Cookies and Cream Cookies changed the cookie game for me.
The first time I made them, I honestly just wanted to use up a leftover pack of Oreos. What I ended up with was a batch of gooey, soft-baked cookies loaded with crushed chocolate sandwich cookies and melty white chocolate chips. They didn’t last the day.
Now they’re my go-to when I want something crowd-pleasing, holiday-ready, and freezer-friendly. These Cookies and Cream Cookies are chewy, rich, and full of that classic cookies-and-cream flavor. They’re simple enough for beginner bakers and indulgent enough to satisfy any sweet tooth.
Let’s talk cookie magic.
Jump to
- Why These Cookies and Cream Cookies Are Your New Favorite Treat
- Ingredients for the Best Cookies and Cream Cookies
- Mixing and Baking Tips for Perfect Cookies and Cream Cookies
- Step-by-Step Recipe for Cookies and Cream Cookies
- Storage and Freezer Instructions
- Frequently Asked Questions About Cookies and Cream Cookies
- Fun Holiday Variations of Cookies and Cream Cookies
- Related recipes
- Final Thoughts
Why These Cookies and Cream Cookies Are Your New Favorite Treat
These aren’t just your average homemade cookies. They’re bakery-style cookies with all the creamy, crunchy goodness of Oreo dessert recipes packed into one chewy bite. Here’s why you’ll want to make them again and again:
- Super chewy texture with soft centers and crisp edges
- Made with Oreo pudding mix for rich cookies and cream flavor
- Loaded with crushed Oreo cookies in every bite
- Easy to prep with pantry staples and no fancy equipment
- Totally freezer-friendly cookies for make-ahead magic
- Perfect for holiday cookie swaps, school lunches, or cozy nights in
And if you’re a fan of white chocolate chip cookies or Oreo cookie bars, you’re in for a treat.
Ingredients for the Best Cookies and Cream Cookies
To make a batch of Cookies and Cream Cookies that rivals your favorite bakery, you’ll need the following ingredients:
Wet Ingredients
- 1 cup butter, softened (don’t melt it—room temp is perfect)
- ¾ cup packed brown sugar (soft and fresh for that caramel flavor)
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 pack (3.4 oz) Oreo cookies and cream pudding mix (dry—do not prepare)
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 1 to 1½ cups crushed Oreo cookies (about 12–14 cookies)
- 1 cup white chocolate chips (optional, but delicious)
These ingredients come together to make the ultimate soft-baked cookies that hold their shape but melt in your mouth.
Mixing and Baking Tips for Perfect Cookies and Cream Cookies
Making Cookies and Cream Cookies isn’t complicated, but a few tips go a long way. Let me walk you through what works best.
Use softened butter (not melted)
Microwave in short 5-second bursts if needed. Butter that’s too soft can make your dough greasy and flat.
Cream butter and sugars thoroughly
Use a mixer or strong arm to beat until light and fluffy—this builds air into the dough and gives you that perfect cookie lift.
Add pudding mix directly
There’s no need to make the pudding. Just toss the dry mix right into the cookie dough. It adds incredible flavor and helps with the chewy texture.
Don’t overmix once flour is added
You want tender cookies, not tough ones. Mix just until the flour disappears.
Fold in the crushed Oreo cookies and chips gently
If you crush the cookies too fine, you’ll lose that nice crunchy bite. Aim for medium-sized chunks.
Use a cookie scoop
Even-sized dough balls mean even baking. A medium cookie scoop (about 2 tablespoons) is just right.
Avoid overbaking
Take them out when the centers still look a little underbaked. They’ll finish setting on the hot baking sheet.
Looking for other chewy cookie recipes? Check out these Fudgy Chewy Brookies for another soft-centered favorite.
Step-by-Step Recipe for Cookies and Cream Cookies
Ready to bake? Here’s exactly how to make your new favorite cookies.
1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. Cream the butter and sugars together in a large mixing bowl until light and fluffy, about 2–3 minutes.
3. Add the eggs one at a time, beating well after each. Stir in the vanilla extract and dry Oreo pudding mix.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture. Mix until just combined—do not overmix.
6. Gently fold in the crushed Oreo cookies and white chocolate chips using a spatula.
7. Scoop the dough onto prepared baking sheets using a cookie scoop, spacing about 2 inches apart.
8. Bake for 8–10 minutes or until the edges are set but the centers still look soft.
9. Let cookies cool on the baking sheet for 3–4 minutes before transferring to a cooling rack.
Want perfectly round cookies? Use a round cookie cutter to shape them as soon as they come out of the oven.
Storage and Freezer Instructions
These cookies store beautifully—if you can resist eating them all in one day.
Short-Term Storage
- Let cookies cool completely, then store in an airtight container at room temperature.
- Best enjoyed within 4–5 days.
Freezing Cookies and Cream Cookies
- Freeze baked cookies in a single layer in a zip-top freezer bag.
- Freeze unbaked cookie dough by scooping balls onto a tray, freezing until firm, then transferring to a freezer-safe bag.
They’ll keep for up to 3 months. Just bake from frozen, adding a minute or two to the time.
Planning a cookie tray? Pair these with our Valentine’s Day Cookie Treats for a holiday-worthy spread.
Frequently Asked Questions About Cookies and Cream Cookies
You probably overbaked them. Cookies and Cream Cookies should be pulled when they still look a little underdone in the center. They’ll finish setting as they cool.
Sure, but it’ll change the flavor. You’ll still get a chewy cookie, but not that cookies and cream vibe.
Toss them in a zip-top bag and use a rolling pin. Or pulse a few times in a food processor.
Yes! You can refrigerate the dough overnight. Let it sit for 10–15 minutes at room temp before scooping and baking.
Use the microwave on the defrost setting in 5-second intervals. Or leave it out for 30–45 minutes.
It’s a secret weapon for moist, soft cookies. The instant pudding binds moisture and adds subtle creaminess.
Fun Holiday Variations of Cookies and Cream Cookies
Make these cookies festive with just a few tweaks:
- Add red and green sprinkles for Christmas
- Mix in crushed peppermint candies for a winter twist
- Turn them into cookie sandwiches with vanilla frosting
- Bake them mini-size for party platters
Looking for more holiday desserts? Don’t miss these No-Bake Fireworks Oreo Cheesecake Bars or Pink Velvet Cookies.
Related recipes
Still got Oreos? You’re in luck. Here are some more reader-favorite recipes to try next:
- Red Velvet Oreo Cheesecake
- Churro Cheesecake Bars
- Patriotic Oreo Balls
- Hershey’s Red Velvet Blossoms Cookies
- Dutch Apple Pie Recipe – not Oreos, but a holiday classic
Cookies and Cream Cookies – The Best Soft and Chewy Oreo Cookie Recipe
- Total Time: 25 minutes
- Yield: 24 cookies
Description
These Cookies and Cream Cookies are gooey, soft-baked, and packed with crushed Oreos and melty white chocolate chips. Freezer-friendly, crowd-pleasing, and easy to make.
Ingredients
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 pack (3.4 oz) Oreo cookies and cream pudding mix (dry)
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 to 1 1/2 cups crushed Oreo cookies (about 12-14 cookies)
- 1 cup white chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Cream the butter and sugars together until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each. Stir in vanilla and dry Oreo pudding mix.
- In a separate bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet mixture and mix until just combined.
- Fold in crushed Oreo cookies and white chocolate chips.
- Scoop dough onto baking sheets using a medium cookie scoop, spacing 2 inches apart.
- Bake for 8–10 minutes or until edges are set but centers still look soft.
- Let cool on baking sheet for 3–4 minutes before transferring to a cooling rack.
Notes
Do not overbake. For perfectly round cookies, shape with a cookie cutter right after baking. Dough can be refrigerated or frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Final Thoughts
There’s just something extra satisfying about biting into a warm, soft cookie packed with Oreos. Whether you’re baking these Cookies and Cream Cookies for a party, gifting them during the holidays, or making a batch just for yourself, they’re sure to impress.
Let us know how yours turn out! Tag @virilerecipes or use #virilerecipes when you post your creations. And if you come up with a fun twist—like adding sprinkles or sandwiching marshmallow fluff between two cookies—we want to hear about it!
Happy baking!
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