White chocolate and chopped Oreos combine in these Cookies and Cream Cookies to create that delicious and familiar “cookies and cream” flavor!
Here’s some math for you: 1 cookie + 1 cookie= 1 super great cookie. Does that add up? In this recipe it definitely does. Because if you chop up some Oreos and throw them into a delicious cookie dough batter, things get real delicious.
These cookies and cream cookies are super yummy and easy to whip up. I love them because they really do channel that familiar “cookies and cream” flavor that we all know and love. They’re just begging to be dunked in a cold glass of milk.
These cookies and cream cookies have chewy edges, a soft center, and have some extra texture from the chopped Oreos. The white chocolate adds a sweet and creamy factor, while the Oreos bring that unmistakable, nostalgic chocolate cookie flavor. I also added some malted milk power to these to really ramp up the cookies and cream flavor. If you don’t have this in your pantry, you can leave it out. But I love the added depth of flavor malted milk powder adds to cookies. If you haven’t used it in your baking, now is a great time to try it! You can find it at most grocery stores- I use this kind.
Bonus: these are way easy to whip up and only require a 1-hour chill time! Even more reason to get that oven preheated.
Happy baking, friends! Go ahead and pour yourself (and a friend) a glass of milk.
What you’ll need to bake these cookies:
Butter: Brings flavor, tenderness, and helps cookies spread in the oven.
Sugar: Brings sweetness, tenderizes the dough, and helps cookies spread in the oven.
Brown sugar: Adds moisture, flavor, and makes for a chewier cookie.
Eggs: For structure and binding. Adding an extra egg yolk adds moisture, richness, and extra chewiness.
Vanilla: For added flavor.
Flour: For structure.
Malted milk powder: Using malted milk powder in the dough adds to the “cookies and cream” flavor and elevates the flavor of the Oreos in these cookies.
Baking soda + baking powder: For leavening power.
Kosher salt: To balance out all that sweetness.
Oreos: The Oreo cookies channel that “cookies and cream” flavor and add some great texture.
White chocolate: Complements the cream in the Oreos and adds more sweet, creamy flavor. By using chopped chocolate rather than chips, the white chocolate melts into the batter while baking, creating larger pockets of chocolate and a greater distribution of flavor throughout the cookie.
Semisweet chocolate chips: I added these into the mix to balance out the level of sweetness and because adding more chocolate is never a bad idea.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Do I need to chill the dough? Chilling cookie dough is like a magic trick. By allowing the dough to rest in the fridge, you end up with better flavor, texture, and color. See my notes on these Perfect Chocolate Chips Cookies for all the details.
Does it matter if I use regular Oreos or Double Stuf? Nope! Either will work just fine.
Why didn’t my cookies spread in the oven? This can happen if you use too much flour. To avoid this problem, it’s best to weigh your ingredients. If you don’t have a kitchen scale, be sure to measure your flour using the “spoon & level method.” To do this, gently spoon the flour into the measuring cup & level it off with the straight edge of a knife.
How do you get the cookies so round? When the cookies are hot & fresh out of the oven, use a round cutter larger than the size of the cookies and give the edges of the cookies a little nudge to even them out.
A few notes before you bake:
If your cookies are a bit puffy when you pull them from the oven, try “deflating” them a bit. To do this, carefully bang the cookie sheet onto the counter a few times right after the cookies have come out of the oven. The force will cause them to deflate & spread a little more.
Print
Cookies and Cream Cookies
- Prep Time: 15 minutes (plus 1-hour chill time)
- Cook Time: 10 minutes
- Total Time: 1 hour, 25 minutes
- Yield: 14–16 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert, Snack
Description
White chocolate and chopped Oreos combine in these Cookies and Cream Cookies to create that delicious and familiar “cookies and cream” flavor!
Ingredients
- 113 gm (1/2 cup) unsalted butter, softened to room temperature
- 150 gm (3/4 cup) granulated sugar
- 120 gm (1/2 cup, firmly packed) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 219 gm (1 3/4 cups, spoon & leveled) all-purpose flour
- 7 gm (1 tablespoon) malted milk powder
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 7 Oreo cookies, roughly chopped
- 84 gm (3 oz) quality white chocolate, chopped
- 110 gm (1/2 cup) semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, and brown sugar and beat on medium speed until light and fluffy, about 2 minutes. Mix in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the flour, malted milk powder, baking soda, baking powder, and kosher salt. Add the dry ingredients to the dough in 2 additions, mixing on low speed until just combined; be careful not to overmix. Add the chopped Oreos, white chocolate, and chocolate chips and fold in by hand using a rubber spatula.
- Tightly cover the dough and place in the fridge to chill for 1 hour. In the meantime, preheat your oven to 350°F and line 2 baking sheets with parchment paper.
- Scoop the chilled dough onto the prepared baking sheets using a #20 spring-loaded cookie scoop (which holds 3 tablespoons of dough), spacing about 3″ apart. Bake for 10 to 13 minutes, until the edges of the cookies are beginning to lightly brown.
- If the cookies are a bit puffy when you remove them from the oven, gently bang the baking sheet on the counter a few times to “deflate” the cookies. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Chill the dough for 1 hour prior to freezing, otherwise you’ll lose the benefits of letting the dough rest in the fridge. Once chilled, scoop the dough onto a parchment-lined baking sheet & place in the fridge for 30 minutes, or until dough is frozen solid. Place frozen dough in a freezer-safe zip top bag & store for up to 3 months. When ready to bake, just add 1-2 minutes to your bake time!
