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5 from 3 reviews

These cookies and cream cookies are packed with Oreo cookies and white chocolate chips! These soft and chewy cookies are made in one bowl and you only need 10 simple pantry ingredients. I love adding a white chocolate drizzle on top!

cookies and cream cookies cut in half and stacked on top of each other

Now, you know I love Oreos! From my Oreo donuts to my Oreo muffins, I love sneaking in Oreo cookies wherever I can! 

These cookies and cream cookies are loaded up with chopped up Oreo cookies and I just can’t get enough of them. Plus, you can easily make them gluten-free or dairy-free, so they’re perfect if you have food allergies!

Why You’ll Love These Cookies and Cream Cookies

  • You only need 10 pantry ingredients that I bet you already have in your kitchen. 
  • I love adding a little white chocolate drizzle on top of the cookies but it’s totally optional! 
  • These soft and chewy cookies are based off of my popular chocolate chip cookie recipe, so you’re getting the same chewy and soft middles with crispy edges.
  • These cookies and cream cookies are made in one bowl and you don’t need to chill the cookie dough.

Ingredients Needed

Cookies and Cream Cookies ingredients in bowls
  • Butter: you can use regular butter or dairy-free butter.
  • Flour: I’ve tested this recipe with all-purpose flour, but if you’re gluten-free you can use gluten-free 1-1 all-purpose baking flour.
  • Brown Sugar: I’m using light brown sugar but in a pinch, you can use dark brown sugar.
  • White Chocolate Chips: I love using white chocolate chips but feel free to swap it out for a chopped up chocolate bar. You can use vegan white chocolate if you’re dairy-free! 
  • Coconut Oil: If you’re adding the white chocolate drizzle I recommend using coconut oil but you can also use a neutral oil if that’s all you have on hand. 
  • Oreos: you can use regular Oreos or gluten-free Oreos.

Step by Step Instructions

Cookies and Cream Cookies process in four steps

Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.

Step 2: Roughly chop up your Oreo cookies and set them aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, mix the butter, granulated sugar and light brown sugar together until light and fluffy.

Step 4: Add in the egg and vanilla extract and mix until just combined.

Step 5: Mix in all of the dry ingredients and mix until a dough starts to form. Add in the white chocolate chips and crushed Oreo cookies, mixing until just combined.

Step 6: Use a medium cookie scoop or a spoon to scoop out 1.5-2 tablespoons of cookie dough. Place the cookie dough balls on the prepared baking sheets, keeping them 3-4 inches apart. Stick a few Oreo pieces and white chocolate on top of the cookie dough balls if you want! 

Step 7: Bake the cookies one sheet at a time for 8-11 minutes. Take them out of the oven once the edges look set but the middles are slightly underbaked. 

Step 8: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely. If you’re adding the white chocolate drizzle, place some parchment paper or a baking sheet under the cooling rack.

Step 9: Melt the white chocolate and coconut oil together in a microwave safe bowl in 20 second increments, stirring in between until completely melted. To thin it out, add more coconut oil. Drizzle on top of the cookies and enjoy!

cookies and cream cookies on parchment paper with a few drizzled with white chocolate

Expert Tips

  • I always recommend using a kitchen scale to weigh out your flour. It’s really easy to add too much flour if you’re using a measuring cup, which will make the cookies dry and crumbly. If you aren’t using a kitchen scale, make sure to use the scoop and level method to weigh out your flour.
  • When mixing the cookie dough, stop stirring as soon as the cookie dough starts to form. Overmixing can give you dense cookies. 
  • To get that bakery-style look, add extra chopped Oreo cookies and white chocolate chips on top of the cookie dough balls before baking.
  • Take the cookies out of the oven once the edges have set but the middles still look underbaked. This is the secret to getting those perfectly soft and chewy cookies!

Storage Instructions

Store the cookies and cream cookies in an airtight container at room temperature for 4-5 days. To freeze the cookie dough balls, place them in an airtight container or ziploc freezer bag and freeze for up to 3 months. To bake, they’ll just need an extra minute or two in the oven.

You can also freeze the baked cookies in an airtight container or freezer bag for up to 3 months. Let them defrost overnight in the fridge before enjoying.

More Oreo Recipes You’ll Love

a tray of Double Chocolate Oreo Cookies with Oreo pieces scattered between

Double Chocolate Oreo Cookies
Oreo brownies sliced up with one in the center on its side

Oreo Brownies
Four stacked oreo cheesecake cookies broken in half so you can see the cream cheese inside

Oreo Cheesecake Cookies
Oreo muffin in a muffin pan cut down the middle

Oreo Muffins

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

cookies and cream cookies cut in half and stacked on top of each other
5 from 3 reviews

Cookies and Cream Cookies

Gabby Kislanko
These cookies and cream cookies are packed with Oreo cookies and white chocolate chips! They’re soft and chewy, and made in one bowl with just 10 simple pantry ingredients.
Prep Time: 15 minutes
Bake: 8 minutes
Total Time: 23 minutes
Servings: 20 cookies
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Ingredients
 

  • ¾ cup (158 grams) butter, softened, (regular or dairy free)
  • ½ cup (100 grams) granulated sugar
  • ½ cup (100 grams) light brown sugar
  • 1 egg
  • 1 Tablespoon vanilla extract
  • ¾ teaspoon salt
  • ¾ teaspoon baking soda
  • 2 cup + 2 Tablespoon (268 grams) all-purpose flour
  • ⅔ cup (125 grams) white chocolate chips or chopped chocolate, (regular or vegan)
  • 10 Oreo cookies, roughly chopped, (plus more for topping)

White Chocolate Drizzle (Optional)

  • ½ cup (93 g) white chocolate chips or chopped white chocolate, (regular or vegan)
  • 1 teaspoon coconut oil

Instructions
 

  • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
  • Roughly chop the Oreos and set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, mix butter and sugars until light in color and fluffy (1-2 minutes)
  • Add in the egg and vanilla extract, and beat until just combined.
  • Mix in the dry ingredients until a dough forms. Add in the white chocolate chips, and crushed Oreos and mix until just combined.
  • Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Stick a few more pieces of Oreo and white chocolate chips on top if desired.
  • Bake the cookies one sheet at a time for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle!
  • Leave the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. If doing the white chocolate drizzle, place some parchment or a baking sheet under the cooling rack.
  • Melt the chocolate and coconut oil in a microwave safe bowl in 20 second increments, stirring in between until melted. To thin it out, add more coconut oil. Enjoy!

Equipment

1 standing mixer or handheld mixer
Baking Sheet

Video

Notes

Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the “Metric” tab.
Measuring Flour:Be sure to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
Gluten Free Variation: To make these cookies gluten free, use gluten free Oreos and replace all purpose flour with gluten free all purpose 1-1 baking flour.
Storage and Freezing: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze the cookie dough balls for up to 3 months, you’ll need to give them an extra minute or two in the oven though! 
You can also freeze the baked cookies, then defrost them overnight in the fridge before baking.
Calories: 246kcal, Carbohydrates: 37g, Protein: 4g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Cholesterol: 9mg, Sodium: 217mg, Potassium: 72mg, Fiber: 1g, Sugar: 16g, Vitamin A: 337IU, Vitamin C: 0.03mg, Calcium: 23mg, Iron: 2mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

Photography by: Callan from The Cozy Plum