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–+ servings
A close up view of a cookies and cream cookie being broken in half.
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5 from 1 vote

Cookies and Cream Cookies

Our Cookies and Cream Cookies offer a fun and delicious twist on a classic favorite, combining Oreo chunks with our famous chocolate chip cookie recipe. This little indulgence is one you'll make over and over again.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies and Cream Cookie
Servings: 24 cookies
Author: Caytlin McCleery

Ingredients

  • 1 cup softened salted butter
  • 1 cup brown sugar tightly packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
  • 1 cup crushed oreos (about 12 cookies)

Instructions

  • Preheat oven to 350 degrees. Lightly grease two baking sheets with nonstick cooking spray or line with parchment paper.
  • In a large bowl, use a hand mixer to cream together 1 cup softened salted butter, 1 cup brown sugar, and 1/2 cup granulated sugar for about 2 minutes until smooth and creamy. Add in 2 large eggs and 2 teaspoons vanilla extract and beat until smooth.
  • Mix in 1 teaspoon baking soda, 1/2 teaspoon salt, and 2 1/2 cups all-purpose flour and mix until it forms a nice dough.
  • Use a spoon to stir in 1 cup milk chocolate chips, 1 cup white chocolate chips and 1 cup crushed oreos.
  • Take about two tablespoons of dough and use your hands to quickly shape into a dough ball and place on the prepared cookie sheets, twelve cookies per pan. This recipe makes 24 cookies.
  • Bake in the preheated oven for 10-12 minutes, until just kissed with brown. Do not over bake.
  • Remove pan from oven and let the cookies cool on the pan for 3 to 5 minutes, then transfer to a wire rack to cool completely. Once cooled store in an airtight container.

Notes

Freezer Instructions

This cookie dough can easily be frozen. For best results, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, up to 3 months. When ready to bake, place cookie dough onto baking sheet and let thaw while oven preheats. Bake for approximately 12 to 15 minutes.
 
Store completely cooled cookies in an airtight container. Cookies stay fresh for 3 to 5 days. 

Nutrition

Serving: 1cookie | Calories: 282kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 201mg | Potassium: 72mg | Fiber: 1g | Sugar: 25g | Vitamin A: 278IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg