Yep, it’s a cookie inside a cookie. Our classic soft and chewy cookie dough packed with chopped Oreos and creamy white chocolate. A delicious marriage of flavors and textures that any cookies and cream fan will love.
We’ve shared nearly one hundred cookie recipes but I think this is the first time we put a cookie in a cookie. I’m not sure what we’ve been waiting for, but let’s not wait another minute.
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Why you’ll love this recipe
Ease: The dough comes together in under 20 minutes.
Size: This recipe makes large bakery-style cookies.
Flavor: Vanilla, white chocolate, and Oreos.
Texture: Crisp edges, soft centers, creamy white chocolate, crunchy Oreos.
Recipe overview
Using a hand mixer or stand mixer, combine butter and sugars. Add egg and vanilla.
Add the dry ingredients (flour, baking soda, salt, and cornstarch). Beating until well combined.
Stir in white chocolate and chopped Oreos.
Once the dough is prepared I like to pop it in the fridge for 15 minutes. This short chill/rest time helps the cookies bake with the best texture.
After chilling, scoop the dough and form into mounds. Bake until the edges are beginning to set but the centers of the cookies are still underdone. Cool completely.
Recipe tips
- Butter should be softened to cool room temperature. It should be slightly soft but still cool to the touch. If the butter is over-softened (or beginning to melt) the cookies will spread too much in the oven.
- Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!
- Use a cookie scoop for evenly sized cookies.
- Chop the Oreos with a sharp knife rather than crushing them. If they are crushed the fine crumbs will disperse throughout the cookie dough turning it a greyish color.
- Under bake the cookies. You should remove these cookies from the oven when they are just starting to turn light golden brown around the edges but they are still undercooked. They should be so soft that you cannot pick them up off the baking sheet without them falling apart. They will firm up as they cool on the baking sheet.
- Add a few extra white chocolate chips on top of the cookies right after baking.
- Leftover Oreos? Make our Cookies and Cream Ice Cream.
- If you’re a fan of fun cookie flavors, try our Rocky Road Cookies, too.
How to get perfectly round cookies
Option 1: Immediately after the cookies come out of the oven place a round glass, bowl, or cookie cutter (larger than the cookie) upside down over the top of the cookie. Gently but quickly swirl the glass/bowl/cookie cutter in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Option 2: Immediately after the cookies come out the oven use the back of a spoon to gently push the edges inward to create clean edges and a perfect round shape.
Recipe
Cookies and Cream Cookies
Ingredients
- 1 ⅔ cups all purpose flour, lightly spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 tablespoon cornstarch
- ½ cup unsalted butter, softened slightly but still cool
- ⅓ cup packed light brown sugar , it should be fresh and soft
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup white chocolate chips or chunks, plus more for topping, if desired
- 10 Oreos , chopped*
Instructions
- Preheat oven to 350°F with racks in the middle-upper and middle-lower portions. Line two baking sheets with parchment paper.
- Combine flour, baking soda, salt, and cornstarch. Set aside.
- Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar until creamy and well combined (about a minute or two). Add egg and vanilla, beating until combined and scraping the sides and bottom of the bowl as needed. Beat in the flour mixture until fully combined. Add the white chocolate and cookie pieces, stirring by hand until combined. Place the dough into the refrigerator for 20 minutes.
- Scoop the dough into 2-tablespoon portions. For thicker cookies form into mounds that are higher than wider. For thinner cookies you can pat down the dough mounds slightly.
- Bake for 9-11 minutes, until the edges are beginning to get a bit of golden brown color and the centers are still slightly underdone. Place the baking sheets on cooling racks and cool completely, they will firm up as they cool. If desired, you can press a few additional white chocolate chips on top of the cookies when they are still warm. See recipe notes regarding optional step of shaping the cookies after baking.
Notes
How to get perfectly round cookies:
Immediately after the cookies come out the oven place a round glass or bowl (larger than the cookie) upside down over the top of the cookie and gently but quickly swirl the glass/bowl in a circular motion. The edges of the cookie will bump against the inside of the glass creating a perfectly round shape. Note: This only works when the cookies are hot, straight from the oven, and still on the warm baking sheet.
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Jeanine says
Thanks for a delicious cookie recipe!
wilhelmina says
These cookies can’t be beat! They are fabulous and were a huge hit with my crew!
Lizzy says
Tried this and it was sooo good! I finished the whole thing 😬
Lisa says
Am I able to freeze the cookie dough and when it’s time to bake, do I just let them get to room time scoop and bake? how long are they good for frozen?
Allison says
Hi, Lisa. For most cookie dough I recommend freezing the dough balls up to 2 months. Thaw in the fridge overnight and add a few minutes to the bake time. I will mention that the Oreos might lose their crunch from the freezing and thawing process. Just something to keep in mind. Enjoy!