Cookies and Cream Cookies

Introduction

These cookies are a delightful double dose of one of the most beloved flavor combinations. They pack the classic taste of cookies and cream into a soft, chewy cookie loaded with chocolate chips and swirled with Oreo crumbs. You get the perfect treat that’s both nostalgic and irresistibly delicious.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 11 minutes
• Total Time: 21 minutes
• Servings: 15 cookies

Ingredients

• 1 cup salted butter (room temperature)
• 3/4 cup brown sugar (light or dark )
• 1/2 cup granulated sugar
• 2 large eggs plus one egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 1/2 cup Oreo crumbs (about 6 Oreos)
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup white chocolate chips
• 15 Oreo cookies (to crumble and top the cookies with)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, use an electric mixer to cream together the room-temperature salted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
3. Add the eggs, egg yolk, and vanilla extract. Mix until fully combined and smooth.
4. Add the baking soda, Oreo crumbs, all-purpose flour, and salt to the wet ingredients. Mix on low speed until just combined and no dry streaks of flour remain. Be careful not to overmix.
5. Using a spatula, gently fold in the semi-sweet chocolate chips and white chocolate chips until evenly distributed.
6. Scoop the dough into approximately 3-tablespoon sized balls and place them on the prepared baking sheets, spacing them at least 2 inches apart. Gently press a few crumbled pieces from the 15 reserved Oreo cookies onto the top of each dough ball.
7. Bake for 10-12 minutes, or until the edges are lightly golden and the centers look just set. For this recipe, 11 minutes is typically ideal.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

1. Stuffed Cookie: Flatten a dough ball, place a whole Oreo in the center, and wrap the dough around it before baking for a surprise-filled cookie.
2. Cookie Bars: Press the dough into a 9×13-inch pan and bake for 20-25 minutes. Let cool before slicing into bars.
3. Ice Cream Sandwiches: Once completely cool, sandwich a scoop of vanilla ice cream between two cookies and roll the edges in extra Oreo crumbs.
4. Brown Butter Version: For a nuttier flavor, brown the butter first and let it cool to room temperature before proceeding with the recipe.

Tips for Success

1. Ensure your butter is truly at room temperature for proper creaming; it should be soft but not melted.
2. For the most defined, chewy cookies, slightly underbake them so the centers remain soft.
3. Use a kitchen scale to measure your flour for the most accurate results and to avoid dense cookies.
4. Chill the dough for 30-60 minutes before baking if your kitchen is warm to prevent excessive spreading.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For a warm, fresh-from-the-oven experience, reheat a cookie in the microwave for 10-15 seconds.

FAQ

Can I use unsalted butter?

Yes, you can. If using unsalted butter, increase the added salt in the recipe from 1/2 teaspoon to 1 full teaspoon.

Can I make the cookie dough ahead of time?

Absolutely. You can scoop the dough balls, place them on a baking sheet, and freeze them solid. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the bake time.

Do I need to scrape the cream filling out of the Oreos before making crumbs?

No, the recipe is designed to use the entire Oreo, cream filling and all, for both the crumbs mixed into the dough and the topping.

Why is there an extra egg yolk?

The extra egg yolk adds richness and fat, which helps create a softer, more tender, and chewier cookie texture.

My cookies spread too much. What happened?

This is often caused by butter that is too warm or melted, or an oven that isn’t fully preheated. Ensure your ingredients are at the correct temperature and your baking sheets are cool when you place dough on them.

Can I use different types of chocolate chips?

While the listed chips create the classic flavor, you can substitute with milk chocolate or dark chocolate chips based on your preference without altering the structure of the cookie.