Soft and chewy cookies and cream cookies loaded with crushed Oreos and white chocolate chips. Every bite is full of cookies and cream flavor and they’re a must-try for Oreo cookie lovers!

Close up of cookie and cream cookies on baking sheet topped with Oreo crumbs and white chocolate chips.

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Cookies and Cream Cookies Recipe

If you love cookies and cream ice cream, these cookies and cream cookies are going to be a new favorite. They’re thick, gooey and loaded with crushed Oreos and white chocolate chips for that same flavor in every bite.

They’re a fun way to switch things up from classics like chocolate chip cookies, snickerdoodle cookies or soft sugar cookies! Kids especially love them, and if Oreo treats are a hit in your house, these Oreo cookie bars are another easy dessert to try.

Why You’ll Love Them

  • Soft and chewy texture: Cold butter and the right mix of dry ingredients create thick, tender cookies every time.
  • Big cookies-and-cream flavor: Crushed Oreos and white chocolate chips give you creamy sweetness and plenty of cookie pieces in every bite.
  • No chill time needed: The dough comes together in minutes and goes straight into the oven, making this an easy, fast cookie recipe.

Ingredient Notes

  • Butter: Use cold, cubed unsalted butter. Starting with cold butter helps keep the cookies thick and soft.
  • Sugar & cream: Granulated sugar sweetens the dough, and a splash of heavy cream adds moisture for that chewy texture.
  • Egg and egg yolk: Using both adds richness and helps the cookies stay soft in the center.
  • Vanilla: Enhances the classic cookies-and-cream flavor.
  • Fine sea salt: Balances the sweetness. Table salt works too if that’s what you have on hand.
  • Baking soda & cream of tartar: This combo gives lift and helps create those soft, puffy centers.
  • All-purpose flour: Measure correctly (330 grams) to avoid dry or dense cookies.
  • Crushed Oreos: About 8 Oreos. Crush them into small pieces, not fine crumbs, so you get speckles and chunks throughout.
  • White chocolate chips: Add creamy sweetness that pairs perfectly with the Oreo pieces.

How to Make Cookies and Cream Cookies

Add the cold, cubed butter to a large mixing bowl and mix just until it breaks apart. Beat in the sugar and cream until combined, then mix in the egg, egg yolk and vanilla.

Sprinkle in the salt, baking soda and cream of tartar with about half of the flour. Mix until combined, then add the remaining flour and mix just until the dough comes together.

Cold cubes of butter sitting at the bottom of a metal mixing bowl before creaming.
Cookie dough in a bowl with white chocolate chips and crushed Oreo pieces ready to be folded in.

Gently stir in the crushed Oreos and white chocolate chips. Don’t overmix the dough for tender cookies.

Use a large cookie scoop to portion the dough onto a parchment-lined baking sheet. Press the tops slightly and add a few extra Oreo pieces if you’d like a bakery-style look.

Cookies and cream cookie dough in a bowl with a cookie scoop filled and ready for scooping.
Scooped balls of cookies and cream cookie dough on a parchment-lined baking sheet, topped with extra crushed Oreos.

Bake at 350°F for 8–10 minutes, or until the tops look set and no longer wet. Remove from the oven and let the cookies cool on the pan before transferring to a cooling rack.

Cookies and cream cookie recipe resting on parchment paper lined baking sheet.

Recipe Tips

  • Measure correctly: Spoon and level the flour so the cookies stay soft and not dry.
  • Use cold butter: Cold, cubed butter keeps this no-chill dough thick and helps prevent spreading.
  • Crush Oreos whole: Keep the cream, it melts into the dough and boosts the cookies-and-cream flavor.
  • Bake just until set: Remove the cookies before the bottoms brown to keep them soft and chewy.
  • Add extra mix-ins: Press a few extra Oreo crumbs or white chocolate chips on top for a bakery-style finish.

Make them festive:

For a fun holiday twist, use Christmas Oreos with red cream and mix in a handful of red and green sprinkles. They bake up with the same soft, chewy texture but a festive cookies-and-cream look perfect for cookie trays.

Close up of cookies and cream cookies showing soft, thick texture, Oreo crumbs and white chocolate chips.

Looking for recipes that use Oreos? Try white chocolate dipped Oreos and Oreo balls, too.

More Oreo Recipes

Showing cookies and cream cookies on baking sheet with Oreo crumbs and white chocolate chips on top.

Cookies and Cream Cookies

4.93 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 15 minutes
Cook Time: 8 minutes
Cool time: 1 hour
Total Time: 1 hour 23 minutes
Servings: 20
Soft and chewy cookies and cream cookies made with crushed Oreos and white chocolate chips. Full of classic cookies and cream flavor and perfect for Oreo cookie lovers!
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Ingredients 

  • ½ cup unsalted butter , cold and cubed
  • 1 ¼ cups (250 grams) granulated sugar
  • 2 Tablespoons heavy cream
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons 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
  • 1-2 Tablespoons water , optional, if dry
  • 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.
  • Cream butter and sugar. Cube the 1/2 cup butter into a large mixing bowl. Mix on medium speed for about 30 seconds to break up the butter. Then add in the 1 1/4 cup sugar and 2 Tablespoons cream and mix for 1 minute or until combined. Next add in the egg, egg yolk, 2 teaspoons vanilla and 1 Tablespoon of water. Mix until combined.
  • Add in dry ingredients. Sprinkle the 1/2 teaspoon salt, 1/2 teaspoon baking soda and 1 teaspoon cream of tartar with 1 1/4 cups of the flour and mix until combined. Then add in the remaining 1 1/4 cups flour and mix just until combined. Fold in the 3/4 cup Oreo crumbs and 1/2 cup 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.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store: Store in an airtight container at room temperature up to 3 days or in the freezer for up to 2 months.
Christmas version: Use red cream Oreo cookies and add sprinkles to the dough.

Nutrition

Calories: 269kcal, Carbohydrates: 44g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 33mg, Sodium: 118mg, Potassium: 91mg, Fiber: 1g, Sugar: 20g, Vitamin A: 191IU, Vitamin C: 0.03mg, Calcium: 20mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

FAQs

Why did my cookies spread?

This usually happens if the butter warmed up too much or the flour wasn’t measured correctly. Using cold, cubed butter and leveling the flour helps them stay thick.

Can I use different mix-ins?

Definitely. Mini chocolate chips, chopped chocolate, or seasonal Oreos all work well. Keep the total mix-in amount the same so the dough holds its shape.

How do I store cookies and cream cookies?

Store the cooled cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy.

Can I freeze them?

Yes. You can freeze the cookie dough (scooped into balls) or the baked cookies. Freeze dough balls on a baking sheet, then transfer to a freezer bag and bake from frozen with 1–2 extra minutes. Baked cookies can be frozen for up to 2 months and thawed at room temperature.