Easy Cookies and Cream Cookies You’ll Fall in Love With

introduction

Cookies and cream cookies are soft, chewy cookies filled with chunks of Oreo cookies and sweet white chocolate chips. They taste like classic cookies and cream ice cream in a warm cookie form.​

why make this recipe

These cookies are great when you want a simple treat that still feels special and fun. The recipe uses basic pantry ingredients, so you can bake a batch without a lot of planning.​

how to make Cookies and Cream Cookies

You mix a simple cookie dough with butter, sugars, egg, vanilla, flour, baking soda, salt, and a little cornstarch. Then you gently fold in chopped Oreo cookies and white chocolate chips before scooping and baking the dough.​

Ingredients :

• All‑purpose flour
• Baking soda
• Salt
• Cornstarch
• Unsalted butter, slightly softened
• Granulated sugar
• Light brown sugar
• Large egg
• Vanilla extract
• Chopped Oreo or chocolate sandwich cookies
• White chocolate chips or chunks​

Directions :

1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.​
2. In a small bowl, whisk flour, baking soda, salt, and cornstarch; set aside.​
3. In a large bowl, beat butter, brown sugar, and granulated sugar until smooth and creamy.​
4. Add the egg and vanilla and mix until combined.​
5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.​
6. Gently stir in chopped Oreos and white chocolate chips so they stay in chunks.​
7. Scoop about 2 tablespoons of dough for each cookie and place on the baking sheets, leaving space between them.​
8. Bake 9–11 minutes, until the edges are just turning golden and the centers still look a little soft.​
9. Let the cookies cool on the baking sheet for a few minutes, then move to a wire rack to cool completely.​

how to serve Cookies and Cream Cookies

Serve these cookies slightly warm so the centers stay soft and the white chocolate is a little melty. They go very well with a cold glass of milk, coffee, or a scoop of vanilla or cookies and cream ice cream.​

how to store Cookies and Cream Cookies

Keep cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies or unbaked dough balls for up to 2 months and thaw before serving or baking.​

tips to make Cookies and Cream Cookies

Use brick‑style butter at the right softness so the cookies hold their shape and stay chewy. Do not crush the Oreos too fine; bigger chunks give better texture and more “cookies and cream” taste.​

variation (if any)

You can swap some or all of the white chocolate chips for milk or dark chocolate chips for a richer flavor. You can also use flavored sandwich cookies, like mint or birthday cake, to give a fun twist to the cookies.​

FAQs:

Q1: Can I make the dough ahead of time?
Yes, you can chill the dough in the fridge for up to 24 hours before baking; this often gives thicker, more flavorful cookies.​

Q2: Can I bake smaller cookies?
Yes, scoop about 1 tablespoon of dough per cookie and reduce the bake time by a couple of minutes, watching the edges for light color.​

Q3: Can I use margarine instead of butter?
Butter gives the best flavor and texture, but a firm margarine with similar fat content can work, though the cookies may spread more.​

Q4: How do I keep the cookies soft?
Do not overbake; take them out when the centers still look slightly underdone and let them finish setting as they cool.

Print