COOKIES AND CREAM COOKIES

Imagine biting into a perfectly soft, chewy cookie that combines the nostalgic flavor of Oreos with the comfort of a homemade chocolate chip cookie. These Cookies and Cream Cookies deliver exactly that magical experience, with chunks of cream-filled sandwich cookies nestled in a buttery, vanilla-scented dough. The contrast between the crisp Oreo pieces and the tender cookie base creates an irresistible texture that will have everyone reaching for seconds. Whether you’re baking for a special occasion or simply craving something sweet, these cookies and cream cookies are guaranteed to impress. You’ll learn how to create bakery-quality treats with perfect texture, balanced sweetness, and those iconic cookies and cream flavors that everyone adores.

Why You’ll Love This Recipe

These Cookies and Cream Cookies are a dream come true for cookie enthusiasts. Each bite delivers the perfect balance of sweet vanilla dough with the distinctive chocolate and cream flavor of Oreo cookies. The texture is what makes these cookies truly special – crisp edges that give way to soft, chewy centers with pockets of crunchy Oreo pieces and creamy white chocolate chips scattered throughout.

What sets this recipe apart is its simplicity. Unlike other desserts that require special equipment or techniques, these cookies come together with basic pantry staples and minimal effort. The dough requires no chilling time, meaning you can satisfy your cookie cravings in under 30 minutes from start to finish.

Another reason you’ll fall in love with these Oreo-stuffed cookies is their versatility. They’re perfect for bake sales, holiday cookie exchanges, or as an after-school treat that will make you the favorite parent on the block. The striking black and white appearance also makes these cookies visually appealing, ensuring they’ll be the first to disappear from any dessert table.

Ingredients

To make these irresistible Cookies and Cream Cookies, you’ll need:

• 2 cups (250g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) light brown sugar, packed
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2 cups (about 20 cookies) Oreo cookies, roughly chopped
• 1/2 cup (85g) white chocolate chips
• 1/2 cup (85g) semi-sweet chocolate chips (optional)

The star ingredient is obviously the Oreo cookies, which add that distinctive cookies and cream flavor. I recommend using regular Oreos rather than Double Stuf for the best cookie-to-cream ratio, but feel free to experiment with different Oreo varieties. The combination of white chocolate chips and semi-sweet chocolate chips enhances the cookies and cream experience, but you can adjust according to your preference. Using room temperature eggs and butter is crucial for achieving the perfect cookie texture.

Pro Tips

Achieving perfect Cookies and Cream Cookies comes down to mastering a few critical techniques:

First, pay careful attention to how you incorporate the Oreo cookies. For the ideal texture contrast, crush about half of the Oreos into small pieces (about 1/4 inch) and leave the other half in larger chunks (about 1/2 inch). This creates a beautiful marbling effect throughout the dough and ensures you get that authentic cookies and cream flavor in every bite. Add the Oreo pieces at the very end of mixing, folding them in gently with a spatula to prevent the cream filling from being completely incorporated into the dough.

Second, master the art of cookie scooping. Use a 2-tablespoon cookie scoop to ensure uniform size, which guarantees even baking. After scooping, don’t flatten the dough balls completely – just press them slightly. This allows the cookies to spread naturally while baking, creating that perfect balance between thickness and chewiness that makes these cream-filled cookies so irresistible.

Finally, timing is everything when baking these cookies. They should be removed from the oven when the edges are just set but the centers still look slightly underdone (about 10-12 minutes at 350°F). The cookies will continue cooking on the hot baking sheet after removal from the oven, resulting in perfectly soft centers with crisp edges. Let them rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Instructions

Step 1: Prepare Your Workspace

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Gather all your ingredients so they’re ready to use, ensuring your butter and eggs are at room temperature for optimal mixing.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agents and prevents any salty pockets in your finished cookies and cream cookies. Set this mixture aside while you prepare the wet ingredients.

Step 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Don’t rush this step – properly creamed butter and sugar creates air pockets that give your cookies their wonderful texture. You’ll know it’s ready when the mixture has lightened in color and looks almost fluffy.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract until fully incorporated. Your mixture should now be smooth and glossy.

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing at this stage can make your cookies tough, so stop once the flour disappears.

Step 6: Fold in the Cookies and Chips

Gently fold in the chopped Oreo cookies, white chocolate chips, and semi-sweet chocolate chips (if using) with a rubber spatula. This careful folding preserves the distinctive cookies and cream appearance and prevents the Oreo pieces from breaking down too much.

Step 7: Scoop and Bake

Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This resting period allows the cookies to set up properly. Once cooled, store your delicious Cookies and Cream Cookies in an airtight container or enjoy immediately!

Variations

Looking to put your own spin on these delectable Cookies and Cream Cookies? Here are some inspired variations that maintain the essence of the original while offering exciting new flavor profiles:

For a minty twist, substitute regular Oreos with Mint Oreos and add 1/4 teaspoon of peppermint extract to the dough. The refreshing mint flavor pairs beautifully with the chocolate elements, creating a cookies and cream experience reminiscent of mint chocolate chip ice cream. These are especially perfect for holiday cookie exchanges or St. Patrick’s Day celebrations.

For a more indulgent version, try the Birthday Cake variation. Use Birthday Cake Oreos and fold in 1/3 cup of rainbow sprinkles along with the cookie pieces. The colorful sprinkles add a festive touch to these already delightful Oreo cookie treats, making them perfect for celebrations or when you need a cheerful pick-me-up.

For those with dietary restrictions, these cookies can easily be adapted to a gluten-free version by using gluten-free all-purpose flour blend and gluten-free sandwich cookies. Just be sure to check that all your other ingredients, including the vanilla extract, are certified gluten-free as well.

Storage and Serving

These Cookies and Cream Cookies maintain their freshness and flavor remarkably well when stored properly. Keep them in an airtight container at room temperature for up to 5 days. Place a piece of bread in the container to help keep the cookies soft and chewy – the bread will go stale while your cookies stay fresh!

For longer storage, these cookies freeze beautifully. Arrange completely cooled cookies in a single layer in a freezer-safe container with parchment paper between layers, and freeze for up to 3 months. Thaw at room temperature for about an hour before serving.

When it comes to serving these cookies and cream treats, consider elevating them with these creative ideas: Create an ice cream sandwich by placing a scoop of vanilla ice cream between two cookies and rolling the edges in mini chocolate chips. For a deluxe dessert platter, serve these alongside other complementary cookies like chocolate chip or peanut butter for a crowd-pleasing variety.

Want to really impress? Drizzle melted white chocolate over the cooled cookies and sprinkle with crushed Oreo dust for an extra touch of cookies and cream magic that makes these treats as beautiful as they are delicious.

FAQs

Can I use Double Stuf Oreos instead of regular Oreos?
Absolutely! Double Stuf Oreos will give your cookies and cream cookies even more of that classic cream filling flavor. Just be aware that the extra filling may make your cookies slightly sweeter, so you might want to reduce the granulated sugar by 2 tablespoons.

Why did my cookies spread too much?
Excessive spreading usually happens when the butter is too warm or there’s not enough flour. Make sure your butter is softened but still cool to the touch, and always measure flour correctly by spooning it into measuring cups rather than scooping directly from the container.

Can I prepare the cookie dough in advance?
Yes! The dough can be refrigerated for up to 3 days in an airtight container. You can also form the dough balls and freeze them for up to 3 months. Bake frozen dough balls without thawing, just add 1-2 minutes to the baking time.

How do I know when the cookies are done baking?
The perfect Cookies and Cream Cookies will have set edges with slightly underdone centers when you remove them from the oven. They will continue to firm up as they cool on the baking sheet. If they look completely done in the oven, they may end up overbaked and crispy rather than chewy.

Can I make these cookies without a mixer?
Yes, while a mixer makes the process easier, you can cream the butter and sugars by hand with a wooden spoon and some elbow grease. Just be sure to beat the mixture thoroughly until it’s light and fluffy before adding the remaining ingredients.

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