You know that moment when you bite into something so perfectly balanced between soft and chewy, with just the right amount of crunch? That’s exactly what happened when I first made these cookies and cream Oreo cookies. I was trying to recreate my favorite bakery-style treat at home, and after a few (okay, maybe more than a few) test batches, I landed on this magical combination.
These aren’t just any cookies – they’re packed with real Oreo chunks (none of that dusty crumbs stuff!) and finished with a dreamy white chocolate drizzle that makes them look like they came straight from a professional bakery. The first time I brought them to a potluck, they disappeared before I even got a chance to grab one for myself!
What I love most is how the Oreo pieces stay slightly crisp inside the soft cookie, creating this incredible texture contrast. And that white chocolate? It’s not just pretty – it adds this creamy sweetness that takes the whole cookies and cream experience to another level. Trust me, once you try these, you’ll understand why they’ve become my most-requested recipe.
Why You Will Love These Cookies and Cream Oreo Cookies
Oh my goodness, where do I even begin? These cookies and cream Oreo cookies are absolute perfection, and here’s why:
- Effortless baking magic: You probably have most ingredients in your pantry right now! Just cream, mix, fold in those glorious Oreo chunks, and boom – you’re minutes away from cookie heaven.
- That dreamy texture: Soft centers with slightly crisp edges, plus those satisfying Oreo bits that stay crunchy – it’s like biting into a cloud with happy little surprises!
- Looks straight from a bakery: That white chocolate drizzle isn’t just delicious – it makes these cookies look fancy enough to impress anyone (though good luck keeping them around long enough to show off).
- Pure nostalgia in every bite: That classic cookies and cream flavor we all adore, but even better because you made it yourself with love (and plenty of Oreos).
Seriously, these cookies and cream Oreo cookies check every box – easy, delicious, and guaranteed to make you the hero of any gathering. Just warning you though – they’re dangerously addictive!
Cookies and Cream Oreo Cookies Ingredients
Okay, let’s talk ingredients – because using the right stuff makes all the difference between good cookies and knock-your-socks-off cookies! Here’s exactly what you’ll need:
- 1/2 cup (1 stick) unsalted butter, softened – And I mean softened, not melted! Leave it out for about 30 minutes until it gives slightly when pressed. This is key for that perfect cookie texture.
- 1/2 cup granulated sugar – Just regular white sugar does the trick here.
- 1/2 cup packed light brown sugar – When I say packed, I mean really press it into your measuring cup. The molasses in brown sugar adds that deep, caramel-y goodness.
- 1 large egg – Room temperature is ideal, but I won’t judge if you forget to take it out early (I’ve been there!).
- 2 tsp vanilla extract – The real stuff, please! It makes all the difference in flavor.
- 1 1/2 cups all-purpose flour – Spoon it into your measuring cup and level it off – no packing!
- 1 tsp cornstarch – Our secret weapon for ultra-soft cookies!
- 1/2 tsp baking soda – Make sure yours is fresh for proper rise.
- 1/4 tsp salt – Balances all that sweetness beautifully.
- 12 Oreo cookies, crushed (not dust—leave chunks!) – Here’s where the magic happens! I like to put them in a bag and whack them with a rolling pin until I get nice, uneven pieces – some big, some small.
- 1/2 cup white chocolate chips or melting wafers – For that gorgeous drizzle. Quality matters here – splurge on the good stuff!
- Extra Oreo cookies (optional, for topping) – Because why not go all out?
See? Nothing too fancy – just good, simple ingredients combined in the perfect way. Now let’s get mixing!
Essential Equipment for Cookies and Cream Oreo Cookies
Don’t worry – you don’t need fancy gadgets to make these amazing cookies and cream Oreo cookies! Here’s what I always grab from my kitchen:
- A large mixing bowl – Big enough to comfortably cream your butter and sugars without making a mess.
- Hand mixer or stand mixer – You can mix by hand, but a mixer makes creaming that butter and sugar so much easier.
- Baking sheet – Just one standard size does the trick.
- Parchment paper – My lifesaver for easy cleanup and preventing sticking.
- Microwave-safe bowl – For melting that gorgeous white chocolate drizzle (a glass measuring cup works great too!).
That’s it! Simple tools for seriously delicious cookies. Now let’s get baking!
How to Make Cookies and Cream Oreo Cookies
Alright, let’s dive into the fun part – making these irresistible cookies! I’ll walk you through each step like I’m right there in the kitchen with you. Don’t worry if you’re not a baking pro – these cookies and cream Oreo cookies are surprisingly forgiving!
Preparing Your Cookies and Cream Cookie Dough
First things first – preheat that oven to 350°F (175°C) and line your baking sheet with parchment paper. Trust me, this little step saves so much cleanup later!
Now, grab that softened butter (remember – soft but not melted!) and both sugars. Cream them together for a good 1-2 minutes until light and fluffy. This is where the magic starts – you want to see the mixture turn pale and almost whipped looking. If you’re using a hand mixer like I usually do, medium speed works perfectly.
Next, beat in the egg and vanilla until everything’s beautifully combined. Scrape down the sides of the bowl – those sneaky bits of butter love to hide there!
Here’s where we add the dry ingredients – flour, cornstarch, baking soda, and salt. I like to whisk them together first in a separate bowl, then add them to the wet ingredients. Mix just until the flour disappears – no more! Overmixing makes tough cookies, and we want soft, chewy perfection.
Now for the best part – folding in those glorious Oreo chunks! I use a rubber spatula and gently fold them in until they’re evenly distributed. Some big pieces, some small – that texture contrast is everything!
Baking Your Oreo Cookies
Time to scoop! I use a 2-tablespoon cookie scoop (or just eyeball it) and place the dough balls about 2-3 inches apart on the baking sheet. They’ll spread a bit as they bake.
Here’s a fun optional step – press a whole Oreo or half Oreo gently into the top of each dough ball before baking. It looks amazing when they come out of the oven!
Bake for 10-12 minutes. The cookies are done when the edges look set but the centers still seem slightly underbaked – they’ll continue cooking on the hot pan. This is the secret to that perfect chewy texture!
Let them cool on the baking sheet for 10 minutes before transferring to a wire rack. I know it’s tempting, but don’t skip this step – they’re too fragile when hot!
Adding the White Chocolate Drizzle
Once your cookies are completely cool (this is important!), it’s drizzle time! Put your white chocolate chips in a microwave-safe bowl and heat in 15-20 second bursts, stirring well between each. Stop when it’s almost melted – the residual heat will finish the job.
I use a spoon to drizzle the chocolate back and forth over the cookies, but you can get fancy with a piping bag if you’re feeling extra. Let the chocolate set completely before stacking or storing.
Pro tip: If your chocolate starts to thicken as you work, just pop it back in the microwave for 5 seconds!
Expert Tips for Perfect Cookies and Cream Oreo Cookies
After making these cookies more times than I can count (quality control, you know?), I’ve picked up some foolproof tricks for cookie perfection:
- Cookie scoop magic: That 2-tablespoon scoop isn’t just for neatness – it ensures all your cookies bake evenly. No scoop? Two regular spoons work fine too!
- The underbake trick: Pull them out when centers still look slightly doughy – they’ll finish setting as they cool. Overbaked cookies lose that dreamy chewiness.
- Patience with the drizzle: I know it’s hard to wait, but drizzle only on completely cooled cookies. Warm cookies make the chocolate melt right in (delicious, but messy!).
- Oreo chunk strategy: Crush your Oreos with a rolling pin in a bag for perfect uneven pieces – some big chunks for texture, some small bits for flavor throughout.
- Butter temperature matters: Too cold and your cookies won’t spread right; too soft and they’ll spread too much. It should leave a slight indent when pressed.
Remember – even “imperfect” cookies still taste amazing! The most important ingredient is always having fun while you bake.
Storing and Freezing Your Cookies and Cream Cookies
Okay, let’s talk about keeping these beauties fresh – because let’s be honest, they rarely last long enough to need storing! But just in case you have some willpower (or need to hide them from cookie monsters), here’s what I do:
For room temperature storage, pop them in an airtight container with a slice of bread. The bread keeps them soft while absorbing any moisture – magic! They’ll stay perfect for 3-4 days this way (if they last that long!).
Want to freeze them? You’ve got options! Baked cookies freeze beautifully for up to 3 months – just layer them with parchment paper in a freezer bag. Thaw at room temperature when the craving hits.
My favorite trick? Freeze the raw dough balls on a tray, then transfer to a bag. Now you can bake just a few at a time whenever you need a fresh, warm cookie fix straight from the oven!
Cookies and Cream Oreo Cookies FAQs
I get so many questions about these cookies and cream Oreo cookies – let me answer the most common ones for you!
Can I use different Oreo flavors?
Absolutely! While classic Oreos are my go-to, I’ve had amazing results with golden Oreos (so good with the white chocolate drizzle!) and even mint Oreos for a fun twist. The one exception might be the super-stuffed varieties – they can make your dough too soft. Stick to regular or double-stuff for best results.
Can I skip the white chocolate drizzle?
Of course! These soft and chewy Oreo cookies are delicious either way. If you’re not a white chocolate fan (no judgement!), try a simple dusting of powdered sugar or just enjoy them plain. But I promise – that creamy drizzle takes them from great to “oh my goodness, I need the recipe!” status.
Why did my cookies spread too much?
Ah, the cookie spread struggle! Usually it’s one of three things: 1) Your butter was too soft (should be cool to the touch but able to dent), 2) Your baking sheet was still warm from the last batch, or 3) You didn’t chill the dough. If this happens, pop the dough in the fridge for 30 minutes before baking the next batch!
How do I get that perfect soft, chewy texture?
The secrets are in the cornstarch (our texture magician!) and not overbaking. Take them out when the centers still look slightly underdone – they’ll set as they cool. The cornstarch keeps them tender for days, though good luck keeping them around that long!
Can I make the dough ahead of time?
You sure can! The dough keeps beautifully in the fridge for up to 3 days – just scoop it into balls first so they’re ready to bake. The flavor actually improves with a little rest! For longer storage, freeze the dough balls and bake straight from frozen (just add 1-2 minutes to the baking time).
Nutrition Information for Cookies and Cream Oreo Cookies
Now, I’m no nutritionist, but I know we all like to have a general idea of what we’re enjoying! Keep in mind these numbers are just estimates – your actual cookies and cream Oreo cookies might vary depending on the exact ingredients you use (like which brand of Oreos or white chocolate you pick).
Each generously-sized cookie comes out to about:
- Calories: Around 240 (worth every single one!)
- Sugar: Approximately 18g (it’s a treat, after all!)
- Fat: About 10g (thank you, delicious butter!)
- Carbs: Roughly 35g (mostly from those irresistible Oreos)
Remember, these are homemade treats meant to be savored and enjoyed – not diet food! I always say one perfectly baked cookie enjoyed slowly is better than three gobbled down in guilt. And hey, there’s protein from the egg and milk in the Oreos… that counts for something, right?
The most important nutritional fact? These cookies and cream Oreo cookies are 100% guaranteed to make you happy – and that’s the best kind of nourishment there is!
Print
Irresistible Cookies and Cream Oreo Cookies Recipe – 12 Perfect Bites
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Soft and chewy cookies packed with Oreo chunks and drizzled with white chocolate for a delicious cookies and cream treat.
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 Oreo cookies, crushed (not dust—leave chunks)
- 1/2 cup white chocolate chips or melting wafers (for drizzle)
- Extra Oreo cookies (optional, for topping)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 1–2 minutes).
- Mix in egg and vanilla until smooth.
- Add flour, cornstarch, baking soda, and salt. Mix just until combined—don’t overmix.
- Fold in crushed Oreos gently so you keep those cookies-and-cream chunks.
- Scoop dough into 2-tablespoon balls and place 2–3 inches apart on the baking sheet. (Optional: press a whole Oreo or half Oreo on top.)
- Bake 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 10 minutes, then move to a rack to cool completely.
- Melt white chocolate in 15–20 second bursts in the microwave, stirring between. Drizzle over cooled cookies and let set.
Notes
- For extra crunch, add more Oreo chunks.
- Store in an airtight container for up to 3 days.
- Use high-quality white chocolate for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg