These cookies and cream cookies are the ultimate cookie within a cookie. Try saying that 10 times fast. This recipe uses the same base as our soft chocolate chip cookies, but with the added bonus of crushed Oreos. The result is a delicious, decadent cookie with Oreo sweetness and fresh baked cookie chewiness, with the perfect pinch of crunch.

What I really love about these cookies is that the dough is almost better than the final baked product. I legitimately eat this dough by the spoonful. Not sorry about it. And you won’t be either.

Remember all those old wives tales (okay, maybe legitimate scientific advice) about not eating cookie dough with raw egg? Yeah…I’ll take my chances with this dough. You only live once, so you might as well spend your time shoving this cookies and cream cookie dough into your face as quickly as possible. #noregrets

Ingredients

Flour – white or regular whole wheat flour work in this recipe. It adds a little extra micronutrients. All purpose flour works well too, but it is stripped of the extra vitamins and minerals that whole wheat flour packs in.
Sugar – granulated and brown sugar sweeten with a light taste of caramel.
Vegan butter – for a lighter cookie. Vegan butter does result in a cakier cookie. You can use regular butter or Crisco, if desired, but results will differ from the written recipe.
Eggs – as a binding agent.
Vanilla extract – for a little sweetness.
Oreos – we used Great Value Twisters in these cookies since they’re a little lower in fat content, but Oreos work great too.

Tips for Making the Best Cookies

Chill time – We’ve 100% bought into chilling cookie dough thanks to Sally’s baking addiction (she is a cookie expert). You can skip the chilling time, but it will likely result in flatter cookies. Chilling the dough reduces spreading and intensifies the flavors, yielding chewier, sweeter and more voluminous cookies. Two hours is the magic number, but even 30 minutes makes a world of difference!
Silicon baking mat – we’ve recently started using a silicon baking mat when baking cookies and it is great for preventing excessive spreading. It also ensures even browning of the cookies (say bye to raw tops and brown bottoms).
Watch the cookies, not the timer – everyone’s oven bakes differently. The type of oven (convection vs. conduction) affects how a cookie bakes. Also, an oven’s age and actual temperature can affect baking results as well. So, use time as a rough estimate and watch the cookies for set, golden brown edges and a slightly underdone center to tell when they are done.
Crushing Oreo – we do a combination of crushing Oreos in a Ziploc bag with a rolling pin to get the fine crumbs and breaking the Oreos apart with our hands to yield the larger chunks.

Overhead view of a cookie sheet of cookies and cream cookies.

Cookie Modifications

Swap cookies – we used regular great value Oreos (aka Twisters) in this recipe because they’re a little lower in fat content than their Oreo counterpart. But it’s pretty hard to beat the OG of chocolate sandwich cookies. Feel free to swap in your favorite sandwich cookie, like golden Oreos, any flavored double stuffed Oreo (peanut butter or mint might be a game changer), or other crunchy cookie.
Add chocolate chips/chopped chocolate – Add in dark, milk, or white chocolate chips or chopped chocolate. Or even add cookies and cream Hershey’s bar. Mind blown.🤯 Just remember each addition will change the nutrition of these cookies.
Go the cream cheese route – Some people like to fold in 4 ounces of cream cheese to replace some of the butter in this recipe for an even more decadent dessert. We’ve never tried it.
Butter substitutes – we use vegan butter (margarine) in our cookie recipes because it cuts down substantially on the fat content. But it is also a little trickier to work with due to that lower fat content. You can definitely use real butter, but we recommend using unsalted butter and then adjusting the salt yourself. You can also use Crisco (regular or butter flavored) according to your tastes. Recipe results will vary with this change, as these all melt at different temperatures. Chilling the dough before baking will help reduce spreading (see tips above).
Removing cookie icing – you can also remove the icing from the Oreos if you want to keep these cookies lower in fat content (the icing really adds up!). Scrape it out with a knife and crush the icing-less cookies like before. The cookies will be a little less sweet, so you may want to modify the sugar or leave it if you prefer a slightly less sweet cookie.

Overhead close up of cookies and cream cookie.

How to Store Cookies

Room temperature – store baked cookies in a ziploc bag or airtight container for up to 7 days.
Freezer – these are absolutely freezer friendly cookies. We recommend rolling any leftover dough into a log and then tightly wrapping with plastic wrap and storing inside a ziploc bag for up to 3 months. You can also form individual dough balls and then flash freeze before storing the dough balls in a ziploc bag for up to 1 month. Then defrost according to the directions below.
Defrost & bake – Remove the cookie dough from the freezer and allow it to thaw partially at room temperature while the oven preheats to 350F. When the oven is warm, cut the dough into the desired portion. You can roll the dough into a ball, if desired, or just slice and bake. If you pre-shaped the dough before freezing, just pop the dough balls onto the lined baking sheet and cook 11-13 minutes. Cool on a wire rack.

Let us know what you think about these cookies and cream cookies by dropping a rating and/or comment below on the recipe card! Also, please consider sharing on social media/Pinterest if you enjoyed these cookies.

Looking for More Cookie Recipes?