Cookies and Cream Cookies

Closeup of a cookie topped with crushed oreos and white chocolate.

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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chill time 20

Total Time 40

Servings

Calories 279kcal

Author Allison Mattina

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

*I recommend chopping 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.

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.

Glass bowl over a chocolate chip cookie on a baking sheet,

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