What happens when your favorite cookie meets your other favorite cookie? You get the most ridiculously good Cookies and Cream Cookies — soft, chewy, packed with crushed Oreos, and ready in under 30 minutes. No chill time. No complicated steps. Just pure cookies-and-cream magic.
Let me show you how to make these Oreo-loaded treats that’ll fly off the baking tray before they even cool.
Why You’ll Love These Cookies
- No chill time – Mix, scoop, and bake!
- Soft and chewy texture – Stay moist even days later.
- Kid-approved – Oreo chunks in every bite? Yes, please.
- Freezer-friendly – Make ahead for holidays or busy weeks.
- Customizable – Use golden Oreos, add chocolate chips, or go double-stuffed.
Ingredients You’ll Need
Here’s everything to grab from your pantry:
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 20 crushed Oreo cookies (about 2 cups)
- Optional: 1 cup white chocolate chips
How to Make Cookies and Cream Cookies
This recipe couldn’t be easier. Even if you’ve burned toast before, you’ve got this.
1. Cream the Butter and Sugars
In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy. You can use a hand mixer or go old-school with a wooden spoon if that’s your style.
2. Add Eggs and Vanilla
Mix in the eggs one at a time, then stir in the vanilla extract. Keep scraping the sides — it helps everything stay smooth.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly add this to your wet mixture.
4. Add Crushed Oreos
Gently fold in the crushed Oreos. If you’re feeling extra, toss in those white chocolate chips.
Tip: Don’t pulverize the Oreos into dust. You want chunky pieces — that’s where the magic is.
5. Scoop and Bake
Scoop dough balls (about 2 tablespoons each) onto a lined baking sheet.
Bake at 350°F for 8–10 minutes until the edges are just golden and the centers look slightly underbaked. They’ll firm up as they cool.
6. Cool and Devour
Let them sit for 5 minutes on the tray before transferring to a wire rack. Or don’t wait. I won’t judge.
Cookie Tips & Tricks
- No chilling = cookies ready in under 30 minutes.
- Want thicker cookies? Bake them as tall mounds instead of flattened scoops.
- Mix-ins to try: Chocolate chips, peanut butter chips, or a drizzle of melted chocolate.
- Gluten-free option? Use a 1:1 gluten-free flour blend and certified GF Oreos.
Storing and Freezing
- Store cookies in an airtight container at room temp for 4–5 days.
- Freeze unbaked dough balls for up to 3 months. Bake straight from the freezer — just add a minute or two to baking time.
- Baked cookies can also be frozen. Thaw at room temp or zap in the microwave for 15 seconds.
Fun Variations
- Golden Oreo Cookies – Sub classic Oreos with golden ones for a vanilla twist.
- Double-Stuffed Madness – Use double-stuffed Oreos for that extra cream factor.
- Birthday Remix – Toss in rainbow sprinkles for a birthday party vibe.
FAQ Corner
Can I use store-brand sandwich cookies?
Yep! Any chocolate sandwich cookie will work, though the Oreo flavor is hard to beat.
Can I double this recipe?
Totally. These freeze beautifully, so it’s smart to make a big batch.
What kind of white chocolate chips work best?
Look for real white chocolate (not “white baking morsels”). Ghirardelli or Guittard are both solid picks.
More Cookies & Cream Love?
If you’re all about that cookies and cream flavor, you need to check out:
- – Love the combo of Oreos and chocolate? These fudgy Oreo brownies are another must-try.
- – Into low-effort treats? Try these no-bake dessert cups loaded with cookies and cream flavor.
- – For another crowd-pleasing cookie treat, these birthday cookie bars are colorful and soft.
Cookies and Cream Cookies (Loaded with Crushed Oreos!)
Description
Soft, chewy, and packed with crushed Oreos, these Cookies and Cream Cookies come together in under 30 minutes with no chill time required. Pure cookie magic!
Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 20 crushed Oreo cookies (about 2 cups)
- Optional: 1 cup white chocolate chips
Instructions
- In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy.
- Mix in the eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add the dry mixture to the wet mixture, stirring until combined.
- Gently fold in the crushed Oreos and white chocolate chips, if using.
- Scoop dough balls (about 2 tablespoons each) onto a lined baking sheet.
- Bake at 350°F for 8–10 minutes, until edges are golden and centers are slightly underbaked.
- Let cookies cool on the tray for 5 minutes before transferring to a wire rack.
Notes
No chill time needed! For chunkier cookies, avoid overmixing the Oreo pieces. Store in an airtight container for 4–5 days or freeze dough balls for up to 3 months.
Final Thought
Cookies and Cream Cookies are everything you love about Oreos… just baked into a soft, chewy cookie you made yourself. Whether you’re making them for a bake sale, a party, or just because Tuesday needed something sweet, you’re gonna want to keep this recipe on repeat.
Now grab those Oreos and preheat the oven — you’re just minutes away from cookie bliss.