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Cookies and Cream Cookies are an easy-to-make soft and chewy cookie recipe chockful of Oreo pieces! They’ll be a new favorite!

three stacked cookies

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Cookies and Cream Cookies

Cookies made with more cookies … say what? You heard it right – that’s what I’m sharing with you today!

These Cookies and Cream Cookies are so easy and they’re stuffed with plenty of Oreo cookie pieces! What’s not to love?

With the holiday season just around the corner, this is a great recipe to keep on hand! You know they’ll be a hit on cookie trays!

But – don’t just wait for the holiday season – these tasty little treats are good anytime! Let me show you how to make them …

mixing bowl with dough

Recipe for Cookies and Cream Cookies

  • softened unsalted butter
  • softened cream cheese
  • powdered sugar
  • large egg
  • vanilla extract
  • baking powder
  • salt
  • all-purpose flour
  • crushed chocolate sandwich cookies
mixed dough in bowl

How to make Cookies and Cream Cookies

Time needed: 2 hours and 20 minutes

How to make Cookies and Cream Cookies

  1. Cream.

    In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.

  2. Add and combine.

    Add the powdered sugar and mix until fully combined, scraping down the sides as needed.

  3. Mix.

    Mix in the egg and vanilla until well combined.

  4. Whisk and add.

    In a separate bowl, whisk together the baking powder, salt, and flour. Add to the flour mixture to the butter mixture and mix until fully incorporated, scraping down the sides as needed.

  5. Stir.

    Stir in the crushed cookies and mix until just combined.

  6. Cover and chill.

    Cover the bowl and place the cookie dough in the fridge for at least 2 hours. The dough must be very cold before baking or the cookies will spread too much.

  7. Preheat and scoop.

    Preheat the oven to 350°F. Place 1 tablespoon-sized balls of the cookie dough onto a parchment-lined baking sheet.

  8. Bake.

    Bake for 9-10 minutes until they are just set.

  9. Cool.

    Let the cookies cool completely on the baking sheet.

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dough being scooped onto baking sheet

Cookies and Cream Cookies

➡️ What is the best kind of butter to use in baking cookies?

Personally, I like to use unsalted butter and add my own salt so I can better control the amount that is added. You can use whichever you prefer but note, if you use salted butter, omit the additional salt called for in the recipe.

➡️ Can these cookies be frozen?

Yes, you can! Allow the baked cookies to cool completely. Place the cookies in a single layer on a baking sheet and place it in the freezer. Once the cookies are frozen, transfer them to a freezer-safe covered container or zip-top bag. Be sure to label and date it. For best results, be sure tho use them within 4 weeks.

➡️ What is the best way to ensure all of my cookies are uniform in size and shape?

A cookie scoop or use a tablespoon measuring spoon!

➡️ What is the best kind of baking sheet to use for baking cookies?

A shiny aluminum pan works best!

Cookies and Cream Cookies

Isn’t this a fun cookie recipe? How did you and your crew like them? I would love for you to leave a comment letting me know how this recipe worked for you and if you liked this recipe.

cookies and cream cookies stacked on plate

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4.77 from 17 votes
Servings: 36 cookies

Cookies and Cream Cookies

By Jamie Sherman
Cookies and Cream Cookies are an easy-to-make soft and chewy cookie recipe chockful of Oreo pieces! They'll be a new favorite!
Prep: 10 minutes
Cook: 10 minutes
Chilling Time: 2 hours
Total: 2 hours 20 minutes

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Ingredients 

  • ½ cup unsalted butter, softened
  • 1 package cream cheese, softened, 8 oz.
  • 1 ¼ cups powdered sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • Pinch salt
  • 1 ¾ cup all-purpose flour
  • 1 cup crushed chocolate sandwich cookies, about 10 cookies

Instructions 

  • In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth. 
  • Add the powdered sugar and mix until fully combined, scraping down the sides as needed. 
  • Mix in the egg and vanilla until well combined.
  • In a separate bowl, whisk together the baking powder, salt, and flour. Add to the flour mixture to the butter mixture and mix until fully incorporated, scraping down the sides as needed. 
  • Stir in the crushed cookies and mix until just combined.
  • Cover the bowl and place the cookie dough in the fridge for at least 2 hours. The dough must be very cold before baking or the cookies will spread too much.
  • Preheat the oven to 350°F. Place 1 tablespoon-sized balls of the cookie dough 2-inches apart onto a parchment-lined baking sheet. 
  • Bake for 9-10 minutes until they are just set. 
  • Let the cookies cool completely on the baking sheet.

Notes

  • You can roll the cookie dough into balls for a more uniform look.
  • You know the cookies are done baking when they don’t look wet anymore.

Nutrition

Serving: 1cookie, Calories: 106kcal, Carbohydrates: 12g, Protein: 1g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 18mg, Sodium: 45mg, Potassium: 28mg, Fiber: 0.3g, Sugar: 6g, Vitamin A: 171IU, Calcium: 13mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.77 from 17 votes (17 ratings without comment)

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