These cookies and cream cookies are soft, chewy and made with white chocolate chips and crushed Oreos for the perfect amount of cookies and cream in every bite!
This cookie recipe is perfect when you want to mix it up from classics like chocolate chip cookies, oatmeal cookies or soft sugar cookies!
Table of Contents
Oreo Cookies and Cream Cookie Recipe
If the thought of turning your favorite ice cream flavor into a cookie excites you, you’re not alone. This easy recipe is just one of 50 mouthwatering cookie recipes that have been inspired by simple ingredients, delicious flavors, and homemade classics!
Your kids will get a kick out of this cookies and cream cookie recipe. It’s the perfect combination of their favorite cookies n cream ice cream, Oreo cookies, and white chocolate chips in a chewy decadent cookie. The will love these Oreo cookie bars, too!
Why This Recipe Works
- Easy to make: All you need is simple pantry staples, such as flour, cream, and eggs.
- No chill time: There is no chill time required for these cookies. Really, these are the best!
How to Make Cookies and Cream Cookies
- Prep. Preheat your oven, cut your cold butter into cubes, and line 2 baking sheets with either parchment paper or a silicone mat and set aside.
- Mix. Place cubed butter into a large mixing bowl and mix on medium speed to break up the butter. Then add the sugar and cream and mix until combined. Continue with the egg, egg yolk, vanilla, and a bit of water. Mix until all of that has combined.
- Add. Sprinkle in the salt, baking soda, and cream of tartar with half of the amount of flour and mix until combined. Then add the rest of the flour and mix to combine. Fold in the oreo crumbs and white chocolate chips, being careful not to overmix.
- Scoop. Using a large cookie scoop, or something to gather approximately 3 tbsp worth of dough, scoop the dough onto prepared baking sheets. Gently press down a little.
- Bake. Bake just until the tops of the cookies are no longer wet. Keep an eye on them, as you don’t want the bottom to turn golden brown. If they do, they will no longer be soft in texture.
- Cool. Once baked, remove them from the oven to cool on the sheets for a bit before transferring the cookies to a wire rack.
Tips for Success
- Be precise. Baking is a science, so it is very important to follow the recipe and ingredient amounts exactly. Use the back of a knife to level off the flour if necessary.
- Chilling the dough is a bonus. You absolutely do not need to chill the dough and the cookies will turn out just fine without it. You can if you choose to make the dough ahead of time.
- Oreo cream. Keep it! You don’t need to remove the middle of the oreo cookie.
- Cold butter. Super important, especially in a no-chill recipe. When the butter is cold, it takes a longer time to melt while baking, which means the cookies won’t spread as much or as fast.
- Non-stick. If you have a silicone baking mat, use that for a non-stick no mess situation. They’re also reusable which is great. If you don’t have one, be sure to use parchment paper instead.
- Add extras. After scooping the dough balls out onto the baking sheet, I love to add a few extra Oreo crumbs and white chocolate chips on top. It not only makes them look extra pretty, but they’ll taste extra delicious too! You can also press a few white chocolate chips on top of the baked cookies as soon as they come out of the oven.
Storing & Freezing
If you’re lucky enough to have any leftovers, they will keep in the fridge in an airtight container for up to 3 days and the freezer for up to 2 months.
Looking for recipes that use Oreos? Try white chocolate dipped Oreos and Oreo balls, too.
More Oreo Desserts
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Cookies and Cream Cookies
Ingredients
- ½ cup unsalted butter , cold and cubed
- 1 ¼ cups granulated sugar
- 1-2 Tablespoons heavy cream
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ teaspoon fine sea salt , or table salt
- ½ teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 ½ cups (330 grams) all-purpose flour
- ¾ cup crushed Oreos , about 8 oreos
- ½ cup white chocolate chips
Instructions
- Preheat the oven 350°F and line 2 baking sheets with parchment paper. Set aside.
- Cube the butter into a large mixing bowl. Mix on medium speed for about 30 seconds to break up the butter. Then add in the sugar and cream and mix for 1 minute or until combined. Next add in the egg, egg yolk, vanilla and 1 Tablespoon of water. Mix until combined.
- Sprinkle the salt, baking soda and cream of tartar with half of the flour and mix until combined. Then add in the remainder of the flour and mix just until combined. Fold in the oreo crumbs and white chocolate chips. Do not over mix.
- Using a large cookie scoop (or 3 Tablespoons), scoop the dough onto the prepared baking sheets. Gently press down the dough balls a little. Bake for 8-10 minutes, or until the tops are not longer wet. Watch them closely towards the end, you don't want the bottom to turn golden brown or they will not be soft.
- Remove them from the oven and then allow them to cool on the pan for a few minutes and then transfer to a cooling rack.
- Once cookies have cooled, store in an air tight container for up to 3 days.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Chocolate, Cookies, Desserts, Freezer-Friendly, Kid-Friendly, Nut-Free, White Chocolate Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
They taste pretty good, but found the batter really dry and crumbly as is. Not sure why. Had to add 2 extra tbsp of cream, probably could have added even more
So good! I’d suggest doubling the recipe if you want it to last longer than a day haha.
Good tip! ;)
A hit at the office. Can you double the recipe? Thanks!
Definitely! So glad they were a huge hit :)
It just so happens that I have all these ingredients in my pantry and I bought cookies and cream ice cream for dessert tonight! I’m going to make up these cookies and serve them alongside the ice cream – I will be crowned ‘The Best Mom Ever’ for sure!! That is if I don’t eat the entire batch first!
Oh my goodness, these cookies are amazing! The batch didn’t even last a day with my crew. I need to make a double batch next time!
I don’t see an oven temperature. Help!
Bake at 350°F :)