Homemade Cookies ‘n Cream Cookies Recipe
If you’re craving a bakery-worthy treat that delivers both nostalgia and decadence, Homemade Cookies ‘n Cream Cookies are your new go-to recipe. These cookies feature a melt-in-your-mouth base studded with crushed Oreo cookies and creamy white chocolate chips, offering the perfect balance of chocolatey crunch and silky sweetness in every bite. They’re a hit with both kids and adults alike, and once you’ve tasted one, you’ll be hooked!
Ingredients You’ll Need
One of the best things about these cookies is how each ingredient plays a starring role. From the rich butter to the iconic Oreos, every component is essential for creating that signature taste and perfectly chewy texture. Here’s what you’ll need and why:
- Unsalted butter (1 cup, softened): Gives the cookies their irresistible tenderness and rich, buttery flavor.
- Granulated sugar (1 cup): Adds sweetness and helps the cookies spread just the right amount.
- Brown sugar, packed (1/2 cup): Brings a subtle caramel note and extra chewiness.
- Large eggs (2): Bind the dough together and keep the texture soft.
- Vanilla extract (2 teaspoons): Enhances all the flavors and adds warmth.
- All-purpose flour (2 1/2 cups): Provides structure for that perfect cookie bite.
- Baking soda (1 teaspoon): Helps the cookies rise and stay fluffy.
- Baking powder (1/2 teaspoon): Gives a little extra lift for soft centers.
- Salt (1/2 teaspoon): Balances sweetness and deepens the flavor.
- Crushed Oreo cookies (1 1/2 cups, about 15 cookies): The star ingredient for classic cookies ‘n cream goodness.
- White chocolate chips (1 cup): Add creamy pockets of sweetness in every mouthful.
How to Make Homemade Cookies ‘n Cream Cookies
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. Line two baking sheets with parchment paper—this prevents sticking and ensures your Homemade Cookies ‘n Cream Cookies bake evenly. Prepping your trays in advance also makes for quick and easy cleanup!
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Use an electric mixer to beat everything together until it’s light and fluffy—this step is key for creating that soft, tender cookie texture. Don’t rush; give it a good 2-3 minutes to get nice and creamy.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, beating well after each addition. This helps the dough come together smoothly. Stir in the vanilla extract, which adds those classic bakery aromas and ties all the flavors together.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This step ensures the leaveners and salt are distributed evenly throughout the dough, preventing any uneven bites.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, mixing just until everything is combined. Over-mixing can make the cookies tough, so stop as soon as you don’t see any more streaks of flour.
Step 6: Fold in Oreos and White Chocolate
This is where Homemade Cookies ‘n Cream Cookies get their signature look and taste! Gently fold in the crushed Oreo cookies and white chocolate chips. Be careful not to overmix—you want big, beautiful chunks of cookie in every bite.
Step 7: Portion and Bake
Scoop the dough into generous 2-tablespoon portions and place them on your prepared baking sheets, leaving about 2 inches between each cookie. For even more cookies ‘n cream flair, press a few extra crushed Oreos on top of each dough ball. Bake for 10 to 12 minutes, until the edges are golden and the centers are just set.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. This helps the centers set up just right while keeping the outsides perfectly crisp. Now, dive in and enjoy your Homemade Cookies ‘n Cream Cookies while they’re still slightly warm and gooey!
How to Serve Homemade Cookies ‘n Cream Cookies
Garnishes
For a bakery-worthy finish, dust your cookies with a pinch of powdered sugar or drizzle them with melted white chocolate. If you’re feeling extra, sprinkle more crushed Oreos on top right before serving—this adds crunch and makes them look irresistible.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a creamy vanilla milkshake. For grown-ups, try serving them with a cup of rich espresso or a scoop of vanilla bean ice cream for a dreamy dessert combo.
Creative Ways to Present
Stack them up on a pretty cake stand, wrap them in cellophane bags for edible gifts, or serve them warm with a scoop of ice cream sandwiched in between. You can even crumble them over a bowl of ice cream for a cookies ‘n cream sundae that’s pure fun!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Homemade Cookies ‘n Cream Cookies in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days, making them perfect for lunchboxes or after-school snacks.
Freezing
Want to save some for later? Place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep beautifully in the freezer for up to 3 months. Just thaw at room temperature before enjoying.
Reheating
If you like your cookies warm, pop them in the microwave for 10–15 seconds. This brings back that just-baked gooeyness and makes the white chocolate chips perfectly melty.
FAQs
Can I use another type Dessert
Absolutely! While white chocolate gives these Homemade Cookies ‘n Cream Cookies a creamy sweetness, you can swap in milk or dark chocolate chips for a different flavor twist. Even a mix of chocolates works beautifully.
How do I crush the Oreos for the cookies?
The easiest way is to place the Oreos in a zip-top bag and gently crush them with a rolling pin. You want a mix of chunky bits and finer crumbs for the best texture and flavor in every cookie.
Can I make the dough ahead of time?
Yes, you can! Prepare the dough, scoop it onto a baking sheet, and refrigerate for up to 48 hours before baking. This actually helps the flavors meld and makes the cookies even more delicious.
Why did my cookies turn out flat?
If your cookies spread too much, it could be because the butter was too soft or the dough was too warm. Try chilling the dough for 30 minutes before baking to help them hold their shape.
Are these cookies suitable for gifting?
Definitely! Homemade Cookies ‘n Cream Cookies are always a hit as gifts. Wrap them in cute bags or boxes, add a ribbon, and you’ll have a sweet, homemade treat that everyone will love.
Final Thoughts
If you’re ready to make your kitchen smell like heaven and treat yourself to the ultimate cookie experience, give these Homemade Cookies ‘n Cream Cookies a try. They’re pure joy in every bite, and I promise—once you share them with family and friends, you’ll be asked for the recipe again and again!
Print
Homemade Cookies ‘n Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these Homemade Cookies ‘n Cream Cookies, a perfect blend of crunchy Oreo cookie pieces and creamy white chocolate chips embedded in soft, buttery cookie dough. These easy-to-make treats offer a nostalgic twist on classic cookies, ideal for dessert or snacking.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups crushed Oreo cookies (about 15 cookies)
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then, mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough, which could make the cookies tough.
- Fold in Oreos and White Chocolate: Gently fold the crushed Oreo cookies and white chocolate chips into the cookie dough to evenly distribute them without breaking them down too much.
- Portion the Dough: Scoop the dough into 2-tablespoon portions and place them onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading.
- Bake: Bake for 10 to 12 minutes until the edges are lightly golden and the centers are set but still soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up and retain their shape.
Notes
- For extra Oreo flavor and texture, press a few additional crushed Oreo pieces on top of each dough ball before baking.
- Store the cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- For longer storage, freeze the cookies in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 17g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
