Cookies and Cream Cookies

5 from 1 vote

These simple Cookies and Cream Cookies are soft and chewy inside, crisp around the edges, and loaded with chopped Oreo cookies!

Prep Time15

Cook Time10

Total Time25

Servings: cookies

Calories: 151kcal

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!

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.

Store in an airtight container at room temperature for up to 4 days or in the freezer for 1 month.