Ever had a dessert so nostalgic, so ridiculously delicious, that you immediately went back for seconds? That’s exactly what you’re getting with these Cookies and Cream Cookies. They’re soft, chewy, buttery, and packed with chunks of crushed Oreo cookies and velvety white chocolate chips.
Whether you’re baking for a birthday bash, need a quick cookies and cream dessert idea for parties, or just want to treat yourself after a long day — this is the one. Plus, it’s an easy cookies and cream cookie recipe with no chill dough. You’re only 30 minutes away from cookie heaven.
Let’s make cookies that taste like they came straight from a bakery, right in your own kitchen.
Why You’ll Love These Cookies
- No chill time – straight from mixing bowl to oven
- Soft and chewy cookies and cream cookies every time
- Bakery-style thick cookies with golden edges and gooey centers
- Freezer-friendly dough for batch baking
- Kid-approved and lunchbox-ready
- Uses pantry staples + Oreos!
- Ideal cookies and cream dessert idea for parties
Ingredients You’ll Need
Basic Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup white chocolate chips
- 12 Oreo cookies, roughly chopped (or crushed by hand)
Optional Add-ins & Substitutions:
- Swap ¼ cup butter with cream cheese for cookies and cream cookies with cream cheese
- Want gluten-free? Use a 1:1 baking flour substitute
- Reduce sugar slightly if you prefer less sweetness
- Use Double Stuf Oreos for extra creamy flavor
How to Make Cookies and Cream Cookies (Step-by-Step)
Step 1: Preheat Oven
Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: Cream Butter + Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Step 3: Add Eggs + Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Step 5: Mix Dry into Wet
Slowly add dry ingredients to the butter mixture. Mix until just combined — don’t overmix!
Step 6: Fold in the Magic
Gently fold in the chopped Oreos and white chocolate chips. Dough will be thick and chunky.
Step 7: Scoop & Bake
Use a medium cookie scoop to drop dough onto baking sheets (2″ apart). Bake for 10–12 minutes, until edges are set and centers still look soft.
Step 8: Cool & Devour
Cool on the tray for 5 minutes, then transfer to a wire rack. Try not to eat them all at once. 😉
Pro Tips for Soft & Chewy Cookies
- For extra gooey centers, underbake by 1 minute and let finish cooking on the tray
- Want bakery-style tops? Add a few Oreo bits on top before baking
- Make a double batch and freeze half the dough
- No chill cookies and cream cookie dough = fast results, but you can refrigerate overnight for deeper flavor
- Use a cookie scoop for evenly sized cookies that bake perfectly
Best Ways to Serve These Cookies
- With cold milk or an Oreo milkshake
- Crumbled over vanilla ice cream
- In a mason jar gift pack with ribbon
- As ice cream sandwich cookies
- On a dessert board with strawberries, fudge, and brownies
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Total Fat | 12g |
| Carbs | 30g |
| Sugar | 17g |
| Protein | 2g |
| Sodium | 120mg |
Values are approximate and vary by cookie size.
Storage & Leftovers
- Room Temp: Store in an airtight container for up to 5 days
- Freezer: Freeze dough balls for up to 3 months
- Reheating: Microwave for 10–12 seconds for warm, gooey centers
FAQs : cookies and cream cookies
Q: How to make cookies and cream milkshake?
A: Blend vanilla ice cream, milk, and crushed Oreos. Add whipped cream and cookie crumble on top!
Q: Who invented cookies and cream ice cream?
A: It’s believed to have originated at South Dakota State University in the late 1970s.
Q: Can I make cookies and cream cookies ahead of time?
A: Absolutely! Prep dough, freeze in balls, and bake when needed.
Q: What makes cookies soft and chewy?
A: The right butter-to-sugar ratio, and not overbaking!
Q: How to make cookies and cream cookies with cream cheese?
A: Replace ¼ cup butter with cream cheese for a tangy, creamy twist.
Related Recipes You’ll Love
Final Thoughts
So there you have it — the best cookies and cream cookie recipe from scratch, baked to perfection with crunchy Oreo bits and creamy white chocolate in every soft, chewy bite. This no-fuss, no-chill recipe is about to become your go-to favorite.
Have you made these cookies? Drop a comment below!
Now you know how to make bakery-style cookies and cream cookies at home — let’s get baking!
Print
Cookies and Cream Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy cookies and cream cookies are packed with Oreo chunks and white chocolate chips. A no-chill dough recipe that’s perfect for parties, quick desserts, and sweet cravings.
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 12 Oreo cookies, roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped Oreo cookies and white chocolate chips.
- Using a cookie scoop or tablespoon, drop dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are set.
- Let cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the dough once dry ingredients are added.
- Chilling is optional but helps create thicker cookies.
- Add a few Oreo pieces or white chocolate chips on top before baking for a prettier finish.
- Cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2.5 g
- Cholesterol: 40 mg
