If you have ever dreamed of biting into a cookie that combines the nostalgic crunch of Oreos with the creamy sweetness of white chocolate and candy bars, then this Cookies and Cream Cookies Recipe is made just for you. It’s an irresistible treat that balances gooey centers with crisp edges and bursts with chocolatey, vanilla-infused flavor in every bite. Whether you are baking for a crowd or simply indulging yourself, these cookies bring a perfect harmony of textures and taste that feels like a warm hug from your favorite dessert memories.
Ingredients You’ll Need
The magic of this Cookies and Cream Cookies Recipe lies in its simplicity and thoughtful ingredient choices. Each component plays a vital role, from the cold, creamy butter that ensures tender dough to the mix of crunchy and creamy chocolate treats that give each bite delightful surprises.
- 1 cup unsalted butter, cold and cubed: Keeps the dough tender and helps create those perfectly golden edges.
- 1 cup brown sugar, packed: Adds moisture and rich caramel notes.
- 1/4 cup granulated sugar: Balances sweetness and helps with cookie crispness.
- 2 cold eggs: Bind the dough while contributing to the soft texture.
- 1 teaspoon pure vanilla extract: Infuses classic warmth and depth.
- 3 1/2 cups all-purpose flour: The base that holds all the goodness together.
- 1 teaspoon cornstarch: Enhances softness by lightening the dough.
- 1 teaspoon salt: Amplifies all the sweet flavors perfectly.
- 1 teaspoon baking soda: Helps the cookies rise and spread just right.
- 1/2 cup white chocolate chips: Melts into creamy sweetness with every bite.
- 1/2 cup mini chocolate chips: Adds rich, melty chocolate pockets.
- 1 cup chopped Hershey’s Cookies & Cream candy bars: Brings a luscious, creamy crunch.
- 1 cup crushed Oreos: Contributes iconic cookies and cream flavor and texture.
How to Make Cookies and Cream Cookies Recipe
Step 1: Preheat Oven
Start by preheating your oven to 410°F (210°C), which is a bit higher than usual but essential for getting that perfect golden color on your cookies’ edges while leaving centers soft and gooey. Line two large baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream Butter and Sugars
Using a stand mixer, beat your cold, cubed butter for about one minute until it’s slightly softened but still cool. Then add the brown sugar and granulated sugar, cranking the mixer to high to cream them together until the mixture is light, fluffy, and beautifully aerated — this is what creates that amazing cookie texture.
Step 3: Add Eggs and Vanilla
Next, add the eggs one at a time. This slow incorporation ensures your dough remains smooth and stable. Follow with the vanilla extract to infuse gentle sweetness and warmth that perfectly complements the cookies and cream mix-ins.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk your flour, cornstarch, salt, and baking soda together. Gradually add this dry blend into your wet mixture, lowering the mixer speed so everything incorporates evenly without overmixing. This step lays the foundation for the perfect cookie chewiness.
Step 5: Fold in Mix-Ins
Here comes the star part: gently fold in white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos. Be careful not to overmix—just enough to distribute these treasures through the dough. Save a bit of each to press on top before baking for that extra showstopper edge.
Step 6: Shape and Top the Cookies
Divide the dough into 8 large balls, roughly baseball-sized, to ensure sizeable, indulgent cookies. Arrange them on your parchment-lined baking sheets, then press the reserved toppings gently onto the tops to create that classic cookies and cream look.
Step 7: Bake
Bake your cookies for 9 to 10 minutes, watching closely until the edges turn a gorgeous golden brown while the centers remain soft and slightly gooey. That 9-10 minute window is where magic happens — the difference between chewy perfection and overdone crunch.
Step 8: Cool and Serve
Once out of the oven, allow the cookies to rest on the baking sheet for about 5 minutes before transferring them to a wire rack. This step helps them finish setting without losing their luscious, chewy center. Then, the fun part: digging in!
How to Serve Cookies and Cream Cookies Recipe
Garnishes
While the cookies are stunning on their own, you can elevate presentation and flavor by dusting with a light sprinkle of powdered sugar or adding a drizzle of melted white chocolate for a glossy finish. A few extra crushed Oreos on top can also amp up the cookies and cream factor.
Side Dishes
Pair these cookies with a tall glass of cold milk—the classic duo never goes out of style. For a fancier touch, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to complement the creamy flavors in the cookie.
Creative Ways to Present
Consider serving these cookies as a fun dessert plate: stack two cookies with a scoop of ice cream between for an epic cookies and cream sandwich. Alternatively, break pieces into a bowl to create a decadent topping for cakes or puddings, spreading that cookies and cream joy beyond just the cookie form.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and moist for up to 5 days. Adding a slice of bread inside the container can help maintain that perfect texture by absorbing excess moisture.
Freezing
You can freeze both the unbaked cookie dough and the baked cookies. For dough, shape into balls, freeze on a tray, then transfer to a freezer bag for up to 3 months—just bake directly from frozen, adding a couple of extra minutes. For baked cookies, freeze in airtight containers with parchment layers to prevent sticking.
Reheating
To revive a frozen or stored cookie, warm it for about 10 seconds in the microwave or for 5 minutes in a preheated 300°F oven. This revives the gooey center and melty chips, making it taste freshly baked again.
FAQs
Can I use regular chocolate chips instead of mini ones?
Absolutely! Regular chocolate chips will work just fine. The mini size just helps distribute the chocolate more evenly, but chunkier chips add their own delightful texture.
What if I don’t have Hershey’s Cookies & Cream bars?
Feel free to swap those with any cookies and cream-flavored candy bars or even extra Oreos chopped finely. The key is to keep that creamy cookie crunch element.
Why is the oven temperature set so high at 410°F?
The higher temperature ensures the cookie edges set quickly and achieve a lovely crispness, while the centers stay soft and gooey—this contrast is what makes this Cookies and Cream Cookies Recipe truly exceptional.
Can I make these cookies vegan?
While this recipe uses butter and eggs, you could try substituting plant-based butter and egg replacers. Keep in mind it may slightly alter the texture, but the cookies can still be delicious.
How large should the cookie dough balls be?
A baseball-sized dough ball works best for big, indulgent cookies. It ensures a wonderful balance between crispy edges and a chewy, gooey center that feels like a special treat in every bite.
Final Thoughts
There is nothing quite like the nostalgic joy of savoring a perfectly made Cookies and Cream Cookies Recipe fresh from your oven. This recipe transforms simple pantry staples into a show-stopping dessert filled with layers of flavor and texture. Whip up a batch, share with loved ones or keep them all to yourself—you deserve every bite of this creamy, crunchy delight!
Print
Cookies and Cream Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These indulgent Cookies and Cream Cookies combine the classic appeal of Hershey’s Cookies & Cream candy bars and Oreo cookies with a chewy, buttery base. Perfectly baked to a golden edge with gooey centers, these cookies are a delightful treat for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Mix-Ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) and line two large baking sheets with parchment paper to prevent the cookies from sticking.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute to soften. Add both the brown and granulated sugars and cream together on high speed for 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract for added flavor.
- Combine Dry Ingredients: Gradually incorporate the flour, cornstarch, salt, and baking soda into the wet mixture. Mix on low speed just until combined to avoid overworking the dough.
- Fold in Mix-Ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos. Reserve some mix-ins to press on top of the cookies before baking.
- Shape and Top the Cookies: Divide the dough into 8 large, baseball-sized balls. Place them on the prepared baking sheets and press the reserved mix-ins onto the tops for an appealing look and extra texture.
- Bake: Bake the cookies for 9-10 minutes until the edges are golden but the centers remain slightly gooey, ensuring a soft and chewy texture.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps set their shape and texture.
Notes
- Use cold butter directly from the fridge to help achieve a thicker, chewier cookie.
- Pressing reserved mix-ins on top before baking adds an attractive appearance and extra crunch.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- Make sure to let the cookies cool slightly on the baking sheets before moving to a wire rack to prevent breakage.
