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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!
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 …
Recipe for Cookies and Cream Cookies
** Ingredients are at a glance. Be sure to scroll down to the recipe card for the full amounts and printable recipe. **
- softened unsalted butter
- softened cream cheese
- powdered sugar
- large egg
- vanilla extract
- baking powder
- salt
- all-purpose flour
- crushed chocolate sandwich cookies
How to make Cookies and Cream Cookies
Time needed: 2 hours and 20 minutes.
How to make Cookies and Cream Cookies
- Cream.
In a large bowl, cream together the butter and cream cheese with a hand mixer until smooth.
- Add and combine.
Add the powdered sugar and mix until fully combined, scraping down the sides as needed.
- Mix.
Mix in the egg and vanilla until well combined.
- 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.
- Stir.
Stir in the crushed cookies and mix until just combined.
- 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.
- Preheat and scoop.
Preheat the oven to 350°F. Place 1 tablespoon-sized balls of the cookie dough onto a parchment-lined baking sheet.
- Bake.
Bake for 9-10 minutes until they are just set.
- Cool.
Let the cookies cool completely on the baking sheet.
Cookies and Cream 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.
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.
A cookie scoop or use a tablespoon measuring spoon!
A shiny aluminum pan works best!
How did you like this recipe?
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.
More sweet recipes
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Cookies and Cream Cookies
Cookies and Cream Cookies are an easy-to-make soft and chewy cookie recipe chockful of Oreo pieces! They'll be a new favorite!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 pkg. (8 oz.) cream cheese, softened
- 1-1/4 cup powdered sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1/2 tsp. baking powder
- Pinch of salt
- 1-3/4 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.
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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Heavy Duty Stainless Steel Metal Measuring Spoons (Fits in Spice Jar) Set of 6 -
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Hand Mixer with Snap-On Case -
Silicone Spatula Set of 4 -
Glass Food Prep and Mixing Bowls, 4 Quart (Set of 2) -
Pop-Up Parchment Paper Sheets, 30 Count -
15-Inch Nonstick Baking Sheet
Nutrition Information:
Yield: 36 Serving Size: 1 cookieAmount Per Serving: Calories: 261Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 33mgCarbohydrates: 48gFiber: 1gSugar: 15gProtein: 5g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
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