These Cookies and Cream Cookies are soft, chewy and loaded with chocolate sandwich cookies, white chocolate chips and cookies and cream candy bars. A delightful sweet treat that is sure to be your new favorite!

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Why We Love These Cookies and Cream Cookies
- An easy drop cookie recipe with simple ingredients.
- No chilling required with these easy cookies.
- Loaded with delicious Oreos, white chocolate chips and Hershey's Cookies N Creme candy bars.
- Chewy centers and crisp edges make these cookies perfection.
- Cookie dough balls freeze perfectly!
- Baked cookies freeze well too, make a double batch!
- These ultimate cookies are great for gifting, sharing, bake sales and packed in lunches for your loved ones.
Cookies and Cream Cookies Recipe Ingredients
- Salted Butter
- White Sugar
- Large Egg
- Pure Vanilla Extract
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Chocolate Sandwich Cookies a.k.a. Oreos
- White Chocolate Chips
- Cookies N' Creme candy bar
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ¼ teaspoon salt to the cookie dough.
- Pure Vanilla Extract: Pure extracts are the best to use. Imitation extracts can leave an unwanted after taste in your baked goods.
- All Purpose Flour: You can substitute whole wheat flour or white whole wheat flour. You can also use a blend of flours. I prefer to use all purpose flour with this cookie dough because it creates the best texture with all the add-ins in the cookies.
- Oreos: One of the main ingredients! Use any brand you love. I've used many different ones and they are all delicious in these cookies. Roughly chop the cookies or crush them in a ziplock bag with a rolling pin. Not too much though you don't want fine crumbs, you want small chunks.
- White Chocolate Chips: Not a fan? You can use semi-sweet chocolate chips or dark chocolate chips.
- Cookies and Cream Candy Bar: Another star ingredient in these cookies. Roughly chop them for the cookies.
These cookies n' cream cookies are the perfect cookie. This is the best way to enjoy chewy cookies with incredible cookies and cream flavor.
How to Make Cookies and Cream Cookies
- First, preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone mat.
- In the bowl of a stand mixer fitted with paddle attachment or in a large bowl with electric hand mixer, cream softened butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes.
- Next, add the egg beating well and scraping the sides of the bowl with rubber spatula as needed.
- Then mix in the the vanilla extract.
- Now add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed until everything is just barely evenly combined.
- Add 8 Oreos to a zip top bag and lightly break into pieces or roughly chop them on a cutting board. Keep the chopped oreos in small pieces and not fine crumbs.
- Roughly chop the cookies n creme candy bar into small pieces.
- Fold in the Oreo pieces, white chocolate chips and cookies n creme bars or, mix them in on low speed just until combined.
- Using a medium cookie scoop, or 2 round tablespoons, place cookies 2 inches apart on prepared baking sheets.
- Slightly flatten the top of the cookies with the palm of your hand or fingertips.
- Bake cookies one pan at a time on center rack for 10-12 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Cool on cookie sheets for 3 minutes then transfer to cooling rack to cool completely.
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.
Cookies and cream flavored desserts are delicious in every way! These Large Gourmet Frosted Cookies and Cream Cookies are a must have at every get together! No Bake Cookies and Cream Cheesecake Bars are absolutely divine! For a super quick and easy dessert try this Edible Cookies and Cream Cookie Dough!
Storing Cookies
Storing: Store the cooled cookies in an air tight container. Keep them in a cool dry place and they'll last at least a week. If you notice the leftover cookies starting to get a little dry, add a piece of bread or a flour tortilla to the container with the cookies. It will add moisture back into the cookies.
Freezing: These cookies freeze perfectly! Place the baked and cooled cookies in a freezer safe airtight container or freezer bag in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: When you are ready to enjoy the cookies, simply let them thaw at room temperature for at least 30 minutes.
Freezing Cookies and Cream Cookie Dough
Freezing Cookie Dough: To freeze the cookie dough: place the slightly flattend cookie dough balls on a parchment lined baking sheet. Then freeze the dough for at least an hour or more. Once frozen, place the frozen dough balls in a freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F and increasing bake time to 12-14 minutes or until edges are just starting to turn golden brown and the centers no longer look wet. Bake time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 3 minutes and then remove to wire rack to cool completely.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for Cookies and Cream Cookies
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Don't chop the Oreos or candy bar too small. They should be in small chunks not fine crumbs.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crunchy and crumbly. The center should look set and not glossy and edges just barely golden brown.
- To create perfect round cookies use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookies immediately once removed from oven.
More Delicious Drop Cookies
- Churro Cookies
- Classic Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Ultimate Peanut Butter Cookies
- Cream Cheese Chocolate Chip Cookies
- Oatmeal Scotchies
- Cowboy Cookies
- Double Dark Chocolate Chip Cookies
- Confetti Sugar Cookies
- Oatmeal Raisin Cookies
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Cookies and Cream Cookies
Ingredients
- ½ cup salted butter, softened
- ¾ cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1½ cups all purpose flour
- 8 chocolate sandwich cookies (Oreos), roughly chopped
- ½ cup white chocolate chips
- 2 ounces Hershey's cookies n creme candy bar, roughly chopped
Instructions
- Preheat the oven to 350°F and line two cookie sheets with parchment paper.
- In the bowl of a stand mixer fitted with paddle attachment or in a large bowl with electric hand mixer, cream softened butter and granulated sugar together until light and fluffy. This takes about 2-3 minutes.
- Next, add the egg beating well and scraping the sides of the bowl with rubber spatula as needed.
- Then mix in the the vanilla extract.
- Add the dry ingredients: baking powder, salt and all purpose flour. Mix on low speed until everything is just barely evenly combined.
- Add 8 Oreos to a zip top bag and lightly break into pieces or roughly chop them on a cutting board. Keep them in small pieces and not fine crumbs.
- Roughly chop the cookies n creme candy bar into small pieces.
- Fold in the Oreo pieces, white chocolate chips and cookies n creme bars or, mix them in on low speed just until combined.
- Using a medium cookie scoop, or 2 round tablespoons, place cookies 2 inches apart on prepared baking sheets.
- Slightly flatten the tops of the cookies with the palm of your hand or fingertips.
- Bake cookies one pan at a time on center rack for 10-12 minutes until edges are barely golden brown and the centers no longer look wet and glossy.
- Cool on cookie sheets for 3 minutes then transfer to cooling rack to cool completely.
Amelia says
Hey there! I noticed the recipe calls for one egg but in the instructions it says to add the eggs one at a time, just wondering is it one or two eggs?
Heather says
It is only one egg. Thank you for pointing out my mistake!! I've fixed it!!