If you are a cookies and cream fan, these Cookies & Cream Cookies are about to become a new favorite. They are everything you want in a bakery-style cookie, soft, chewy and packed with chopped Oreo cookies and creamy white chocolate chips in every bite. The combination of rich vanilla cookie dough, crunchy chocolate cookie pieces, and melty white chocolate is simple but absolutely irresistible.
One of my favorite things about this recipe is how easy it is to make. The dough comes together quickly with melted butter (no waiting for butter to soften!), and a short chill helps create perfectly thick cookies with crisp edges and soft, gooey centers. They are perfect for birthdays, cookie exchanges, holiday trays, or anytime you are craving a classic cookies and cream dessert.
RECIPE TIPS
- Underbaking the cookies: This is essential to getting the texture right. I bake my cookies for 11 minutes on the dot and then remove them from the oven and let them cool completely on the cookie sheet. Letting them cool on the hot pan keeps cooking them gently without drying them out, giving you perfectly soft, chewy cookies. If you prefer a crispier cookie, bake them for 13–14 minutes instead.
- Chocolate: For this recipe I use white chocolate chips because they pair perfectly with the buttery cookie base and festive sprinkles. You can substitute semi-sweet, milk, or dark chocolate if you prefer, but I absolutely love the white chocolate combination here.
- Oreos: I use normal sized double stuff Oreos but you can truly use any kind of Oreo you like!
- Cornstarch: Cornstarch is one of the secrets to these cookies. It helps create that soft, chewy texture while keeping the cookies tender for days. If needed, many readers have successfully substituted arrowroot powder.
- Chilling the dough: Do not skip this step! Chilling the dough for 45 minutes helps prevent excessive spreading while also giving the flavors time to develop. I leave the dough in the refrigerator and only remove enough dough balls for one baking sheet at a time.
- Cookie dough scoop: I always recommend using a cookie scoop so every cookie is the same size. Uniform dough balls bake more evenly and give you consistently beautiful cookies.
- Baking sheet: Bake these cookies on a standard cookie sheet lined with parchment paper rather than a jelly roll pan. I find cookies brown more evenly and bake more consistently this way.
HOW TO GET PERFECTLY ROUND COOKIES EVERY TIME
If you have ever wondered how bakeries get those perfectly round cookies, here is the trick. As soon as the cookies come out of the oven, place a round cookie cutter or drinking glass slightly larger than the cookie over the top. Gently swirl it around the cookie a few times. The warm cookie will naturally reshape itself into a perfect circle. It only takes a few seconds and makes a huge difference in the finished appearance.
Storage
Store leftover Cookies & Cream Cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container with the cookies. These cookies also freeze beautifully. Freeze baked cookies in a freezer-safe container for up to 3 months. You can also freeze the unbaked cookie dough balls and bake straight from frozen, simply adding 1–2 extra minutes to the baking time.
There is a reason cookies and cream is such a classic flavor combination—it never disappoints. These cookies have buttery vanilla dough, crunchy Oreo pieces, and pockets of melted white chocolate that make every bite better than the last. Whether you are baking them for a party or just because, do not forget to finish them with a few extra white chocolate chips while they are still warm for that bakery-style look!
Cookies & Cream Cookies
Ingredients
- 1 ¼ cup salted butter melted, room temperature. you can also use unsalted if you prefer!
- 1 cup light brown sugar packed
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 1 tbsp corn starch can substitute for flour if you don't have it
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 cup chopped Oreos
- ⅔ cup white chocolate chips
- extra chopped Oreos & white chocolate chips to press on top
Instructions
- In the bowl of a stand mixer combine melted butter, brown sugar, granulated sugar and vanilla. Mix on low until combined. While the mixer is on low add in the eggs, one at a time, followed by the dry ingredients. Remove the bowl from the stand and use a rubber spatula to gently mix in the white chocolate chips and chopped Oreos.
- Line a cookie sheet with parchment paper and scoop 24 even dough balls. Cover with clear wrap and chill in the refrigerator for 30 minutes, but up to 24 hours.
- Preheat the oven to 350°. Space 5 cookie dough balls about 2 inches a part and bake for 11-12 minutes, or until the edges golden brown and just set. Leave the rest of the cookie dough in the refrigerator until needed.
- These cookies will spread! As soon as the cookies come out of the oven use a round cookie cutter or glass to gently reshape the cookies into perfect circles. Place the cookie cutter over the cookie and gently scoot it around until the cookie melds into a circular shape. Gently press in 3-4 extra white chocolate chips and Oreo pieces on top. Let cool for 5 minutes on the baking sheet before gently transferring to a cooling rack to cool completely. Feel free to top with additional white chocolate chips and sprinkles for garnish while the cookies are warm!