If you’re a fan of classic cookies and cream flavors, this cookies and cream cookies recipe is exactly what you need to satisfy your sweet tooth. These cookies combine the perfect balance of soft, chewy texture with crunchy bits of cookies folded right into the dough.
Whether you’re baking for a party, a special treat, or just to enjoy with a cold glass of milk, these homemade cookies and cream cookies are sure to impress. Let’s dive into how you can whip them up easily in your own kitchen.
Why You’ll Love This Recipe
- Simple ingredients you likely already have on hand.
- Soft, chewy texture with crispy cookie pieces for added fun.
- Perfectly balanced sweetness without being overpowering.
- Great for sharing or packing in lunchboxes.
- Quick prep and baking time for a fast homemade dessert.
Ingredients
Gather the following ingredients to create these scrumptious cookies and cream cookies. The recipe yields about 24 cookies.
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crushed chocolate sandwich cookies (like Oreos), divided
- 1/2 cup white chocolate chips (optional for extra creaminess)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 180 per cookie
How to Make Cookies and Cream Cookies
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Fold in 1 cup of the crushed chocolate sandwich cookies and the white chocolate chips, if using, leaving some chunks for texture.
- Use a cookie scoop or tablespoon to drop rounded balls of dough about 2 inches apart onto the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look soft.
- Remove the cookies from the oven and immediately press the remaining 1/2 cup of crushed sandwich cookies gently onto the top of each cookie for an extra crunchy topping.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Make sure your butter is softened but not melted to get the best cookie texture.
- Don’t overmix the dough once you add the flour to keep the cookies tender.
- For crunchier cookies, add more crushed cookies to the dough or on top before baking.
- Use room-temperature eggs for better incorporation and fluffiness.
- Chill the dough for 30 minutes if you want thicker cookies that hold their shape.
Storage and Reheating
Store your cookies and cream cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, place them in a freezer-safe bag and freeze for up to 3 months.
To reheat, pop a cookie in the microwave for 10-15 seconds for a soft, just-baked feel. Avoid overheating to keep the texture just right.
Frequently Asked Questions
Can I use gluten-free flour for this recipe?
Yes, you can substitute with a gluten-free all-purpose flour blend, but make sure it contains xanthan gum to help with texture. The cookies may be slightly more crumbly but still delicious.
What type of cookies should I use for crushing?
The classic choice is chocolate sandwich cookies with cream filling, but you can experiment with other sandwich cookies or even chocolate chip cookies for a different twist.
Can I make these cookies vegan?
To make this recipe vegan, substitute the butter with a plant-based alternative, use flax eggs or another egg replacer, and ensure your cookies and chips are dairy-free.
How can I make the cookies extra soft?
Adding a tablespoon of cornstarch to the flour mixture or slightly underbaking the cookies will result in a softer texture. Also, do not overbake and allow them to cool on the baking sheet.
