Can I make cookies and cream cookies ahead of time?

Yes! You can make the dough ahead of time and refrigerate it for up to 48 hours. Alternatively, shape the dough into balls and freeze them for up to 3 months. Bake from frozen with an additional 1–2 minutes added to the baking time.

What is the secret to the best cookies and cream cookies?

The key is using softened butter, not melted, and gently folding in large Oreo chunks and white chocolate chips. Don't overmix the dough, and for extra bakery-style looks, press a few cookie chunks and chips on top of each dough ball before baking.

Can I use other cookies besides Oreos?

Absolutely! While Oreos give the classic cookies and cream flavor, you can experiment with other sandwich cookies like Trader Joe's JoJo’s or even chocolate chip cookies for a unique twist.

How do you make cookies and cream milkshake?

Blend 2 scoops of vanilla ice cream, 4 crushed Oreo cookies, and ½ cup of milk. Optional: add whipped cream on top and a drizzle of chocolate syrup.

Who invented cookies and cream ice cream?

The origin is disputed, but South Dakota State University claims to have developed cookies and cream ice cream in 1979. It quickly became one of the most popular flavors worldwide.

How long do cookies and cream cookies last?

Stored in an airtight container at room temperature, cookies will stay fresh for up to 5 days. For longer storage, freeze the cookies or dough for up to 3 months.

Can I add cream cheese to this recipe?

Yes! Add 2 oz of softened cream cheese to the butter mixture for extra richness and moisture. It results in even softer, creamier cookies.

Cookies and Cream Cookies – Soft & Irresistible

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

Scale

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