There’s something magical about the way chocolate cookies crumble between your fingers, releasing that sweet vanilla scent. These cookies cream cookies bring back every childhood memory of sneaking extra treats from the jar. They’ve become a favorite because they taste like your favorite sandwich cookie, but homemade and so much better.
Think soft sugar cookies meets crushed chocolate wafers in perfect harmony. The dough comes together with butter, vanilla, and those crumbly cookie pieces folded right in. They bake up tender with little pockets of chocolatey goodness throughout. No fancy techniques needed, just your mixing bowl and a love for something sweet.
Started making these back in 1987 when Eleanor was just learning to crack eggs without shells everywhere. She’d crush the cookies with a rolling pin, flour flying across my old wooden counter. The secret I discovered? Don’t overmix once you add those cookie pieces, or they turn to dust. Three generations later, we’re still making them exactly the same way.
PrintCookies Cream Cookies: Simple Irresistible Treats
Enjoy these chewy Cookies Cream Cookies that are soft in the center with crisp edges. These Soft Cookies And Cream Cookies deliver a delightful mix of Oreos and both white and semi sweet chocolate chips for tasty cookie recipes perfect for any occasion.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Standard
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons cornstarch
- 1 ½ stick unsalted butter room temperature ¾ cup
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 whole large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1/3 cup white chocolate chips
- 1/3 cup semi sweet chocolate chips
- 6 Oreos chopped
Instructions
- Combine the flour baking soda salt and cornstarch in a small bowl and whisk well.
- In a large mixing bowl beat the softened butter brown sugar and white sugar for about one to two minutes until the mixture becomes light and fluffy using a paddle attachment or hand mixer.
- Mix in the whole egg the extra yolk and vanilla extract until the batter is smooth scraping down the bowl sides if necessary.
- Gradually add the dry ingredients to the wet mixture and stir until a dough forms.
- Fold in the chopped Oreos semi sweet chocolate chips and white chocolate chips then let the dough sit at room temperature for 20 minutes.
- Heat the oven to 350°F and line a baking sheet with parchment paper.
- Portion the dough into scoops about one quarter to one third cup each spacing six cookies per sheet.
- Bake for eleven to twelve minutes until the cookie edges turn golden while the center remains soft.
- Allow the cookies to stay on the hot pan for ten minutes to firm up before moving them to a wire rack to cool completely.
Notes
- For crisp tops broil 2–3 minutes at the end
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Why You’ll Fall in Love with These Treats
These cookies cream cookies combine everything we cherish about homemade sweets. The mix of crushed Oreos, white chocolate chips, and semi-sweet chocolate chips creates layers of flavor that dance on your tongue with every bite.
What makes them truly special is their perfect texturesoft and chewy centers with just enough crispness around the edges. The cornstarch in the dough keeps them tender, while the extra egg yolk adds a richness that store-bought cookies simply can’t match.
- Ready in just over an hour from start to finish
- Uses simple pantry ingredients you likely have on hand
- Perfect for sharing at gatherings or keeping all to yourself
Essential Ingredients for Success
The magic happens when quality ingredients come together in harmony. Room temperature butter is crucialit should give slightly when pressed but not be melty. This ensures your cookies hold their shape while baking.
The combination of white sugar and light brown sugar creates the ideal balance of sweetness, while the brown sugar adds a subtle molasses note. Don’t skip the cornstarchthis secret ingredient keeps your cookies wonderfully soft.
| Ingredient | Why It Matters | Simple Swap |
|---|---|---|
| Room temperature butter | Creates perfect texture | Let cold butter sit 30-45 minutes |
| Cornstarch | Keeps cookies tender | Can reduce flour by 2 tbsp instead |
| Extra egg yolk | Adds richness and chewiness | Use 2 whole eggs if needed |
Step-by-Step Success
Start by whisking your dry ingredients together in a small bowl. This ensures even distribution of the baking soda and salt throughout your dough. When creaming the butter and sugars, beat until truly light and fluffythis creates air pockets for tender cookies.
Pro Tip: Don’t overmix once you add the flour mixture. Stir just until the dough comes together, then fold in your chocolate chips and chopped Oreos gently.
- Let the dough rest for 20 minutes before bakingthis allows flavors to meld
- Use a large ice cream scoop or measuring cup for evenly sized portions
- Space cookies well apart as they spread during baking
Timing and Troubleshooting
The key to perfect cookies cream cookies lies in watching the edges, not the centers. When the edges turn golden but the centers still look slightly underbaked, they’re ready. The residual heat from the pan continues cooking them.
If your cookies spread too much, your butter might have been too warm, or your oven temperature could be off. If they don’t spread enough, the butter was likely too cold.
| Timing | What to Do | Visual Cue |
|---|---|---|
| 20 minutes | Rest dough at room temperature | Dough feels less sticky |
| 11-12 minutes | Bake in preheated 350°F oven | Golden edges, soft centers |
| 10 minutes | Cool on pan before transferring | Cookies feel firm to touch |
Serving and Storage
These soft cookies and cream cookies taste divine while still slightly warm, with the chocolate chips melty and cookie pieces adding delightful texture. Serve with a tall glass of cold milk for the ultimate nostalgic experience.
Store in an airtight container at room temperature for up to one week. Layer between parchment paper to prevent sticking. For longer storage, freeze the baked cookies for up to three months.
Note: You can also freeze portions of the dough on a baking sheet, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Expert Says
When making cookies cream cookies, balancing fat and sugar content is crucial for achieving that signature crisp edge and soft center. The cream in these cookies contributes moisture and tenderness by interacting with flour proteins, which helps create a smooth texture without sacrificing flavor depth.
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The Journey to Perfecting My Cookies & Cream Cookies
After countless batches and more crumbs than I care to admit, I finally mastered these Cookies & Cream Cookies. I learned that folding in the crushed cookies too early made the dough too soft, but perseverance paid off. This recipe is the result of patience and love, capturing that perfect balance of crunchy and creamy my family adores.
FAQs ( Cookies & Cream Cookies
)
To maintain freshness, store these cookies in an airtight container at room temperature for up to five days. For longer storage, freeze them in a sealed bag for up to three months. Thaw at room temperature when ready to enjoy for the best texture and flavor.
Can I use a KitchenAid mixer for this recipe?
Absolutely. Using a KitchenAid mixer helps blend ingredients evenly, ensuring a smooth dough without overmixing. Start on low speed to combine dry and wet ingredients, then increase slightly for creaming butter and sugar to achieve soft, tender cookies.
To keep the cookies soft, slightly underbake them by 1-2 minutes and use brown sugar in the dough for added moisture. Adding an extra egg yolk can also enhance chewiness. Store finished cookies with a slice of bread to retain softness.
What are the best substitutes for white chocolate in this dish?
If you want to swap white chocolate, white chocolate chips or chopped candy melts work well without affecting texture. For a more intense flavor, try blonde chocolate or gently melted sweetened white baking chocolate pieces; avoid dark chocolate as it changes the flavor profile.
Can I make the dough a day ahead of baking?
Yes, chilling the dough overnight enhances the flavor and helps control spreading during baking. Wrap it tightly in plastic wrap and keep it refrigerated. Just allow dough to come to room temperature slightly before scooping for easier handling.
Sweet Memories in Every Bite
These cookies cream cookies come together in just over an hour, and you’ll love how soft and tender they turn out. The crushed chocolate wafers create little pockets of sweetness that remind me of childhood afternoons spent in my grandmother’s kitchen. Each bite brings that perfect balance of vanilla and chocolate that feels like a warm hug.
Try folding in some chopped white chocolate for extra sweetness, or swap the Oreos for chocolate graham crackers for a different twist. A trick I learned from years of baking: press a few extra cookie pieces gently on top before baking for a bakery-perfect finish. Store them in a tin with parchment between layers to keep them perfectly soft.
I’d love to hear about your favorite cookie memoriesdid you have a special treat that always meant home to you? Share a photo when you make these, or better yet, bake an extra batch to surprise a neighbor. There’s something magical about homemade cookies that store-bought ones just can’t capture.
