Chocolate Cookies and Cream Cookies! These rich chocolate cookies capture the deep cocoa essence of classic Oreos and are loaded with chunks of Oreos and velvety white chocolate.
These Cookies and Cream Cookies are perfect for any occasion! Whether you’re hosting a party, participating in a cookie swap, or just enjoying a fun baking night at home, these are sure to impress. Feel free to add in a Hershey's cookies 'n' creme bar chopped up! Check out espresso chocolate chip cookies and blueberry chocolate cookies too!
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Why you'll love this recipe
- Incredible Texture: Enjoy a perfect balance of thick, fudgy centers with a slight gooeyness, complemented by crunchy Oreo bits! Salty cookies have the same texture.
- Rich Flavor: The deep chocolate and creamy white chocolate create a delicious cookies and cream taste that will have you coming back for more. Who could say no to Oreo chocolate cookies?
- Easy to Make: With straightforward steps and no chilling required, this recipe is quick and hassle-free, perfect for anyone who loves to bake! Chocolate chocolate chip cookie bars are easy as well.
- Ideal for Cookie Swaps: These easy cookies and cream cookies are crowd-pleasers, making them an excellent choice for cookie swaps or gatherings—everyone will want to try them!
Equipment
Using a kitchen scale when making these Cookies and Cream Cookies is essential for achieving the perfect texture and flavor. Measuring ingredients like flour and cocoa powder by weight ensures precision, as even slight variations can impact the cookie's structure and moisture.
Ingredients
Ingredients needed this cookies cookies and cream recipe:
- Natural Cocoa Powder: Provides a deep, rich chocolate flavor; opt for a high-quality brand for the best taste. You can also use black cocoa powder if desired.
- White Chocolate: Choose high-quality white chocolate, either by chopping a bar or using good chocolate chips, for a creamy, smooth texture. White chocolate pistachio blondies are always a hit.
- Oreos: Feel free to use Double Stuff Oreos for an extra hit of creaminess in every bite. Oreo blondies are incredible too.
- Cornstarch: Helps achieve a soft, chewy texture while preventing excessive spreading during baking.
- Extra Egg Yolk: Adds moisture and richness, enhancing the fudgy consistency of the cookies.
- Instant Espresso Powder: A secret ingredient that boosts the chocolate flavor without adding any coffee taste, making the cookies even more decadent.
See recipe card below for chocolate cookies with oreos quantities.
Substitutions
- Different Flavored Oreos: Experiment with various Oreo flavors, like mint, peanut butter, or seasonal favorites, to create unique twists on the classic recipe.
- Cookies and Cream Candy Bar: Chop up Hershey's Cookies 'n' Creme Candy Bar and mix it into the dough for added texture and more cookies and cream flavor!!
- Drizzle with White Chocolate: For an elegant touch, drizzle melted white chocolate over the cooled cookies to make them look extra pretty!
This recipe has not been tested with other substitutions. These are just suggestions.
Instructions
Let's make cookie and cream cookie recipe!
Step 1. Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper. Chop the Oreos into medium size pieces.
Step 2. Roughly chop the white chocolate if using a bar.
Step 3.Using beaters or the paddle attachment, cream the butter and sugars until light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla. Beat on medium speed until combined, about 30 seconds. Scraping down the bowl as needed.
Step 4. Add the dry ingredients to the mixing bowl in 2 batches, mixing after each. Mix on medium speed until combined and a dough forms. Scrape down the bowl as needed.
Step 5. Fold in the chopped Oreos and white chocolate (I used dark chocolate as well)
Step 6. For the large cookies bake for 14-15 minutes or until the edges look set and the center still looks underdone, they will continue baking on the baking sheet. For regular size bake for 11-12 minutes. Do not over bake! While the cookies are still hot, scoot them to create perfectly round thick cookies. Place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion while hot.
Hint: Place a few pieces of white chocolate and Oreos on top before baking to really scream cookies & cream!
Pro tips
- Don't Over mix the Dough: Mix just until the ingredients are combined to ensure cookies that don't spread like crazy.
- Chop Oreos into Smaller Pieces: Chop the Oreos into medium pieces to ensure even distribution; large pieces can cause the cookies to spread unevenly. Birthday cake blondies have Oreos as well!
- Use a Hand or Stand Mixer: Cream the butter and sugars with a hand mixer or stand mixer for a light, fluffy texture that helps create the right consistency.
- Don’t Skip the Salt: Adding kosher salt and using salted butter enhances the flavors and balances the sweetness, making the chocolate taste even richer.
- Scoop and Shape While Hot: Place a bowl or round cookie cutter that’s larger than your cookie and push the sides up while scooting in a circular motion while hot.
FAQ
Can I prepare these cookies n cream cookies ahead of time?
Yes! You can freeze the cookie dough balls in an airtight container for up to 2 months. Remove as many cookies as you want to bake and let them come to room temperature before baking.
Can I make double this recipe?
Yes you can! This recipe can easily be doubled, it's much easier to double a recipe using a kitchen scale.
Can I use different add-ins?
Of course! Cookies and Cream candy bar would be amazing, some different chocolate like milk or dark if you love chocolate, or a different fun Oreo flavor.
What kind of cocoa powder should I use?
I used natural because the amount I use in this recipe gives a deep flavor but if you want them to be darker like an Oreo, feel free to use black cocoa powder.
Storage
How to store cookie dough
You can freeze the cookie dough balls in an airtight container for up to 2 months. Remove as many cookies as you want to bake and let them come to room temperature before baking.
Room Temperature
Place the cooled down baked chocolate cookies and cream cookies in an airtight container on the counter for up to 4 days. I don't recommend refrigerating cookies, it will dry them out.
Freezing the baked cookies
Once cooled down, place in an airtight container for up to 1 month in the freezer, take out and defrost on the counter.
Related
Looking for other recipes like this? Try these:
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📖 Recipe
Chocolate Cookies and Cream Cookies
Equipment
- Handheld or stand mixer
- Mixing bowls
- Measuring cups or kitchen scale
- Measuring Spoons
- Parchment Paper
Ingredients
- 9 tablespoons (131 grams) salted butter room temperature (if you don't have salted butter, add ¼ teaspoon more salt)
- ¼ cup (55 grams) granulated sugar
- ¾ cup (154 grams) dark brown sugar dark brown is best
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 ¼ cups (178 grams) all purpose flour
- 6 tablespoons (40 grams) cocoa powder natural or black cocoa will work
- 1 teaspoon cornstarch
- ½ teaspoon instant espresso powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup (90 grams) Oreos chopped into medium pieces
- ¾ cup (116 grams) white chocolate chopped or chips
Instructions
- Preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
- Using beaters or the paddle attachment, cream the butter and sugars until light and fluffy, about 2 minutes.
- Add the egg, egg yolk, and vanilla. Beat on medium speed until combined, about 30 seconds. Scraping down the bowl as needed.
- Whisk together the flour, cocoa powder, baking soda, salt, cornstarch, and espresso powder until combined.
- Add it to the mixing bowl in 2 batches, mixing after each.
- Mix on medium speed until combined and a dough forms. Scrape down the bowl as needed. Fold in the chopped Oreos and white chocolate.
- Scoop the cookie dough. You can make large or regular size cookies- for the large I used a large cookie scoop (77 gram balls) or you can a use a medium cookie scoop ( 60 gram balls)
- Portion out the cookies onto two cookie sheets. Bake one sheet a time. For the large cookies bake for 14-15 minutes or until the edges look set and the center still looks underdone, they will continue baking on the baking sheet. For regular size bake for 11-12 minutes. Do not over bake!
- While the cookies are still hot, scoot them to create perfectly round thick cookies. Place a bowl or round cookie cutter that’s larger than the cookie over the cookie (the bowl should be touching the baking sheet) and push the sides up while scooting in a circular motion while hot.
Sarah says
These were amazing!!
Amanda says
Thank you!!
Ghada says
Hi,, sorry I cannot see the amount of flour the recipe calls for?⚘
Amanda says
Hi! the amount of flour is 1 1/4 cups (178 grams) Happy baking!! 🙂
Heidi says
These were delicious and easy to make. They froze well too. I’m looking forward to trying more of your recipes.
Amanda says
Hi Heidi! I'm so glad you liked them!! A freezer is my best friend haha! Appreciate your review 🙂