Cookies and cream cookies are soft and chewy with every bite having the perfect amount of white chocolate chips and crushed Oreos. A simply delicious recipe with no chill time required!
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. I mean, if you have any chance of getting to eat one yourself, you might as well make a double batch!
There are a few different variations to this recipe, but this is by far the best one! This easy-to-follow recipe uses only simple pantry staples, such as flour, cream, and eggs. Cream of tartar is a must but that’s also something widely available at your local grocery store. Plus, there’s no chill time required. It can’t get much better than that! Actually, that’s not true. Just wait until you take them out of the oven!
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.
More Oreo desserts:
- Cookies and cream popcorn
- Mini cookies and cream cheesecake
- Oreo brownies
- Homemade oreos
- Oreo peanut butter pie
Cookies and Cream Cookies
- 1/2 cup unsalted butter , cold and cubed
- 1 1/4 cups granulated sugar
- 1-2 Tablespoons heavy cream
- 1 large egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon fine sea salt , or table salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 1/2 cups (330 grams) all-purpose flour
- 3/4 cup crushed Oreos , about 8 oreos
- 1/2 cup white chocolate chips
- 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.