Cookies and Cream Cookies
Homemade cookies and cream cookies with chunks of Oreos in every bite. They’re easy to make, freezer-friendly, and have the best soft and chewy texture.
If you need an excuse to buy some Oreo cookies, consider these Cookies and Cream Cookies your license to indulge. What I love about this recipe is that you can eat half of the Oreos just as they are and still have enough left to make these cookies.
And these cookies and cream cookies are so soft and chewy, with chunks of Oreos in every bite – the perfect companion for a cup of coffee, hot chocolate, or a cold glass of milk.
The recipe makes 18 cookies you can bake all in the same go or (and this is what I do), freeze the cookie dough balls to bake later. The cookie monster in me can’t handle many fresh-baked cookies on hand, so baking them in smaller batches helps in the impulse control department. Not to mention, there’s nothing better than a fresh-baked cookie on demand.
Ingredients
- Softened butter: If you forget to leave it out to soften, you can soften it in the microwave in 10-second increments.
- All-purpose flour: When you measure the flour, use the spoon and level method. I like to stir the flour in the container first and then lightly spoon it into the measuring cup before leveling it off. This way of measuring takes longer than scooping with the cup but ensures you don’t add too much flour to the dough. Too much flour will make your cookies cakey and dense.
- Crushed Oreos: I like crushing cookies in a resealable bag with a kitchen mallet or rolling pin. This gets you crushed pieces of varying sizes that give the cookies a great texture. You can also use a food processor, but only pulse a few times; otherwise, you might end up with crumbs instead of chunks.
- Baking powder
- Granulated sugar
- Large egg
- Pure vanilla extract
How to Make Cookies and Cream Cookies
☑️ Prepare the Cookie Sheets
You’ll need two sheet pans lined with parchment paper for this recipe. One is to chill the cookie dough balls, and the other is to bake them.
☑️ Mix the Wet Ingredients
Cream the butter in a large bowl with an electric mixer. Mix until the butter is nice and creamy, which should take about two minutes. Add the egg and vanilla and mix until well combined. The mixture should be pale yellow.
☑️ Add the Dry Ingredients
Add the flour and baking powder. Mix until the dough comes together, then mix in the Oreo cookie chunks.
☑️ Chill the Cookie Dough
Scoop two tablespoons of dough to form each dough ball – a cookie scoop makes this easy. Place them on one of the sheet pans and place the pan in the freezer for 15 to 20 minutes. The butter will firm up during this time, so your cookies don’t spread too much when you bake them.
☑️ Bake the Cookies
While the cookies chill, preheat the oven to 350°F.
Transfer the cold dough balls to the other sheet pan. Space them about two inches apart. If you are baking all of the cookies, you will need to bake them in batches.
Bake them for 15 to 17 minutes or until they are set on top and around the edges. They should be a very light golden brown on the bottom. Carefully transfer them to a cooling rack.
Tip: Don’t overbake these cookies. For the best texture, you want them set and lightly crispy around the edges but still soft in the middle. So, keep an eye on them while they’re baking.
Storage Tips
Baked cookies will keep in an airtight container at room temperature for two to three days.
As I mentioned, you can make the cookie dough and freeze it for later. Frozen unbaked cookies will keep in the freezer for up to three months.
Freeze the cookie dough balls on a sheet pan first, then transfer them to a freezer-safe bag. When you’re ready to bake them, place them on a parchment-lined baking sheet and bake them as instructed. They will need a couple of extra minutes in the oven when you bake them from frozen.
Cookies and Cream Cookies
These cookies and cream cookies have the best soft and chewy texture, with crushed Oreos in every bite. They’re easy to make, plus you can freeze the cookie dough for later, so a fresh-baked batch is just minutes away.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup crushed Oreos (about 12 cookies)
Instructions
- Line a baking sheet with parchment paper.
- Cream the butter and sugar with an electric mixer in a mixing bowl until well combined, about two minutes.
- Add the egg and vanilla extract and mix until the mixture is smooth and pale yellow. Make sure to scrape down the sides of the bowl as needed.
- Next add the flour and baking powder and mix just until the dough comes together. Mix in the crushed cookies. Make sure not to overmix.
- Scoop two tablespoons of dough to form each dough ball. Place the dough balls on the prepared baking sheet and freeze them for 15 to 20 minutes.
- Preheat the oven to 350°F and line a new sheet pan with parchment paper.
- Place the cookie dough balls two inches apart on the prepared baking sheet.
- Bake the cookies for 15 to 17 minutes, or until they are set and lightly golden brown on the bottom.
- Carefully remove them from the pan and let them cool on a wire rack.
Notes
Cooled cookies will keep well in an airtight container at room temperature for up to three days.
You can freeze the unbaked cookie dough balls for up to three months. When you’re ready to bake them, just add a few extra minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 188
- Sugar: 12.8g
- Sodium: 21.4mg
- Fat: 6.3g
- Saturated Fat: 3.3g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 30.4g
- Fiber: 0.6g
- Protein: 2.7g
- Cholesterol: 23.9mg
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
More Easy Desserts
I hope you enjoy these cookies and cream cookies!
Happy baking,
