Tasty Cookies and Cream Cookies Recipe You Need to Try

Posted on November 9, 2025

cookies and cream cookies - featured image

There’s nothing quite like the nostalgia of cookies and cream, is there? Crunchy bits of chocolate sandwich cookies tucked into soft, chewy cookie dough—it’s a flavor combination that feels indulgent, comforting, and a little playful all at once. This recipe for cookies and cream cookies brings all that magic together in a way that’s sure to delight both kids and adults alike. Trust me, once you make these, they’ll become an instant hit with your family and friends.

I first whipped up these cookies during a late-night snack craving, and let’s just say they disappeared faster than I could cool them. Whether you’re looking for a fun treat for a party, a cozy baking project, or just a reason to use up that stash of cookies in your pantry, this recipe checks all the boxes. Plus, the dough comes together in one bowl—because who has time for extra dishes when you’re craving something sweet?

Why You’ll Love This Recipe

Quick and Easy: These cookies can be whipped up in under an hour, including baking time!
Simple Ingredients: No fancy equipment or hard-to-find items needed—just everyday pantry staples.
Perfect for Any Occasion: Whether it’s a movie night, bake sale, or holiday party, these cookies always steal the show.
Crowd-Pleaser: Who doesn’t love cookies and cream? These cookies are guaranteed to please kids, adults, and everyone in between.
Unbelievably Delicious: The soft, chewy texture combined with crunchy cookie bits creates a flavor explosion in every bite.

What sets this recipe apart is the balance of flavors and textures. Instead of just crushing cookies and throwing them into the dough, I’ve carefully tested ratios to make sure every bite has the perfect mix of creaminess and chocolate crunch. These cookies are the kind that make you close your eyes and savor the first bite. They’re fun to make and even more fun to eat!

What Ingredients You Will Need

This recipe uses simple, everyday ingredients that you likely already have in your kitchen. Here’s what you’ll need:

Unsalted butter, softened: Gives the cookies that rich, buttery flavor.
Granulated sugar: For sweetness and structure.
Brown sugar: Adds moisture and a subtle molasses flavor.
Eggs: Room temperature eggs work best for even mixing.
Vanilla extract: A must-have for enhancing flavor.
All-purpose flour: The foundation of any great cookie dough.
Baking soda: Helps the cookies rise to perfection.
Salt: Balances out the sweetness.
Chocolate sandwich cookies: Crushed to create those irresistible cookies and cream chunks.
White chocolate chips: Add a creamy, sweet note that complements the cookie pieces beautifully.

Feel free to use your favorite brand of chocolate sandwich cookies—I’m partial to Oreos, but any similar cookie will work just fine. And if you’re looking for a gluten-free option, you can swap out the all-purpose flour for a gluten-free baking blend!

Equipment Needed

Here’s what you’ll need to make these cookies:

Mixing bowls: One large for the dough and one smaller for dry ingredients.
Hand mixer or stand mixer: A stand mixer makes the process effortless, but a hand mixer works just as well.
Rubber spatula: Perfect for folding in the cookie pieces and white chocolate chips.
Baking sheets: Line them with parchment paper for easy clean-up.
Cooling rack: Helps the cookies cool evenly.

If you don’t have a stand mixer, don’t worry. I’ve made these cookies by hand before, and while it takes a bit of elbow grease to cream the butter and sugars, it’s totally doable!

Preparation Method

Preheat your oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Prepare the dry ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Cream the butter and sugars: In a large mixing bowl, beat 1 cup (225g) of softened unsalted butter with 3/4 cup (150g) granulated sugar and 3/4 cup (165g) brown sugar until light and fluffy—about 2-3 minutes.
Add the wet ingredients: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, beating just until combined. Avoid overmixing!
Fold in the mix-ins: Using a spatula, gently fold in 1 cup (100g) crushed chocolate sandwich cookies and 1 cup (175g) white chocolate chips.
Scoop the dough: Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underdone, but they’ll set as they cool.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: If your cookies spread too much, try chilling the dough for 30 minutes before baking. You’ll get thicker, chewier cookies!

Cooking Tips & Techniques

Don’t skip the chilling step: If you want thicker cookies, pop the dough in the fridge for 30 minutes before baking.
Crush cookies evenly: Use a rolling pin to gently crush the cookies inside a sealed plastic bag. This ensures you get nice, even pieces without turning them into powder.
Use parchment paper: It prevents sticking and makes cleanup a breeze.
Keep an eye on the baking time: Over-baking can lead to dry cookies, so pull them out when the edges are just set but the centers are still soft.
Customize the sweetness: If you prefer less sweet cookies, reduce the amount of granulated sugar by 1-2 tablespoons.

I’ve learned over time that cookies are a little like people—they’re all unique! If you’re not happy with the texture, experiment with your oven temperature or try shaping your dough differently.

Variations & Adaptations

Gluten-Free Option: Swap out the all-purpose flour for a gluten-free flour blend. Double-check that your chocolate sandwich cookies are gluten-free too!
Double Chocolate Cookies: Add 1/4 cup (25g) cocoa powder to the dry ingredients for a chocolatey twist.
Holiday Version: Instead of chocolate sandwich cookies, use festive holiday cookies like peppermint bark or gingerbread pieces.
Nutty Variation: Stir in 1/2 cup (65g) chopped nuts like pecans or walnuts for added crunch.
Dairy-Free Adaptation: Use vegan butter and dairy-free chocolate chips for a plant-based version.

Want to get creative? Try adding a hint of cinnamon or nutmeg to the dough for a warm, spicy note. I’ve tried adding crushed pretzels for a salty-sweet combo, and it’s a game-changer!

Serving & Storage Suggestions

These cookies are best enjoyed warm from the oven when the chocolate is still gooey, but they’re equally delicious at room temperature. Serve them with a glass of cold milk, a scoop of vanilla ice cream, or even a drizzle of chocolate syrup for extra indulgence.

To store, keep the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough in pre-portioned scoops—just transfer them straight from the freezer to the oven and bake for 1-2 minutes longer than usual. If you have leftover baked cookies, they’ll keep in the freezer for up to 3 months. To reheat, pop them in the microwave for about 10 seconds, and they’ll taste freshly baked!

Nutritional Information & Benefits

Each cookie is approximately 150 calories, with 7g of fat, 20g of carbohydrates, and 1g of protein. While these are definitely an indulgent treat, they’re perfect for satisfying your sweet tooth in moderation.

The chocolate sandwich cookies provide a fun crunch, while the white chocolate chips add a creamy sweetness. If you opt for a gluten-free or dairy-free variation, it’s a great option for specific dietary needs. Just remember to enjoy these cookies mindfully!

Conclusion

This tasty cookies and cream cookies recipe is one you’ll come back to again and again. It’s easy to make, endlessly adaptable, and packed with flavor and texture that’s impossible to resist. Whether you’re baking for yourself, your family, or a crowd, these cookies are bound to be a favorite.

I love making these cookies because they remind me of the joy of childhood treats, but with a grown-up twist. The white chocolate chips add an extra layer of decadence that makes them feel special, and they’re so easy to whip up, they’ve become a staple in my kitchen.

Give these cookies a try and let me know how they turn out! Share your favorite variations in the comments below—I can’t wait to hear what creative spins you come up with. Happy baking!

FAQs

Can I use regular butter instead of unsalted?

Yes, you can! Just reduce the added salt in the recipe to avoid overly salty cookies.

Do I need to chill the dough?

Chilling the dough is optional, but it helps create thicker, chewier cookies if that’s your preference.

Can I freeze these cookies?

Absolutely! You can freeze the dough or the baked cookies for up to 3 months. Reheat baked cookies in the microwave for about 10 seconds.

Can I use dark chocolate chips instead of white chocolate?

Yes! Dark chocolate chips will add a rich, slightly bitter contrast that pairs beautifully with the sweet cookie base.

What’s the best way to crush the cookies?

Place the cookies in a sealed plastic bag and use a rolling pin to crush them. This method gives you control over the size of the pieces.

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