Go Back

Cookies and Cream Cookies

Deliciously nostalgic Cookies and Cream Cookies, combining chocolate sandwich cookies with tender, buttery dough for a comforting treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup unsalted butter, softened provides richness and a tender crumb (substitute coconut oil for a dairy-free option)
  • 1 cup granulated sugar balances sweetness and gives a slight crisp edge
  • 1/2 cup packed brown sugar adds caramel depth (can omit for a lighter taste)
  • 2 large eggs, at room temperature for structure and chewiness (use flax eggs for vegan baking)
  • 2 teaspoons vanilla extract amplifies cookie aroma (vanilla paste is extra cozy)
  • 2 1/4 cups all-purpose flour the base of the dough (use gluten-free flour blend 1:1 if needed)
  • 1 teaspoon baking soda helps cookies rise just enough
  • 1/2 teaspoon fine sea salt balances the sweetness
  • 2 cups crushed chocolate sandwich cookies (like Oreo), divided fold most into the dough and reserve some for topping
  • 1 cup white chocolate chips or milk chocolate chips optional for extra pockets of melt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy for about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract until the batter shines.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined — a few streaks are okay for tender cookies.
  6. Gently fold in 1 1/2 cups of the crushed chocolate sandwich cookies and the chocolate chips if using.
  7. Using a tablespoon or cookie scoop, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches between each.
  8. Sprinkle remaining crushed cookies on top of each dough ball.
Baking
  1. Bake for 10-12 minutes, until edges are set and centers still look slightly soft.
  2. Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack.
  3. Enjoy warm for a gooey experience or cooled for that perfect crumbly bite.

Notes

For healthier options, you can replace half the all-purpose flour with oat flour and swap half the butter for unsweetened applesauce. For a chewier cookie, chill the dough for 30 minutes before baking.