Thick and soft Oreo Cookies and Cream Cookies that are better than what you’ll find in your local bakery. These cookies are HUGE and have the perfect chocolate to cookie balance. These are PERFECT for Oreo and cookie lovers.
Why You’ll Love This Recipe
There’s something magical about the combination of soft, chewy cookies paired with the nostalgic crunch of creamy, chocolaty goodness. The rich, buttery dough, combined with the perfect balance of crushed cookies and real, homemade cookies and cream chocolate, creates a warm, decadent dessert that can’t be replicated by store-bought versions. Let’s face it, we all grew up loving the store bought Oreo Cookie that bring a sense of comfort. Whether you enjoy them with a glass of milk, as a midnight snack, or as a pick-me-up during a busy day, these cookies are the perfect flavor combination.
Ingredients You Need
- Unsalted Butter
- Light Brown Sugar: helps create a chewy cookie that’s light and fluffy
- White granulated Sugar
- Vanilla Bean Paste: adds a depth of richness from pure vanilla beans
- Eggs
- All Purpose Flour
- Cake Flour: cake flour has less protein than all purpose flour, creating a softer more delicate texture to help balance out the chocolate overload
- Salt
- Baking Soda
- Cornstarch
- White chocolate chips: see post on how to make Homemade Cookies and Cream chocolate with this
- Oreos: although I LOVE doubled stuffed Oreos, I highly recommend using regular Oreos to help the cookies stay more formed together
- Dark chocolate chips
- Semisweet chocolate chips (or milk chocolate)
How to Make Homemade Cookies and Cream
This fun little twist on the recipe is what makes this Double Cookies and Cream Cookie a delicious sweet treat. First place the Oreos in a gallon size Ziplock bag and break into small pieces using something hard to hit it with, like a rolling pin. Or place on a cutting board and roughly chop. Set aside. Take a small baking sheet (I used a 9×13 baking pan that had sides on it, like this one) and line it with parchment paper to help the chocolate not stick. Melt your White Chocolate in the microwave in 30 second intervals, mixing with a spoon in between to ensure all the chocolate chips and being evenly melted, in the microwave this takes roughly one minute. Once melted, pour onto prepared baking pan and smooth out to create an even layer that’s not too thick. Spread chopped Oreos over melted chocolate so it’s mostly covered and gently press down to make sure that the Oreos are settled into the chocolate. Place in the freezer to harden while making the cookie dough. When ready to add the mix in’s to the cookie dough, removed from freezer and break into small pieces using your hands or cutting with a knife.
Tips for Success
You can’t really go wrong with this recipe. With all ingredients being pantry friendly, this is a go to recipe of mine. Make sure the eggs and butter are both COLD, this is to help keep the cookies uniformed in shape and prevent them from spreading too much. If your butter and eggs are room temperature when you make the dough, pop the cookie dough balls into the freezer after you are done making the balls and then preheat your oven so they have a chance to get more cold while your oven is preheating.
Let’s Start Baking!
Double Cookies and Cream Cookies
Ingredients
- 1 cup unsalted butter, 226g, 2 sticks, cubed and cold
- 1 cup light brown sugar, 240g
- 1/2 cup granulated white sugar, 100g
- 2 tsp vanilla
- 2 eggs, cold
- 1/2 cup crushed Oreo cookies 50g, finely crushed (see note)
- 3 cup all purpose flour, 400g (spooned and leveled)
- 1/2 cup cake flour, 70g (spooned and leveled)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 cup white chocolate chips 180g, melted
- 1 cup Oreos 110g, chopped (7-8 Oreos)
- 1/2 cup dark chocolate chips, 50g
- 1/2 cup semisweet chocolate chips, 80g, or milk chocolate
White Chocolate Drizzle (Optional):
- cream from crushed cookies, melted
- ½ cup white chocolate, melted
Instructions
- Make your Homemade Cookies and Cream first so it has time to harden in the freezer. Line a small baking tray with parchment paper, set aside. Roughly chop the Oreos, you want to have more smaller pieces than larger (think cookies and cream!), set aside. Microwave white chocolate chips in a microwave safe bowl in 30 second intervals, mixing in between until chocolate is smooth. Pour melted chocolate onto the prepared tray and smooth with an off set spatula and/or spoon until you have an even layer. Sprinkle chopped Oreos all over white chocolate and gently press down, making sure the Oreo pieces stick to the white chocolate. Place in freezer while you start the cookies.
- Preheat the oven to 410 degrees and line two cookie sheet pans with parchment paper. With a stand mixer fitted with a paddle attachment, whip the butter until it's fluffy. Add in the light brown sugar and granulated white sugar and cream together until the mixture is light in color.
- Add in both eggs and vanilla, mix until combined, scraping down the sides as needed to ensure its all combined.
- Add in the all purpose flour, cake flour, salt, baking soda, and cornstarch. Set the mixer on lowest speed and mix until JUST COMBINED, leaving a few streaks of flour behind. Add in semi sweet and dark chocolate. Remove chocolate from freezer and break up into pieces (either by hand or placing in a bag and hitting with something hard like a glass), add it in with the dough and continue on lowest speed until JUST combined (5-10 seconds).
- You can make these into 8 large cookies, or 16 medium size cookies (large cookies measure out ~165g / medium cookies measure out ~100g). Scoop the dough using a large cookie scooper, place the dough on a sheet pan lined with parchment paper.
- These cookies won’t spread a lot, but I wouldn’t overcrowd them on the cookie sheet. Bake for 14-18 minutes (see note). Leave them on the baking pan for 15 minutes to continue cooking, then transfer to a cooling rack.
- *Optional Drizzle* Once the cookies are cool, melt together the white chocolate and leftover cream from the crushed cookies in 30 second intervals in the microwave until smooth. Drizzle over cooled cookies.
Notes
- 1/2 cup of crushed Oreos will be 8 cookies, remove the cream filling before crushing and save the cream! I recommend using a food processor to have a fine texture).
- Chilling the cookie dough is a MUST to help prevent the cookies from prevent and to result in a cookie that is tall (aka, Bakery Style).
- If making the large cookies, 4 cookies per cookie sheet, medium cookies 8 cookies per sheet.
- Baking the cookies 14-15 minutes will result in a soft almost “underdone” cookie texture. Bake for the full 16-18 minutes for a more done cookie.
- I recommend leaving the cookies on the cookie sheet for at least 15 minutes before moving to a cooling rack to finish baking.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney