These simple Cookies and Cream Cookies are soft and chewy inside, crisp around the edges, and loaded with chopped Oreo cookies!
Have your cookies and eat them too. We put chocolate in cookies - Brown Butter Chocolate Chip Cookies. We put raisins in cookies - Spicy Oatmeal Raisin Cookies. We also put nuts in cookies - Macadamia Nut Shortbread Cookies. Why not put COOKIES in cookies, too!?
These are cookie cookies. Oreo cookie cookies. Cookies and cream cookies. (I've just typed "cookie" so many times that it doesn't look like a real word anymore.)
Anyway, the point is, that cookies with Oreo cookies inside are quite delicious. Oreo cookies are also great in cupcakes and brownies like in my Cookies and Cream Cupcakes or Cookies and Cream Brownies!
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⭐️ Why You Need to Make This Recipe
- Flavor - Loads of chopped Oreos, brown sugar, and vanilla flavor these cookies with a kiss of salt.
- Texture - These cookies have a pleasant soft and chewy interior yet are crisp around the edges.
- Method - This cookie dough can be made in no time and does not require an electric mixer. Chilling the dough for at least 1 hour is necessary to prevent the cookies from spreading too much and creating the best soft and chewy texture.
🧈 Ingredients
Here are the ingredients needed to make these soft and chewy Oreo cookie cookies.
Ingredient Notes
- Salted Butter - Be sure to add an additional ½ teaspoon of salt to the recipe if you use unsalted butter.
- Sugars - A combination of white and brown sugar is used for the best texture and flavor. You can use dark brown sugar for a deeper flavor or light brown sugar for a softer flavor.
- Eggs - One full egg and 2 egg yolks make these cookies extra chewy and rich.
- Oreo Cookies - I use classic Oreos chopped up coarsely but you could use different kinds of Oreo cookies such as thins or flavored.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Mix together the melted butter, white sugar, brown sugar, eggs, egg yolks, and vanilla extract until smooth.
Step 2: Add the flour, baking soda, baking powder, and salt. Stir just until no streaks of flour remain.
Step 3: Add in the chopped Oreo cookies.
Step 4: Fold until the chopped cookies are fully incorporated.
Step 5: Scoop all the dough onto a pan using a medium-sized cookie scoop. Cover and refrigerate for at least 1 hour to allow the cookie dough to set.
Step 6: Once chilled, bake the cookies for 10-14 minutes on a prepared baking sheet, leaving at least 2 inches of space between each cookie.
💡 Top Tip
You can also scoop the cookie dough out onto a pan lined with parchment paper and freeze until solid. Transfer the cookie dough balls to a Ziploc bag once frozen solid and remove to bake anytime you want freshly baked cookies! Add 2-3 minutes to the baking time if baking from frozen.
❓ Recipe FAQs
Yes! Make the dough, scoop it onto a parchment paper-lined pan, and freeze until solid. Store cookie dough balls in a Ziploc bag in the freezer until ready to bake. Add 2-3 minutes to the baking time if baking from frozen.
I have not tested this recipe with gluten-free ingredients but I think you could use a good gluten-free flour blend and gluten-free Oreo cookies to make GF cookies.
Yes, add an additional ½ teaspoon of salt to the recipe if using unsalted butter.
Store in an airtight container at room temperature for up to 4 days or in the freezer for 1 month.
🖤 More Oreo Recipes
Looking for other recipes featuring Oreo cookies? Try these:
If you tried these Oreo Cookie Cookies or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Cookies and Cream Cookies
Equipment
- baking sheet(s)
- parchment paper
- measuring cups & spoons
- mixing bowl
- whisk
- silicone spatula
Ingredients
- 1 cup salted butter * melted
- ¾ cup granulated white sugar
- ¾ cup brown sugar (light or dark)
- 1 teaspoon vanilla extract
- 1 egg
- 2 egg yolks
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chopped Oreo cookies (with the icing inside)
Instructions
- In a large bowl whisk together the melted butter, white sugar, and brown sugar until smooth. Whisk in the vanilla, egg, and egg yolks for 30 seconds until fully blended.
- Add the flour, baking powder, baking soda, and salt and fold just until fully incorporated. Fold in the chopped Oreo cookies.
- Scoop the dough (it will be very soft) using a medium-sized cookie dough scoop onto a pan lined with parchment paper. Cover and chill in the refrigerator for at least 1 hour. *
- Preheat the oven to 350℉. Line abaking sheets with parchment paper. After chilling, place cookies on the prepared pans, leaving 2 inches of spreading room between each cookie. Bake in the preheated oven for 10-14 minutes or until spread out and slightly browned around the edges. Let cool for 10 minutes. Enjoy!
Notes
- Add an additional ½ teaspoon of salt to the recipe if using unsalted butter.
- You can make the cookie dough ahead of time, scoop it onto a parchment paper-lined pan, and freeze until solid. Store cookie dough balls in a Ziplock bag in the freezer until ready to bake. Add 2-3 minutes to the baking time if baking from frozen.
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