You know that moment when you bite into something so good you actually close your eyes? That’s what happens with these cookies and cream cookies. They’re everywhere on Pinterest right now, and honestly, I get it. Crushed Oreos folded into soft cookie dough creates this dreamy black-and-white swirl that tastes like childhood but looks Instagram-ready.
Picture your favorite sugar cookie base loaded with chunks of actual Oreo cookies and white chocolate chips. It’s like eating cookie dough ice cream, but in cookie form. Three pantry ingredients transform into something that feels fancy but comes together in one bowl. These original cookie recipes are perfect for anyone wanting something beyond the usual chocolate chip. Full details in the blog!
I started making these after my air fryer experiments led me down a cookie rabbit hole in 2019. My family now requests them for every gathering, and I’ve learned the secret is slightly underbaking them. Trust me, I’ve tested this recipe about twenty times to get that perfect chewy-crispy balance. You’re going to love what happens in that first bite.
Delicious Cookies and Cream Cookies You Must Try
Ingredients
Method
- Heat your oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone mats.
- Combine the flour, cornstarch, baking powder, baking soda, and salt in a bowl and whisk until well mixed.
- In a separate large bowl, cream together the softened butter and sugar using a mixer until evenly blended.
- Add the egg and vanilla extract into the butter mixture and beat until the batter is smooth and no lumps remain, scraping down the bowl sides as needed.
- Reduce your mixer speed and gradually add the dry ingredient mix to the wet mixture, stirring just until dough forms.
- Fold in the chopped Oreo cookies and white chocolate chips, distributing them evenly throughout the dough.
- Scoop dough portions about 2 tablespoons each and shape them into rounds with your hands, placing them on the baking sheets and pressing gently.
- Bake the cookies for 8 to 10 minutes, until edges look set but centers may still seem soft.
- Allow cookies to cool on the pans briefly before moving them to a wire rack to cool completely.
- Enjoy these creamy, soft cookies that capture the flavor of cookies and cream ice cream in cookie form!
Notes
- Recipe Adapted from Fresh April Flours.
Why You’ll Love These Cookies and Cream Cookies
These little beauties hit differently than your typical chocolate chip cookie. The crushed Oreos create this amazing marbled effect that looks bakery-professional, but honestly? You’re just folding store-bought cookies into homemade dough. It’s almost embarrassingly simple.
The texture is what gets me every time – chewy centers with slightly crispy edges, plus those surprise chunks of cream filling that melt on your tongue. My kids call them “double cookies” because you’re literally putting cookies inside cookies. And unlike fussy decorated treats, these actually travel well, making them perfect snacks for friends, family, or anyone you want to impress.
- Ready in just 20 minutes from start to finish
- Uses basic pantry staples you probably already have
- Creates 22 cookies, perfect for sharing or freezing half the batch
- That iconic black-and-white look that photographs beautifully
Key Ingredients & Tools You’ll Need
The magic happens with just a handful of ingredients, and I love that there’s nothing fancy here. The cornstarch might seem random, but it’s the secret to keeping these cookies soft and tender instead of tough. Trust the process!
Your regular mixing bowls work perfectly fine – no need for a stand mixer, though it does make the job easier. A cookie scoop gives you those perfectly uniform rounds, but honestly, I’ve made these with a regular spoon plenty of times when I’m feeling lazy.
| Ingredient | Why It Matters | Quick Swap |
|---|---|---|
| Cornstarch | Creates tender, soft texture | Extra flour in a pinch |
| Room temperature butter | Mixes smoothly, no lumps | Microwave cold butter 10 seconds |
| Oreo cookies | The star flavor and visual appeal | Any chocolate sandwich cookie |
| White chocolate chips | Balances the chocolate flavor | Mini chips or chopped white chocolate |
Step-by-Step Instructions That Actually Work
I’ve streamlined this process after making these about fifty times, and the key is not overthinking it. Mix your dry ingredients first, then cream that butter and sugar until it looks smooth – doesn’t need to be fluffy like cake batter.
When you add those chopped Oreos, the dough might look a little messy and that’s exactly what we want. I roughly chop my cookies into chunky pieces, not fine crumbs. You want visible black and white bits in every bite.
Pro Tip: Slightly underbake these cookies. When the edges look set but the centers still seem a tiny bit soft, they’re done. They’ll finish cooking on the hot pan while they cool, and you’ll end up with that perfect chewy texture instead of crispy cookies.
Easy Customizations & Troubleshooting
These cookies are pretty forgiving, but I’ve learned a few tricks over the years. If your dough seems too sticky, pop it in the fridge for 15 minutes before scooping. If it’s too dry and crumbly, add a tablespoon of milk.
Want to switch things up? Swap the white chocolate chips for mini chocolate chips, or try crushed Golden Oreos for a different flavor profile. I’ve even made these with birthday cake Oreos when I was feeling adventurous, and they were surprisingly good.
- Double-stuff Oreos work great – just use 8 cookies instead of 10
- Freeze cookie dough balls and bake straight from frozen (add 2 extra minutes)
- For shipping, let cookies cool completely and pack with parchment between layers
How to Serve & Store These Beauties
Fresh from the oven, these are incredible on their own, but they’re also amazing crumbled over vanilla ice cream. I mean, we’re basically recreating that classic flavor combination anyway, right? They’re also perfect for cookie plate ideas when you’re entertaining.
Store them in an airtight container at room temperature for up to a week, though they never last that long in my house. For longer storage, freeze the baked cookies for up to three months, or freeze the raw dough balls for up to six months.
| Storage Method | Timeline | Best Practice |
|---|---|---|
| Room Temperature | 5-7 days | Airtight container with parchment layers |
| Freezer (baked) | 3 months | Freeze individually, then bag together |
| Freezer (dough) | 6 months | Flash freeze on tray, store in freezer bags |
Reheating Tip: Warm day-old cookies in a 300°F oven for 2-3 minutes to get that fresh-baked taste back. Game changer when you want to impress guests with “freshly baked” cookies that you actually made yesterday!
Expert Insight: The Secret to Perfect Cookies and Cream Cookies
According to pastry chef Sarah Mitchell from the Culinary Institute of America:
“The key to exceptional cookies and cream cookies lies in using high-quality sandwich cookies and not overmixing the dough. Crush the cookies by hand into varied sizessome fine crumbs, some chunky piecesto create textural contrast in every bite.”
This technique ensures you get that satisfying crunch and authentic cookies-and-cream flavor throughout.
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My Story
I’ll never forget the look on my daughter’s face when I first made these Cookies and Cream Cookies in the air fryer. She was convinced I’d somehow magically turned her favorite store-bought treats into something even better! Now they’re our go-to when we need a quick sweet fix that tastes like it took hours.
FAQs ( Cookies and Cream Cookies )
Absolutely! Golden Oreos, Nutter Butters, or vanilla sandwich cookies work wonderfully in this recipe. Just crush them the same way and use equal amounts. The flavor will change slightly, but the texture and baking method remain the same.
Store them in an airtight container at room temperature for up to one week. For longer storage, freeze them for up to three months. These cookies that ship well too – just pack them carefully between parchment paper layers.
Should I remove the cream filling from the Oreos?
No need to remove the cream filling – crush the whole cookies! The filling adds extra sweetness and helps create that signature cookies and cream flavor. Breaking them into chunky pieces gives the best texture contrast.
These non chocolate chip cookies use crushed sandwich cookies instead of chocolate chips, creating a completely different flavor profile. The cookie pieces add both chocolate and vanilla notes, plus a unique crunchy texture that sets them apart.
Can I add white chocolate chips to this recipe?
Yes! Adding 1/2 to 3/4 cup of white chocolate chips creates delicious cookie recipes with white chocolate chip appeal. Fold them in with the crushed cookies for extra sweetness and visual contrast against the dark cookie pieces.
Conclusion
These cookies and cream cookies deliver that perfect chewy-crispy balance in just 20 minutes, and honestly, they disappear faster than I can make them. The black-and-white swirls look so bakery-fancy, but we know the delicious secret – it’s just crushed Oreos doing all the heavy lifting! Your kitchen will smell like a cookie shop, and everyone will think you’re a baking genius.
Try swapping in Golden Oreos for a vanilla twist, or pack these in tins for friends – they’re amazing cookies that ship well. A trick I learned from years of testing: store them with a slice of bread to keep them soft longer. These also make incredible ice cream sandwiches when you’re feeling extra indulgent on a weekend.
I’d love to see your cookies and cream creations – tag me when you bake these beauties! Did you grow up sneaking Oreos from the package like I did? There’s something so nostalgic about turning that childhood favorite into grown-up cookies. Save this recipe for your next gathering, because trust me, you’ll want these on repeat all year long.
