These loaded cookies and cream cookies are a cookie lover’s dream. They’re chewy, sweet, and perfect for anyone who loves cookies and milk.
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Pin RecipeImagine a cookie that is actually stuffed with more cookies. Now, stop imagining them, and run to the kitchen to make them!
That is what this cookies and cream cookies recipe essentially is. It is a combination of our two favorite types of cookies: chocolate chip cookies and Oreos. I pack even more creaminess into the cookie dough using a secret ingredient that makes these cookies even more incredible than your favorite local bakery’s recipe.
Wondering what it is? You’ll have to read a little more to find out!
Cookies and Cream Cookies Recipe
Chances are, we’ve all had Oreo cookies from the grocery store, and I bet you have made chocolate chip cookies in the past. But what happens when you can’t decide between eating chocolate cream cookies and a homemade chocolate chip cookie? The answer is: you combine the two!
That is exactly what I did with this recipe. I added crushed chocolate Oreo cookies to our creamy cookie dough. (Be sure to use double-stuffed Oreos to get even more of that sweet white filling!)
I also add cream cheese to the cookie dough to give it a tangy taste and creamy texture. This is what really sets these cookies apart from others! A few white chocolate chips just make it even more amazing.
If you love Oreo cookies in your homemade treats, be sure to try my Slutty Brownies, Oreo Ice Cream Cake, and Oreo Dirt Pie, too!
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Ingredients for Cookies and Cream Cookies
See recipe card below this post for ingredient quantities and full instructions
- Butter – Make sure the butter is room temperature so it blends into the dough well.
- Vanilla extract
- White sugar
- Brown sugar – Brown sugar adds a nice molasses taste and also helps keep the cookies soft as they bake.
- Oreo cookies – I like the double-stuffed Oreos because they have an extra creamy filling!
- Eggs – Here’s the best way to crack an egg.
- Flour – Sift the flour to ensure there are no lumps.
- Baking soda
- Baking powder
- White chocolate chips – White chocolate chips add another level of “cream” to the cookies and cream cookies.
- Cream cheese – Cream cheese gives the cookie dough a tangy taste that compliments the sweetness of the Oreos well. Use a block-style variety, not cream cheese from a tub!
- Salt
Variations
- Use holiday-themed Oreos. Halloween Oreos have a fun orange cream filling while Christmas varieties contain pops of red and green to make your cookies extra festive.
- Sandwich a scoop of vanilla ice cream between two of these cookies to make the ultimate ice cream sandwich.
- Mix in ½ cup of sprinkles into the batter. Sprinkles always make cookies more fun. Right?!
How to Make Cookies and Cream Cookies
- Prepare: Preheat your oven to 350ºF, and line a baking sheet with parchment paper.
- Cream the butter: Beat the butter and both sugars in a mixing bowl until light and fluffy. Be sure to scrape down the sides of the bowl as you blend to make sure all the ingredients are well combined.
- Add the eggs: Add the egg, cream cheese, and vanilla to the batter, scraping down the bowl again.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Add the dry ingredients to the butter mixture, and blend until the batter is smooth.
- Add the cookies: Stir the chopped Oreos into the cookie batter along with the white chocolate chips.
- Scoop the dough: Scoop the cookie dough into 2 tablespoon-sized balls, rolling the balls between your hands to make them smooth. If the dough is sticky, freeze it for about 30 minutes to make it easier to work with. Place the cookie dough balls on the prepared baking sheet.
- Bake: Bake the cookies just until the edges are golden brown. Let them cool on the baking sheet before transferring them to a wire rack to cool completely. Enjoy!
Quick Tip
These cookies are best when they are nice and chewy. So, be sure to take them out of the oven as soon as the edges start to turn golden brown. The leftover heat from the baking sheet will help set the center of the cookies as they cool.
How to Store Cookies and Cream Cookies
Once your cookies and cream cookies have cooled, place them in an airtight container, and keep them at room temperature for up to a week.
You can also freeze the cookies for 3 months. Take a cookie out of the freezer whenever you need a quick treat, and microwave it for about 15 seconds. It will be hot, gooey, and taste as good as the day they were baked!
Serving Suggestions
Enjoy these cookie and cream cookies with a tall glass of creamy milk or a scoop of vanilla ice cream.
FAQs
Oreo-flavored foods and cookies and cream flavors are typically the same. For example, if you get cookies and cream ice cream, it is usually creamy vanilla ice cream with Oreo pieces. However, Oreos are a brand-name treat. So, cookies and cream may not always be made with true Oreos but will contain a mixture of vanilla cream and some kind of chocolate creme cookies.
The cream is usually some kind of white, sweet vanilla-flavored filling. Inside an Oreo, the cream is a vanilla frosting. In a milkshake, the cream will be vanilla ice cream. In our cookies, the cream is the Oreo filling, plus the white chocolate chips, plus the cream cheese. Our cookies have a whole lot of cream!
A dairy plant manager names Shirley Seas is credited with inventing the flavor. He was trying to create a new type of ice cream and asked two employees to crush up Oreos and mix them into the vanilla ice cream. The rest is history!
Press a few extra pieces of chopped Oreo into the cookies right after they come out of the oven. This is an easy way to make them picture-perfect and to sneak some extra cookies into our cookies!
Sure! Wrap the dough tightly with plastic wrap or transfer it to an airtight container, and store it in the refrigerator for up to 2 to 3 days. Or, freeze the cookie dough balls instead! To do so, arrange them on a baking sheet, and transfer them to the freezer until solid. Then, store them in a freezer-safe bag in the freezer for up to 3 months. Bake from frozen, adding a few minutes as needed!
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Cookies and Cream Cookies
Equipment
- Measuring cups
- measuring spoons
- Mixing bowls
- Hand mixer
- Rubber spatula
- Wire Rack
Ingredients
- 1 ½ cup butter room temperature
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup cream cheese room temperature
- 2 ½ cups flour sifted
- ½ teaspoon baking soda sifted
- ½ teaspoon baking powder sifted
- ¼ teaspoon salt
- 1 cup Oreo cookies chunks, I used double-stuffed Oreos
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 350ºF.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add eggs, vanilla, cream cheese. Mix on low until combined. Set aside.1 ½ cup butter, ½ cup white sugar, ½ cup brown sugar, 2 large eggs, 1 teaspoon vanilla extract, ½ cup cream cheese
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.2 ½ cups flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt
- Add ½ or 1 cup of dry ingredients to the wet ingredients at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined; a few lumps here and there is fine. Stir in Oreos and white chocolate chips.1 cup Oreo cookies, ¾ cup white chocolate chips
- The batter will be on the softer side and sticky; freeze it for 30 or more minutes until you can form balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
- Scoop 2 tablespoonfuls of dough, rolling it into about 2-inch balls. Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate them by adding more Oreos and chocolate chips on top. The cookies will have a soft center, but once they cool down they will set and the texture inside remains soft and buttery.
- Let the cookies cool on the pan for 5-10 minutes before transferring to a wire rack.
