Perfect Cookies and Cream Cookies Recipe with Oreo & Chocolate

Introduction

The smell of freshly baked cookies with chunks of Oreo and creamy white chocolate is irresistible, isn’t it? I can still remember the first time I made these cookies—it was a chilly afternoon, and I was craving something sweet and comforting. After rummaging through my pantry, I decided to combine my love for Oreos with the richness of white chocolate. What came out of the oven was pure magic: soft, chewy cookies packed with cookies-and-cream flavor.

If you’re anything like me and love the classic Oreo flavor but want it in cookie form, then this recipe is for you. These cookies are a crowd-pleaser, perfect for afternoon snacks, holiday parties, or just treating yourself after a long day. Trust me, once you try them, you’ll want to make them again and again!

With simple ingredients and straightforward steps, you’ll have the perfect cookies and cream cookies in no time. Plus, they’re customizable! Whether you want to add extra chocolate chips, make them gluten-free, or adjust the sweetness, this recipe can handle it all. So grab your mixing bowl, and let’s make magic happen!

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in under 30 minutes, making them perfect for last-minute cravings or unexpected guests.
• Simple Ingredients: No fancy ingredients here—everything you need is likely already in your pantry.
• Perfect for Any Occasion: Whether it’s a birthday party, holiday gathering, or just a cozy night in, these cookies are always a hit.
• Crowd-Pleaser: Kids and adults alike rave about the irresistible combination of Oreo chunks and creamy white chocolate.
• Unbelievably Delicious: The soft, chewy texture paired with the crunch of Oreos and the sweetness of white chocolate is next-level comfort food.

What really sets these cookies apart is the balance of flavors. They’re sweet but not overpowering, rich but not too heavy. Plus, they have that nostalgic taste of Oreos that makes every bite feel like a warm hug. If you’ve been searching for a fun and delicious twist on classic cookies, this is it!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Here’s what you’ll need:

• Unsalted Butter: Softened to room temperature for easy mixing.
• Granulated Sugar: For sweetness and structure.
• Brown Sugar: Adds depth and chewiness to the cookies.
• Large Eggs: Room temperature for better incorporation.
• Vanilla Extract: Enhances the overall flavor.
• All-Purpose Flour: The base of the cookie dough (can be swapped for gluten-free flour).
• Baking Soda: Helps the cookies rise perfectly.
• Salt: Balances the sweetness and enhances flavor.
• Oreos: Coarsely chopped for that cookies-and-cream crunch.
• White Chocolate Chips: Creamy and sweet, they pair beautifully with the Oreos.

Feel free to use your favorite brand of Oreos or white chocolate chips. For a richer flavor, try using high-quality white chocolate chunks instead of chips. If you’re gluten-free, substitute the flour with a gluten-free baking mix. No matter what, these cookies will turn out delicious!

Equipment Needed

You don’t need fancy tools to make these cookies, but here’s what you’ll want to have on hand:

• Mixing Bowls: One for dry ingredients and one for wet ingredients.
• Electric Mixer: A handheld or stand mixer makes creaming the butter and sugars a breeze.
• Rubber Spatula: Perfect for scraping down the sides of the bowl and folding in the Oreo and chocolate chunks.
• Baking Sheets: Use nonstick or line with parchment paper for easy cleanup.
• Cooling Rack: Helps the cookies cool evenly without becoming soggy.

If you don’t have an electric mixer, you can use a whisk and some elbow grease—it’ll still work! And if you’re in a pinch, a clean countertop can substitute for a cooling rack.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Mix the dry ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. Cream the butter and sugars: In a large mixing bowl, beat 1 cup (2 sticks) of softened unsalted butter, 3/4 cup (150g) granulated sugar, and 3/4 cup (150g) brown sugar until light and fluffy. This should take about 2-3 minutes.
4. Add eggs and vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing!
6. Fold in the mix-ins: Gently fold in 1 cup (about 10-12 crushed Oreos) and 1 cup (170g) white chocolate chips using a rubber spatula.
7. Shape the cookies: Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving about 2 inches between each cookie.
8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers look slightly undercooked.
9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Pro tip: For picture-perfect cookies, press a few extra Oreo pieces and white chocolate chips onto the tops of the dough balls before baking.

Cooking Tips & Techniques

• Don’t overmix the dough: Overmixing can lead to dense cookies. Mix just until the ingredients are combined.
• Keep your ingredients at room temperature: Softened butter and room-temperature eggs blend better, creating fluffier cookies.
• Chill the dough (optional): If you want thicker cookies, refrigerate the dough for 30 minutes before baking.
• Use parchment paper or silicone mats: They help prevent sticking and ensure even baking.
• Monitor baking time: Don’t overbake these cookies—they’re best when slightly underdone for that irresistible chewy center.

Remember: every oven is different, so keep a close eye on your cookies for those last few minutes. You’ll know they’re ready when the edges are set, and the centers still look just slightly soft.

Variations & Adaptations

• Gluten-Free Version: Use a gluten-free all-purpose flour blend to make these cookies suitable for gluten-free diets.
• Dark Chocolate Twist: Swap out the white chocolate chips for dark chocolate chunks for a deeper, richer flavor.
• Holiday Edition: Add crushed peppermint candies or a sprinkle of cinnamon for a festive touch.
• Nut-Free Alternative: Ensure all ingredients, including Oreos and chocolate chips, are nut-free for those with allergies.

One time, I added a handful of crushed pretzels for a salty-sweet combo, and it was a hit! Feel free to experiment and make these cookies your own.

Serving & Storage Suggestions

Serve these cookies warm for the ultimate gooey experience. Pair them with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat. They’re also fantastic on a dessert platter with other baked goods!

Store leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze them in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the microwave for 10-15 seconds or warm them in the oven at 300°F (150°C) for a few minutes.

Pro tip: The flavors deepen over time, so the cookies may taste even better the next day!

Nutritional Information & Benefits

These cookies are a treat, and while they’re not exactly health food, they do offer some wholesome ingredients:

• Estimated Calories: Approximately 160 calories per cookie.
• Key Nutritional Info: Contains protein and calcium from the butter and eggs.
• Dietary Considerations: These cookies can be made gluten-free with substitutions.
• Potential Allergens: Contains dairy, gluten, and eggs (adjust as needed).

When enjoyed in moderation, these cookies can be part of a balanced lifestyle. And let’s face it, sometimes you just need a little indulgence!

Conclusion

If you’re looking for a cookie recipe that’s both easy and unforgettable, these cookies and cream cookies with Oreo and white chocolate are the answer. They’re soft, chewy, and packed with nostalgic flavor that’s perfect for any occasion.

Customize them to your heart’s content—swap the chocolate, add a pinch of spice, or make them gluten-free. No matter how you adapt them, they’ll bring smiles to everyone who tries them.

I hope you enjoy these cookies as much as my family and I do. If you give this recipe a try, let me know in the comments below! Share your photos, tag me on social media, or even suggest your own variations. Happy baking!

FAQs

Can I use double-stuffed Oreos?

Yes, double-stuffed Oreos work perfectly and add extra creaminess to the cookies!

Can I freeze the cookie dough?

Absolutely! Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

What’s the best way to crush Oreos?

Place them in a zip-top bag and use a rolling pin to crush them. For larger chunks, break them up by hand.

Can I use milk chocolate instead of white chocolate?

Yes, milk chocolate is a great alternative if you prefer a classic chocolate flavor.

How can I make the cookies thicker?

Chill the dough for 30 minutes before baking. This helps prevent spreading and creates a thicker cookie.

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