Cookies and Cream Cookies made easy! Learn how to make chocolate chip cookies and cream cookies with Oreos and white chocolate for the perfect cookie dish.
Hey, I’m Linda! Welcome to Tasty at Home, where bold flavors meet everyday kitchens.
Last summer, my nephew asked for “cookies inside cookies” for his birthday. I thought he was being ridiculous. Well… turned out he was onto something revolutionary. After burning three batches (the white chocolate is tricky), I finally nailed it. These cookies and cream cookies are now my most-requested recipe.
The smell alone stops people in their tracks. Imagine fresh-baked chocolate chip cookies meeting crushed Oreos with creamy white chocolate melting through every bite. It’s like your favorite childhood sandwich cookie got a warm, gooey upgrade.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
What Makes This Recipe Absolutely Special
This isn’t your standard cookie dish. I’ve tested this recipe seventeen times to get the texture perfect—crispy edges with soft, chewy centers that stay tender for days.
The secret? Cornstarch. It keeps these cookies ridiculously soft while the chopped Oreos add unexpected crunch. Most recipes skip this ingredient, but it makes all the difference.
Ingredient Quality: Your Foundation for Success
For best results, use room-temperature butter for even mixing and fresh baking powder for proper rise. Real vanilla extract beats imitation every time. Choose high-quality white chocolate chips—they melt smoother and taste richer than bargain brands.
Cookies and Cream Cookies
Equipment
- Baking sheets
- Parchment paper
- mixing bowls
- Electric mixer
- wooden spoon
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup + 2 tbsp All-purpose flour Spooned and leveled
- 1 tsp Cornstarch The secret softness agent
- ¾ tsp Baking powder Check freshness date
- ½ tsp Baking soda For golden edges
- ½ tsp Salt Enhances sweetness
- 4 tbsp Unsalted butter Room temperature
- ½ cup + 2 tbsp Granulated sugar Standard white sugar
- 1 Large egg Room temperature preferred
- 1 tsp Vanilla extract Pure, not imitation
- 10 Oreo cookies Coarsely chopped
- ½ cup White chocolate chips High-quality brand
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- Whisk together flour, cornstarch, baking soda, baking powder, and salt in a small bowl.
- Beat butter and sugar on medium speed until combined, about two minutes.
- Add the egg and vanilla extract, mix until smooth.
- Slowly add dry ingredients to wet ingredients on low speed until cookie dough forms.
- Fold in chopped Oreo cookies and white chocolate chips until evenly distributed.
- Use a 2-tablespoon cookie scoop to portion dough into balls. Slightly flatten each cookie.
- Bake for 8-10 minutes until edges are set and lightly golden. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Complete Ingredient Breakdown
| Ingredient | Amount (US) | Amount (Metric) | Notes |
|---|---|---|---|
| All-purpose flour | 1 cup + 2 tbsp | 140g | Spooned and leveled |
| Cornstarch | 1 tsp | 5g | The secret softness agent |
| Baking powder | 3/4 tsp | 3.75g | Check freshness date |
| Baking soda | 1/2 tsp | 2.5g | For golden edges |
| Salt | 1/2 tsp | 2.5g | Enhances sweetness |
| Unsalted butter | 4 tbsp | 57g | Room temperature |
| Granulated sugar | 1/2 cup + 2 tbsp | 125g | Standard white sugar |
| Large egg | 1 | 50g | Room temperature preferred |
| Vanilla extract | 1 tsp | 5ml | Pure, not imitation |
| Oreo cookies | 10 | 100g | Coarsely chopped |
| White chocolate chips | 1/2 cup | 85g | High-quality brand |
Shopping Tips for US Grocery Stores
You’ll find everything at your regular supermarket. Grab Oreos from the cookie aisle—original works best, but Double Stuf adds extra drama. White chocolate chips live near the baking aisle with regular chocolate chips.
Look for Ghirardelli or Guittard white chocolate chips for superior melting. Generic brands sometimes contain less cocoa butter. Check the ingredient list—real white chocolate lists cocoa butter first.
Smart Substitutions
For gluten-free: Swap in a 1:1 gluten-free baking flour blend. King Arthur and Bob’s Red Mill work beautifully.
For dairy-free: Use vegan butter sticks and dairy-free white chocolate chips. Enjoy Life brand melts wonderfully.
International readers: Replace Oreos with any chocolate sandwich cookie. Measure all-purpose flour as 140g if using European plain flour.
Essential Equipment
You need basic tools most kitchens already have. Two baking sheets, parchment paper, mixing bowls, and an electric mixer make this process smooth.
No electric mixer? A wooden spoon and some elbow grease work fine. It takes longer, but you’ll get there. A cookie scoop ensures uniform size—grab a 2-tablespoon scoop for perfect portions every time.
How To Make Cookies And Cream Dessert
Step 1: Preheat and Prepare Your Workspace
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning on the bottom.
Let me tell you—I once skipped parchment and spent twenty minutes scraping burnt cookies off my pan. Don’t be me. Set up your workspace with all ingredients measured and ready.
Step 2: Mix Your Dry Foundation
Whisk together the flour, cornstarch, baking soda, baking powder, and salt in a small bowl. This distributes the leavening agents evenly, which Thomas Keller emphasizes for consistent texture. Set this mixture aside.
Sifting isn’t necessary here, but whisking for thirty seconds prevents flour pockets in your final dough.
Step 3: Cream Butter and Sugar to Perfection
Beat the butter and sugar on medium speed until combined—about two minutes. You want them blended but not fluffy. This creates the perfect cookie structure without too much air.
Scrape the bowl sides halfway through. Butter loves hiding in corners.
Step 4: Add Wet Ingredients for Smooth Dough
Add the egg and vanilla extract. Mix until completely smooth with no butter lumps visible. Stop and scrape the bowl with a rubber spatula.
This step takes about one minute. The mixture should look pale yellow and creamy.
Step 5: Incorporate Dry Ingredients Gently
Reduce mixer speed to low. Slowly add your dry ingredient mixture to the wet ingredients. Mix just until cookie dough forms—overmixing creates tough cookies.
Stop the mixer when you see the last streaks of flour disappearing. You know what? This is where patience pays off.
Step 6: Fold in the Star Ingredients
Add chopped Oreo cookies and white chocolate chips. Mix on low speed just until evenly distributed throughout the dough. You want every bite loaded with cookies and cream goodness.
Chop Oreos into quarters or sixths—big chunks create amazing texture contrast. Some crumbs are perfect; they add flavor to the plain dough.
Step 7: Shape and Bake to Golden Perfection
Use a small cookie scoop to portion dough—about 2 tablespoons each. Roll each portion between your palms to form neat balls. Gently press down slightly on each cookie so they’re not too tall.
Bake for 8-10 minutes until the edges are set and lightly golden. The centers will look slightly underbaked—that’s exactly right, as Julia Child always said about cookies (they continue baking on the hot pan). Let cookies cool on the baking sheet for five minutes before transferring to a cooling rack.
Expert Tips for Extraordinary Cookie Dish Results
Room temperature ingredients mix faster and create better texture. Leave butter and eggs out for thirty minutes before starting.
Don’t overbake these chocolate chip cookies and cream cookies. They firm up as they cool. Pull them when centers still look soft and edges are just set.
Chill your dough for twenty minutes if it feels too soft to scoop. This prevents spreading and creates thicker cookies.
Creative Variations to Try
Birthday Cake Version: Replace Oreos with Golden Oreos and add rainbow sprinkles. Swap white chocolate for funfetti chips.
Mint Chocolate Dream: Use mint Oreos and add half a teaspoon of peppermint extract. Perfect for holidays.
Peanut Butter Twist: Mix in a quarter cup of peanut butter with the butter. Add peanut butter chips instead of white chocolate.
Double Chocolate Intensity: Use chocolate chips instead of white chocolate. Add one tablespoon of cocoa powder to the dry ingredients.
Holiday Spice Edition: Add half a teaspoon of cinnamon and a quarter teaspoon of nutmeg. Thanksgiving guests go crazy for these.
Storage and Make-Ahead Magic
Store cookies in an airtight container at room temperature for up to five days. They stay incredibly soft.
Freeze baked cookies for up to three months. Layer between parchment paper sheets. Thaw at room temperature for thirty minutes.
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature | 5 days | Airtight container essential |
| Refrigerator | 1 week | Bring to room temp before eating |
| Freezer (baked) | 3 months | Thaw 30 minutes |
| Freezer (dough) | 2 months | Bake from frozen, add 2 minutes |
Freeze cookie dough balls on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen—just add two extra minutes to the baking time.
Perfect Pairings and Serving Ideas
Serve these warm with cold whole milk for the classic experience. They’re absolutely phenomenal with vanilla ice cream sandwiched between two cookies.
Pair them with hot coffee for an afternoon treat. Try them alongside crack breakfast casserole for a sweet-savory brunch spread.
These cookies shine at potlucks and bake sales. Package them in clear cellophane bags with ribbon for gorgeous gifts. Stack them on a rustic wooden board for parties.
Crumble them over vanilla pudding for an instant trifle. Use them as a crust for cheesecake—just pulse in a food processor with melted butter.
Cookies and Cream Cookies FAQs
Can you make cookies and cream cookies without an electric mixer?
You can absolutely make cookies and cream cookies without an electric mixer. Use a wooden spoon to cream the butter and sugar—it takes about five minutes of vigorous stirring. Your arm will get a workout, but the results taste identical.
What makes these cookies stay soft?
The cornstarch in this cookie dish recipe is the secret to staying soft. It inhibits gluten development and absorbs moisture, keeping cookies tender for days. Room temperature storage in an airtight container also prevents drying.
How do you prevent cookies from spreading too much?
Chill your cookie dough for twenty minutes if it seems too soft. Make sure your butter isn’t melted—it should be softened but still hold its shape. Avoid placing dough on hot baking sheets.
What’s the best way to chop Oreos for this recipe?
The best way to chop Oreos is placing them in a plastic bag and gently crushing with a rolling pin. Alternatively, use a sharp knife to cut each cookie into quarters. Leave some larger chunks for texture—they create amazing pockets of cream filling.
Make These Cookies Your New Tradition
These cookies and cream cookies prove that simple ingredients create extraordinary results. Man, oh man—they disappear faster than any recipe I’ve ever made.
The combination of crispy edges, soft centers, and chocolate cream chunks hits every craving at once. Serve them warm with cold milk or pair them with Korean noodles for an unexpected sweet-savory dinner finish.
Try baking a double batch this weekend. One batch never survives until Monday in my house. Share your version in the comments—I love seeing how you make these your own!
Ready to explore more crowd-pleasing recipes? Check out our breakfast sausage casserole for weekend mornings or browse our green bean casserole from scratch for holiday sides. For adventurous eaters, our chilli paneer delivers restaurant-quality results at home.
