Cookies & Cream Cookies

There’s just something about a really good cookie, isn’t there? For me, it often takes me back to childhood, to those simple joys. These Cookies & Cream Cookies are exactly that kind of magic – they’re chewy, soft, and packed with that classic chocolate and cream flavor we all adore. Every time I bake a batch, I can almost hear the crinkle of the Oreo package and feel that satisfying crunch. They’re a guaranteed crowd-pleaser, and honestly, they’re just so much fun to make!

Why You’ll Love This Cookies & Cream Cookies

• They’re incredibly soft and chewy, with perfectly golden edges.
• The combination of white and semi-sweet chocolate chips with crushed Oreos is just divine.
• You don’t need any fancy equipment – a hand mixer or stand mixer works perfectly.
• They’re perfect for any occasion, from a casual snack to a party dessert!

Ingredients You’ll Need

• All-purpose flour: This is our base! Don’t substitute with self-rising flour, as it contains leavening agents we’re adding separately.
• Baking soda: Our leavening agent that helps the cookies rise and spread just right.
• Cornstarch: This is my secret weapon for super soft cookies! It helps keep them tender and chewy.
• Unsalted butter: Make sure it’s at room temperature for the best creaming with the sugars. If you only have salted, just reduce the added salt by a tiny bit.
• Light brown sugar: Adds moisture and a lovely caramel-like flavor, contributing to that chewy texture.
• Large egg + 1 yolk: The extra yolk adds richness and helps keep the cookies soft and tender.
• Vanilla extract: Essential for enhancing all those sweet flavors!
• White chocolate chips & Semi-sweet chocolate chips: This combination gives a wonderful depth of flavor, but you could use all of one type if you prefer.
• Oreos, chopped: The star of the show! Make sure they’re roughly chopped, so you get nice chunks in every bite. If you’re a big fan of the classic flavor, you might also like these Easy Oreo Slice and Bake Cookies.

How to Make Cookies & Cream Cookies Step by Step

First things first, let’s get our dry ingredients ready. Grab a small bowl and whisk together your all-purpose flour, baking soda, salt, and cornstarch. This ensures everything is evenly distributed later on. Set that aside for a moment.

Now for the wet ingredients! In a larger mixing bowl, add your room temperature unsalted butter, light brown sugar, and white sugar. If your butter isn’t quite room temp, don’t worry, just let it sit out for a bit longer. Using a hand mixer or a stand mixer with a paddle attachment, beat this mixture for about one to two minutes until it’s light and fluffy. This step is super important for that soft cookie texture!

Next, add your whole egg, the extra egg yolk, and the vanilla extract to the butter mixture. Beat again until everything is smooth and well combined. Don’t forget to scrape down the sides of the bowl with a spatula to make sure no bits are left behind. Now, slowly add your whisked dry ingredients to the wet mixture. Mix until a cohesive dough forms. Then, fold in your chopped Oreos, semi-sweet chocolate chips, and white chocolate chips. This is where the magic really happens! Let the dough rest at room temperature for 20 minutes – this helps the flavors meld and the dough hydrate.

While your dough is resting, preheat your oven to 350°F (175°C) and line a sheet pan with parchment paper. Once your dough is ready, scoop out portions about the size of a 1/4 to 1/3 measuring cup. I like to use a large ice cream scoop for consistent sizes. Place about six cookies per sheet, making sure they have enough space to spread. Pop them in the preheated oven for about 11 to 12 minutes. You want the edges to be golden, but the center should still look a little soft – trust me, they’ll continue to bake on the hot pan. Let them cool on the pan for about 10 minutes, or until they firm up, before moving them to a wire rack to cool completely. Enjoy!

My Top Tips for Success

• I always make sure my butter is truly at room temperature. It makes a huge difference in creaming and the final texture.
• Don’t overmix the dry ingredients into the wet. Mix just until combined to avoid tough cookies.
• Trust me on this one: don’t skip the dough resting time. It really helps develop the flavors and texture.
• For perfectly round cookies, use a large ice cream scoop. It also helps with even baking.
• Keep an eye on the cookies in the oven. They can go from perfectly baked to overbaked very quickly.
• Letting them cool on the baking sheet for 10 minutes is crucial for them to set up properly without falling apart.

Common Mistakes to Avoid

• Overmixing the dough: Mixing too much after adding the flour can develop the gluten too much, leading to tough, dry cookies. Mix just until combined.
• Not using room temperature butter: Cold butter won’t cream properly with the sugars, resulting in a dense cookie. Always plan ahead and let your butter soften.
• Overbaking the cookies: If the cookies are baked until completely firm in the oven, they will be hard once cooled. Pull them when the edges are golden and the centers are still slightly soft.
• Crowding the baking sheet: Placing too many cookies on one sheet will prevent them from spreading evenly and baking properly. Give them space!
• Skipping the cornstarch: Cornstarch is key for that soft, chewy texture. Don’t leave it out!

How to Store Cookies & Cream Cookies

• Room Temperature: Up to 3-4 days in an airtight container.
• Freezer (Dough): Up to 3 months. Scoop dough balls, freeze on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.
• Freezer (Baked Cookies): Up to 1 month. Once completely cool, store in an airtight freezer-safe container or bag. Thaw at room temperature.

Frequently Asked Questions

What makes these cookies so soft and chewy?

The combination of cornstarch, brown sugar, and an extra egg yolk is the secret! Cornstarch helps tenderize the dough, brown sugar adds moisture, and the extra yolk contributes to a richer, chewier texture.

Can I use different types of chocolate chips?

Absolutely! Feel free to customize. You can use all white chocolate, all semi-sweet, or even milk chocolate chips if you prefer.

Why do I need to let the dough rest?

Resting the dough allows the flour to fully hydrate and the flavors to meld together. This results in a more flavorful and tender cookie with a better texture.

Can I make these cookies smaller or larger?

Yes, you can adjust the size! Just remember that smaller cookies will bake faster, and larger cookies will take a bit longer. Keep an eye on them in the oven and adjust baking time accordingly.

My cookies spread too much, what went wrong?

This can happen if your butter was too soft or melted, or if your oven temperature was too low. Ensure your butter is just room temperature (soft but not greasy) and that your oven is accurately preheated.

I hope these Cookies & Cream Cookies bring a big smile to your face and fill your kitchen with the most wonderful aroma! They’re truly a joy to bake and even better to eat. Give them a try, and let me know how they turn out – I love hearing about your baking adventures!

Print