Cookies and Cream Cookies

overhead shot of cookies in a bowl.

5 from 1 review

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.


  • 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 (from about 12 cookies)


  1. Line a baking sheet with parchment paper.
  2. Cream the butter and sugar with an electric mixer in a mixing bowl until well combined, about two minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 350°F and line a new sheet pan with parchment paper.
  7. Place the cookie dough balls two inches apart on the prepared baking sheet. 
  8. Bake the cookies for 15 to 17 minutes, or until they are set and lightly golden brown on the bottom.
  9. Carefully remove them from the pan and let them cool on a wire rack.


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.


Keywords: easy cookies and cream cookies, cookies with crushed oreos