Cookies and Cream Cookies

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.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 15

Bake 8

Total Time 23

Servings cookies

Calories 246

Author Gabby Kislanko

Equipment

1 standing mixer or handheld mixer
Baking Sheet

Ingredients

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

White Chocolate Drizzle (Optional)

½ cup white chocolate chips or chopped white chocolate (regular or vegan)
1 teaspoon coconut oil

US Customary - Metric

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!

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.

Nutrition