Cookies & Cream Cookies: A Bakery-Style Treat with Oreo Magic

Soft, chewy cookies packed with crushed Oreos, chocolate chips, and a drizzle of white chocolate—pure cookie bliss

Introduction: A Cookie That Feels Like Childhood

There’s something universally comforting about cookies and cream. It’s the flavor of childhood, of after-school snacks, of sneaking Oreos from the jar and dreaming of dessert. These Cookies & Cream Cookies take that classic combo and elevate it into a bakery-style treat that’s soft, chewy, and loaded with texture.

With crushed Oreo cookies folded into buttery dough, semi-sweet chocolate chips for richness, and a drizzle of white chocolate for flair, these cookies are a celebration of contrast—crunchy and creamy, sweet and salty, nostalgic and indulgent. Whether you’re baking for a party, gifting a batch, or just treating yourself, they’re guaranteed to bring smiles.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so irresistible:

Wet Ingredients:

• Unsalted butter (1 cup, softened)
  Adds richness and helps create a soft, chewy texture.
• Granulated sugar (1 cup)
  Sweetens and helps with structure.
• Brown sugar (½ cup, packed)
  Adds moisture and a hint of caramel flavor.
• Eggs (2 large)
  Bind the dough and add richness.
• Vanilla extract (2 tsp)
  Adds warmth and depth—essential in cookie dough.

Dry Ingredients:

• All-purpose flour (2¾ cups)
  Provides structure and balances the moisture from the sugars and butter.
• Baking soda (1 tsp)
  Helps the cookies spread and brown.
• Baking powder (½ tsp)
  Adds lift and softness.
• Salt (½ tsp)
  Balances sweetness and enhances flavor.

Mix-Ins and Toppings:

• Crushed Oreo cookies (1½ cups / about 12–15 cookies)
  Adds crunch and classic cookies & cream flavor.
• Semi-sweet chocolate chips (1 cup)
  Adds richness and gooey texture.
• Mini Oreo cookies (for topping)
  Optional but adorable—press into the center before baking.
• White chocolate (½ cup, melted)
  Drizzled on top for a decorative and creamy finish.

Optional: Add a pinch of espresso powder to enhance the chocolate flavor.

Equipment Needed

• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper
• Wire rack
• Small piping bag or spoon for drizzling

Tip: Chill your cookie scoop for cleaner portions.

Step-by-Step Instructions

Step 1: Prepare the Cookie Dough

In a large mixing bowl:

• Cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Add eggs one at a time, beating well after each.

Mix in vanilla extract.

Step 2: Combine Dry Ingredients

In a separate bowl:

• Whisk together flour, baking soda, baking powder, and salt.

Gradually add dry ingredients to the wet mixture, mixing until just combined.

Fold in crushed Oreos and chocolate chips.

Tip: Don’t overmix—stop when the dough is evenly combined.

Step 3: Chill the Dough

Cover the bowl with plastic wrap.

Refrigerate for at least 1 hour to firm up the dough and prevent excessive spreading.

Optional: Chill overnight for deeper flavor and thicker cookies.

Step 4: Scoop and Bake

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.

Scoop dough into balls (about 2 tablespoons each) and place on baking sheets, spacing about 2 inches apart.

Press a mini Oreo into the center of each cookie, if desired.

Bake for 10–12 minutes, until:

• Edges are lightly golden
• Centers look slightly underbaked (they’ll set as they cool)

Let cool on the pan for 5 minutes, then transfer to a wire rack.

Step 5: Decorate

Once cookies are completely cool:

• Drizzle melted white chocolate over the tops using a spoon or piping bag.

Let set before serving or storing.

Presentation Tip: Sprinkle with crushed Oreos or edible glitter for extra flair.

Serving Suggestions

Perfect for:

• Bake sales
• Birthday parties
• Holiday cookie trays
• Movie night snacks

Pair with:

• Cold milk
• Cookies & cream milkshake
• Hot cocoa
• Vanilla latte

Yields:

• 24–30 cookies, depending on size

Tip: Double the batch for gifting or freezing.

Variations to Try

Want to make them your own? Try these delicious twists:

Strawberry Cream

Add freeze-dried strawberries and drizzle with pink chocolate.

Double Chocolate

Use chocolate cookie dough and white chocolate chips.

Coconut Crunch

Add shredded coconut and drizzle with dark chocolate.

Vegan Version

Use plant-based butter, egg substitute, and dairy-free chocolate.

Cookie Sandwiches

Spread cream cheese frosting between two cookies for a decadent treat.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare dough and refrigerate up to 2 days before baking.
• Refrigerate: Store baked cookies in airtight container for up to 5 days.
• Freeze Dough: Freeze scooped dough balls for up to 2 months. Bake from frozen, adding 1–2 minutes.
• Freeze Cookies: Freeze baked cookies for up to 1 month. Thaw and drizzle before serving.

Tip: Layer cookies between parchment paper to prevent sticking.

Nutrition Notes (Per Cookie, ~1 of 24)

• Calories: ~210
• Protein: ~2g
• Carbohydrates: ~24g
• Fat: ~11g
• Sugar: ~15g
• Sodium: ~120mg
• Fiber: ~1g

These cookies are:

• Soft and chewy
• Loaded with texture
• Easy to make
• Perfect for Oreo lovers

Final Thoughts

These Cookies & Cream Cookies are more than just a treat—they’re a celebration of everything we love about dessert. Whether you’re baking for a crowd or just indulging in a little self-care, they’re guaranteed to satisfy every craving with their creamy, crunchy, chocolatey goodness.