Cookies and Cream Cookies

Why You’ll Love This Recipe

I love how these cookies strike the perfect balance of textures—soft and chewy with bits of crunch from the cookie pieces. They come together with simple ingredients, no chilling required, and bake in under 15 minutes. Whether I’m making them for a birthday party, a bake sale, or just a late-night craving, they’re always a hit. Plus, they look just as good as they taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Cornstarch (for extra softness)

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• White chocolate chips

• Chocolate sandwich cookies (like Oreos), coarsely crushed

Directions

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. In a medium bowl, I whisk together the flour, baking soda, cornstarch, and salt.

3. In a large bowl, I cream the softened butter with both sugars until light and fluffy.

4. I add in the eggs one at a time, beating well after each, then mix in the vanilla extract.

5. Gradually, I stir in the dry ingredients until just combined.

6. I fold in the white chocolate chips and crushed sandwich cookies, being careful not to overmix.

7. I scoop the dough using a cookie scoop or tablespoon and drop it onto the prepared baking sheets, leaving about 2 inches between each.

8. I bake for 10–12 minutes, until the edges are set and the centers are still slightly soft.

9. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes around 10 minutes to prep, 10–12 minutes to bake, and another 5–10 minutes to cool.

Variations

• Sometimes I mix in dark chocolate chips for extra richness.

• I’ve swapped the white chocolate chips for semi-sweet chunks and loved the deeper flavor.

• For extra crunch, I leave some cookie pieces larger rather than crushing them finely.

• I’ve even made ice cream sandwiches with these cookies—highly recommend.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze the baked cookies or raw dough balls. To reheat, I warm them in the microwave for about 10 seconds—they turn perfectly gooey again.

FAQs

Can I use any chocolate sandwich cookies?

Yes, I usually use Oreos, but any brand works. I sometimes mix in flavored versions like mint or birthday cake for a fun twist.

Do I need to chill the dough?

No, I don’t chill the dough for this recipe. The cookies bake up thick and chewy without it, which makes this a great quick-bake option.

Can I make these cookies smaller or larger?

Definitely. I’ve made mini cookies for parties and larger bakery-style ones. Just adjust the baking time—smaller cookies take less, larger ones a bit more.

Can I use cookie crumbles instead of chunks?

I prefer a mix of chunks and crumbles. Too fine, and the texture gets lost. I like to leave some bigger pieces so I get that recognizable cookies-and-cream bite.

What makes these cookies soft and chewy?

The combination of brown sugar, cornstarch, and not overbaking keeps these cookies soft in the middle with slightly crisp edges. I always pull them out just when the edges are golden.

Conclusion

Cookies and cream cookies are one of my all-time favorite treats. They’re easy to make, totally addictive, and packed with creamy, chocolatey flavor. Whether I’m baking them for someone else or just for myself, I know these cookies will always disappear fast. One bite, and I’m hooked every time.