Who could ever say no to a cookie that is made up of other cookies? No one. My favorite chocolate bar used to the white chocolate with cookie crumbs inside, so I decided to make the perfect trifecta of a cookies and cream cookie with this recipe.
The best cookies and cream cookie recipe is finally here folks, so you might want to make a double batch to have in the freezer because you will be hooked.
Cookies are just so delicious and great any time of year. They can come in skillet form or in a cute little cookie bar, but there's always room for cookies with me!
You can virtually make any cookie on the internet, but these perfectly chewy cookies and cream cookies are the ultimate cookie aside from my triple threat cookies.
Jump to:
- Why you'll love these cookies
- What ingredients do I need for these cookies?
- Swaps and Substitutions
- How do I make these cookies and cream cookies?
- Ways to vary this cookie recipe
- Tips for making the best cookies
- Storage and Freezer Information
- Top tip
- Hungry for more?
- The Best Cookies and Cream Cookie Recipe
Why you'll love these cookies
- They are super thick and chewy, just like my brown butter cookies.
- Adding cookies to a cookie recipe is always a good idea, and gives the cookie a fun texture and flavor.
- Because you can bake them in batches and freeze some for another day.
What ingredients do I need for these cookies?
- Cane and Brown Sugar - the mix of these two helps give this cookie a very chewy interior
- Butter - room temperature butter is very important to cream the butter and sugar together.
- Oreo Cookies - crumbled cookies get added to the batter to make these cookies the reason they're called "cookies and cream"
- Hershey's Cookies and Cream Bar - adds more flavor, more crunch, and more cream flavor. Rather than this being added to the cookie dough, a few broken pieces get added on top right before they bake.
See recipe card below for more information about other ingredients and quantities.
Swaps and Substitutions
- Flour - Swap out the all purpose flour for your favorite 1:1 all purpose gluten free flour. I recommend a scale for measuring the flour but if you don't have one, be sure to scoop and level the flour.
- Sugar - You can opt for coconut sugar instead of the light brown sugar.
- Butter - This recipe calls for brown butter, so it is important you use a butter that can brown well. Miyokos has a plant-butter that does the trick!
How do I make these cookies and cream cookies?
Step 1: In a large bowl (or in a standing mixer bowl), cream the butter and sugar together until well combined, approximately 3-5 minutes.
Step 2: Crack in the eggs and pour in the vanilla extract, then continue to mix until incorporated.
Step 3: To the wet ingredients, pour in the flour, baking powder, baking soda, and salt. Whisk until just combined.
Step 4: Crumble 10-12 Oreo cookies and fold them into the batter.
Step 5: Using a cookie scoop, form cookie dough balls, roll evenly between your hands, then place on a baking sheet lined with parchment paper. Chill for an hour.
Step 6: Once the cookies are ready to bake, preheat the oven to 350º and place a piece of the Hershey's cookies and cream bar at the top, pressing down slightly. Bake the cookies in batches of 6-8 for 11-12 minutes, letting them cool for 15 minutes then transfer to a wire rack to fully cool.
HINT: These cookie bars will continue to bake and set after they are taken out of the oven, so be sure to time them efficiently so that they don't over bake!
Ways to vary this cookie recipe
- Make this cookie into a cookie skillet by baking the entire thing in a cast iron pan and serve right in the skillet.
- Add a sprinkle of sea salt to the top for added salt and texture
- Feel free to brown the butter and amp up the flavor of the cookie itself.
Tips for making the best cookies
- Adding enough flour - Weird as it sounds, adding more flour actually HELPS give the cookies the thickness and shape we want when we think about a classic chewy cookie.
- Chill time -We want to make sure the butter stays cold, so by chilling the cookie dough beforehand, it helps all of the ingredients to stay in tact, without spreading and becoming too thin.
- Using enough brown sugar - The brown sugar has molasses in it, giving the cookies their color, but also the chewiness we think of when it comes to a classic "soft and chewy" cookie. We use a full cup of light brown sugar, as opposed to using more cane sugar.
Storage and Freezer Information
To Store: You can store any cookies in a plastic or glass container and can be left on the countertop for up to 5 days.
To Freeze: Freeze the cookie dough in an air tight freezer storage bag and be sure to label the date in which the dough was formed. Also, indicate the bake time and temp: bake at 325º for 18 minutes. Freeze the cookies in cookie dough balls rather than in a clump of dough. It's a lot easier to place on a sheet and bake this way.
Top tip
If you want to make these cookies extra round, use a large cookie cutter or the top of a jar and swirl or "scoot" the cookie in a circle the moment they come out of the oven.
Hungry for more?
Looking for other recipes like this? Try these:
The Best Cookies and Cream Cookie Recipe
Equipment
- 3 baking sheets one for chilling; two for baking
- 1 large bowl
- 1 spatula
- hand or stand mixer
- 1 Cookie scoop
- measuring cups and spoons
- kitchen scale optional but highly recommended
Ingredients
- 8 oz salted butter, room temperature 2 sticks
- 50 grams cane sugar ¼ cup
- 150 grams brown sugar light brown; ¾ cup
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 330 grams all purpose flour 2 ½ cups
- 1 ½ teaspoon baking soda
- 1 ½ cups oreos crumbled
- 1 whole hershey's cookie and cream bar chopped
Instructions
- In a large bowl (or in a standing mixer bowl), cream the butter and sugar together until well combined, approximately 3-5 minutes.
- Crack in the eggs and pour in the vanilla extract, then continue to mix until incorporated.
- To the wet ingredients, pour in the flour, baking powder, baking soda, and salt. Whisk until just combined.
- Crumble 10-12 Oreo cookies and fold them into the batter.
- Using a cookie scoop, form cookie dough balls, roll evenly between your hands, then place on a baking sheet lined with parchment paper. Chill for an hour.
- Once the cookies are ready to bake, preheat the oven to 350º and place a piece of the Hershey's cookies and cream bar at the top, pressing down slightly. Bake the cookies in batches of 6-8 for 11-12 minutes, letting them cool for 15 minutes then transfer to a wire rack to fully cool.
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