Yield: 36 cookies
Cookies and Cream Cookies
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Soft and chewy Cookies and Cream Cookies are packed with Oreo chunks and white chocolate. Their dark chocolate, Oreo-like base makes them irresistible!
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 (11 ounce) package white chocolate chips
- 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 ¼ 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.
- See blog post for more recipe tips and tricks.
Nutrition Information:
Yield:
36Serving Size:
1 cookieAmount Per Serving: Calories: 167Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 121mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.