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cookies-and-cream-oreo-cookies
Redondo

Cookies and Cream Cookies

Soft, chewy, and filled with crushed chocolate sandwich cookies—these cookies and cream cookies are a nostalgic, comforting treat perfect for quiet nights or sweet celebrations.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 20 chocolate sandwich cookies, crushed
  • 3/4 cup white chocolate chips (optional)

Equipment

  • Mixing bowl Large enough to combine all ingredients
  • Baking sheet Line with parchment paper
  • Electric mixer Hand or stand mixer works

Method
 

  1. Cream butter, brown sugar, and granulated sugar until fluffy.
  2. Add eggs and vanilla extract. Mix until just combined.
  3. In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
  4. Slowly add dry mixture to wet mixture until just combined.
  5. Fold in crushed cookies and white chocolate chips.
  6. Chill dough for 30 minutes.
  7. Scoop onto lined baking sheets and bake at 350°F for 9–11 minutes.
  8. Cool on pan for 5 minutes before transferring to a wire rack.

Notes

Don’t skip chilling the dough—it gives the cookies their soft center and chewy texture. Use regular-stuff Oreos (not double-stuffed) for best results.