If you have a hearty sweet tooth and a soft spot for the classic cookies and cream flavor combo, this Cookies and Cream Cookies Recipe is going to become your new obsession. Imagine thick, soft, and chewy cookies bursting with crunchy mini chocolate chips, white chocolate chunks, and generous bites of crushed Oreos and Hershey’s Cookies & Cream bars. Each mouthful delivers a perfect balance of creamy sweetness and cookie crunch, making these treats impossible to resist. Whether you’re baking for friends, family, or simply to satisfy your own cravings, this recipe brings all the nostalgia and joy of cookies and cream in one spectacular cookie.
Ingredients You’ll Need
These ingredients may seem straightforward, but each one plays a crucial role in creating the irresistible texture, rich flavor, and delightful appearance of your cookies. From cold, cubed butter that adds structure and tenderness to the mix of cookies and chocolate that bring that iconic cookies and cream taste, every component counts.
- 1 cup unsalted butter, cold and cubed: Using cold butter helps create a thicker dough that stays soft when baked.
- 1 cup brown sugar, packed: Adds moisture and a deep caramel flavor for chewiness.
- 1/4 cup granulated sugar: Balances sweetness and aids in cookie crispness on the edges.
- 2 cold eggs: Bind the dough and contribute to a tender crumb.
- 1 teaspoon pure vanilla extract: Enhances all the sweet flavors with warm aromatic notes.
- 3 1/2 cups all-purpose flour: The backbone of the dough giving it structure.
- 1 teaspoon cornstarch: Helps keep the cookies soft and delicate in texture.
- 1 teaspoon salt: Balances the sweetness and intensifies the flavors.
- 1 teaspoon baking soda: Ensures the cookies rise perfectly.
- 1/2 cup white chocolate chips: Adds creamy bursts of sweetness throughout.
- 1/2 cup mini chocolate chips: For rich, melty chocolate pockets in every bite.
- 1 cup chopped Hershey’s Cookies & Cream candy bars: Brings that signature cookies and cream flavor intensely.
- 1 cup crushed Oreos: Adds crunch and iconic cookie flavor.
How to Make Cookies and Cream Cookies Recipe
Step 1: Preheat Your Oven and Prepare
Start by heating your oven to 410°F (210°C) and lining two large baking sheets with parchment paper. This ensures your cookies bake evenly and don’t stick, giving you a perfect base to build on.
Step 2: Cream Butter and Sugars
In a stand mixer, beat the cold, cubed butter for about a minute until it softens a bit but doesn’t melt. Add both the brown and granulated sugars, then cream them on high speed for 3 minutes. This step is critical because it incorporates air into the mix, making your cookies light and fluffy rather than dense.
Step 3: Add Eggs and Vanilla
Next, add the cold eggs one at a time, mixing well after each addition to keep the batter smooth and uniform. Then, pour in the vanilla extract. This simple addition elevates the cookie dough, adding warmth and depth to your flavor.
Step 4: Combine Dry Ingredients
Slowly add the all-purpose flour, cornstarch, salt, and baking soda to the wet ingredients, mixing on low speed just until combined. Overmixing will activate gluten and lead to tougher cookies, so stop as soon as you see no streaks of flour.
Step 5: Fold in the Cookies and Cream Goodies
Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos. Try to keep some of the mix-ins aside to press on top of the cookies before baking — this not only looks fantastic but adds extra crunch and flavor on top.
Step 6: Shape, Top, and Bake
Divide your dough into 8 large balls, roughly the size of a baseball, and place them evenly spaced on your prepared baking sheets. Press the reserved toppings onto the tops of each cookie ball. Bake for 9 to 10 minutes until you see golden edges but still slightly gooey centers — this is the sweet spot for that perfect soft cookie.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes so they set properly. Then transfer them to a wire rack to cool completely. Cooling helps the cookies firm up just the right amount, balancing chewy inside with a slight crisp on the outside.
How to Serve Cookies and Cream Cookies Recipe
Garnishes
If you want to amp up the presentation, sprinkle extra crushed Oreos or mini chocolate chips over the cookies right after baking as they cool. A drizzle of melted white chocolate can also turn these treats into little works of art while enhancing their creamy flavor profile.
Side Dishes
These cookies are fantastic on their own, but pairing them with a glass of cold milk or a scoop of vanilla ice cream makes for an indulgent dessert experience. You could also serve them alongside a hot cup of coffee or rich hot chocolate for a cozy treat.
Creative Ways to Present
Try stacking your Cookies and Cream Cookies Recipe in a pretty jar or wrap them in parchment paper tied with string as gifts that friends and family will adore. For parties, create cookie platters with assorted dips like chocolate ganache or whipped cream to double the fun.
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 5 days. This keeps them soft and chewy, maintaining that freshly baked enjoyment without any hassle.
Freezing
If you want a stash of these cookies ready whenever you crave them, freeze the dough balls on a baking sheet first, then transfer to a freezer-safe bag or container. You can bake them directly from frozen, just add a couple of extra minutes to the baking time.
Reheating
To revive the fresh-out-of-the-oven texture, warm the cookies in a microwave for 10-15 seconds or pop them in a 300°F (150°C) oven for 3-5 minutes. This brings back that irresistible, melty chocolate goodness with a comforting warmth.
FAQs
Can I use margarine instead of butter?
Butter is best for this Cookies and Cream Cookies Recipe because it melts differently, giving the cookies their tender texture and rich flavor. Margarine can alter the texture and taste, so it’s not recommended for optimal results.
What if I don’t have Hershey’s Cookies & Cream bars?
While the candy bars add a wonderful texture and flavor, you can substitute with additional crushed Oreos or white chocolate chunks to maintain the cookies and cream vibe.
Can I make the cookies smaller?
Absolutely! Just adjust the baking time accordingly—smaller cookies will bake faster, around 7-8 minutes. Keep an eye on them to avoid overbaking.
How do I prevent cookies from spreading too much?
Using cold butter and chilling the dough slightly before baking helps control spreading. Also, avoid too much creaming once the eggs are added to keep air and structure balanced.
Are these cookies gluten-free?
This particular Cookies and Cream Cookies Recipe uses all-purpose flour, so they are not gluten-free. You could experiment with gluten-free flour blends, but results may vary in texture.
Final Thoughts
This Cookies and Cream Cookies Recipe is a delightful take on a beloved flavor, perfectly marrying creamy sweetness with cookie crunch in each thick, tender bite. Baking these feels like sharing a little piece of happiness, whether you make them for a special occasion or an everyday treat. Trust me, once you try these, they’ll quickly become your go-to cookie recipe to impress everyone around you.
Print
Cookies and Cream Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cookies and Cream Cookies are a delectable treat featuring a buttery dough loaded with white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. Baked to perfection with golden edges and a slightly gooey center, these cookies offer a delightful texture and rich flavor perfect for any sweet craving or special occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Sugars
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Mix-Ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) and prepare two large baking sheets by lining them with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute until slightly softened. Add both the brown sugar and granulated sugar, then beat on high speed for 3 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the creamed mixture, thoroughly mixing after each addition. Then, add the vanilla extract and blend until fully combined.
- Combine Dry Ingredients: Gradually add the flour, cornstarch, salt, and baking soda to the wet mixture. Mix on low speed just until all dry ingredients have been incorporated without overmixing.
- Fold in Mix-Ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. Reserve some mix-ins to press onto the tops of the cookies later for enhanced presentation.
- Shape and Top the Cookies: Divide the cookie dough into 8 large portions, roughly the size of baseballs. Place the dough balls evenly spaced on the prepared baking sheets. Press the reserved toppings onto the tops of each dough ball to garnish.
- Bake: Bake the cookies in the preheated oven for 9-10 minutes, or until the edges are golden brown while the centers remain slightly gooey and soft.
- Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to a wire rack to cool completely. Serve and enjoy!
Notes
- Using cold butter helps the cookies maintain their shape and results in a tender texture.
- Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
- Pressing some mix-ins on top before baking delivers an appealing look and extra crunch.
- For softer cookies, slightly underbake and allow to cool on the sheet.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
