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

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 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12
Calories 279kcal

Ingredients

  • 1 ½ cups all purpose flour*
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 tablespoon cornstarch
  • ½ cup unsalted butter softened slightly but still cool
  • ½ cup light brown sugar it should be fresh and soft
  • ½ cup granulated sugar
  • 1 large egg cold, straight from the fridge
  • 1 teaspoons pure vanilla extract
  • generous ½ cup white chocolate chips or chunks plus more for topping, if desired
  • 8 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 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 15 minutes.
  • Scoop the dough into 3-tablespoon portions and form into mounds that are higher than wider.
  • Bake*** for 9-11 minutes, until the edges are just beginning to get a bit of golden brown color and the centers are still underdone. The cookies should be so soft that if you tried to pick them up off the baking sheet they would fall apart. Place the baking sheets on cooling racks and cool completely, they will firm up as they cool. Lightly place a few additional white chocolate chips on top of the cookies, if desired. See recipe notes regarding optional step of shaping the cookies after baking.

Notes

*Fluff the flour several times with your measuring cup. Lightly scoop a heaping portion and level it off.
**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.
***Depending on how evenly your oven bakes, you might need to rotate the baking sheets once during bake time.

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,

Nutrition

Calories: 279kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 190mg | Potassium: 78mg | Fiber: 1g | Sugar: 25g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg