These Cookies and Cream Cookies are full of white chocolate chips and crushed Oreos for true cookie addicts! They are soft and chewy and not cakey!
Hello again friends!
I have to admit, I am a serious cookie addict.
I actually don’t know when this happened. I have always had a major sweet tooth and I thought that I loved pretty much all treats equally (except pie — pie was always bottom of the list for me).
But recently I started to realize that I couldn’t handle excessive sugar like I used to be able to. I’m not sure if I was happy or sad about this revelation, but I realized that I would probably take a cookie over cake anyway.
Okay so maybe a half dozen cookies over a piece of cake, but you get my point.
I think it’s the frosting! Frosting can be so sweet — and while I’m always going to go for the corner piece of cake — I love that cookies are often a little less overpowering in that department. Which means I can totally do the half dozen if no one is looking.
And so since cookies and cream bars are my favorite chocolate bar, I knew I needed to experiment with with a Cookies and Cream Cookie (it just makes sense, right?!) and I’m so happy with the way they turned out! I hope you love them just as much!
![Cookies and Cream Cookies](https://www.recipegirl.com/wp-content/uploads/2016/10/Cookies-and-Cream-Cookies-www.thereciperebel.com-5-of-9-300x300.jpg)
Cookies and Cream Cookies
Ingredients
- 1¼ cups (2½ sticks) butter
- 1 cup lightly packed brown sugar
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ cups crushed Oreos
- 1½ cups white chocolate chips
Instructions
- Preheat the oven 350 degrees F., and line baking sheets with parchment paper.
- In the bowl of a stand mixer (or with an electric mixer), mix together the butter and sugars.
- Add in the eggs and vanilla and mix until smooth.
- Add the flour, salt, and baking soda and beat on low speed until combined. Stir in the Oreos and chocolate chips.
- Roll the cookie dough into 1½ inch balls and place 3 inches apart on a baking sheet (6 per sheet is perfect). Bake for 8 to 9 minutes until just set in the center (they should look totally cooked, but you do not want to over bake! Over baked cookies will be dry and hard).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Here are some more Cookies and Cream treats for you to enjoy!
- Cookies and Cream Brownies from Crazy for Crust
- Cookies and Cream Mini Cheesecakes from Recipe Runner
- Cookies and Cream Cupcakes from Shugary Sweets
- Cookies and Cream Ice Cream from RecipeGirl
Delicious! Thank you for this great recipe! I messed up and put the oreos in the food processors and wished I had just crushed them. Th cookies still came out great though! The perfect texture!
Extremely delicious cookies! Thanks for that recipe. I was very surprised how soft they still were when i took them out of the oven. But fortunately the hardened after cooling down.
What kind of brown sugar did you use? And what kind of butter? Salted, unsalted, melted, browned, cold?
You can use either light or dark brown sugar, but I usually use light for cookies. You can use room temperature unsalted butter since there is one whole teaspoon of salt being added to the recipe.