These Cookies and Cream Cookies are soft, chewy sugar cookies loaded with crushed Oreo pieces. They’re simple to make, incredibly tasty, and strike a perfect balance between chewy cookie dough and crunchy Oreo bits.
WHY YOU’LL LOVE THEM
Simple ingredients. These cookies are made with everyday baking staples you likely already have on hand.
No chilling required. The dough doesn’t need to be refrigerated before baking, so you can enjoy fresh cookies sooner.
Delicious flavor. Buttery sugar cookie notes combine with chocolatey Oreo pieces for a classic cookies-and-cream taste.
Perfect texture. Soft and chewy centers with a bit of crunch from the crushed Oreos.
INGREDIENTS
- Butter – salted butter at room temperature.
- White sugar
- Egg – 1 large egg.
- Vanilla extract
- Flour – all purpose flour works best (spooned and levelled).
- Baking soda
- Baking powder
- Salt
- Oreos – regular Oreos (about 10, plus 2–3 extra for topping).
STEP BY STEP INSTRUCTIONS
Preheat the oven to 350°F and line baking sheets with parchment paper.
Place 10 Oreos in a large zip-top bag and crush them until no large pieces remain. A rolling pin works well for this. Set aside.
In a large bowl, cream together 1 cup of room-temperature salted butter and 1 cup of white sugar until light and fluffy, about 4–5 minutes.
Add 1 large egg and 1½ teaspoons vanilla extract, mixing until fully combined.
In a separate bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, and ¼ teaspoon salt.
Add the dry ingredients to the butter mixture and mix until combined. Fold in the crushed Oreos.
Scoop about 3 tablespoons of dough per cookie and roll into balls. Place them 2 inches apart on the prepared baking sheets. If desired, press a few additional crushed Oreo pieces onto the top of each dough ball for decoration.
Bake for about 11 minutes, or until the bottoms are lightly golden. The centers may still appear soft—that’s okay.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. They will continue to set as they cool and develop a chewy texture.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store cooled cookies in an airtight container at room temperature. Properly stored, they stay fresh for up to four days.
HOW TO GET PERFECTLY ROUND COOKIES
Right after removing cookies from the oven, place a round cookie cutter (slightly larger than the cookie) or a glass around the warm cookie and gently rotate to smooth the edges. This helps create a uniform, round shape.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
“Spooned and levelled” describes measuring flour by spooning it into the measuring cup and then scraping off the excess with a knife. This prevents compacting the flour and ensures you don’t add more than the recipe calls for.
HOW TO GET CHEWY COOKIES
To keep cookies chewy, slightly underbake them. Remove when the centers still look a bit soft; leaving them on the hot baking sheet will finish the cooking and produce a chewy center once cooled.
CAN I FREEZE THEM?
Yes. Cookie dough balls or baked cookies can be frozen for up to 2 months. If baking from frozen dough, add a few extra minutes to the baking time.
If you try these Cookies and Cream Cookies, please leave a star rating and a comment below!
For more baking ideas, follow Jessie on Pinterest and Instagram @jessiebakestreats.
YOU MIGHT ALSO LOVE
- Oreo Chocolate Chip Cookies
- Oreo Brownies
- Golden Oreo Sprinkle Cookies
- Oreo Red Velvet Cookies
- Oreo Magic Cookie Bars
- Cookies and Cream Blondies
- Oreo Cheesecake Bars
Cookies and Cream Cookies
Jessie M
Pin Recipe
Equipment
-
large bowl
-
measuring cups/spoons
-
baking sheets
Ingredients
- 1 C salted butter at room temperature
- 1 C white sugar
- 1 large egg
- 1 & 1/2 tsp vanilla extract
- 2 C plus 2 tbsp all purpose flour spooned and levelled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 oreo cookies plus 2-3 more for adding on top of the cookies
Instructions
-
Preheat oven to 350°F and line baking trays with parchment paper.
-
Place 10 Oreos in a zip-top bag and crush until no large pieces remain. Set aside.
-
Cream 1 cup butter and 1 cup sugar together until light and fluffy, about 4–5 minutes.
-
Add 1 large egg and 1½ tsp vanilla; mix until incorporated.
-
Whisk together 2 C + 2 tbsp flour, ½ tsp baking soda, ½ tsp baking powder, and ¼ tsp salt in a separate bowl.
-
Add the dry ingredients to the wet and mix until combined, then fold in the crushed Oreos.
-
Scoop 3 tbsp dough per cookie, place 2 inches apart on baking sheets, and press extra crushed Oreos on top if desired.
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Bake for 11 minutes or until the bottoms are golden brown. Allow cookies to cool on the baking sheet to finish setting.
Notes