These Cookies and Cream Cookies are soft, thick, and loaded with Oreo chunks and creamy white chocolate pieces. Each bite combines the best of two worlds the classic chocolate sandwich cookie crunch and the melty sweetness of HERSHEY’S Cookies ‘n’ Crème bars. Perfectly indulgent and utterly irresistible!
Ingredients
- 1 ¼ cups all-purpose flour
- ¾ cup cake flour
- 1 tsp. cornstarch
- ½ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- ½ cup unsalted butter, cold and cubed
- ½ cup packed brown sugar (light or dark)
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 15 Oreo chocolate sandwich cookies, chopped
- 9 oz. HERSHEY’S Cookies ‘n’ Crème bars (about six 1.55 oz. bars), broken into pieces
Instructions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, beat the cold cubed butter with the brown and white sugars for 3–4 minutes, until creamy and paste-like. Scrape down the sides of the bowl as needed.
- Add wet ingredients: Add the egg, egg yolk, and vanilla extract. Mix until fully combined and smooth.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Add mix-ins: Fold in the chopped Oreos and the broken Cookies ‘n’ Crème bars until evenly distributed throughout the dough.
- Shape the dough: Form into large cookies, about 5 oz. each (you’ll get about 7 big cookies), or make smaller ones if preferred.
- Bake: Place cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
- Cool: Let cookies cool on the baking sheet for about 15 minutes, then transfer to a wire rack to cool completely.
Enjoy warm, gooey, and full of creamy cookies-and-cream goodness!
Why You’ll Love This Recipe
- Loaded with flavor: Each cookie is packed with chunks of Oreo and creamy white chocolate.
- Soft and thick: Cold butter creates that perfect bakery-style texture — crisp edges with soft centers.
- Visually stunning: The white and dark contrast looks as good as it tastes.
- Easy to make: No chilling required, and the dough comes together quickly.
- Crowd-pleaser: Perfect for parties, bake sales, or gifts — everyone loves cookies and cream!
Tips
- Use cold butter: It helps keep the cookies thick and prevents overspreading.
- Don’t overmix: Mix only until the flour disappears to maintain a soft, tender texture.
- Chunk size: Keep Oreo pieces fairly large for that signature cookies-and-cream crunch.
- Line the tray: Always use parchment paper or silicone mats for even baking.
- Underbake slightly: The cookies will continue to cook as they cool, giving you that perfect gooey center.
Variations and Substitutions
- Different chocolate: Substitute the HERSHEY’S Cookies ‘n’ Crème bars with white chocolate chips or chunks.
- Add-ins: Stir in extra dark or milk chocolate chunks for a triple-chocolate twist.
- Gluten-free option: Use gluten-free Oreos and a 1:1 gluten-free flour blend.
- Mini version: Make 1.5–2 oz. cookies and bake for 8–9 minutes for bite-sized treats.
- Cookie sandwich: Spread vanilla frosting or ice cream between two cookies for a decadent dessert.
FAQs
Can I make the dough ahead of time?
Yes! Chill the dough for up to 48 hours. Let it rest at room temperature for about 15–20 minutes before baking.
Can I freeze the cookie dough?
Absolutely. Scoop and freeze dough balls, then store in an airtight bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
Can I use regular butter instead of cold butter?
Cold butter is best for thick cookies, but slightly softened butter will work — they’ll just spread a bit more.
Do I need both all-purpose and cake flour?
Yes! Cake flour gives these cookies a softer, lighter texture. If you don’t have cake flour, replace it with all-purpose flour plus 1 ½ tsp. cornstarch.
Serving
Serve these cookies slightly warm for the ultimate gooey texture. Pair with cold milk, cookies-and-cream ice cream, or even a hot mocha for a delicious dessert combo.
Suggestions
- Package them in clear bags tied with ribbon for holiday gifting.
- Crumble them over ice cream or milkshakes for extra decadence.
- Add them to cookie platters for birthdays or bake sales — they’ll disappear fast!
- For a restaurant-style touch, press a few extra Oreo chunks on top before baking.
Cookies and Cream Cookies
7
servings20
minutes10
minutesIngredients
1 ¼ cups all-purpose flour
¾ cup cake flour
1 tsp. cornstarch
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
½ cup unsalted butter, cold and cubed
½ cup packed brown sugar (light or dark)
¼ cup granulated sugar
1 large egg
1 large egg yolk
1 tsp. vanilla extract
15 Oreo chocolate sandwich cookies, chopped
9 oz. HERSHEY’S Cookies ‘n’ Crème bars (about six 1.55 oz. bars), broken into pieces
Directions
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars: In a stand mixer fitted with the paddle attachment, beat the cold cubed butter with the brown and white sugars for 3–4 minutes, until creamy and paste-like. Scrape down the sides of the bowl as needed.
- Add wet ingredients: Add the egg, egg yolk, and vanilla extract. Mix until fully combined and smooth.
- Combine dry and wet mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Add mix-ins: Fold in the chopped Oreos and the broken Cookies ‘n’ Crème bars until evenly distributed throughout the dough.
- Shape the dough: Form into large cookies, about 5 oz. each (you’ll get about 7 big cookies), or make smaller ones if preferred.
- Bake: Place cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
- Cool: Let cookies cool on the baking sheet for about 15 minutes, then transfer to a wire rack to cool completely.
- Enjoy warm, gooey, and full of creamy cookies-and-cream goodness!
Leave a Comment