Chocolate Cookies and Cream Cookies are fudgy chocolate cookies with OREO cookie pieces and white chocolate chips for a next level Oreo cookie experience.
Like pretty much all the cookie recipes on my blog, these are soft cookies. That’s my favorite. But you also get that little bit of crunch from the Oreo pieces on top.
You can freestyle this recipe and use your favorite flavor of Oreo cookies, particularly any of the chocolate varieties. Mint Oreos would be a great substitution!
And if you don’t like white chocolate, feel free to sub in semi-sweet chocolate chips.
How I Unlocked a Better Cookies and Cream Cookie
Crumbl Cookies inspired me. I’m not personally a fan of their cookies, but the flavors are super fun. They had a Chocolate Cookies and Cream Cookie and being that my husband is an Oreo fanatic, I wanted to try making my own.
I started the recipe development with my Fudgy Double Chocolate Chip Cookies recipe and subbed in black cocoa powder for regular unsweetened cocoa powder.
The biggest challenge as I made my way through about a dozen test batches was dialing in the amount of sugar and Oreo cookie crumbs. We’re not big fans of overly sweet treats here at the Simon house.
When I found the perfect balance of sweet to Oreo, the right thickness of cookies, I couldn’t wait to get it posted to share with you.
Crushed and Chopped Oreos
You’ll see in the steps below that the recipe calls for crushed Oreo cookies and chopped Oreo cookies. You’ll want to place them each in a separate bowl.
The crushed Oreos are more like the texture of crumbs, not larger pieces so that they easily fold into the dough. I use a food processor, pulsing the cookies a few times until I get a nice crumb consistency.
The chopped Oreos aren’t quite as fine. I use a knife and a cutting board to make them a nice dice size so that there are still some nice hunks of Oreo on the tops of the cookies after they’re baked. The larger chunks of Oreo cookies make for a better crunch factor.
Sift the Dry Ingredients
I’m not one for needless extra steps in a recipe. But, sifting your dry ingredients together for this recipe does make a difference. Cocoa powder tends to clump a bit in the package so sifting helps to ensure a nice smooth dough.
How to Make Chocolate Cookies and Cream Cookies
Time needed: 1 hour
I love this recipe because the dough doesn’t require any chilling!
- Cream together the room temperature unsalted butter and light brown sugar
I like to do this in a stand mixer with the paddle attachment, but you could use a hand mixer with a large bowl, too. Be sure to beat the butter and sugar together long enough (about 2 minutes) so that the sugar gets a chance to dissolve a bit which helps the final cookies to have a better texture.
- Add the eggs and vanilla extract
I add one egg at a time, scraping down the sides of the bowl between each addition. The butter might look a little curdled, which is totally normal.
- Mix in the dry ingredients
Remember to sift together the flour, black cocoa powder, salt, baking powder and baking soda. Then add the flour mixture to your wet ingredients. Mix the dough on low speed until the dry ingredients are mostly incorporated.
- Fold in the crushed Oreo cookies and white chocolate chips
At this point I take the bowl off the electric mixer and fold in the finely crushed Oreo crumbs and white chips. It’s a thick dough, so you might need to put a little muscle into it.
- Scoop and Roll
Use a 1.5Tbs cookie scoop to scoop out balls of dough and roll each dough ball in the chopped Oreo cookies, pressing a few extra Oreo pieces on top of the cookies. Then place them on a parchment paper lined cookie sheet with plenty of room for them to spread a bit.
- Add more chips
Press extra white chocolate chips into the tops of the cookie dough balls so they’re each full of goodies.
- Bake and shape
Bake the cookies for 10 – 12 minutes at 350F until the cookies are puffed up and no longer wet looking on top. As soon as the cookies come out of the oven, using a large round cookie cutter, work a circular motion around each cookie to shore up the edges to make them uniformly round and help to thicken them just a bit.
- Cool and enjoy
Let the cookies rest on the baking sheet for about 5 minutes until they’re sturdy enough to transfer to a cooling rack. Then let them cool for at least 10 minutes before enjoying.
Storing Chocolate Cookies and Cream Cookies
These cookies can be enjoyed right away. Otherwise, keep them in an airtight container for up to three days.
They also freeze well. I had leftovers from all my testing and wanted to bring them to church a week later. Just pop them into a freezer bag and they’ll keep for 2 months. Just take them out an hour before you want to serve them so they can defrost.
Print
Chocolate Cookies and Cream Cookies Recipe
- Prep Time: 15
- Cook Time: 45
- Total Time: 1 hour
- Yield: 18 cookies 1x
- Category: cookies
- Method: baking
- Cuisine: American
Description
Chocolate Cookies and Cream Cookies are fudgy chocolate cookies with OREO cookie pieces and white chocolate chips for a next level Oreo cookie experience.
Ingredients
- 2 1/3 cups (280g) all-purpose flour
- 1/2 cup (50g) black or dutch processed cocoa powder
- 1 Tbs cornstarch
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 7 Oreo Cookies, crushed (approximately 3/4 cup)
- 1/2 cup white chocolate chips plus extra for adding on top before baking
- 6 Oreo Cookies, chopped for topping
Instructions
- Preheat the oven to 350F and line a cookie sheet with parchment paper.
- Sift together 2 1/3 cups all-purpose flour, 1/2 cup black cocoa powder, 1 Tbs cornstarch, 1 tsp baking soda, 3/4 tsp baking powder, and 1/2 tsp of salt in a medium bowl and set aside.
- In the bowl of a stand mixer with the paddle attachment or a large bowl using a hand mixer, beat together 3/4 cup of softened unsalted butter and 1 cup of light brown sugar on medium speed. Beat for 2 minutes until fully mixed and the mixture lightens in color.
- Turn off the mixer and then add 2 large eggs, one at a time, mixing on medium speed after each addition. Scrape down the sides of the bowl with a rubber spatula as needed so everything’s equally mixed in. Then add in the vanilla and mix until incorporated. The mixture might look a little curdled and that’s normal.
- Next, add the dry ingredients to the wet ingredients and mix on low speed until mostly incorporated, again, scraping down the sides as needed.
- Remove the bowl from the stand mixer and use a spatula to fold in 3/4 cup of crushed Oreo cookies and 1/2 cup of white chocolate chips.
- Use a 1.5 Tbs cookie scoop or spoon to scoop balls of cookie dough and roll gently in your hands to smooth the dough ball. Press the top of the cookie dough ball into the chopped Oreo cookies and place on your parchment lined cookie sheet, leaving enough space between cookies for them to spread. I was able to fit 6 cookies on a half sheet pan. Press extra white chocolate chips into the tops of the cookie dough balls as desired.
- Bake the cookies for 10 – 12 minutes at 350F. The cookies will spread and puff up. You’ll know they’re done when they don’t look wet on top anymore but do have a slight sheen.
- As soon as the cookies come out of the oven, using a large round cookie cutter, use a circular motion around each cookie to shore up the edges to make them uniformly round and help to thicken them just a bit.
- Allow the cookies to cool on their sheet tray for 5 minutes until they’re firm enough to transfer to a cooling rack to finish cooling for at least 10 minutes before enjoying.
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