Why Make Cookies and Cream Cookies
When you crave something sweet but simple to bake, Cookies and Cream Cookies are the ultimate treat. They’re soft at the center, slightly crisp at the edges, and filled with chunky pieces of chocolate sandwich cookies. Every bite tastes like your favorite cookies-and-cream ice cream — but in warm, homemade cookie form.
These cookies are great for:
bake sales and parties
lunchboxes and after-school snacks
cookie platters and holidays
gifts and care packages (they ship beautifully!)
They use basic pantry ingredients, come together quickly, and don’t require any fancy equipment — perfect for beginners and experienced bakers alike.
Ingredients
To get the best texture and flavor, here’s what you’ll need:
Unsalted butter — softened so it creams easily
Granulated sugar & brown sugar — sweetness + chewy moisture
Eggs — structure and richness
Vanilla — enhances that “cream” flavor
All-purpose flour — the base of the dough
Baking powder & baking soda — lift and softness
Salt — balances the sweetness
Chocolate sandwich cookies — crushed, but leave some big pieces
White chocolate chips — optional, but highly recommended
How to Make Cookies and Cream Cookies
The method is simple: cream, mix, fold, chill, bake. Chilling the dough for a short time keeps the cookies thick and soft. The key is to stop baking as soon as the edges look set — the centers continue cooking on the pan, giving that bakery-style chew.
Directions (Step-by-Step Roadmap)
Cream the butter and sugars
Beat until pale and fluffy. This step traps air and gives the cookies lift.Add eggs and vanilla
Mix just until smooth — over-mixing can make cookies tough.Whisk the dry ingredients
Combine flour, baking powder, baking soda, and salt.Combine wet and dry
Stir gently until the flour disappears. Soft dough is a good sign.Fold in crushed cookies and chips
Leave some chunks big — they create pockets of chocolatey crunch.Chill the dough
About 20–25 minutes. Thicker dough = thicker cookies.Scoop and bake
Drop dough balls on lined trays and bake until edges set and centers look soft.Cool on the pan
Let them rest for 5 minutes so they finish setting.
How to Serve
Serve them:
warm with milk
crumbled over ice cream
stacked on dessert platters
wrapped individually for gifts or lunchboxes
They’re simple, nostalgic, and always disappear fast.
Tips for Success
Don’t crush the cookies into dust — chunks are key.
Under-bake slightly for soft centers.
Rotate pans halfway through baking for even cooking.
Freeze dough balls for fresh-baked cookies anytime.
Swap flavors — mint, birthday cake, or golden sandwich cookies all work!
FAQs
Do I have to chill the dough?
Chilling gives thicker cookies — you can skip it, but they’ll spread more.
Can I use salted butter?
Yes — just reduce added salt slightly.
Can I freeze baked cookies?
Absolutely — freeze up to 2 months, thaw at room temperature.
Can I double the batch?
Yes — it scales perfectly for parties and holidays.
Final Thoughts
Cookies and Cream Cookies combine the comfort of homemade cookies with the fun crunch of Oreos. They’re easy, crowd-pleasing, and reliable — ideal for any occasion when you need a dessert that feels special without extra work. Keep this recipe bookmarked — you’ll come back to it again and again.
Cookies and Cream Cookies
Ingredients
- 1 cup 225 g unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 14 –16 chocolate sandwich cookies roughly crushed
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Beat butter and sugars together until light and fluffy.
- Add eggs and vanilla; mix until smooth.
- Whisk flour, baking powder, baking soda, and salt. Stir into wet mixture just until combined.
- Fold in crushed cookies and white chocolate chips.
- Scoop dough into 2-tablespoon balls and chill 20–25 minutes.
- Bake 10–12 minutes, until edges are set and centers look slightly soft.
- Cool 5 minutes on the pan, then transfer to a rack.
