Cookies & Cream Cookies are made with Oreo pudding, white chocolate chips and chunks of Oreo cookies. This delicious cookie recipe yields perfectly soft and chewy cookies every time!
How to make The BEST Cookies and Cream Cookies:
After trying out multiple cookie recipes over many years, I have picked up several important tips for making the absolute BEST cookies!
- Make sure that you have enough flour in the dough. If the dough is too sticky, you may need to add a little bit of flour.
- Spend a little extra time when you mix the butter and sugars. Creaming them together for 2-3 minutes will improve the consistency of your cookies.
- Preheat the oven. This will help your cookies turn out right every time!
- Use a cookie scoop! If you want all your cookies to be perfectly shaped and have them all be the same size, a cookie scoop is the way to go.
- Use parchment paper or a silicone baking mat. Doing this will make it really easy to remove the cookies from your cookie sheet so that you don’t have to scrape them off the pan – they will just slide right off in perfect shape!
- Don’t over bake the cookies – when I take mine out of the oven, they still look slightly under baked but they will continue to bake on the cookie sheet for a couple more minutes so that’s ok!
A few reasons that this Cookies and Cream Cookie recipe is one of my favorite cookie recipes!
- First of all, they are very simple to make and I love simple cookie recipes since I like to make them often! I’ve tried other “best” cookie recipes that require a lot of extra steps and I haven’t found the results to be worth the extra time and effort involved.
- The dough is amazing! I have a couple recipes that make good cookies, but the dough isn’t quite so good and to me, the dough is the best part so it has to be perfect.
- They always turn out perfectly – they are soft and don’t end up being flat or crunchy which is very important to me.
- Everyone loves them! Every time I take these cookies anywhere, everyone is begging me for the recipe which is always a good sign for a must-have recipe.
Ingredients in Cookies and Cream Cookies
To make Cookies and Cream Cookies you will need butter, brown sugar, sugar and Oreo pudding mix. You can find Oreo pudding mix at the grocery store right next to all of the other pudding and Jello mixes. It is absolutely amazing in these cookies! You will also need eggs, vanilla, flour and baking soda. Once the dough is all mixed up, you will add white chocolate chips and crushed Oreo cookies.
I nearly always use regular Oreo cookies in these cookies, but if you want to add a little bit of variety, you can definitely use some of the other varieties. I love using the peppermint Oreos around Christmas time for a fun seasonal twist on this cookie recipe.
How to make Cookies and Cream Cookies
Cookies and Cream Cookies are very simple to make and they come together quickly since you don’t have to chill the dough before baking.
First, use a hand mixer to cream the butter and sugars for at least 2-3 minutes. Add the pudding mix and mix until well blended.
The next step is to add the eggs and vanilla and mix well.
Add the flour and baking soda and continue mixing with the mixer.
Once the dough is well mixed, you can stir in the white chocolate chips and Oreo cookie chunks with a wooden spoon.
Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet. Bake for 8-10 minutes at 350. Enjoy!
How do you crush Oreo cookies?
The Oreo cookies should not be crushed too much because you want to make sure to have large chunks of Oreos in the cookies. My favorite way to crush the Oreos is by placing them in a Ziplock bag and then smashing them with a meat mallet or a rolling pin. This method gives you more control over how finely the Oreos are crushed.
You can also use a blender or food processor to crush Oreos but make sure to pulse the Oreos for only a quick second at a time to make sure that you don’t over blend. This method is wonderful if you want to make fine crumbs for an Oreo crust, but is a little trickier when you want larger pieces of cookie.
COOKIES & CREME COOKIES
Ingredients
- 1 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 4.2 oz pkg Oreo Cookies & Cream pudding mix
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 cup white chocolate chips
- 15 Oreo cookies coarsely crushed (you want big chunks!)
Instructions
- Cream the butter and sugars. Add the pudding mix and mix until well blended. Add the eggs and vanilla and mix well. Add the flour and baking soda and continue mixing.
- Stir in the white chocolate chips and Oreo cookie chunks.
- Drop cookies by rounded teaspoonfuls (I use a cookie scoop) onto a greased cookie sheet.
- Bake for 10 minutes at 350. Enjoy!
Cookies and Cream cookies troubleshooting tips
Over the years, I have had many cookie failures along with all of my successes and I have learned a few things along the way! You may have a favorite cookie recipe that you love, but they don’t always turn out perfectly. Why?! Here are some helpful tips for some common cookie problems!
Why are my cookies flat?
If your cookies are flat and spread out too much while baking, you may need to add a little bit more flour. Start by just adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies. If you are using a recipe with butter, make sure you aren’t melting the butter. There are a few cookie recipes that actually call for melted butter, but most of them just require the butter to be softened to room temperature. Which leads to the next question…
How do you soften butter to room temperature?
The best way to soften butter is to set it out for a few hours before you make your cookies. Since most of us (or maybe just me!) aren’t that prepared or don’t think that far in advance, there are a few tricks to softening butter perfectly in just a matter of minutes. My favorite way to soften butter is in the microwave. It’s definitely fast, but you do have to be very careful not to melt it. Just put the whole stick of butter in the microwave (as long as it isn’t wrapped in foil!) and microwave for about 6-7 seconds. If the butter is still really cold, try another 5-7 seconds and check it again. You may need a few intervals, and if the butter is starting to feel soft, you can shorten the final interval to just a few seconds to make sure it doesn’t start melting.
I actually prefer to use the defrost setting on my microwave – I don’t know exactly what that mode does differently, and it takes a little bit longer (closer to 30 seconds), but it seems to be easier to get the butter to soften without melting.
Why are my Cookies and Cream cookies crispy and hard?
If your cookies are hard, crunchy or crispy, you probably baked them too long. Cookies will continue to bake for a couple of minutes on the hot cookie sheet even after you remove them from the oven, so you don’t want to wait until they are golden brown before taking them out! My husband really likes a few cookies to be a little more well-done so that he can dip them in milk, so I usually make half a tray of cookies for him that get cooked a couple minutes longer.
Most of my cookies are baked until barely done. I don’t even wait for the tops to start turning golden brown, but look at the edges on the bottom of the cookies. If the edges look like they are turning a little bit golden brown, they’re done! You don’t want the centers of the cookies to look doughy, but they shouldn’t be even slightly brown on top either.
If you LOVE these Cookies & Cream Cookies, you should also try more of our favorite cookie recipes:
- Raspberry Chocolate Chip Cookies
- The BEST Peanut Butter Chocolate Chip Cookies
- Lemon Pudding Cookies
- Mint Chocolate Pudding Cookies
- Mini Chocolate Chippers Cookies
Kelsey says
Made these cookies and they turned out wonderful. I followed the recipe to the T and ended up needing to add a little more butter and a little bit of water because the dough was just too dry and crumbly. Going to be making 14 dozen of these for a party and will be trying it with a little less flour next time.
Jessica says
So glad you liked them!
Marjory says
Love these chunky little cookies. They’s be perfect on Memorial Day!
Joanie says
Oh my goodness, these cookies are fabulous! I loved the crushed Oreos mixed with the chunks of white chocolate. So perfect with a cup of coffee in the afternoon – loved them!
Ouyon says
I make these regularly at this point. Everyone loves them and they always come out perfect! I have made them with and without adding salt and they still taste great. The dough can be a bit dry, but just make sure you are leveling off your flour and all of your ingredients are at room temperature. A very important step I found is to allow the butter and sugars to cream for 5-8 minutes until its light and fluffy.
Ouyon says
I wonder if this recipe could be done for half the quantity, like cutting the recipe in half.
Nellie says
I’m sure you could cut the recipe in half, or you could make the full recipe and just freeze some of the dough. Or freeze some of the cookies once they are made and save for later! I hope you enjoy them!
Ana Tuckman says
This is very helpful since I need to make several batches for a charity event. Any hint on how to freeze and thaw them? How long can I store them and best way to store them? These were part of the welcome basket for my cousin’s destination wedding and I can’t wait to try them myself. Thank you so much! Ana
Nellie says
I usually prefer to freeze the cookie dough into balls and then bake them so that I can eat them fresh, but you can bake the cookies prior to freezing. Just make sure to cool them completely and then freeze them for about an hour while laying out separate and flat on a cookie sheet before placing the cookies in an airtight container or ziplock bag. Freezing them before putting them together will prevent them from sticking together. The baked cookies shouldn’t take very long to thaw-maybe an hour or two max?
Alyssa Marie Guanzon says
what are other alternatives if pudding mix is not available?
Jessica says
You could just use vanilla pudding or white chocolate!
Jaime Truesdell says
I made these tonight, but I cut the dough into 1/3, 1 batch without white choc, 1 batch with the chips, 1 batch with peanut butter sauce. I’m not sure which I like the most. So delish!!
Nellie says
Jaime – I love the variations! Peanut butter sauce sounds amazing- how do you make that?!?
Ann says
I made these for the first time by request of my fiance as what he thought would be a great Christmas cookie! We loved them, although it makes a TON. This is the first thing I made in my new standup mixer I got for Christmas. I followed the recipe exactly, and found that 10 mins at 350 was making them very crispy on the bottom. Not burnt but definitely brown. I tried the next 2 baking sheets at 350 for 9 mins and 325 for 10, and I think the last one was best but still more brown than the pictures here. Maybe it’s my baking sheets – dark nonstick and used silicone baking mats. Delicious cookies, though! And now the man says he feels like he is dying because he ate too many cookies! Haha, that’s a baking win!
Paige says
Have you checked the temperature of your oven? It might be hotter than what it says.
Katherine says
I just tried making these and I followed the recipe to a T and took them out of the oven around 8/9 minutes because they were browning on the edges on top, but the cookies flattened out really thin and stayed doughy in the middle. I’ve ate these cookies before but this is the first time I made them and they are definitely subpar 🙁 Any advice?
Nellie says
Oh, no! Usually, if cookies thin out too much, it is because the butter was melted before adding it, or there isn’t enough flour. Or sometimes both. Are you at a high altitude? I’ve never had to add additional flour to this recipe, but go ahead and add 1/4 cup more of flour and see if that helps. And make sure that your butter is just soft, not melted. Another possible problem could be with the cookie sheets you are using. I’ve never had much success with really dark pans – the cookies tend to start browning on the outsides but don’t get done on the insides! If your cookie sheets are dark, you can line them with parchment paper or a silicone baking mat and that will help with this. Hopefully that helps – these cookies really are soooo yummy!
Ashley says
Made these for my restaurant today and they were a hit! I had people asking if they were a one-time thing, or if I’d be putting them on my menu permanently…. I think that means they liked them, ha! They are soft and the white chocolate chips are glorious in there. Thanks for a great recipe!!
Alison says
These are our favorite! We make them all the time and everyone always asks for the recipe! Plus they are so easy to make!
Karen Smith says
Does it matter if you use light or dark brown sugar?
Jessica says
It doesn’t- only thing that will be different is how dark the cookies are, so for that reason I use light brown sugar.
Jaclyn says
I made these on a whim once and they were incredible. This cookie has now become my party staple and i get specific requests to make these for events and birthdays. Everyone knows me for these now! I love them and so does everyone I know, thanks for a great recipe! The only thing I do differently is add a 1/2 teaspoon salt (and I also melt my butte cause I’m impatient). A+++ so creative and unique than normal chocolate chip cookies!
Paula says
Came across this recipe recently on national collie day and decided to try it. I have to say, some of the best cookies I’ve ever had. I didn’t stray away from the recipe at all and they came out amazing. I was worried about the cooking time and ended up adding two minutes to each batch. Everyone who has tried them has LOVED them. My husband keeps asking when I’ll make them again. Thank you for sharing, these are amazing!
Alison says
Thank you so much Paula! These are a favorite of ours as well!
Mark says
Thank you for posting this. I’ve used this for a cookie competition at my job’s christmas party. And, I actually came in first place. Highly recommended.
Alison says
Congrats Mark! Glad you won!