These Cookies and Cream Cookies are soft, chewy sugar cookies packed with crushed Oreo pieces. Simple to prepare and irresistibly tasty, they strike the perfect balance between tender cookie and crunchy cookie pieces.
WHY YOU’LL LOVE THEM
Simple ingredients. These cookies are made with everyday baking staples you likely have on hand.
No chill time. The dough can be scooped and baked right away — no refrigeration required.
Delicious flavor. They taste like a buttery sugar cookie with delightful Oreo flavor throughout.
Great texture. Soft and chewy centers with a pleasant crunch from the crushed Oreos.
INGREDIENTS
- Butter – salted butter at room temperature.
- White sugar – for sweetness and a tender crumb.
- Egg – 1 large egg.
- Vanilla extract – for flavor.
- Flour – all-purpose flour works best.
- Baking soda – a small amount to help the cookies rise.
- Baking powder – adds additional lift.
- Salt – enhances flavor.
- Oreos – regular filled Oreos; crushed and folded into the dough (plus a few extra to press on top if desired).
STEP BY STEP INSTRUCTIONS
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Place about 10 Oreos in a large zip-top bag and crush them until no large chunks remain. A rolling pin works well. Set the crushed cookies aside.
In a large bowl, cream the room-temperature butter and sugar together until light and fluffy, about 5 minutes.
Add the egg and vanilla extract and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix until combined. Fold in the crushed Oreos gently so the cookie pieces stay distributed.
Use about 3 tablespoons of dough per cookie, rolling into balls and placing them 2 inches apart on the prepared baking sheets. Press a few extra crushed Oreo pieces on top of each ball, if desired, for a pretty finish.
Bake for 11 minutes, or until the bottoms are lightly golden. The centers may appear slightly soft — they will continue to set on the hot baking sheet.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Once cooled, they will firm up while remaining chewy.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store cooled cookies in an airtight container at room temperature. Properly stored, they stay fresh for up to four days.
HOW TO GET PERFECTLY ROUND COOKIES
Right after removing the cookies from the oven, place a round cookie cutter (slightly larger than the cookie) or the rim of a glass around each cookie and gently rotate to smooth the edges. This creates even, round cookies.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
“Spooned and levelled” means spooning flour into the measuring cup and then scraping off the excess with a straight edge. This prevents compressing the flour and ensures you use the correct amount called for in the recipe.
HOW TO KEEP THE COOKIES CHEWY
Slightly underbake the cookies so the centers remain soft when you remove them. Let them cool on the baking sheet; residual heat will finish the cooking and result in a chewy texture once cooled.
CAN I FREEZE THEM?
Yes. Freeze unbaked dough balls or fully baked cookies for up to 2 months. If baking from frozen dough, add a few extra minutes to the baking time.
If you try these Cookies and Cream Cookies, please leave a star rating and a comment below!
YOU MIGHT ALSO LOVE
- Oreo Chocolate Chip Cookies
- Oreo Brownies
- Golden Oreo Sprinkle Cookies
- Oreo Red Velvet Cookies
- Oreo Magic Cookie Bars
- Cookies and Cream Blondies
- Oreo Cheesecake Bars
Cookies and Cream Cookies
Jessie M
Pin Recipe
Equipment
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large bowl
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measuring cups and spoons
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baking sheets
Ingredients
- 1 C salted butter at room temperature
- 1 C white sugar
- 1 large egg
- 1 & 1/2 tsp vanilla extract
- 2 C plus 2 tbsp all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 Oreo cookies plus 2–3 extra for topping
Instructions
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Preheat oven to 350°F and line baking trays with parchment paper.
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Place 10 Oreos in a zip-top bag and crush until no large pieces remain. Set aside.
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Cream butter and sugar in a large bowl until light and fluffy, about 5 minutes.
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Add the egg and vanilla, mixing until combined.
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Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
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Add the dry ingredients to the wet ingredients and mix until just combined.
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Fold in the crushed Oreos, distributing them evenly through the dough.
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Scoop 3 tablespoons of dough per cookie, roll into balls, and place 2 inches apart on the baking sheets.
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Optionally press extra crushed Oreo pieces on top of each cookie dough ball for a decorative finish.
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Bake for 11 minutes or until the bottoms are golden.
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Allow cookies to cool on the baking sheet before transferring; they will firm up as they cool.
Notes