornstarch
3 g baking soda
2 g baking powder
Pinch of salt
100 g Oreos, approximately 9 cookies
100 g white chocolate chips
Instructions
Step 1: Mix the Cold Butter and Sugars
Add the cold cubed butter, brown sugar, and white sugar to a mixing bowl. Use a hand mixer to mix just until the butter and sugars are evenly combined. The mixture should look creamy and slightly textured, but it does not need to be whipped until fluffy.
Do not mix for too long. Overmixing at this stage can add too much air to the dough and may cause the cookies to spread more during baking.
Step 2: Add the Egg and Vanilla
Add the medium egg and vanilla extract to the butter mixture. Mix again with the hand mixer just until everything is fully combined.
Scrape down the sides of the bowl if necessary so the egg is evenly incorporated. The mixture may look slightly uneven at first, but it will come together as you continue mixing.
Step 3: Add the Dry Ingredients
Add the all-purpose flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch from the hand mixer to a silicone spatula and gently fold the ingredients into the wet mixture.
Continue folding until the dough begins to come together. Do not mix until the dough is completely smooth, as a small amount of visible flour is fine before adding the chocolate and Oreos.
Step 4: Fold in the Chocolate and Oreos
Break the Oreos into a combination of crumbs and small pieces. Add the Oreo pieces and white chocolate chips to the bowl while there are still a few visible streaks of flour in the dough.
Fold gently with the spatula until the chocolate and cookies are evenly distributed and the dough is just combined. Be careful not to crush all of the Oreos into fine crumbs. Larger pieces create a better texture and make the cookies look more appealing after baking.
Step 5: Shape and Chill the Dough
For eight bakery-style cookies, divide the dough into eight equal portions of approximately 83 to 85 g each. Roll each portion into a tall, rough dough ball rather than a smooth, flat ball.
For fourteen smaller cookies, divide the dough into fourteen equal portions of approximately 42 g each. Shape each portion into a rough ball, keeping the dough slightly taller rather than pressing it down.
Step 6: Preheat the Oven
While the dough chills, preheat your oven to 180°C. Line one or two baking trays with parchment paper.
Make sure the oven is fully preheated before baking. A properly heated oven helps the cookies spread evenly and develop lightly golden edges while keeping the centers soft.
Step 7: Bake the Cookies
For the large cookies, place only four dough balls on each baking tray. Leave plenty of space between them because the cookies will spread as they bake.
Bake the large cookies at 180°C for approximately 11 to 12 minutes, or until the edges are lightly golden while the centers still look soft and slightly underbaked.
For the smaller cookies, bake at 180°C for approximately 8 to 9 minutes. Keep a close eye on them because smaller cookies can become overbaked quickly.
FAQ
Yes! You can swap every ingredient out to a vegan alternative for it to be vegan friendly!
Store the cooled cookies in an airtight container at room temperature for up to four days.
Place parchment paper between the cookies if you are stacking them.
For longer storage, freeze the baked cookies in a freezer-safe container for up to three months.
Warm one cookie in the microwave for approximately 10 to 15 seconds.
For several cookies, place them in a 150°C oven for 4 to 5 minutes.
Let them cool for a minute before serving, as the chocolate will be very hot and melted.
COOKIES AND CREAM COOKIES
Zutaten
Methode
- Add the cold cubed butter, brown sugar, and white sugar to a mixing bowl. Use a hand mixer to mix just until the butter and sugars are evenly combined. The mixture should look creamy and slightly textured, but it does not need to be whipped until fluffy.
- Do not mix for too long. Overmixing at this stage can add too much air to the dough and may cause the cookies to spread more during baking.
- Add the medium egg and vanilla extract to the butter mixture. Mix again with the hand mixer just until everything is fully combined.
- Scrape down the sides of the bowl if necessary so the egg is evenly incorporated. The mixture may look slightly uneven at first, but it will come together as you continue mixing.
- Add the all-purpose flour, cornstarch, baking soda, baking powder, and salt to the bowl. Switch from the hand mixer to a silicone spatula and gently fold the ingredients into the wet mixture.
- Continue folding until the dough begins to come together. Do not mix until the dough is completely smooth, as a small amount of visible flour is fine before adding the chocolate and Oreos.
- Break the Oreos into a combination of crumbs and small pieces. Add the Oreo pieces and white chocolate chips to the bowl while there are still a few visible streaks of flour in the dough.
- Fold gently with the spatula until the chocolate and cookies are evenly distributed and the dough is just combined. Be careful not to crush all of the Oreos into fine crumbs. Larger pieces create a better texture and make the cookies look more appealing after baking.
- While the dough chills, preheat your oven to 180°C. Line one or two baking trays with parchment paper.
- Make sure the oven is fully preheated before baking. A properly heated oven helps the cookies spread evenly and develop lightly golden edges while keeping the centers soft.
- For the large cookies, place only four dough balls on each baking tray. Leave plenty of space between them because the cookies will spread as they bake.
- Bake the large cookies at 180°C for approximately 11 to 12 minutes, or until the edges are lightly golden while the centers still look soft and slightly underbaked.
- For the smaller cookies, bake at 180°C for approximately 8 to 9 minutes. Keep a close eye on them because smaller cookies can become overbaked quickly.
