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Cookies and Cream Cookies

These soft, bakery-style Cookies and Cream Cookies are packed with crushed sandwich cookies and melty white chocolate. They bake up thick, chewy, and full of nostalgic flavor — perfect for parties, lunchboxes, cookie platters, or gifting. Easy to make, freezer-friendly, and always a hit!
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Prep Time 15 minutes
Cook Time 12 minutes
Chill Time: 30 minutes
Total Time 57 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup 225 g unsalted butter, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 14 –16 chocolate sandwich cookies coarsely crushed (about 1 1/2 cups)
  • 1 cup white chocolate chips optional but recommended

Method
 

  1. Prep the pans
  2. Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
  3. Cream the butter & sugars
  4. In a large bowl, beat butter, white sugar, and brown sugar together until light and fluffy (about 2–3 minutes).
  5. Add eggs & vanilla
  6. Mix in the eggs one at a time, then stir in vanilla until smooth and creamy.
  7. Combine dry ingredients
  8. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to the wet mixture and mix just until combined — don’t over-mix.
  9. Fold in the goodies
  10. Gently fold in crushed sandwich cookies and white chocolate chips. Leave some cookie chunks larger for texture.
  11. Chill the dough
  12. Scoop dough into 2-tablespoon balls onto a tray. Chill 20–25 minutes for thicker cookies.
  13. Bake
  14. Place dough balls on prepared baking sheets (2–3 inches apart). Bake 10–12 minutes, until edges are set but centers still look slightly soft.
  15. Cool
  16. Let cookies rest on the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

Don’t over-bake: They firm up while cooling — this keeps them soft and chewy.
Chunky crumbs = better cookies. Avoid crushing Oreos into powder.
No chill? You can bake right away, but cookies will spread more.
Freezer-friendly: Freeze dough balls up to 2 months; bake from frozen, adding 1–2 minutes.
Variations: Try mint Oreos, golden Oreos, or add sprinkles for a fun twist.
Gift idea: These ship well and stay fresh up to 4 days in an airtight container.