There’s something magical about cookies and cream. I still remember the first time I made these cookies on a chilly afternoon when snow gently dusted the windows. Wrapped in a cozy blanket with a warm cookie in hand, I realized this recipe wasn’t just about sweets—it was about comfort, nostalgia, and joy in every bite. Whether you’re baking with kids, preparing for a holiday tray, or simply craving something irresistible, these cookies and cream treats never disappoint.
Why You’ll Love This Recipe
1. The Classic Flavor Combination
Cookies and cream is a nostalgic blend of crunchy chocolate cookies and silky cream flavor. It’s like the beloved cookies-and-cream ice cream turned into a warm, chewy cookie.
2. Easy to Make with Pantry Staples
You won’t need anything fancy—just a few everyday ingredients and a mixing bowl. No chill time, no rolling dough, no fuss!
3. Perfect for Every Occasion
Bake these for birthdays, potlucks, holidays, or just a quiet evening at home. They’re universally loved and always a crowd-pleaser.
4. Customizable to Suit Any Taste
Want to add white chocolate chips, dark cocoa, or even a sprinkle of sea salt? Go for it. This recipe is a great base for creative variations.
5. Soft, Chewy Texture with a Crunchy Bite
The balance of soft cookie dough and crushed chocolate cookies gives you a chewy cookie with just the right crunch in every bite.
Ingredients & Substitutions
Let’s break down what goes into this delicious cookies and cream recipe—and how you can tweak it if needed.
Butter
We use unsalted butter for full control over the salt content. Make sure it’s softened to room temperature so it creams easily. You can use salted butter if that’s what you have—just reduce the added salt by 1/4 teaspoon.
Granulated Sugar & Brown Sugar
A mix of both sugars gives the cookies their soft and chewy texture. The brown sugar adds moisture and a slight caramel flavor.
Egg
One large egg helps bind everything together and gives the cookies structure. If you need an egg-free version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Vanilla Extract
Adds warmth and enhances all the other flavors. Pure vanilla extract is best, but imitation will work in a pinch.
All-Purpose Flour
This is the base of your cookie dough. For a gluten-free version, use a 1:1 gluten-free flour blend.
Baking Soda & Salt
Baking soda gives the cookies their spread and rise, while salt balances the sweetness.
Crushed Chocolate Sandwich Cookies (like Oreos)
These are the star of the show! You’ll fold these into the dough for that cookies and cream flavor. Use any brand you like, or swap for gluten-free sandwich cookies if needed.
White Chocolate Chips (optional)
These are not required, but they add little bursts of creamy sweetness that complement the chocolate cookie bits perfectly.
How to Make Cookies and Cream Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2-3 minutes with a hand mixer.
Add the egg and vanilla extract. Beat until combined and smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated. The dough will be thick.
Fold in the crushed chocolate sandwich cookies and white chocolate chips (if using) with a rubber spatula. Be gentle so the cookie pieces stay somewhat chunky.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are just set and the centers look slightly underbaked. Do not overbake.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Additional Tips & Variations
Add a Frosting Drizzle
If you want to dress these up, drizzle a simple glaze made from powdered sugar and milk over the top once the cookies are cool.
Use Chocolate Chips Instead of White Chocolate
Not a fan of white chocolate? Regular semisweet or dark chocolate chips are just as delicious.
Make It a Cookie Bar
Spread the dough in a greased 9×9-inch pan and bake for 20 to 25 minutes. Cut into bars for a fun twist.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months.
Make Ahead
You can make the dough ahead and refrigerate it for up to 3 days. Let it come to room temperature for about 30 minutes before baking.
FAQs
Can I use different sandwich cookies?
Absolutely! Try vanilla sandwich cookies for a lighter flavor or seasonal flavored ones for a unique twist.
Can I make these gluten-free?
Yes—use a gluten-free flour blend and gluten-free chocolate sandwich cookies.
Can I make these cookies dairy-free?
Use plant-based butter and dairy-free chocolate chips. Most chocolate sandwich cookies are dairy-free, but always check the label.
Do I need to chill the dough?
Nope! These cookies spread nicely without chilling. If you prefer thicker cookies, you can chill the dough for 30 minutes.
How do I know when they’re done baking?
Look for golden edges and slightly underbaked centers—they’ll continue to firm up as they cool.
Can I double the recipe?
Yes! This recipe doubles well—just be sure to use a large enough mixing bowl and bake in batches.
Conclusion
These cookies and cream cookies are soft, sweet, and full of comforting flavor—everything you want in a homemade treat. They’re quick to whip up and versatile enough for any occasion, whether it’s a bake sale, a holiday tray, or just a cozy night in. With simple ingredients and step-by-step instructions, this recipe is one you’ll return to again and again. So grab your favorite sandwich cookies and let’s get baking!
Why You’ll Love This Recipe
1. The Classic Flavor Combination
Cookies and cream is a nostalgic blend of crunchy chocolate cookies and silky cream flavor. It’s like the beloved cookies-and-cream ice cream turned into a warm, chewy cookie.
2. Easy to Make with Pantry Staples
You won’t need anything fancy—just a few everyday ingredients and a mixing bowl. No chill time, no rolling dough, no fuss!
3. Perfect for Every Occasion
Bake these for birthdays, potlucks, holidays, or just a quiet evening at home. They’re universally loved and always a crowd-pleaser.
4. Customizable to Suit Any Taste
Want to add white chocolate chips, dark cocoa, or even a sprinkle of sea salt? Go for it. This recipe is a great base for creative variations.
5. Soft, Chewy Texture with a Crunchy Bite
The balance of soft cookie dough and crushed chocolate cookies gives you a chewy cookie with just the right crunch in every bite.
Ingredients & Substitutions
Let’s break down what goes into this delicious cookies and cream recipe—and how you can tweak it if needed.
Butter
We use unsalted butter for full control over the salt content. Make sure it’s softened to room temperature so it creams easily. You can use salted butter if that’s what you have—just reduce the added salt by 1/4 teaspoon.
Granulated Sugar & Brown Sugar
A mix of both sugars gives the cookies their soft and chewy texture. The brown sugar adds moisture and a slight caramel flavor.
Egg
One large egg helps bind everything together and gives the cookies structure. If you need an egg-free version, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).
Vanilla Extract
Adds warmth and enhances all the other flavors. Pure vanilla extract is best, but imitation will work in a pinch.
All-Purpose Flour
This is the base of your cookie dough. For a gluten-free version, use a 1:1 gluten-free flour blend.
Baking Soda & Salt
Baking soda gives the cookies their spread and rise, while salt balances the sweetness.
Crushed Chocolate Sandwich Cookies (like Oreos)
These are the star of the show! You’ll fold these into the dough for that cookies and cream flavor. Use any brand you like, or swap for gluten-free sandwich cookies if needed.
White Chocolate Chips (optional)
These are not required, but they add little bursts of creamy sweetness that complement the chocolate cookie bits perfectly.
How to Make Cookies and Cream Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2-3 minutes with a hand mixer.
Add the egg and vanilla extract. Beat until combined and smooth.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated. The dough will be thick.
Fold in the crushed chocolate sandwich cookies and white chocolate chips (if using) with a rubber spatula. Be gentle so the cookie pieces stay somewhat chunky.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are just set and the centers look slightly underbaked. Do not overbake.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Additional Tips & Variations
Add a Frosting Drizzle
If you want to dress these up, drizzle a simple glaze made from powdered sugar and milk over the top once the cookies are cool.
Use Chocolate Chips Instead of White Chocolate
Not a fan of white chocolate? Regular semisweet or dark chocolate chips are just as delicious.
Make It a Cookie Bar
Spread the dough in a greased 9×9-inch pan and bake for 20 to 25 minutes. Cut into bars for a fun twist.
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 2 months.
Make Ahead
You can make the dough ahead and refrigerate it for up to 3 days. Let it come to room temperature for about 30 minutes before baking.
Try our chewy Crumbl Cookie Recipe for bakery-style cookies right at home.
FAQs
Can I use different sandwich cookies?
Absolutely! Try vanilla sandwich cookies for a lighter flavor or seasonal flavored ones for a unique twist.
Can I make these gluten-free?
Yes—use a gluten-free flour blend and gluten-free chocolate sandwich cookies.
Can I make these cookies dairy-free?
Use plant-based butter and dairy-free chocolate chips. Most chocolate sandwich cookies are dairy-free, but always check the label.
Do I need to chill the dough?
Nope! These cookies spread nicely without chilling. If you prefer thicker cookies, you can chill the dough for 30 minutes.
How do I know when they’re done baking?
Look for golden edges and slightly underbaked centers—they’ll continue to firm up as they cool.
Can I double the recipe?
Yes! This recipe doubles well—just be sure to use a large enough mixing bowl and bake in batches.
Conclusion
These cookies and cream cookies are soft, sweet, and full of comforting flavor—everything you want in a homemade treat. They’re quick to whip up and versatile enough for any occasion, whether it’s a bake sale, a holiday tray, or just a cozy night in. With simple ingredients and step-by-step instructions, this recipe is one you’ll return to again and again. So grab your favorite sandwich cookies and let’s get baking!
Print
Cookies and Cream
- Total Time: 25
Description
Soft, chewy, and filled with chunks of crushed chocolate sandwich cookies, these cookies and cream treats are the perfect blend of nostalgic flavor and homemade comfort. Quick to make and endlessly customizable, they’re great for parties, lunchboxes, or an evening sweet tooth craving.
Ingredients
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
18 chocolate sandwich cookies (such as Oreos), coarsely crushed
1 cup white chocolate chips (optional)
Instructions
Preheat the oven to 350°F. Line baking sheets with parchment paper. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract. Beat until smooth and well combined.
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until fully incorporated.
Gently fold in the crushed sandwich cookies and white chocolate chips (if using) with a spatula. Do not overmix.
Scoop the dough into 1 1/2 tablespoon-sized portions and place them 2 inches apart on the prepared baking sheets.
Bake for 9 to 11 minutes, or until the edges are set and the centers still look slightly underbaked.
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, use room-temperature butter and do not overbake. The cookies will continue setting as they cool, giving you that perfectly soft and chewy center. If you like a slightly thicker cookie, chill the dough for 30 minutes before baking.
- Prep Time: 15
- Cook Time: 20