Cookies and Cream Cookies Recipe

Introduction

These Cookies and Cream Cookies offer a delightful twist on a classic favorite, packed with crunchy Oreo pieces throughout. They are easy to prepare and perfect for sharing at any gathering or enjoying as a sweet treat.

Ingredients

• 1 cup salted butter (room temperature)
• 1 cup white sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 10 Oreo cookies (crushed, plus more for topping)

Instructions

1. Step 1: Preheat your oven to 350°F and line baking trays with parchment paper.
2. Step 2: Crush the Oreo cookies in a ziplock bag until finely crushed; set aside.
3. Step 3: In a mixing bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
4. Step 4: Add the egg and vanilla extract, mixing until well combined.
5. Step 5: In another bowl, whisk together the flour, baking soda, baking powder, and salt.
6. Step 6: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
7. Step 7: Fold in the crushed Oreos evenly throughout the dough.
8. Step 8: Scoop about 3 tablespoons of dough for each cookie onto prepared trays, spacing them apart.
9. Step 9: Press extra crushed Oreos on top of each cookie dough ball.
10. Step 10: Bake for about 11 minutes or until golden brown on the bottoms; cool slightly before transferring.

Tips & Variations

• Use cold butter for a thicker cookie texture, or melt the butter slightly for chewier cookies.
• Swap Oreos for another sandwich cookie to vary the flavor.
• Add a handful of chocolate chips for extra chocolate goodness.
• Press whole Oreo halves on top for a decorative look.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 10 days. Reheat briefly in the microwave or oven to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sugar substitutes instead of white sugar?

Yes, you can use granulated sugar substitutes, but keep in mind it may slightly affect the texture and sweetness. It’s best to use a substitute designed for baking.

How do I prevent the cookies from spreading too much?

Chilling the dough for 30 minutes before baking helps control spreading. Also, avoid using melted butter and measure flour accurately to maintain dough consistency.

Cookies and Cream Cookies Recipe

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★★★★★

4.6 from 73 reviews

• Author: Julian
• Total Time: 26 minutes
• Yield: 24 cookies 1x

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Description

Delightfully rich and crunchy, these Cookies and Cream Cookies blend classic cookie dough with crushed Oreo cookies for a decadent treat perfect for any occasion. Crispy on the outside and soft inside, topped with extra Oreo crumbles for added texture and flavor.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup salted butter (room temperature)
• 1 cup white sugar
• 1 large egg
• 1 ½ teaspoons vanilla extract
• 2 cups plus 2 tablespoons all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt

Oreo Cookies

• 10 Oreo cookies (crushed, plus more for topping)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking trays with parchment paper to prevent sticking and ensure even baking.
2. Crush Oreos: Place 10 Oreo cookies in a ziplock bag and crush them finely using a rolling pin or other heavy object; set aside crushed cookies for mixing, reserving some for topping.
3. Cream Butter and Sugar: In a mixing bowl, beat together the room temperature salted butter and white sugar until the mixture is light and fluffy, about 5 minutes, to incorporate air for a tender cookie.
4. Add Egg and Vanilla: Mix in the large egg and vanilla extract thoroughly until fully combined, creating a smooth wet mixture.
5. Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and salt.
6. Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, folding or stirring gently until just combined to avoid overmixing that can toughen cookies.
7. Fold in Crushed Oreos: Gently fold the finely crushed Oreo cookies into the dough to distribute the cookies evenly throughout the dough.
8. Scoop Dough: Using a tablespoon or cookie scoop, portion about 3 tablespoons of dough per cookie onto the prepared baking trays, spacing each cookie well apart to allow spreading.
9. Add Oreo Topping: Press extra crushed Oreos on top of each dough ball to add extra texture and visually highlight the cookies and cream theme.
10. Bake Cookies: Bake the cookies in the preheated oven for approximately 11 minutes or until the bottoms are golden brown, indicating they are cooked through.
11. Cool Cookies: Let the cookies cool slightly on the baking tray before transferring them to a wire rack to cool completely, ensuring they set properly and avoid breaking.

Notes

• Ensure butter is at room temperature for proper creaming and texture.
• Do not overmix dough after adding flour to prevent tough cookies.
• Use parchment paper or silicone baking mats to prevent sticking and aid cleanup.
• Store baked cookies in an airtight container at room temperature for up to 5 days.
• For a variation, try using chocolate sandwich cookies other than Oreos.
• Crushing Oreos finely helps distribute cookie flavor evenly throughout.

• Prep Time: 15 minutes
• Cook Time: 11 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: cookies and cream cookies, Oreo cookies recipe, homemade cookies, dessert cookies, easy baking recipe