Sink your teeth into a batch of Cookies and Cream Cookies and you’ll find yourself in cookie heaven! These treats bring together buttery dough, chunks of cookies ‘n’ crème chocolate, and that iconic cookies and cream crunch with every delicious bite. Whether you’re baking for a party, looking to treat your family, or just craving something sweet and nostalgic, these cookies always deliver the ultimate comfort—rich, gooey, and absolutely crowd-pleasing.

Cookies and Cream Cookies Recipe - Recipe Image

Ingredients You’ll Need

Get ready to fall in love with how easy these Cookies and Cream Cookies are to prepare! Each ingredient plays its own special role in building the irresistibly gooey, slightly chewy texture and deep, layered flavors that make these cookies unforgettable.

All-purpose flour (1 1/4 cup): Gives the cookies structure and ensures they’re tender but never too dense.
Cake flour (3/4 cup): Creates a soft, melt-in-your-mouth crumb.
Cornstarch (1 tsp): Lends an extra chewy texture that feels bakery-worthy.
Baking soda (1/2 tsp): Helps the cookies spread just the right amount in the oven.
Baking powder (1/2 tsp): Adds a little lift so your cookies turn out slightly thick and puffy.
Salt (1/2 tsp): Rounds out the sweetness and highlights the chocolatey notes.
Unsalted butter, cold and cubed (1/2 cup): Keeps the dough cold for maximum thickness and flavor.
Brown sugar (1/2 cup, packed): Brings out a rich, caramelly depth that complements the creaminess of the chocolate bars.
Granulated sugar (1/4 cup): Adds classic sweetness and helps the cookies spread.
Large egg (1): Binds everything together and gives the cookies structure.
Large egg yolk (1): Ups the richness and keeps the centers extra tender.
Vanilla extract (1 tsp): Enhances both the chocolate and cream flavors throughout.
Oreo Chocolate Sandwich Cookies (15, chopped): The star mix-in for that cookies-and-cream magic!
HERSHEY’S Cookies ‘n’ Crème Bars (9 oz, broken into pieces): Little bursts of creamy white chocolate and crunchy cookie bits in every bite.

How to Make Cookies and Cream Cookies

Step 1: Prep Your Oven

Start by preheating your oven to 375°F. This ensures it’s ready for action as soon as your dough is mixed and your cookie shapes are formed. Lining your baking sheet with parchment paper or a silicone mat is a smart move—no sticking, no mess, and perfectly golden bottoms every time.

Step 2: Whisk the Dry Ingredients

Grab a big mixing bowl and whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Taking this step helps aerate everything for lighter cookies and ensures that all those leaveners and starches are evenly dispersed.

Step 3: Cream the Butter and Sugars

With your stand mixer fitted with the paddle attachment, beat the cold, cubed butter together with both the brown and granulated sugars. Unlike the typical softened butter approach, starting cold gives you extra thick Cookies and Cream Cookies. Cream for about 3 to 4 minutes until the mixture looks thick like a paste and the sugars have fully integrated.

Step 4: Add Eggs and Vanilla

Now, blend in the egg, extra yolk, and vanilla extract. Scrape down the sides to make sure every bit of that rich butter-sugar mix gets incorporated. This step gives your cookies their signature chew and flavor boost.

Step 5: Combine Wet and Dry Ingredients

Gradually add your whisked dry ingredients to the butter mixture, mixing just until it all comes together. Over-mixing here can make your cookies tough, so stop as soon as you don’t see any dry streaks.

Step 6: Fold in the Mix-Ins

Here’s where the magic happens! Gently fold in the chopped Oreo cookies and those irresistible HERSHEY’S Cookies ‘n’ Crème Bar pieces. Be generous—these mix-ins star in every bite and make these cookies a dream come true for anyone who can’t resist cookies and cream.

Step 7: Shape and Bake

Portion the dough out into seven large cookies (about 5 ounces each) if you want the bakery-style look, or feel free to make them smaller for more servings. Pop them into the oven and bake for 10 to 12 minutes. Don’t overbake—these Cookies and Cream Cookies are at their best when the edges are set but the centers are still visibly soft.

Step 8: Cool and Enjoy

Let the cookies cool on the baking sheet for at least 15 minutes; they’ll continue to set as they cool. Then move them to a wire rack so the bottoms stay slightly crisp and the tops beautifully gooey. Grab a glass of milk—these beauties are best enjoyed fresh and warm!

How to Serve Cookies and Cream Cookies

Garnishes

For an extra-special touch, sprinkle more chopped Oreo pieces or drizzle with a little extra melted white chocolate right after the cookies come out of the oven. These simple garnishes can turn a classic batch into an eye-catching party centerpiece!

Side Dishes

Cookies and Cream Cookies pair perfectly with a big, cold glass of milk, but they’re also wonderful with a bowl of vanilla or cookies and cream ice cream. If you’re serving them at a gathering, a tray of fresh berries and fruit alongside your cookies adds color and a refreshing contrast.

Creative Ways to Present

Stack them up in a tower for a dramatic dessert table centerpiece, or wrap individual cookies in wax paper and tie them with a cute ribbon for take-home treats. Try sandwiching two cookies around a scoop of ice cream for the ultimate cookies and cream ice cream sandwich—people will be begging for seconds!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, Cookies and Cream Cookies keep best in an airtight container at room temperature for up to 3 days. Tuck a slice of bread into the container to help retain moisture and keep your cookies soft and chewy.

Freezing

You can freeze the baked cookies or the raw dough balls. For baked cookies, layer them with parchment paper in a freezer-safe container and enjoy them within 2 months. To freeze dough, shape into balls and freeze on a tray before transferring to a zip-top bag, then bake straight from frozen with an extra minute or two of oven time.

Reheating

Want that fresh-from-the-oven vibe? Pop a cookie in the microwave for about 10 seconds or warm in a low oven for a few minutes. The cookies regain their gooey, melty perfection, just like the day they were baked!

FAQs

Can I use only all-purpose flour if I don’t have cake flour?

Absolutely! You can replace the cake flour with the same amount of all-purpose flour. The cookies will be a little less tender, but they’ll still bake up soft and delicious.

What’s the secret to extra thick Cookies and Cream Cookies?

Cold, cubed butter and using a combination of all-purpose and cake flours keeps the dough cool and thick, which helps the cookies bake up wonderfully puffy and chunky.

Can I use other cookies besides Oreos?

Sure! While classic Oreos give that nostalgic cookies-and-cream flavor, feel free to try other chocolate sandwich cookies or even flavored varieties for a fun twist.

How can I tell when the cookies are done?

The edges should look set and just beginning to turn golden, while the centers will look slightly underbaked and soft. They’ll firm up as they cool, so don’t be tempted to overbake!

Can I make mini Cookies and Cream Cookies instead of large bakery-style ones?

Definitely! Just shape the dough into smaller balls and decrease your bake time to 7–9 minutes, keeping an eye out for those set edges and soft centers.

Final Thoughts

If you’re ready to impress everyone you know, Cookies and Cream Cookies are your new secret weapon. From their creamy chunks to their crispy Oreo bits, each bite is packed with pure joy. Give this recipe a try and treat yourself—homemade cookies have never tasted so exciting!

Cookies and Cream Cookies Recipe

★★★★★

5.3 from 9 reviews

Author: Ella
Total Time: 35 minutes
Yield: 7 large cookies 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the ultimate cookie experience with these decadent Cookies and Cream Cookies. Packed with chunks of Oreo cookies and Hershey’s Cookies ‘n’ Creme Bars, these cookies are a delightful treat for any cookie lover.

Instructions

Preheat the oven: Preheat the oven to 375°F.
Prepare dry ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Cream butter and sugars: Using a stand mixer with the paddle attachment, cream the cold butter and sugars until a paste-like consistency (about 3-4 minutes).
Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until combined.
Incorporate dry ingredients and mix-ins: Gradually add the dry ingredients to the wet mixture. Then fold in the chopped Oreo cookies and Cookies ‘n’ Creme Bar pieces.
Shape and bake: Shape the dough into large cookies (~5 oz. each) and bake for 10-12 minutes. Adjust baking time for smaller cookies.
Cool and enjoy: Allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack to cool completely. Enjoy these delightful cookies!

Notes

You can customize the cookie size to your preference, just adjust the baking time accordingly.
For an extra indulgent twist, try adding a scoop of vanilla ice cream between two cookies for a delicious ice cream sandwich!

Prep Time: 20 minutes
Cook Time: 10-12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 18g
Sodium: 260mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Keywords: Cookies and Cream Cookies, Oreo Cookies, Hershey’s Cookies ‘n’ Creme, Homemade Cookies