Cookies And Cream Cookies
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These cookies and cream cookies are a dark chocolate cookie made with Oreo cookies, white chocolate chips and stuffed with even more white chocolate! The cookie dough mixes up without a mixer!
I found my new favorite cookie – these cookies and cream cookies. If you love Oreos (and who doesn’t?) and white chocolate, then these cookies are a MUST make. Like stop what you’re doing and make them now.
I used my chocolate cookie recipe that I’ve made before like these chocolate white chocolate chip cookies and used black cocoa powder instead. Black cocoa powder is what’s used in these homemade Oreo cookies and give these cookies a true Oreo cookie flavor. So I decided why stop there and stir in actual Oreo cookies to give them a real cookies and cream flavor.
And for the “cream” flavor, I stirred in white chocolate chip and stuffed them with a white chocolate square. So the cookies and cream flavor really just explodes with every bite!
Upon first testing by using softened butter, with the black cocoa powder it dried out the cookies and make them a tad too crispy. But by simply using melted butter it made soft cookie (one that stay soft for days!). And also made the dough much easier to mix up!
So grab a cookie scoop and let’s make the ultimate cookies and cream cookie!
Table of contents
Why This Recipe Works
- Soft, thick chewy cookies full of cookies and cream flavor
- Perfect for the holiday season!
- Quick and easy cookie dough that mixes up in minutes. No hand mixer or stand mixer needed!
- Great cookie to freeze baked or unbaked
Ingredients Needed
- All-purpose flour
- Black cocoa powder – Black cocoa is a very dark, rich Dutch processed cocoa powder that gives these cookies that “Oreo” taste. If you don’t have any, you can use regular or Dutch cocoa. I used King Arthur black cocoa powder.
- Baking soda
- Salt
- Unsalted butter – If using salted butter omit the added salt. You want to melt the butter and let it cool slightly.
- Light brown sugar – If you have run out, then you can make your own homemade brown sugar.
- Granulated sugar
- Large Egg– Make sure your eggs are at room temperature so they don’t seize up the butter. Read my full tutorial on how to bring eggs to room temperature fast.
- Vanilla extract
- White chocolate chips – You can always swap and use chopped white chocolate. Or you could also use semi-sweet chocolate chips or milk chocolate chips.
- Oreo cookies – I used regular Oreo cookies but you can use different flavors. Mint oreos would also be delicious! You want to use chopped Oreos. You can crush them up by placing in a plastic bag and smashing with a rolling pin or use a food processor but you want some chunks of Oreo cookies so don’t make them too small. You want some bigger and smaller Oreo cookie pieces.
- White chocolate squares – I recommend white chocolate bar like Lindt, or Ghiradelli. I broke the bar into squares. Each cookie gets stuffed with half a white chocolate square. To make them fit better when stuffing the cookies I broke each half in half, and both pieces get placed inside the cookie.
How To Make Cookies And Cream Cookies
Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside.
Combine the butter and sugars. In a second bowl whisk together melted butter granulated sugar, and brown sugar.
Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined.
Add the dry ingredients. Using a rubber spatula, or wooden spoon, stir in the flour mixture just until just combined.
Stir in oreo pieces and white chocolate chips.
Shape cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookie dough into 1 ½ inch ball. Flatten each ball of dough, placing two white chocolate squares in the middle.
Scoop a second cookie dough ball on top. Fold cookie dough around 1/2 of a white chocolate square. I break the 1/2 of the square in half just so it’s easier to stuff the cookie. Place on the prepared baking sheet. Cover the cookie sheet with plastic wrap.
Chill the cookies. Cover and refrigerate dough for at least two hours, up to overnight. You can also chill the cookie dough before scooping and shaping. Just allow the cookie dough to sit out at room temperature for several minutes in order to make it soft enough to scoop.
Preheat and prepare cookie sheets. Preheat oven to 350oF (177oC). Place chilled cookie dough balls on to a parchment paper lined baking sheet, spaced about 2 inches apart.
Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes until edges are set and middles are puffy. Remove from the oven.
I like to use a large round glass or round cookie cutter and shape the cookies to make perfectly round as soon as they come out (simply place the cup or cutter over the cookie and rotate in a circular motion to make the cookies perfectly round).
I also like to place a few more white chocolate chips and an Oreo piece on top of the cookies when they come out of the oven for a pretty presentation. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Tips
- Chill the dough. I recommend chilling the cookie dough for one hour to help firm up the chocolate and butter. This keeps the cookies from spreading too much. If you chill the dough longer, then you will want to let the dough soften a bit before scooping.
- Don’t overmix the dough. Overmixing can develop the gluten in the flour. This will make the cookies tough.
- Let the cookies cool completely before storing topping. This will help to prevent the peanut butter layer from melting.
Storage Instructions
You can store these cookies at room temperature for up to 3 days. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
Yes, you can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
Recipe FAQs
This could be because you didn’t chill the dough. Or used a hot cookie sheet. Read my 10 reasons why your cookies came out flat.
Yes you definitely can! Yes the cookies will have less of a cookies and cream vibe but still delicious!
These cookies will be somewhat thick since they are stuffed but if they are more cakey and dry then probably because you used too much flour. Be sure to measure correctly by spooning the flour into the cup and not scooping right from the bag. Or use a kitchen scale for best results!
More Recipes To Try
If you love Oreos, be sure to try my Oreo brownies or my Oreo cheesecake recipe!
Or if you want more cookies be sure to try my Oreo cheesecake cookies stuffed with a sweetened cream cheese filling.
Cookies and Cream Cookies
Ingredients
- 2 ¾ cups (330 g) all purpose flour spooned and leveled
- ⅔ cup (56 g) black cocoa powder, see note
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks, 226 g) unsalted butter, melted
- 1 cup (213 g) packed light brown sugar
- 1 cup (200 g) granulated white sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup (170 g) white chocolate chips
- 12 whole Oreos chopped
- 10 white chocolate squares I used Ghiradelli, break each square in half, then half again
Instructions
- Combine the dry ingredients. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt and set aside. 2 ¾ cups (330 g) all purpose flour ⅔ cup (56 g) black cocoa powder, 1 teaspoon baking soda ½ teaspoon salt
- Combine the butter and sugars. In a second bowl whisk together melted butter granulated sugar, and brown sugar. 1 cup (2 sticks, 226 g) unsalted butter, 1 cup (213 g) packed light brown sugar 1 cup (200 g) granulated white sugar
- Add eggs and vanilla. Add eggs and whisk to combine. Whisk in vanilla until evenly combined. 2 large eggs 2 teaspoons vanilla extract
- Add the dry ingredients. Stir in the flour mixture just until just combined. Stir in oreo cookies and white chocolate chips. 1 cup (170 g) white chocolate chips 12 whole Oreos
- Shape cookies. Using a 1-inch cookie scoop or a tablespoon, scoop the cookie dough into 1 ½ inch ball. Flatten each ball of dough, placing two white chocolate squares (two quarters, so half a square total) in the middle. Scoop a second cookie dough ball on top. Fold cookie dough around the white chocolate squares. Place on a parchment lined baking sheet. Cover the cookie sheet with plastic wrap. 10 white chocolate squares
- Chill the cookies. Cover and refrigerate dough for at least two hours, up to overnight. You can also chill the cookie dough before scooping and shaping. Just allow the cookie dough to sit out at room temperature for several minutes in order to make it soft enough to scoop.
- Preheat and prepare cookie sheets. Preheat oven to 350°F (177°C). Place chilled cookie dough balls on to a parchment lined baking sheet, spaced about 2 inches apart.
- Bake and cool the cookies. Bake cookie sheet on the middle rack for 10-12 minutes until edges are set and middles are puffy. Remove from the oven. I like to use a large drinking glass or round cookie cutter and shape the cookies to make perfectly round as soon as they come out (simply place the cup or cutter over the cookie and rotate to make the cookies perfectly round). I also like to top each warm cookie with a few additional white chocolate chips and Oreo pieces for a pretty presentation. Let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Storage: You can store these cookies at room temperature for up to 3 days. Place the cookies in an airtight container at room temperature. This will help to keep them fresh and prevent them from drying out.
- Freezing: You can freeze these cookies for up to 3 months. To freeze them, place them in an airtight freezer-safe container or freezer bag and freeze for at least 3 hours. When you’re ready to eat the cookies, thaw them overnight in the refrigerator and then let them come to room temperature before serving.
- Cocoa powder: Black cocoa is a very dark, rich Dutch processed cocoa powder that gives these cookies that “Oreo” taste. If you don’t have any you can always substitute with regular cocoa powder or Dutch cocoa powder.
