Cookies and Cream Cookies

Why You’ll Love This Recipe

You’ll love this recipe because it delivers the iconic cookies and cream flavor in a homemade cookie that’s easy to make and perfect for any occasion. The dough is rich and buttery, studded with crunchy Oreo bits, and topped with an extra cookie piece for an irresistible finish. These cookies strike the perfect balance between soft centers and slightly crisp edges.

Ingredients

• 1 cup salted butter, at room temperature
• 1 cup white sugar
• 1 large egg
• 1½ teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour (spooned and leveled)
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 10 Oreo cookies, roughly chopped
• 2-3 Oreo cookies, whole or halved, for topping

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

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Gently fold in the chopped Oreo cookies, being careful not to overmix.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing about 2 inches apart.
8. Press a whole or halved Oreo cookie gently onto the top of each cookie dough ball.
9. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Total time: About 30 minutes

Variations

• Use double-stuffed Oreos for extra creaminess inside the cookies.
• Add white chocolate chips for a sweeter contrast.
• Substitute salted butter with unsalted butter and add a pinch more salt if preferred.
• Mix in mini chocolate chips for extra texture and chocolate flavor.
• For a mocha twist, add 1 teaspoon instant coffee granules to the dry ingredients.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can freeze the cookies for up to 3 months—just thaw at room temperature before serving. Reheat briefly in the microwave (10-15 seconds) for a warm, freshly baked feel.

FAQs

Can I use regular butter instead of salted butter?

Yes, but reduce the added salt slightly to balance the flavor.

How do I avoid the cookies spreading too much?

Make sure your butter is not too soft and chill the dough for 15-30 minutes before baking.

Can I substitute Oreo cookies with another sandwich cookie?

Yes, any sandwich cookie with cream filling will work well.

Is it necessary to add baking powder and baking soda?

Both help with texture and rise; omitting one may change the cookie’s texture.

Can I make these cookies gluten-free?

Use a gluten-free flour blend and gluten-free sandwich cookies.

Can I double the recipe?

Yes, double all ingredients and bake in batches.

Why are my cookies cakey instead of chewy?

Avoid overmixing and check baking time to prevent overbaking.

Can I store the dough for later baking?

Yes, refrigerate the dough up to 24 hours before baking.

How do I keep Oreo pieces crunchy inside the cookie?

Fold them in gently and avoid overmixing to keep larger pieces intact.

Can I use mini Oreos?

Yes, mini Oreos work perfectly chopped or whole for topping.

Conclusion

Cookies and cream cookies are a delightful twist on classic cookies that bring nostalgic Oreo flavor into a soft, chewy bite. Easy to make with everyday ingredients, they’re a guaranteed hit for Oreo fans and cookie lovers alike. Whether for a snack, party, or gift, these cookies offer a perfect blend of creamy and crunchy textures that make them irresistible.

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