These Cookies and Cream Cookies are massive, gooey, and utterly crave-worthy. Packed with chopped Oreo chunks and creamy white chocolate, they’re a no-chill dream cookie come true. Ready in under 30 minutes!
Table of Contents
Why You’ll Love These Cookies and Cream Cookies
If you’re here, you probably already love cookies. But let me just say: these Cookies and Cream Cookies are on another level.
- Soft and chewy? Yup.
- Stuffed with Oreos? Obviously.
- Gooey bits of melted Hershey’s Cookies ‘n’ Creme bars? Oh yeah.
- No chilling required? Even better.
And bonus: this dough is based on my go-to cookie base. Why fix what isn’t broken?
This recipe is inspired by the kind of cookie that demands a tall glass of cold milk. Or if you’re feeling wild, try sandwiching a scoop of vanilla ice cream between two of these. Dangerous, I know.
Here’s What You’ll Need
Let’s break it down! (Exact measurements are in the recipe card below.)
Dry Ingredients
- All-purpose flour
- Cake flour – Gives that light, bakery-style texture
- Cornstarch – Keeps the center soft
- Baking powder + baking soda
- Salt
Wet Ingredients
- Unsalted butter (cold + cubed) – For that unique texture
- Brown sugar + white sugar – Sweetness + chew factor
- Egg + egg yolk – Extra richness
- Vanilla extract
Mix-Ins
- Chopped Oreo cookies – Don’t skimp
- Hershey’s Cookies ‘n’ Creme Bars – White chocolate and cookie crunch in every bite
Pro Tip: Don’t use pudding mix or cream cheese here — this recipe doesn’t need it.
How to Make Cookies and Cream Cookies (No Chill!)
Once you’ve got your ingredients ready, these come together fast. You can even prep ahead and freeze dough balls for later baking.
Step-by-Step Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together:
- 1¼ cup all-purpose flour
- ¾ cup cake flour
- 1 tsp cornstarch
- ½ tsp each of baking powder, baking soda, and salt
- In a stand mixer fitted with the paddle attachment:
- Cream ½ cup cold, cubed butter
- Add ½ cup packed brown sugar + ¼ cup white sugar
- Mix for 3–4 minutes until fluffy
- Add:
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- Gradually add dry ingredients to the mixer.
- Fold in:
- 15 chopped Oreo cookies
- 6 (1.55 oz) chopped Hershey’s Cookies ‘n’ Creme bars
- Scoop ~5 oz cookie dough balls (use a food scale).
- Bake for 10–12 minutes on an ungreased cookie sheet or lined pan.
- Let them cool 15 minutes on the sheet before transferring to a wire rack.
Looking for inspiration? Try this cookie sheet trick to avoid sticking.
Expert Tips for Success
- Use a food scale for even baking and big, bakery-style cookies.
- Cold butter is key. It prevents spreading and keeps the centers thick.
- Cream your butter and sugar well (3–4 mins). That fluff makes a difference.
- Bake on parchment or ungreased sheet—no need to oil or grease.
- Slightly underbake for gooey perfection.
- Let them rest after baking. They’ll continue setting as they cool.
Variations & Add-Ins
Want to customize your cookies? Here are some fun variations:
- Swap Oreos for gluten-free versions
- Add white chocolate chips for extra meltiness
- Fold in crushed pretzels for a salty-sweet twist
- Press an extra chunk of bar chocolate on top before baking
Don’t miss our butterscotch chocolate chip cookies if you’re into bold flavors!
Storage & Freezing Instructions
Room Temp: Keep in an airtight container for up to 5 days
Freezer: Freeze baked cookies or dough balls for up to 3 months
To Reheat: Microwave for 10 seconds or pop in the oven at 300°F for 3–4 mins
Want More Cookie Inspiration?
Discover great ideas like:
- Peanut Butter Chip Cookies
- S’mores Cookie Recipe
- Chocolate Andes Mint Cookies
Before You Go
If you try this recipe, leave a comment or rating! It helps so much and I love seeing your cookie pics.
⭐ Recipe Card: Cookies and Cream Cookies
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 mins | 10 mins | 30 mins | 7 large cookies |
Ingredients
- 1¼ cup all-purpose flour
- ¾ cup cake flour
- 1 tsp cornstarch
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, cold
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla
- 15 Oreo cookies, chopped
- 9 oz Hershey’s Cookies ‘n’ Creme bars
Instructions
Follow steps as detailed above in “How to Make.”
Popular Questions About Cookies and Cream Cookies (FAQ)
Does Blue Bell use Oreos in their cookies and cream ice cream?
While Blue Bell’s Cookies ’n Cream ice cream does include chocolate sandwich cookie pieces that resemble Oreos, the brand has stated in the past that they do not officially use branded Oreo cookies. Instead, they use a custom-made version that mimics the Oreo flavor and texture.
What is the secret to moist cookies?
The secret to ultra-moist cookies lies in the perfect fat-to-flour ratio, using brown sugar for added moisture, and not overbaking. Adding a touch of cornstarch and chilling the dough can also help lock in softness. For these cookies and cream cookies, cold butter and extra egg yolk play a big role in achieving that rich, chewy texture.
What does adding cream to cookies do?
Adding cream (like heavy cream or cream cheese) to cookies can make them softer and richer, sometimes creating a denser, cake-like consistency. However, our cookies and cream cookies rely on butter and cake flour instead of cream for a lighter, more classic chew with a creamy flavor profile thanks to the Hershey’s Cookies ‘n’ Creme chocolate.
What is Snoop Dogg’s cookie recipe?
Snoop Dogg is known for his cookbook “From Crook to Cook”, which includes a fun peanut butter chocolate chip cookie recipe with a salty twist. You can recreate a Snoop-inspired cookie by adding a dash of cinnamon and using a mix of white and dark chocolate chips in your cookies and cream base.
What are Elvis cookies?
Elvis cookies are inspired by Elvis Presley’s favorite flavors—typically a mix of peanut butter, banana, and bacon. To twist it into cookies and cream cookies, you could add crushed Oreos and white chocolate to a banana-based cookie dough for a flavorful remix.
Why are they called cowboy cookies?
Cowboy cookies are hearty and filling, often containing oats, chocolate chips, coconut, and nuts. They’re designed to fuel long days, much like a trail snack. Though totally different from cookies and cream cookies, both are chunky, loaded, and meant to impress.
Conclusion
There’s a reason Cookies and Cream Cookies are constantly trending: they check all the cookie-lover boxes. They’re soft, gooey, and packed with bold textures and flavors—from crushed Oreos to creamy white chocolate chunks. Plus, with no chilling required, they’re perfect for busy bakers who want instant gratification.
Whether you’re baking for a party, a weekend treat, or just to satisfy a cookie craving at midnight (we don’t judge), this recipe is your new go-to.
Don’t miss our other creative dessert ideas and chocolate-loaded recipes if you want to expand your cookie lineup. Now go grab those Oreos—and make your kitchen smell like a bakery today.
Print
Cookies and Cream Cookies
- Total Time: 30 minutes
- Yield: 7 large cookies 1x
Description
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, light or dark, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 15 Oreo Chocolate Sandwich Cookies (chopped)
- 9 oz. HERSHEY’S Cookies ‘n’ Crème Bars, broken into pieces (6, 1.55 oz. bars)
Instructions
- Preheat the oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.1 1/4 cup all-purpose flour,3/4 cup cake flour,1 tsp. cornstarch,1/2 tsp. baking soda,1/2 tsp. baking powder,1/2 tsp. salt
- Using a stand mixer fitted with the paddle attachment, cream the cold butter with the sugars. Cream for 3-4 minute, it will look sort of like a paste. Scrape down the sides of the mixing bowl as needed.1/2 cup unsalted butter, cold, cut into cubes,1/4 cup granulated sugar,1/2 cup brown sugar, light or dark, packed
- Then add in the egg, egg yolk, and vanilla extract and mix again until combined.1 large egg,1 large egg yolk,1 tsp. vanilla extract
- Gradually add in the dry ingredients and then add in the chopped Oreo cookies and cookies and creme bars.15 Oreo Chocolate Sandwich Cookies,9 oz. HERSHEY’S Cookies ‘n’ Crème Bars, broken into pieces
- Shape dough into 7-large cookies (~5 oz. each). and bake for 10-12 minutes. Or you can make them much smaller and adjust the baking time.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack. ENJOY! ☺️
Notes
GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . I tested this & cookies are very similar in taste and appearance and a great option for those who need a GF cookie.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7 large cookies
- Calories: 558Kcal
