Ultimate Cookies and Cream Cookies Recipe

by

Rich, Chewy, & Loaded with Chocolate & Oreos

Yield: 13–14 large cookies | Prep Time: 20 mins | Bake Time: 13–15 mins

These Cookies and Cream Cookies are a dreamy mashup of classic chocolate chip cookies and crunchy Oreo pieces. With a soft center, crisp edges, and double chocolate chips, they’re perfect for cookie lovers who crave texture and decadence.

Ingredients

Dry Ingredients

  • 2 ¼ cups (313g) all-purpose flour – Spoon and level to avoid dense cookies.
  • 1 ½ tsp baking powder – For lift.
  • 1 tsp baking soda – Ensures spread and chew.
  • 1 tsp cornstarch – Keeps cookies tender.
  • Pinch of salt – Balances sweetness.

Wet Ingredients

  • ¾ cup (150g) dark brown sugar – Adds moisture and caramel notes.
  • ¼ cup (50g) granulated sugar – For crisp edges.
  • 1 cup (225g) unsalted butter, slightly softened – Cold butter makes chewier cookies, but softened works here for easier creaming.
  • 2 large eggs, cold – Helps bind the dough.
  • 2 tsp vanilla extract – Enhances flavor.

Mix-Ins

  • 1 ½ cups (250g) semi-sweet chocolate chips – Melty pockets of chocolate.
  • ½ cup (100g) white chocolate chips – Adds creaminess.
  • 15 Oreos, roughly crushed (+ extra for topping) – For crunch and cookies-and-cream flavor.

Step-by-Step Instructions

1. Prep & Preheat

  • Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
  • Whisk dry ingredients (flour, baking powder, baking soda, cornstarch, salt) in a bowl. Set aside.

2. Cream Butter & Sugars

  • In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (3–4 mins).
  • Add eggs one at a time, then vanilla. Beat 5–6 mins until pale and smooth.

3. Combine Dry & Wet Ingredients

  • Gradually mix in dry ingredients until just combined (overmixing = tough cookies).
  • Fold in chocolate chips and crushed Oreos (reserve some for topping).

4. Scoop & Shape

  • Use a 2-tablespoon cookie scoop (or roll by hand).
  • Leave dough balls tall and rustic (don’t flatten!) for texture.
  • Space 4 inches apart (they spread!). Press extra chips/Oreos on top.

5. Bake & Cool

  • Bake 13–15 mins on the middle rack until edges are golden (centers will look slightly underdone).
  • Let cool 5 mins on the tray (they’ll firm up), then transfer to a wire rack.

Pro Tips for Perfect Cookies

✅ Chill dough (optional): For thicker cookies, chill dough 30 mins before baking.
✅ Butter temp matters: Slightly softened (not melted) ensures proper creaming.
✅ Underbake slightly: They’ll continue cooking on the tray.
✅ Crush Oreos unevenly: Some big chunks, some fine crumbs for texture.

Variations

🔹 Double Stuf Oreos: For extra creaminess.
🔹 Mint Oreos: Swap classic Oreos for a mint-chocolate twist.
🔹 Peanut Butter: Add ½ cup peanut butter to the wet ingredients.

Serving & Storage

🍽 Serve warm with a glass of milk or crumbled over ice cream.
📦 Store in an airtight container for 3–4 days or freeze dough balls for 2 months.

Why This Recipe Works

  • Cornstarch + baking powder/soda combo = Soft centers + crispy edges.
  • Extra Oreos = Bold cookies-and-cream flavor in every bite.
  • Cold eggs = Emulsified dough for better texture.

Final Thoughts

These Cookies and Cream Cookies are a crowd-pleaser—chewy, chocolatey, and packed with Oreo goodness. Perfect for bake sales, parties, or a sweet treat any day!

Want more cookie recipes? Try:

Let me know if you’d like adjustments or nutritional info! 😊🍪

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