I reimagined classic Cookies and Cream into a playful Oreo-packed cookie with a hidden whole-cookie center.

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I love a cookie that surprises you mid-bite, and these Oreo Cookies And Cream Cookies from Jamie Cooks It Up! do exactly that.

They’re studded with crushed Oreo cookies and white chocolate chips, little bursts of crunch and cream in every bite. They look simple but turn into a full on Oreo Cookie Monster Cookies moment, the kind you hide but end up eating in the car, crumbs everywhere.

Its one of those Fun Easy Recipes you brag about, then secretly eat the extras at midnight. Seriously, dont say I didnt warn you, they’re addictive.

Ingredients

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adds richness, tenderness and flavor; lots of saturated fat, so not exactly healthy.
Sweetens and gives crisp edges; mostly empty calories, lots of carbohydrates and energy.
Adds caramel notes and chewiness, a bit more moisture than white sugar.
Bind ingredients, add protein and structure, also help color and lift.
Provides bulk and gluten for chew; mostly carbs, lacks significant fiber.
bring chocolate cookie crunch and sweet cream flavor, mostly sugar and processed stuff.
Sweet, creamy pockets of sugar; not actual chocolate, adds sweetness and fat.
Tiny amount adds warm, rounded flavor; doesn’t add nutrients, just aroma.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

1 1/2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

1 1/2 cups crushed Oreo cookies (about 15 cookies), plus extra for topping

1 cup white chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat, set aside.

2. In a large bowl cream 1 cup (2 sticks) softened unsalted butter with 1 cup granulated sugar and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; scraping the bowl helps.

3. Beat in 2 large eggs one at a time, then stir in 1 1/2 teaspoons vanilla extract until combined, don’t overbeat.

4. In a separate bowl whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon salt.

5. Gradually add the dry mix into the wet batter and mix just until no big streaks of flour remain, overmixing will make tough cookies.

6. Fold in 1 1/2 cups crushed Oreo cookies (about 15 cookies, leave some bigger chunks for texture) and 1 cup white chocolate chips, save a few extra Oreo pieces for the tops.

7. Chill the dough for at least 30 minutes if you have time, it helps prevent excessive spreading and concentrates the flavor; if you’re impatient you can skip but results vary.

8. Scoop dough by rounded tablespoons or a small cookie scoop (about
1.5 to 2 tablespoons each) onto prepared sheets, spaced about 2 inches apart, press a few reserved Oreo pieces on top of each cookie.

9. Bake 10 to 12 minutes until edges are set and centers still look a little soft, rotate the pans halfway through for even baking; cool on the sheet 5 minutes then transfer to a wire rack to finish cooling.

Equipment Needed

1. Oven (set to 350°F / 175°C)

2. Baking sheets, plus parchment paper or a silicone baking mat

3. Measuring cups and measuring spoons

4. Large mixing bowl for creaming butter and sugars

5. Medium mixing bowl for whisking the flour, baking soda, baking powder and salt

6. Electric mixer (hand or stand) or a sturdy wooden spoon if you wanna do it by hand

7. Whisk for the dry ingredients

8. Rubber spatula for scraping the bowl and folding in Oreos and chips

9. Cookie scoop or a rounded tablespoon for portioning the dough

10. Wire cooling rack (and oven mitts for safety)

FAQ

Q: Can I freeze the cookie dough?
A: Yes. Scoop dough into balls on a tray, freeze until solid then stash in a freezer bag up to 3 months. Bake from frozen, add 1 to 2 minutes to the bake time.

Q: How should I crush the Oreos so there are chunks but not powder?
A: Pulse in a food processor in short bursts or put cookies in a zip bag and bash with a rolling pin, leaving some bigger pieces for texture.

Q: My cookies spread too much, how do I stop that?
A: Make sure butter is softened not melted, don’t overcream the sugars, chill dough 30 to 60 minutes, and don’t pack the flour when measuring.

Q: Can I swap white chocolate chips for regular chocolate or skip them?
A: Yep you can use semi sweet or milk chips, or chopped chocolate. Skipping them is fine but you lose that sweet creamy contrast to the Oreos.

Q: How should I store finished cookies and how long will they last?
A: Keep in an airtight container at room temp up to 4 or 5 days. Refrigerating makes them firmer but keeps longer. Baked cookies freeze well up to 3 months.

Q: Why are there both baking soda and baking powder in the recipe?
A: They do different jobs. Baking soda helps browning and reacts with the brown sugar, while baking powder gives extra lift so cookies are tender but not flat.

Oreo Cookies And Cream Cookies Recipe Substitutions and Variations

Unsalted butter: use 1 cup salted butter instead, but cut the added salt to 1/2 teaspoon so it doesnt get too salty. Texture and measure stay the same.
Eggs: replace 2 large eggs with 2 flax eggs (for each egg mix 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes). Cookies will be a bit denser and chewier.
All-purpose flour: swap cup-for-cup with a 1-to-1 gluten free flour blend (make sure it contains xanthan gum or add about 1/2 tsp per cup). Watch that cookies may be slightly crumblier.
White chocolate chips: use 1 cup milk chocolate or semi-sweet chips instead for a richer, less sweet flavor; or try dark chocolate chips if you want more contrast.

Pro Tips

– Chill the dough, dont skip it if you can help it. Even 30 minutes makes a big difference in spread and flavor, and if you wanna bake later scoop the dough, freeze the balls on a tray for 30 minutes then toss them in a zip bag, they keep for weeks and bake straight from frozen with just a couple extra minutes.

– Leave some Oreo chunks big instead of crushing everything to dust, it gives better texture and pockets of cookie goodness. Press a few reserved pieces on top right before baking so they stay visible and dont sink.

– Measure flour the right way: spoon it into the cup and level it off, dont scoop from the bag or youll get dense cookies. Also use butter that is soft but not greasy, if it looks oily chill it for 10 minutes so the creaming step still traps air.

– Pull the cookies when the edges are set but centers still look a little soft, they finish cooking on the sheet. Use an oven thermometer and rotate pans halfway for even browning, else the first batch can be perfect and the next one burnt or pale.

Oreo Cookies And Cream Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I reimagined classic Cookies and Cream into a playful Oreo-packed cookie with a hidden whole-cookie center.

Servings

servings

Calories

265

kcal

Equipment: 1. Oven (set to 350°F / 175°C)