Cookies and Cream Cookie Recipe

Introduction
Cookies and cream cookies are a decadent treat inspired by one of the most beloved ice cream flavors of all time. With chunks of chocolate sandwich cookies (like Oreos) mixed into a soft, chewy vanilla-based dough, these cookies are the ultimate fusion of two dessert classics. Perfect for birthdays, holidays, or just satisfying a late-night sweet tooth, cookies and cream cookies offer a delightful balance of textures and flavors. Their black-and-white appearance also makes them visually striking, making them a favorite among kids and adults alike. Whether enjoyed fresh out of the oven or paired with a glass of cold milk, these cookies deliver pure nostalgia and indulgence in every bite.

The History of Cookies and Cream
Cookies and cream as a flavor dates back to the late 1970s or early 1980s, with several companies claiming its invention. It began as an ice cream flavor, combining crushed chocolate sandwich cookies with a sweet, creamy vanilla base. Nabisco’s Oreo cookies, introduced in 1912, quickly became the standard cookie used in this combination. Once the cookies and cream flavor gained popularity in ice cream, it expanded into other desserts, including milkshakes, cakes, candy bars, and, of course, cookies. The cookies and cream cookie brings the flavor full circle, putting cookies back into cookie form with a clever twist. This modern treat has since become a staple in bakeries, cafes, and home kitchens around the world, thanks to its irresistible taste and texture.

Ingredients Breakdown
1 cup (2 sticks) unsalted butter, softened – provides a rich flavor and tender texture
1 cup granulated sugar – adds sweetness and contributes to structure
1/2 cup brown sugar – gives a slight molasses flavor and chewy texture
2 large eggs – bind the ingredients and add moisture
2 teaspoons vanilla extract – enhances flavor
2 1/2 cups all-purpose flour – the main structural ingredient
1 teaspoon baking soda – helps the cookies rise and spread evenly
1/2 teaspoon salt – balances the sweetness and enhances other flavors
20 chocolate sandwich cookies (such as Oreos), coarsely chopped – the star ingredient providing crunch and flavor
Optional: 1 cup white chocolate chips – adds creaminess and complements the cookies

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking.
2. Cream the butter and sugars together in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 2-3 minutes. This step incorporates air and creates the base for a tender cookie.
3. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. These wet ingredients help bind the dough and enhance the overall flavor.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Overmixing can make the cookies tough, so stop once the flour is incorporated.
5. Fold in the chopped sandwich cookies and optional white chocolate chips with a spatula or spoon. Be gentle to avoid breaking the cookies too much; you want nice chunks for texture.
6. Scoop the dough using a tablespoon or cookie scoop onto the prepared baking sheets, spacing them about 2 inches apart. This allows room for spreading.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set. Do not overbake; the cookies will continue to cook on the baking sheet as they cool.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps set the structure and improves the final texture.

Tips for the Perfect Cookies and Cream Cookie
Use room-temperature ingredients to ensure even mixing and better texture. Do not crush the sandwich cookies too finely; larger chunks create a more appealing texture and preserve the “cookies and cream” experience. Chill the dough for 30 minutes if you want thicker cookies that spread less. Don’t overbake—cookies should still look soft in the middle when you remove them from the oven to keep them chewy. Add a few extra chunks of cookies or white chocolate chips on top before baking for an attractive bakery-style appearance. For a richer flavor, brown the butter before using, then chill it until it returns to a softened state.

Variations and Customizations
Try adding different flavors of sandwich cookies, like mint or peanut butter varieties, to create a new twist. For a double chocolate version, replace 1/2 cup of flour with cocoa powder. Use dark chocolate chunks instead of white chocolate chips for a less sweet, more sophisticated flavor. Add crushed freeze-dried strawberries or raspberries for a fruity contrast. For a gluten-free option, use a 1:1 gluten-free flour blend and gluten-free sandwich cookies. Veganize the recipe by substituting plant-based butter, egg replacers (like flax eggs), and vegan sandwich cookies. For a crunchy version, bake a couple of extra minutes and reduce the brown sugar slightly.

Health Considerations and Nutritional Value
While cookies and cream cookies are a delightful indulgence, it’s important to be mindful of their nutritional content. A single cookie may contain around 200–250 calories, with significant amounts of sugar and fat, especially if using white chocolate chips. The sandwich cookies themselves add processed sugars and fats, and the white flour provides simple carbohydrates. For a healthier alternative, consider reducing the sugar by 25%, swapping some flour for oat flour or almond flour, and using dark chocolate instead of white. You can also reduce portion sizes or use mini cookies for a smaller treat. Be aware that these cookies are not suitable for those with dairy, egg, or gluten allergies unless appropriate substitutions are made. For a higher-protein version, add a scoop of vanilla protein powder and slightly reduce the flour. Although not a “health food,” cookies and cream cookies can fit into a balanced diet when enjoyed in moderation.

FAQ
Can I freeze the dough? Yes! Scoop the dough onto a tray, freeze until solid, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.
Can I use store-brand sandwich cookies? Absolutely. Most chocolate sandwich cookies will work well in this recipe, but make sure they’re crisp.
Why are my cookies spreading too much? This could be due to warm butter or too little flour. Try chilling the dough for 30 minutes before baking.
Can I make these ahead of time? Yes. The dough can be refrigerated for up to 3 days or frozen for longer storage. Baked cookies stay fresh in an airtight container for about 5 days.
Do I have to use white chocolate chips? No. They’re optional. You can omit them or replace with semi-sweet, dark, or even milk chocolate chips depending on preference.
Can I make this recipe without eggs? Yes. Use 1/4 cup applesauce, mashed banana, or a flax egg (1 tbsp ground flax + 3 tbsp water) per egg.
How many cookies does this recipe make? About 24 medium-sized cookies, depending on the size of your scoops.

Cookies and Cream Cookie Recipe

Cookies and cream cookies combine the nostalgic flavor of crushed chocolate sandwich cookies with a soft, buttery cookie base for an irresistible treat. Easy to customize, fun to make, and absolutely delicious, they’re perfect for any occasion and guaranteed to impress.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 23 minutes mins

Ingredients

  

• 1 cup + 2 tablespoons all-purpose flour
• 1 teaspoon cornstarch
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter softened to room temperature
• 1/2 cup + 2 tablespoons granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 10 chocolate sandwich cookies such as Oreos, coarsely chopped
• 1/2 cup white chocolate chips

Instructions

 

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats. Set aside for later.
• In a small bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until well combined. Set this dry mixture aside.
• In a large mixing bowl using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium speed until well combined and slightly fluffy.
• Add the egg and vanilla extract to the mixture and continue mixing until smooth and fully incorporated, scraping down the sides of the bowl as needed.
• Reduce the mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix just until a soft cookie dough forms—do not overmix.
• Gently fold in the chopped chocolate sandwich cookies and white chocolate chips until they are evenly distributed throughout the dough.
• Using a small cookie scoop (about 2 tablespoons of dough per cookie), portion out the dough and roll into balls with your hands. Lightly press each dough ball to slightly flatten the tops.
• Place the cookies on the prepared baking sheets, spaced about 2 inches apart, and bake for 8–10 minutes, or until the edges are set. The centers may look slightly underbaked—that’s perfect for a soft texture.
• Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your freshly baked cookies and cream cookies!