Cookies & Cream Cookies – Soft, Chewy, and Loaded with Oreo Goodness
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Cookies & Cream Cookies
A Soft, Chewy, Oreo-Lover’s Dream
Take everything you love about cookies-and-cream—the crunch of chocolate cookies, the smooth sweetness of cream filling—and turn it into one soft-baked, melty, totally irresistible treat. These Cookies & Cream Cookies are packed with crushed Oreos, melty chocolate chips, and topped with a white chocolate drizzle that makes them as stunning as they are delicious.
Perfect for parties, lunchbox treats, or anytime cravings, these cookies are a guaranteed hit for both kids and grown-ups.
Why I Love This Recipe
This is the kind of dessert that disappears fast—everyone wants just one more. The cookie base is buttery and chewy with just enough crisp on the edges, while the Oreo chunks add crunch and nostalgic flavor. The mini Oreo on top gives it serious visual appeal, and that white chocolate drizzle? Chef’s kiss.
If you’ve ever loved brownie batter dip or Oreo cream pie, this is your next obsession.
🛒 Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups crushed Oreo cookies (about 12–15 cookies)
- 1 cup semi-sweet chocolate chips
- Mini Oreo cookies, for topping
- ½ cup white chocolate, melted (for drizzling)
📝 Instructions
1. Make the Dough
In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy (about 2–3 minutes).
Add eggs one at a time, beating well after each. Stir in vanilla.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet, mixing until just combined.
Gently fold in crushed Oreos and chocolate chips.
2. Chill
Cover the dough and refrigerate for at least 1 hour. This step helps keep the cookies thick and chewy.
3. Bake
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop dough into 2-tablespoon balls and space them a couple inches apart.
Press a mini Oreo gently into the center of each dough ball.
Bake for 10–12 minutes, or until edges are lightly golden. The centers may look underbaked but will finish setting as they cool.
4. Decorate
Cool cookies on a wire rack completely.
Drizzle with melted white chocolate using a spoon or piping bag.
💡 Tips for Success
- Don’t skip chilling the dough! It keeps the cookies from spreading too much.
- Want more crunch? Add extra crushed Oreos on top before baking.
- Double the drizzle: Use both white and dark chocolate for contrast.
- Storage: Store in an airtight container at room temp for up to 5 days—or freeze for later.
🥛 Serving Suggestions
Pair these cookies with:
- A cold glass of milk
- A scoop of vanilla or cookies-and-cream ice cream
- A cozy cup of cocoa or a hot chocolate cookie cup for the ultimate cookie combo
🍪 More Recipes You’ll Love
- Brownie Batter Dip – dreamy dip for cookie dunking
- No-Bake Oreo Cream Pie – a cool and creamy cousin
- Chocolate Oreo Hearts – festive and fun
- Edible Cookie Dough – because cookie lovers need options
- Copycat Neiman Marcus Cookies – big, bold, and loaded with flavor
Final Thoughts
These Cookies & Cream Cookies bring together the nostalgic taste of Oreos and the comfort of fresh-baked cookies in one chewy, chocolatey treat. The texture is divine, the look is gorgeous, and the flavor? Next-level delicious.
Try them out and tag @ChefManiac with your cookie creations! And if you’re into quick desserts and no-bake treats, browse ChefManiac.com for more irresistible ideas.
Cookies & Cream Cookies – Soft, Chewy, and Loaded with Oreo Goodness
Take everything you love about cookies-and-cream—the crunch of chocolate cookies, the smooth sweetness of cream filling—and turn it into one soft-baked, melty, totally irresistible treat. These
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ cups crushed Oreo cookies (about 12–15 cookies)
- 1 cup semi-sweet chocolate chips
- Mini Oreo cookies, for topping
- ½ cup white chocolate, melted (for drizzling)
Instructions
- Make the Dough: In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy (about 2–3 minutes).Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet, mixing until just combined.
- Gently fold in crushed : Oreos and chocolate chips.
- Chill: Cover the dough and refrigerate for at least 1 hour. This step helps keep the cookies thick and chewy.
- Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop dough into 2-tablespoon balls and space them a couple inches apart.Press a mini Oreo gently into the center of each dough ball.
- Bake for 10–12 minutes, or until edges are lightly golden. The centers may look underbaked but will finish setting as they cool.
- Decorate: Cool cookies on a wire rack completely.Drizzle with melted white chocolate using a spoon or piping bag.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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