Cookies and Cream Cookies

Cookies and Cream Cookies That Actually Taste Like Oreos (Finally!)

Everyone keeps asking for this cookies and cream cookies recipe, so here goes nothing. But first, let me tell you about the disaster that led to this perfect version.

So last month, I was trying to make cookies and cream cookies for my daughter’s school bake sale, and I thought I’d be all clever and just throw some crushed Oreos into regular sugar cookie dough. Wrong move. They came out looking like concrete with black specks. My neighbor Linda still brings it up whenever she sees me at the grocery store.

But here’s the thing – I was determined to figure out how to make cookies and cream cookies that actually taste like the ice cream flavor we all love. Not just regular cookies with Oreo chunks thrown in (though honestly, that’s what half the recipes online are). I wanted that perfect vanilla base with the right amount of chocolate cookie pieces and that creamy, almost cheesecake-like flavor.

And speaking of Oreos, did you know they’re technically vegan? Random fact that blew my mind when my sister went through her vegan phase last year. Anyway, back to cookies.

Why Most Cookies and Cream Cookies Recipes Are Wrong

Look, I’m gonna be honest with you. Most homemade cookies and cream cookies recipes I found online were basically chocolate chip cookie dough with Oreos instead of chocolate chips. That’s not cookies and cream – that’s just… I don’t know, Oreo chocolate chip cookies?

The secret (and I learned this the hard way after batch number four turned out like hockey pucks) is that you need to balance the vanilla base with the right texture AND figure out how to keep the Oreo pieces from getting soggy or disappearing completely.

I think… no, I know this works better when you use a combination of crushed Oreos AND Oreo filling mixed right into the dough. Plus – and this is key – you gotta use the right kind of vanilla. Not the cheap stuff. Trust me on this one.

Easy Cookies and Cream Cookies Recipe Ingredients

Here’s what you need for the best cookies and cream cookies recipe (and yes, I’m calling it the best because my kids’ friends literally fight over these):

For the cookie base:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter, softened (don’t use margarine, just don’t)
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract (the good stuff!)

For the cookies and cream part:

• 20 Oreo cookies, roughly chopped (I use Double Stuf because I’m extra like that)
• 4 Oreo cookies, filling removed and crushed into fine crumbs
• 2 tablespoons of the Oreo filling, softened

Shopping tip – buy the family pack of Oreos because you’re gonna eat half of them while making these. It’s inevitable. Also, good luck finding softened butter when you actually need it. I’ve started just leaving a stick out permanently because I’m always baking something.

Wait, I almost forgot – some people ask about using store-brand chocolate sandwich cookies instead of Oreos. I’ve tried it. It’s fine, but it’s just not the same flavor. Oreos have this specific taste that generic cookies don’t quite nail.

How to Make Cookies and Cream Cookies From Scratch

Step 1: Prep Your Oreos (This is Important)
First, separate your Oreos. I know it sounds tedious, but stick with me here. Take 4 cookies, scrape out the filling and save it. Crush those cookie parts into fine crumbs – I use a food processor, but you can also put them in a bag and go to town with a rolling pin (great stress relief, honestly).

For the other 20 cookies, just roughly chop them into chunky pieces. Don’t overthink it – some big pieces, some small. It’s supposed to look rustic.

Step 2: Make the Base Dough
In a medium bowl, whisk together flour, baking soda, and salt. Set it aside.

In a large bowl, cream the butter and both sugars until it’s fluffy – about 3-4 minutes with an electric mixer. Add eggs one at a time, then vanilla. The key is—oh wait, I forgot to mention—make sure your butter is actually softened, not melted. Room temperature, but still holds its shape.

Step 3: The Magic Happens
Here’s where this simple cookies and cream cookies recipe gets interesting. Add that softened Oreo filling to your butter mixture and mix until combined. It’ll look a little weird – kinda grayish-white – but that’s exactly what we want.

Add the flour mixture gradually, mixing just until combined. Don’t overmix or your cookies will be tough (learned that one the hard way during attempt number two).

Step 4: Add the Good Stuff
Fold in your chopped Oreos and the fine Oreo crumbs. The dough should be thick and loaded with cookie pieces. If it seems too sticky, chill it for 30 minutes.

Step 5: Bake These Bad Boys
Preheat your oven to 375°F. Drop rounded tablespoons of dough onto ungreased baking sheets, about 2 inches apart.

Bake for 9-11 minutes. Set timer for 9 minutes, then check them every minute after that. They should be golden around the edges but still soft in the center. This is crucial – underbake slightly because they’ll keep cooking on the hot pan.

Step 6: The Hardest Part
Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This is torture because they smell incredible, but if you try to move them too soon, they’ll fall apart.

Foolproof Cookies and Cream Cookies Tips

Actually, you know what? These aren’t completely foolproof because I’ve seen people mess them up in creative ways. But here are the things that’ll help you avoid my early disasters:

Don’t skip the Oreo filling step. I know it seems fussy, but that’s what gives these cookies the actual “cream” flavor instead of just being chocolate cookies with Oreo chunks.

Chill the dough if it’s too sticky. Some days it’s humid, some days your butter was too soft – whatever. Just throw it in the fridge for a bit.

Don’t overbake. Seriously, they’ll look underdone when you take them out, but they’ll be perfect once they cool. I’ve ruined more cookies by leaving them in “just one more minute” than I care to admit.

Storage and Make-Ahead Tips

These cookies and cream cookies keep well in an airtight container for about a week, but let’s be real – they never last that long. The cookie dough also freezes really well. I make double batches now and freeze half the dough in balls on a baking sheet, then transfer to freezer bags.

You can bake them straight from frozen, just add an extra minute or two to the baking time. Perfect for when you need cookies RIGHT NOW but don’t want to deal with mixing everything up.

Quick Cookies and Cream Cookies Troubleshooting

If your cookies spread too much: Your dough is probably too warm, or you used melted butter instead of softened. Chill the dough and try again.

If the Oreo pieces sink to the bottom: This happened to me once when I used really soft dough. Toss the chopped Oreos in a little flour before folding them in – it helps them stay suspended.

If they’re too sweet: Add a pinch more salt to the dough. Salt makes everything taste better, including cookies.

If they’re not “cookies and cream” enough: Use more Oreo filling in the dough, or try crushing some of the cookies into finer pieces so you get more flavor in every bite.

Why This Cookies and Cream Cookies Recipe Works

The thing that makes these cookies special is the combination of textures and that perfect balance of vanilla and chocolate. The Oreo filling mixed into the dough gives you that creamy flavor, while the chopped cookies give you the crunch and visual appeal.

Plus, they’re not overwhelmingly sweet like some cookies and cream desserts can be. The salt in the dough helps balance everything out, and using both granulated and brown sugar gives them the right texture – chewy but not dense.

Are they better than store-bought cookies and cream cookies? I mean, obviously I’m biased, but my teenagers and their friends seem to think so. And teenagers are brutal food critics, so I’m taking that as a win.

Now I’m craving these again, and I literally just finished cleaning up from making them yesterday. Thanks a lot, brain.

Let me know how yours turn out! Seriously, try this and tell me what you think – I’m always tweaking recipes and love hearing what works for other people.

Happy baking! 🍪