THE BEST Oreo Cookies and Cream Cookies

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Is this completely irrational? Putting cookies inside of cookies? Baking cookies into cookies? Not at all, because these Oreo Cookies and Cream Cookies are so chewy and delicious with bold vanilla flavor, chocolate chips and Oreo cookie pieces throughout. This recipe is carefully designed to maintain a chewy texture even with the cookies baked in, which can typically dry out the cookie dough. These are nothing close to being dry! They have crisp caramelized edges and soft chewy centers. Cookies 'N Cream is one of my favorite ice cream flavors and these cookies deliver on that taste! This recipe is similar to a chocolate chip cookie recipe, except we're playing up the creamy milky notes and toning down the deep butterscotch flavors. It's not the kind of cookie with oozing puddles of molten chocolate - this cookie is ALL about the cookie dough!

cookies and cream cookies on baking tray

WHY THIS RECIPE WORKS

Rich vanilla flavor - these cookies have rich vanilla notes thanks to a good dose of pure vanilla extract and mainly white sugar instead of brown sugar to help the vanilla taste stand out. Fun fact though - if you want that nostalgic taste of cookies 'n cream, use artificial vanilla! It has more of a cotton candy flavor profile and really makes these taste like childhood.
Thick chewy cookies - the texture of these cookies is slightly crisp around the edges and wonderfully chewy and even a bit gooey in the middle. They bake up nice and thick and as they cool they become more chewy.
Chocolate chip cookies - I use a blend of white and dark mini chocolate chips. The white chocolate adds the creamy milky flavor and the dark chocolate complements the chocolate cookie bits and also add a bit of extra chocolate taste.
Oreo cookie pieces - there are pieces of Oreo cookies baked right in. You can use any type of cream-filled chocolate sandwich cookies for this recipe.

INGREDIENTS FOR OREO COOKIES RECIPE

Butter - there is no substitute for butter in these cookies in my opinion! It makes the foundation of the creamy dairy notes. I like to use sweet cream butter, but you can use salted butter. If you choose salted, then I recommend reducing the added salt by half.
Granulated sugar - this recipe uses a combination of simple white granulated sugar and brown sugar. White sugar is the main sugar and helps create the crunchy caramelized edges and also creates a cleaner flavor so that the vanilla really shines through instead of being overpowered by the molasses in brown sugar.
Brown sugar - I use light brown sugar for this recipe as it has half as much molasses as dark brown sugar and will make a big difference to the flavor in this recipe.
Egg - you'll need one whole egg for this recipe. It's the perfect amount of moisture to make these cookies chewy and not cakey.
Pure vanilla extract - vanilla is essential to making these Oreo Cookies and Cream Cookies! I like this Madagascar Bourbon Vanilla extract, but even cheap artificial vanilla extract will actually make the most nostalgic taste!
All purpose flour - regular unbleached all-purpose flour makes the best chewy cookies in my opinion.
Oreo cookies - you can use any cream-filled chocolate sandwich cookies, but Oreos are the obvious option. You just need to break them up into small pieces (quarters or fifths) and will also use some finer crumbs to fold into the cookie dough.
White chocolate chips - pure white chocolate chips will add pockets of milky cream flavor in each bite.

cookies and cream cookies on baking sheet

cookies and cream cookies with glass of milk

STEP BY STEP INSTRUCTIONS

STEP 1). Cream butter and sugar - make sure you butter is softened to room temperature and beat it with the brown sugar and granulated sugar until smooth and just slightly fluffy. Keep the creaming to a minimum if you want these to be chewy cookies. Mix in vanilla.
STEP 2). Beat in the egg. You can do this all by hand using a spatula or use a hand mixer. Mix until the egg is well incorporated.
STEP 3). Combine the dry ingredients. Whisk all dry ingredients in a separate bowl and blend well.
STEP 4). Mix in the dry ingredients. Add the dry ingredients to the butter mixture and fold it in until mostly combined.
STEP 5). Add chocolate chips and Oreos. Fold in the crushed Oreo cookie pieces and mini white and dark chocolate chips.
STEP 6). Bake. Scoop about 2 tablespoons of cookie dough onto prepared baking sheets. Break a few extra Oreos into quarters and press them on top of the cookie dough. Sprinkle a few extra white chocolate chips on top. Bake for 9-11 minutes until lightly golden around the edges. Let cool for 2 minutes on the trays before transferring the cookies individually to a wire rack to finish cooling.

EXPERT BAKING TIPS

Use unsalted butter. In some chocolate chip cookie recipes I like to use salted butter for richness - it enhances the caramel notes of the brown sugar, but not today! For this recipe I want the sweet creamy buttery flavor and vanilla notes to shine, so we will have restraint with salt.
Use very soft butter - The key to make delicious Cookies and Cream Cookies is to start with very soft butter -- it should look creamy.
Use regular large size eggs. Large eggs weigh 57g. Using an extra large egg will add up to 2 teaspoons more liquid to the cookie dough which can throw off the moisture balance and make the cookies spread too much.
Use pure white chocolate which is made with pure cocoa butter for smooth creamy taste. You can also chop up a white chocolate bar.

RECIPE FAQ

Do I need to chill the cookie dough?

No, this recipe does not require any rest time and you do not need to chill or refrigerate the cookie dough. That's because the Oreo cookie pieces will naturally absorb moisture from the cookie dough and resting the dough for too long will actually pull moisture out of the dough and lead to cookies that are not as chewy.

Why did my cookies spread too much or why did my cookies come out flat?

These cookies stay nice and thick, so if yours spread a lot, then it could be that there was not the right amount of flour added. Too little flour will mean the cookies will not have enough structure to hold their shape and the dough will be too wet. The best way to measure the flour is using a scale to ensure you use the right amount. If you skip the chilling time, the cookie dough will spread more as well.

What type of vanilla is best for Oreo Cookies and Cream cookies?

You can use either pure vanilla extract or artificial vanilla in this recipe. Artificial vanilla actually tastes more like Oreo cookies because Oreos are made with artificial flavors.

STORAGE AND FREEZING

How do I store Cookies and Cream Cookies?

These cookies are best stored at room temperature in an airtight container for up to 4 days.

Can I freeze Cookies and Cream Cookies?

Yes, just place the cooled cookies in a resealable freezer bag and freeze for up to 3 months. They just need 15-20 minutes to thaw.

If you love cookies, check out these recipes!

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Baking with white chocolate

If you enjoy baking with white chocolate, check out these recipes:

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Oreo Cookies & Cream Cookies

Christina Marsigliese

Irresistible, chewy, buttery vanilla cookies with white and milk chocolate chips AND Oreo cookie pieces! It's like Cookies 'N Cream Ice Cream in a cookie!

5 from 8 votes

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Prep Time 10

Servings 14 large cookies

Ingredients

½ cup 113g unsalted butter, softened
½ cup 110g packed light brown sugar
⅓ cup 65g granulated sugar
1 ½ teaspoons 7ml pure vanilla extract
1 large egg, at room temperature
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 ¼ cups 180g all-purpose flour
½ cup crushed Oreos (about 4 whole Oreos with filling)
⅓ cup 56g mini white chocolate chips
⅓ cup 56g mini dark chocolate chips
extra white chocolate chips for topping
about 8 extra Oreos for topping

Instructions

Preheat the oven to 350°F. Line two large cookie sheets with parchment paper.
Combine soft butter with both sugars and vanilla extract in a large bowl and beat with an electric hand mixer (or use a stand mixer fitted with the paddle attachment) for 2 minutes on medium-high speed until creamy, lightened and a bit fluffy. Or, you can also "cream" the ingredients by hand with a sturdy spatula. Scrape down the sides and bottom of the bowl halfway through mixing.
Add egg and beat well until evenly incorporated and creamy. Mix in baking soda, baking powder and salt. Add flour and fold it in until mostly combined then fold in the crushed Oreo cookie pieces and mini white and dark chocolate chips.
Scoop about 2 tablespoons of cookie dough onto prepared baking sheets. Break a few extra Oreos into quarters and press them on top of the cookie dough. Sprinkle a few extra white chocolate chips on top. Bake for 9-11 minutes until lightly golden around the edges. Let cool for 2 minutes on the trays before transferring the cookies individually to a wire rack to finish cooling.