Name: Cookies and Cream Cookies
Prep time: 15 min
Cook time: PT-488497H40M36S
Total time: PT-488497H40M36S
Cuisine: American
Ingredients: 2¼ cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 cup brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 20 Oreo cookies, roughly chopped; 1½ cups white chocolate chips

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These Cookies and Cream Cookies are chewy, soft, and packed with Oreo cookie chunks and white chocolate chips. I love how they capture the flavor of cookies-and-cream ice cream but in cookie form. They’re rich, sweet, and perfect for anyone who loves Oreos as much as I do.

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite treats—classic chocolate chip-style cookies and Oreos. The dough is simple to make, and the cookies bake up in less than 30 minutes. I like how the Oreo pieces create little pockets of crunch while the white chocolate chips melt into creamy sweetness. These cookies are ideal for last-minute baking since they come together quickly but taste like something special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Oreo cookies, chopped into chunks
White chocolate chips

Directions

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, and salt.
In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
Slowly mix in dry ingredients until just combined.
Fold in chopped Oreos and white chocolate chips.
Scoop dough onto prepared baking sheet, spacing cookies a couple of inches apart.
Bake 9–11 minutes, until edges are set but centers look slightly soft.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Prep time is around 15 minutes, bake time is 10 minutes per batch, and total time is about 25–30 minutes.

Variations

Sometimes I swap the white chocolate chips for milk or dark chocolate chips if I want a richer flavor. I also enjoy using Golden Oreos for a fun twist. For an extra indulgent version, I sandwich marshmallow fluff between two cookies for a cookies-and-cream whoopie pie.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months. To refresh them, I warm a cookie in the microwave for about 10 seconds to bring back that soft, just-baked texture.

FAQs

Can I use double-stuffed Oreos?

Yes, I often use them—the extra cream adds even more cookies-and-cream flavor.

Do I need to chill the dough?

Not usually. I bake them right away, but if I want thicker cookies, I chill the dough for 30 minutes before baking.

Can I make these cookies ahead of time?

Yes, I like to scoop the dough into balls and freeze them. Then I can bake fresh cookies straight from the freezer, just adding an extra minute or two to the baking time.

Can I use other mix-ins?

Absolutely. I sometimes add crushed pretzels for a salty contrast or drizzle melted chocolate over the cooled cookies.

How do I keep the cookies soft?

I store them in a sealed container with a slice of bread—the bread helps maintain their chewy texture.

Conclusion

I love how these Cookies and Cream Cookies turn simple ingredients into something indulgent and fun. They’re soft, chewy, and loaded with Oreo chunks and white chocolate, making them a cookie I come back to again and again. Whether I bake them for a party, a holiday, or just to satisfy a craving, they’re always a hit.