Cookies and Cream Cookies – with Crushed Oreos

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Cookies & Cream Cookies with Oreos

Cookies and Cream Cookies with Oreos

Let’s talk about a cookie that has everything going for it: cookies and cream cookies loaded with white chocolate chips, milk chocolate chips, and Oreo chunks. Yeah, we’re going all in.

These cookies are soft, gooey, crunchy, creamy—basically, a dessert mashup dream. If you’re a fan of Oreos, chocolate chip cookies, or just good food in general, this one’s for you.

What’s Inside?

Here’s what makes these cookies extra special:

• White chocolate chips – Sweet, creamy, and kind of underrated. They melt beautifully and balance the chocolatey parts with a buttery vibe.
• Milk chocolate chips – Classic and cozy. You already know they’re going to hit just right.
• Crushed Oreos – The real MVP. They bring the “cookies & cream” flavor full-circle with crunch, cocoa, and that iconic filling.

Why You’ll Love Them

• Easy to make – No need to chill the dough. Just mix, scoop, and bake.
• Perfect texture – Soft in the middle, a little crisp on the edges, and packed with goodies.
• Crowd-pleaser – Whether it’s a party, a lazy Sunday, or a midnight snack craving, these cookies are always a hit.

If You LOVE Oreos, be sure to try my No-Bake Oreo Cheesecake!

Final Thoughts on these Cookies & Cream Cookies

If you’re looking for a cookie that’s a little nostalgic, totally satisfying, and easy to whip up, these cookies & cream cookies are it. They’ve got the perfect combo of creamy, crunchy, chocolatey, and chewy, and they’re pretty much guaranteed to impress anyone you share them with—if you feel like sharing, that is.

So go ahead—grab a mixing bowl, crush up some Oreos, and treat yourself. You deserve it.

Ingredients

• 3/4 cup salted butter
• 3/4 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg, plus 1 egg yolk
• 1 tbsp vanilla
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups all purpose flour
• 1 1/2 cups broken Oreo pieces
• 3/4 cup white chocolate chips
• 3/4 cup milk chocolate chips

Directions

1. Preheat oven to 350 degrees. Break the Oreos into 4-5 pieces each.
2. With an electric mixer, cream together butter and sugars in a mixing bowl until it is light and fluffy
3. Add in eggs and vanilla extract, mix until combined
4. In a separate bowl, combine dry ingredients
5. Add dry ingredients into the butter and sugar mixture. Mix until just combined
6. Fold in chocolate chips and broken Oreo pieces. Save some of each for topping your cookies with!
7. Using an ice cream sized scoop, scoop 5 cookies to a baking sheet. Top the dough balls with extra milk chocolate chips and broken Oreos. If you’d like to add extra white chocolate chips, I recommend waiting to add those to the top of the cookies until they are done baking, otherwise they will burn.
8. Bake for 10-12 minutes. You want to pull the cookies out of the over before they look like they’re done. They will continue to bake on the baking sheet as they cool. I prefer pulling them out at 10 minutes, and letting them rest on the cookie sheet. This results in a super chewy cookie that stays soft for days!
9. Using a round cookie cutter, a cup, or a spoon, shape the edges of the cookies so they’re perfectly round. Top cookies with a sprinkle of coarse sea salt. Allow cookies to cool on baking sheet for 10-15 minutes before transferring them to parchment paper to cool completely.
10. Enjoy!

As always, if you give this recipe a try be sure to let me know what you think in the comments!