White chocolate & chopped Oreos combine in these cookies to create that delicious & familiar “cookies & cream” flavor. These are soft, chewy, & have a little extra crunch from the chopped Oreos. Plus, they’re super easy to whip up!
Here’s some math for you: 1 cookie + 1 cookie= 1 super great cookie. Does that add up? In this recipe it definitely does. Because if you chop up some Oreos & throw them into a delicious cookie dough batter, things get real delicious.
These cookies & cream cookies are super yummy & super easy to whip up. I love them because they really do channel that familiar “cookies & cream” flavor that we all know and love. The white chocolate adds a sweet & creamy factor, while the Oreos bring that unmistakable cookie flavor. I also added some semisweet chocolate chips to balance out the sweetness, and of course, to give an extra dose of chocolate. These are soft, chewy, a little on the thicker side, & have some extra texture from the chopped Oreos. All the good things you want in a cookie.
Plus, they’re easy to whip up, come together quickly, & have a short chill time! Even more reason to get that oven preheated.
Happy baking, friends!
What you’ll need to bake these cookies:
Butter: Brings flavor, tenderness, and helps cookies spread while baking.
Brown sugar: Adds moisture and makes for a chewier texture.
Sugar: Brings sweetness, tenderness, and helps cookies spread in the oven.
Egg: For structure and binding.
Vanilla: For added flavor.
Flour: For structure.
Baking soda: For leavening.
Cornstarch: Creates a softer, thicker cookie.
Kosher salt: To balance out all that sweetness.
Oreos: The Oreo cookies channel that “cookies & cream” flavor, and also add some crunchy texture.
White chocolate: Complements the cream in the Oreos & adds more sweet, creamy flavor. By using chopped chocolate rather than chips, the white chocolate melts into the batter while baking, creating larger pockets of chocolate & a greater distribution of flavor throughout the cookie. Yum!
Semisweet chocolate chips: I added these into the mix to balance out the level of sweetness, & because adding more chocolate is never a bad idea.
FAQs:
Can I use a smaller or larger cookie scoop? Yes, you can! Just be sure to adjust your bake times, as smaller cookies will require a few minutes less in the oven and larger cookies will require a few minutes more.
Can I freeze the dough? Absolutely. Scoop the dough onto a cookie sheet lined with parchment paper and place in the freezer for about 20 minutes. Place frozen dough balls in a zip-top bag and store for up to 3 months. When you’re ready to bake, just add 1-2 minutes to your bake time.
Does it matter if I use regular Oreos or Double Stuf? Nope! Either will work just fine.
A few notes before you bake:
Having the correct oven temperature is crucial to getting perfectly baked cookies (or any bake for that matter). Most ovens aren’t calibrated correctly, and when they say they’re preheated to a certain temperature, they’re actually not. For instance, when my oven dings at me to say it’s officially 350°F, its usually at about 300°F- big difference. So here are my tips to avoid cookie mishaps related to oven temperature: 1) Buy a simple oven thermometer so you can actually see what temp your oven is, or 2) After your oven says it’s preheated, give it another 15-20 minutes before you put anything in there.
I prefer to bake cookies one cookie sheet at a time to ensure an even, consistent bake! When in “bake” mode, your oven produces heat from both the bottom and the top. If you have more than one cookie sheet in your oven, placed one rack above the other, the heat can’t evenly reach each cookie sheet, producing variable results.
PrintCookies & Cream Cookies
- Prep Time: 15 minutes (plus 30 minute chill time)
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
White chocolate & chopped Oreos combine in these cookies to create that delicious & familiar “cookies & cream” flavor. These are soft, chewy, & have a little extra crunch from the chopped Oreos. Plus, they’re super easy to whip up!
Ingredients
- 140 gm (10 tablespoons) unsalted butter, softened
- 107 gm (1/2 cup lightly packed) light brown sugar
- 50 gm (1/4 cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 219 gm (1 3/4 cups, spoon & leveled) all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon cornstarch
- 80 gm (about 7 cookies) Oreo cookies, chopped
- 60 gm (1/3 cup) white chocolate, chopped, plus more for topping
- 60 gm (1/3 cup) semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar and sugar. Cream ingredients together on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl halfway through.
- Add the egg and beat on medium speed until fully incorporated. Mix in vanilla.
- In a separate bowl, combine flour, kosher salt, baking soda, and cornstarch.
- Add flour mixture to butter mixture and beat on low speed until just combined. Add in chopped white chocolate & semisweet chocolate chips and let the paddle do a few turns on low speed to incorporate. Gently mix in chopped Oreos by hand.
- Cover the dough and chill in the fridge for 30 minutes. Meanwhile, preheat your oven to 350°F and line 2 cookie sheets with parchment paper.
- Using a 3-tablespoon cookie scoop, scoop dough out and roll with your hands to form uniform balls. Place on prepared cookie sheet, spacing 2-3 inches apart. Top with additional chopped white chocolate, if desired.
- Bake cookie dough, preferably one cookie sheet at a time, for 9-11 minutes. Allow to cool on cookie sheet for 10 minutes before moving to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Scoop the dough onto a cookie sheet lined with parchment paper and place in the freezer for about 20 minutes. Place frozen dough balls in a zip-top bag and store for up to 3 months. When you’re ready to bake, just add 1-2 minutes to your bake time.
Keywords: cookies, cookies and cream, Oreo, white chocolate, dessert
