These Cookies and Cream Cookies are a soft and chewy sugar cookie that is full of crushed Oreo pieces. They are incredibly easy to make and so delicious, offering the perfect mix of a buttery base and a chocolatey crunch.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to fall in love with these Cookies and Cream Cookies. First, they use simple ingredients that are likely already in your pantry, making them a great last-minute treat. Unlike many gourmet cookie recipes, this dough requires no chill time, so you can go from mixing to eating in less than half an hour. You will also love the amazing taste, which combines a classic buttery sugar cookie flavor with the iconic cocoa punch of Oreos. Finally, the texture is absolutely perfect—chewy on the inside with a slight crunch from the cookie fragments.
Ingredients
- 1 cup salted butter, at room temperature
- 1 cup white sugar
- 1 large egg
- 1 and 1/2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 10 Oreo cookies, crushed (plus 2-3 extra for topping)
Step-by-Step Instructions
- Preheat your oven to 350 F and line your baking trays with parchment paper to prevent sticking.
- Place 10 Oreo cookies into a large zip-lock bag and crush them using a rolling pin until no large pieces remain. Set these aside.
- In a large mixing bowl, cream together the softened salted butter and white sugar until the mixture is light and fluffy. This process usually takes about 5 minutes to achieve the right aeration.
- Add the large egg and the vanilla extract to the butter mixture, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Slowly pour the dry ingredients into the wet ingredients and mix until just combined. Gently fold in the crushed Oreo cookies.
- Scoop approximately 3 tablespoons worth of dough for each cookie, roll into a ball, and place on the prepared baking trays about 2 inches apart. For a better look, push some extra crushed Oreo pieces onto the top of each dough ball.
- Bake the cookies for 11 minutes or until the bottoms are lightly golden brown.
- Let the cookies cool on the baking sheet for at least 5 to 10 minutes before moving them. They may look slightly underdone when they first come out, but they will continue to firm up on the hot pan.
Expert Tips / Pro Tips
To get the best results, always use spooned and leveled flour. This prevents the cookies from becoming too cakey or dry. Another great tip for perfectly round cookies is to use a round cookie cutter or a glass jar. As soon as the cookies come out of the oven, place the cutter over the cookie and gently swirl it around to smooth out the edges. Additionally, make sure your butter is truly at room temperature; it should be soft to the touch but not melting, which ensures the sugar creams properly for that soft and chewy texture.
Variations & Substitutions
If you want to change things up, try using Golden Oreos for a vanilla-forward version of this cookie. You can also add 1/2 cup of white chocolate chips to the dough for extra sweetness. For those with dietary restrictions, these cookies work well with a 1:1 gluten-free flour blend and gluten-free sandwich cookies. If you prefer a deeper flavor, you can substitute half of the white sugar with light brown sugar, though the original recipe is designed as a classic sugar cookie base.
Serving Suggestions
These Cookies and Cream Cookies are best served warm with a tall glass of cold milk. For a decadent dessert, use two cookies to create an ice cream sandwich filled with vanilla or cookies and cream ice cream. They also make a fantastic addition to a holiday cookie tray or a school lunchbox treat.
Storage, Freezing & Reheating
Store your cookies in an airtight container at room temperature to keep them fresh. They will stay soft and delicious for up to four days. If you want to save them for later, you can freeze either the baked cookies or the raw cookie dough balls for up to two months. When baking from frozen, simply add 1 to 2 extra minutes to the baking time. To reheat a baked cookie, pop it in the microwave for 5 to 10 seconds to restore that “fresh from the oven” softness.
Nutrition Information
| Nutrient | Amount Per Serving (1 Cookie) |
| Calories | 215 kcal |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 30mg |
| Sodium | 180mg |
| Total Carbohydrates | 29g |
| Dietary Fiber | 1g |
| Sugars | 16g |
| Protein | 2g |
Cookies and Cream Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350 F and line your baking trays with parchment paper to prevent sticking.
- Place 10 Oreo cookies into a large zip-lock bag and crush them using a rolling pin until no large pieces remain. Set these aside.10 Oreo cookies
- In a large mixing bowl, cream together the softened salted butter and white sugar until the mixture is light and fluffy. This process usually takes about 5 minutes to achieve the right aeration.1 cup salted butter, 1 cup white sugar
- Add the large egg and the vanilla extract to the butter mixture, mixing until well combined.1 large egg, 1 1/2 teaspoons vanilla extract
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.2 cups + 2 tbsp all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt
- Slowly pour the dry ingredients into the wet ingredients and mix until just combined. Gently fold in the crushed Oreo cookies.
- Scoop approximately 3 tablespoons worth of dough for each cookie, roll into a ball, and place on the prepared baking trays about 2 inches apart. For a better look, push some extra crushed Oreo pieces onto the top of each dough ball.
- Bake the cookies for 11 minutes or until the bottoms are lightly golden brown.
- Let the cookies cool on the baking sheet for at least 5 to 10 minutes before moving them. They may look slightly underdone when they first come out, but they will continue to firm up on the hot pan.
Notes
FAQ
What does spooned and leveled flour mean?
Spooned and leveled flour is a precise way of measuring. Instead of dipping your measuring cup into the flour bag, which packs it down, you use a spoon to fill the cup and then level it off with the back of a knife. This ensures you do not use too much flour.
How do I get my cookies to stay chewy?
The secret to chewy cookies is to slightly underbake them. Remove them from the oven when the edges are set but the centers still look a bit soft. The residual heat from the baking sheet will finish the cooking process without drying them out.
Can I use a different type of sandwich cookie?
Yes! While regular Oreos are the classic choice, you can use Double Stuf, Mint Oreos, or even generic store-brand chocolate sandwich cookies with great success.
Why did my cookies spread too much?
This usually happens if the butter was too warm or melted before mixing. Ensure your butter is room temperature (cool to the touch) rather than greasy or melted. Also, ensure your baking soda and powder are fresh.