These cookies are incredibly easy to make and packed with rich flavor. They’re perfect for cookies-and-cream lovers, ideal for parties, lunchboxes, or just a cozy night in. You get a bakery-style cookie at home with minimal effort—crispy edges, soft centers, and irresistible chunks of cookies and cream.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Crushed chocolate sandwich cookies (like Oreos)
White chocolate chips
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Gradually mix in the dry ingredients until just combined.
Gently fold in the crushed sandwich cookies and white chocolate chips.
Scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9–11 minutes, or until the edges are golden and the centers are just set.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
Makes about 24 cookies. Prep time: 15 minutes Cook time: 10 minutes per batch Total time: approx. 25–30 minutes
Variations
Use dark chocolate chips instead of white for a richer flavor.
Add a cream cheese swirl to mimic the “cream” even more.
Chill the dough for an hour before baking for thicker cookies.
Try different sandwich cookie flavors like mint or peanut butter for a twist.
Make cookie sandwiches by spreading frosting between two cookies.
Storage/Reheating
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, store in a freezer-safe bag for up to 2 months. Reheat briefly in the microwave (about 10 seconds) for a warm, gooey texture.
FAQs
Can I use store-brand sandwich cookies?
Yes, any chocolate sandwich cookie will work just fine in this recipe.
Should I crush the cookies finely or leave chunks?
A mix of crushed and chunkier pieces gives the best texture and flavor.
Can I use salted butter?
Yes, but reduce the added salt slightly to balance the flavor.
Can I make the dough ahead of time?
Absolutely. Store it in the fridge for up to 2 days before baking.
Can I freeze the cookie dough?
Yes, portion the dough into balls and freeze. Bake straight from frozen, adding 1–2 minutes to the baking time.
Are these cookies chewy or crunchy?
They’re chewy in the center with slightly crisp edges.
Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend and gluten-free sandwich cookies.
What can I substitute for white chocolate chips?
Milk or semi-sweet chocolate chips work as a great alternative.
Do I need to chill the dough?
Chilling is optional, but helps prevent spreading for a thicker cookie.
Can I double the recipe?
Definitely! This recipe scales up well for parties or bake sales.
Conclusion
Cookies and Cream Cookies are the ultimate treat for anyone who loves cookies in their cookies. With their rich, creamy flavor and soft texture packed with crunchy cookie pieces, they’re a guaranteed hit. Quick to make and fun to customize, these cookies belong in your regular baking rotation.
Cookies and Cream Cookies are soft, chewy cookies packed with crushed chocolate sandwich cookies and creamy white chocolate chips. They offer the perfect balance of sweet, rich, and slightly crunchy textures in every bite.
Ingredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
18 chocolate sandwich cookies (like Oreos), roughly crushed
1 1/2 cups white chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually mix in the dry ingredients until just combined.
Gently fold in the crushed chocolate sandwich cookies and white chocolate chips.
Bake for 9–11 minutes, until edges are golden and centers are just set.
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Use a mix of crushed and chunkier cookie pieces for best texture.Chilling the dough for 1 hour before baking can help create thicker cookies.Cookies can be frozen after baking or as dough balls before baking.Try dark, milk, or semi-sweet chocolate chips instead of white for variation.Store in an airtight container for up to 5 days at room temperature.
