Name: Cookies and Cream Cookie Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 3/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 1/2 cups crushed chocolate sandwich cookies (like Oreos); 1 cup white chocolate chips (or semi-sweet, if preferred)

Why You’ll Love This Recipe

I love this recipe because it gives me the best of both worlds—cookies inside a cookie. The base is soft and chewy, and the crushed sandwich cookies add crunch and chocolatey goodness. The white chocolate chips balance everything with just the right sweetness. It’s a simple dough that comes together fast and bakes up beautifully every time.

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
Salt
Unsalted butter (softened)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Crushed chocolate sandwich cookies (like Oreos)
White chocolate chips

directions

I preheat the oven to 350°F and line baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking soda, cornstarch, and salt.
In a separate large bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I mix in the eggs one at a time, then add vanilla extract.
I gradually add the dry ingredients to the wet mixture and stir just until combined.
I gently fold in the crushed cookies and white chocolate chips, being careful not to overmix.
I scoop tablespoon-sized balls of dough and place them on the prepared baking sheets about 2 inches apart.
I bake for 9–11 minutes, until the edges are set and the centers still look soft.
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep and 9–11 minutes to bake per batch.

Variations

Sometimes I add chopped dark chocolate or swap half the white chips for milk chocolate. For extra crunch, I stir in chopped nuts or sprinkle crushed cookie crumbs on top before baking. I’ve also made a version using golden sandwich cookies and white chocolate for a vanilla twist.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They also freeze well—either baked or as unbaked dough balls. When I want a fresh-out-of-the-oven feel, I warm a baked cookie in the microwave for about 10 seconds.

FAQs

Do I need to chill the dough?

Not for this recipe. The dough holds its shape well, but I sometimes chill it for 30 minutes if I want slightly thicker cookies.

How crushed should the sandwich cookies be?

I like them broken into chunks, not crumbs. A mix of small and large pieces gives the best texture.

Can I use double-stuffed cookies?

Yes, I’ve used them and they make the cookies even richer. Just don’t overdo the mixing or the filling will blend too much into the dough.

Can I make these gluten-free?

Yes, I use a gluten-free 1:1 flour blend and gluten-free sandwich cookies. The texture stays soft and chewy.

What type of white chocolate chips should I use?

I prefer high-quality chips or chunks for the best flavor and melt. Some budget brands can be too sweet or waxy.

Conclusion

Cookies and Cream Cookies are a playful, indulgent treat that combines everything I love about chocolate sandwich cookies and classic homemade cookies. With a soft, chewy base and just the right amount of crunch, these are perfect for parties, gifting, or keeping in the cookie jar for whenever that sweet craving hits.