Soft and chewy Cookies and Cream Cookies are packed with Oreo chunks and white chocolate. Their dark chocolate, Oreo-like base makes them irresistible!
If you love cookies and cream, give our delicious Oreo fudge recipe a try next. Or try our reader favorite Oreo stuffed cookies a try for a scrumptious treat.
Why You’ll Love These
If you love fudgy brownies, today’s cookies are reminisicent of our favorite Oreo brownie recipe.
Fudgy and chewy, these cookies are decadent.
- They’re not just plain chocolate cookies with Oreos in them. Dark cocoa powder and white chocolate chips give them a bold cookies & cream flavor.
- They look scrumptious topped with cookie bits and white chocolate.
- These cookies freeze well, so go ahead and stock up!
- This easy recipe can be knocked out in about 30 minutes from start to finish (not counting dishes)!
For more decadent cookies, try our delicious Crumbl copycat buckeye cookie recipe. Or give our copycat Starbucks flourless chocolate cookie a try soon.
Ingredient Notes
- Oreo cookies – Oreos are mixed into the cookie dough so you get that unmistakable flavor in every bite.
- White chocolate chips – Creamy bits of white chocolate contrast with the Oreos and dark chocolate for a cookies & cream effect.
- Hershey’s Special Dark cocoa powder – This extra-dark cocoa gives the cookies a dark color and richer cocoa taste.
- Vanilla extract – Fragrant vanilla enhances the overall flavor. Use our homemade vanilla extract for delicious results.
- Unsalted butter – Butter adds richness and creams with the sugar to provide natural leavening.
- Light brown sugar – Brown sugar creates a softer, chewier cookie.
- Eggs – Eggs add moisture and bind the cookie dough ingredients together.
- All-purpose flour – Flour provides the structure for the cookies.
- Kosher salt – Salt helps enhance the sweet and chocolate flavors. We’ve got a whole blog post about what is kosher salt and why we use it in baking.
- Baking soda – This helps the cookies rise and spread a bit.
Easy Instructions
- Combine the butter and sugar – In a large mixing bowl, combine the melted butter and brown sugar. Mix well.
- Add the eggs and vanilla – Once the butter and sugar are fully blended, stir in the eggs and vanilla extract. Mix until creamy and even in color.
- Add the dry ingredients – Add the flour, cocoa powder, salt, and baking soda to the mixture. Stir just until incorporated.
- Set the toppings aside – Reserve ½ cup of the white chocolate chips and ¼ cup of the Oreos for the topping. Set aside.
- Mix in the bulk ingredients – Mix in the rest of the white chocolate chips and the crumbled Oreos.
- Scoop – Using a 2-Tablespoon cookie scoop, drop dough balls 2 inches apart on a lined cookie sheet. Press 3-4 white chocolate chips and 1-2 pieces of crushed Oreo cookie into the top of each cookie before baking.
- Bake – Bake for 10-12 minutes in a 350°F oven. The cookies will be soft but not runny. Allow them to cool on the baking sheet for 5-10 minutes before moving them to a wire rack.
Tips & Tricks
- I love Hershey’s Special Dark cocoa powder because it darkens the cookie dough. This enhances the cookies and cream color scheme. But Ghirardelli unsweetened cocoa powder is delicious, too. If you use that, your cookies will be a little browner (less black), and the Oreo cookies will stand out more.
- Do not choose off-brand cocoa powder or Nestlé, as they can leave a bitter taste in this cookie recipe.
- Sometimes the white chocolate chips on top of the cookies can get a little brown. Feel free to press them into the tops of the cookies after baking to give them that “bakery look.”
- If possible, use a new cookie sheet for each batch to avoid scooping dough onto a hot tray.
- Freezer. Use our guide on how to freeze cookie dough for freezing before baking!
Serving Suggestions
You’re in the right place if you can’t get enough rich, chocolatey treats. My Dark Chocolate Mint Crinkle Cookies offer a dark chocolate experience with a refreshing hint of mint!
For a cold-weather specialty, serve these gorgeous Hot Cocoa Bombs with hot milk or coffee.
Finally, get a little more texture in your sweet treat with S’mores Cookies. And if you’re a coconut fan, more chocolate bliss awaits you in this German Chocolate Cake recipe.
Recipe FAQs
These cookies and cream cookies store best in an airtight container at room temperature. Wait to store them until they have cooled completely. This prevents extra moisture from getting trapped inside.
To help keep your cookies from drying out, place a slice of bread in the container with them.
Freeze baked cookies in an airtight container for up to 3 months. Place waxed paper between the layers to keep them from sticking together. Alternatively, you can freeze the scooped cookie dough balls and bake them as needed.
Yes, feel free to use dark chocolate, semi-sweet, or milk chocolate chips to replace the white chocolate chips in this recipe. You could also chop up a chocolate bar if you want bigger chunks of chocolate.
More Easy Dessert Recipes
- Oreo Cheesecake Cookies
- Hot Chocolate Cookies
- No Bake Oreo Cheesecake
- Oreo Ice Cream Cake
- Cookies and Cream Cheese Ball
- Chocolate Covered Oreos
- More Easy Dessert Recipes
Cookies and Cream Cookies
Ingredients
- 1 cup unsalted butter melted
- 1 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- 1 cup Hershey’s Special Dark cocoa powder
- 1 teaspoon kosher salt
- 1 ½ teaspoon baking soda
- 1 package white chocolate chips 11 ounce
- 15 Oreo cookies crushed (about 1 ½ cups)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.
- Crush Oreos in a ziploc bag, just one smash per Oreo with a meat tenderizer should be enough (you don't need to make fine crumbs here). Set aside.
- In a large mixing bowl, combine melted butter with brown sugar. Mix until completely blended. Add in eggs and vanilla extract until fully combined.
- Add flour, cocoa powder, kosher salt, and baking soda to mixing bowl. Beat just until incorporated. Fold in all but ½ cup of the white chocolate chips and 1/4 cup of the Oreo cookies.
- Using a 2 Tbsp cookie scoop, drop dough two inches apart on prepared cookie sheet. Press 3 or 4 white chocolate chips and 1-2 pieces of crushed Oreo cookie to the top of each cookie before baking.
- Bake for 10-12 minutes. The cookies will be slightly underbaked, but not runny. Allow to cool on baking sheet 5-10 minutes before moving to a wire rack to cool completely.
Notes
- Storage– store cookies in an airtight container at room temperature after they have cooled completely. Freeze for up to 3 months. You can also freeze cookie dough balls instead of baked cookies.
- Cocoa Powder– I love Hershey’s special dark cocoa powder because it adds the traditional cookies and cream color scheme by darkening the cookie dough. However, if you’d prefer Ghirardelli unsweetened cocoa powder, it is delicious as well. Your cookies will be a little browner and the Oreo cookies will stand out more. Do not choose off-brand or Nestle as I feel like they leave a bitter taste in this cookie recipe.
- Add the chips after baking– Sometimes the white chocolate chips on top of the cookies get a little brown. If you would prefer to press them into the tops of the cookies after baking to give them that “bakery look”, that works as well.
