Cookies and Cream Cookies Recipe

I absolutely love sharing this Cookies and Cream Cookies Recipe because it feels like the ultimate treat for cookie lovers who crave that perfect combo of crunchy, creamy, and chocolatey all at once. The first time I tried baking these, I was hooked on how the classic Oreo chunks mixed with creamy chocolate bars create a texture and flavor that’s downright addictive.

You’ll find that these cookies work brilliantly for everything from casual afternoon snacks to holiday cookie exchanges. What makes this Cookies and Cream Cookies Recipe stand out is the blend of cake flour with all-purpose flour, giving you cookies that are chewy yet tender, plus that little bit of cornstarch to keep everything just right. Trust me, once you try it, you’ll want to bake these again and again!

Ingredients You’ll Need

Choosing the right ingredients is key here because the texture and flavor come from combining classic baking staples with fun mix-ins. Using cold butter is one trick I learned that helps the cookies hold their shape beautifully.

• All-purpose flour: Your regular flour, great for structure.
• Cake flour: Adds softness and a delicate crumb to cookies.
• Cornstarch: Keeps cookies tender by reducing gluten formation.
• Baking soda & baking powder: For that perfect rise and light texture.
• Salt: Balances sweetness and enhances flavor.
• Unsalted butter (cold): Cold butter creates thicker, chewier cookies—don’t skip this!
• Brown sugar: Adds moisture and a slightly caramel flavor.
• Granulated sugar: For crunch and sweetness balance.
• Egg & egg yolk: Eggs bind the dough and yolk adds richness.
• Vanilla extract: Always use pure vanilla for the best flavor.
• Oreo Chocolate Sandwich Cookies (chopped): The star ingredient for that iconic cookies and cream taste.
• HERSHEY’S Cookies ‘n’ Crème Bars (broken into pieces): For gooey pockets of creamy chocolate chunks inside the cookies.

Variations

I love making this Cookies and Cream Cookies Recipe my own by switching up sweet mix-ins or even adding a little extra crunch. Play around with it – baking’s so much more fun when you customize recipes!

• Add nuts: I sometimes toss in chopped pecans or walnuts for a nice contrast to the creamy bits.
• Try white chocolate chips: They melt beautifully and balance the Oreo’s richness.
• Make mini cookies: Perfect for gift boxes or bite-sized snacking, just adjust baking time accordingly.
• Vegan substitution: Swap butter for coconut oil and use a flax egg instead for an allergy-friendly twist.

How to Make Cookies and Cream Cookies Recipe

Step 1: Whisk Your Dry Ingredients

Start by mixing all the dry ingredients—flours, cornstarch, baking soda, baking powder, and salt—in a large bowl. I like to sift them together to ensure they’re evenly combined and airy, which helps the cookies bake evenly. Set this aside while you prep the wet ingredients.

Step 2: Cream the Cold Butter with Sugars

Using a stand mixer fitted with the paddle attachment, beat the cold, cubed butter with both brown and granulated sugars for 3-4 minutes. It might look more like a paste rather than fluffy cream—that’s perfect! Don’t forget to scrape the bowl sides a couple of times to get an even mix.

Step 3: Add Eggs and Vanilla

Next, mix in the whole egg, egg yolk, and vanilla extract until everything combines smoothly. The extra yolk is a trick that adds richness and chewiness—you’ll notice the difference in texture immediately.

Step 4: Mix in Dry Ingredients and Cookies

Gradually add in your dry ingredient mix to the wet mixture until just combined. Then fold in the chopped Oreo cookies and pieces of the Cookies ‘n’ Crème bars carefully—avoid overmixing to keep chunks intact and the dough tender.

Step 5: Shape and Bake

I like to scoop out large cookie dough balls—around 5 ounces each for generous cookies. Place them on a baking sheet lined with parchment paper and bake at 375°F for 10-12 minutes, or less if you make smaller cookies. Don’t overbake; the edges should be set, but the middle still soft.

Once out of the oven, let them cool on the baking sheet for at least 15 minutes before transferring to a wire rack. This step helps the cookies set up perfectly, so they won’t break when you pick them up.

How to Serve Cookies and Cream Cookies Recipe

Garnishes

I love sprinkling a little extra finely crushed Oreos on top of the cookies right after baking for a pretty, authentic cookies and cream look. Sometimes I add a drizzle of white chocolate or lightly dust with powdered sugar for a fancy touch—your call!

Side Dishes

This Cookies and Cream Cookies Recipe pairs beautifully with a cold glass of milk or a scoop of vanilla ice cream for an indulgent dessert experience. If it’s brunch, I like serving these cookies alongside coffee or hot chocolate—they’re a crowd-pleaser every time.

Creative Ways to Present

For special occasions, I arrange these cookies in a pretty jar or on a tiered dessert stand. You could even sandwich some ice cream between two cookies for mini ice cream sandwiches—my friends rave about this unexpected twist!

Make Ahead and Storage

Storing Leftovers

I usually store leftover cookies in an airtight container at room temperature. They stay fresh and chewy for up to 4 days, though honestly, they rarely last that long around here! If you want the cookies softer the next day, pop them out of the container and let them breathe for a bit.

Freezing

One trick I discovered is to freeze the cookie dough balls ahead of baking. Just scoop and freeze on a tray, then transfer to a zip-top bag when firm. When craving cookies, bake straight from frozen—just add a couple extra minutes to the bake time!

Reheating

To reheat, I like warming cookies gently in the microwave for 10-15 seconds or placing them in a warm oven for a few minutes. This brings back that fresh-baked softness and melty center without drying them out.

FAQs

Final Thoughts

This Cookies and Cream Cookies Recipe has become a favorite in my kitchen because it’s just so reliably delicious and easy to whip up. The way the chunks of Oreos and creamy chocolate bars peek through that tender dough is pure magic—something I love sharing with friends and family. If you want a cookie that feels both homemade and a little indulgent, give this recipe a try. I promise, you’ll be smiling with that first bite!

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