Cookies and Cream Cookies

Late August is an awkward time in the baking blogosphere – it’s a little too late for refreshing summery treats and definitely too depressing to start baking with pumpkin and apples quite yet. So today we’re going for what I consider a delicious, timeless classic – Cookies and Creams Cookies. Timeless because they’re essentially season-less, classic in that apparently Oreo’s are America’s favorite cookie (I’m not arguing there), and delicious because it’s freakin’ Oreo’s mixed into a chocolate chip cookie base, what more can I say?!

Sometimes there’s just no time for elaborate layer cakes or fancy jello shots. Sometimes I just want to throw together some ingredients, bake them for a few minutes, and have delicious treats with minimal effort. I love cookies and cream anything, probably because of my love affair with Oreo’s, so when I saw this idea to bake broken up Oreo’s into chocolate chip cookies, I was all over it. I needed something to bring to a housewarming party and I knew this would definitely be a crowd-pleaser. I was right – they went quickly and received rave reviews. It was hard for me not to keep repeating – “But they were so easy to make!” It’s great to have a few recipes on hand that you can whip up with ingredients you probably already have in minimal time. The big plus for these is the dough doesn’t need to spend a night chilling in the fridge like many cookie recipes. So really, what I’m trying to say here is there’s no reason you shouldn’t turn off your computer right now and start baking these immediately…

Print Recipe
Save Recipe

Cookies 'n Cream Cookies

Recipe adapted from Lovin in the Oven

Yield: 30 cookies


1/2 cup butter, at room temperature
6 tbsp sugar
6 tbsp light brown sugar
1 egg
1 tsp vanilla
1-1/4 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
12 Oreo’s, broken up into small pieces


Preheat the over to 350 degrees.

In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy (about 2-3 minutes).

Add egg and vanilla and beat until well mixed.

In a medium bowl, whisk together flour, baking soda, and salt.

With the mixer on low, slowly add the dry ingredients into the wet until just combined.

Gently fold in Oreo pieces.

With a medium cookie scoop, scoop dough onto an ungreased cookie sheet about 1-2″ apart.

Bake for 8-10 minutes*, until the edges JUST start to brown. Let cool on baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

*I baked my cookies a minute or two longer than I should of (more on the 10 min side of the range), so if you watch yours more carefully than I did, they should be even more “cookies and cream” colored and less golden brown!


    Pin It

58 Responses to “Cookies and Cream Cookies”

  1. #
    A Bitchin' Kitchen — August 30, 2011 @ 5:37 am

    Very true about it being awkward trying to figure out what to bake at this time of year. I made a lemon/raspberry bread earlier tonight, and realized that it is probably the last summery thing I’ll make this year.

    As a fellow cookies and cream lover, these look fantastic! I like the idea of crushed up cookies in a cookie. Peanut butter cookies with smashed Nutter Butters maybe? Yumm.

    – Maggie

  2. #
    Erin @ The Spiffy Cookie — August 30, 2011 @ 2:04 pm

    I made stone fruit hand pies last night with the last of the peaches and plums at the grocery stocked my local farms. I am sad that summer fruit season is over, but these cookies look like they can make things feel better!

  3. #
    3 — August 30, 2011 @ 3:49 pm

    Looks delicious! Brilliant idea- I can’t wait to try this!


  4. #
    jep — August 30, 2011 @ 5:45 pm

    I can attest to the phenomenality of these cookies – super delish!!

  5. #
    Claire — August 30, 2011 @ 8:58 pm

    These look better than regular chocolate chip cookies to me. I was planning on detoxing after my recent vacation but I might need to make these as my ‘last meal’ kinda thing, they look that good!

  6. #
    Taylor — August 31, 2011 @ 2:11 am

    I’m all about putting cookies in cookies….these look delicious!!

  7. #
    tink — August 31, 2011 @ 3:21 pm

    love these!! they are fantastic. i made some character cupcakes at the weekend, would love to know your thoughts?

  8. #
    The Procrastobaker — September 1, 2011 @ 10:43 am

    I may just make these today….they look SO so good and ive never actually made anything with oreos in would you believe! Gorgeous :)

  9. #
    Angela — September 1, 2011 @ 3:31 pm

    I’ve wanted to try a cookie in cookie recipe for a while now, maybe I’ll try this one. How could you go wrong with cookies and cream–yum! =)

  10. #
    Anonymous — September 2, 2011 @ 4:27 am

    I can’t wait to make these!! Thanks for posting :)

  11. #
    Abby — September 3, 2011 @ 9:21 pm

    I like this idea better than batter wrapped around a cookie! For some reason when there are two competing textures like that my teeth argue about it. But THIS is perfect! A bit of this, a bit of that.

  12. #
    The Procrastobaker — September 5, 2011 @ 12:40 pm

    Me again! Just to say I did indeed make these a few days ago :) I have to admit that for my tastes they were a little sweet but my family would argue I was crazy as they totaaallyy loved them! So thank you for the wonderful recipe :)
    Here is my post about them if you fancy checking it out, hope it is ok!

  13. #
    Jeanette Wingate — September 11, 2011 @ 7:59 pm

    These were delicious. I made them for our tailgate at the football game and they were a huge hit. They are sweet, yet salty which made a lovely combination of flavors.

  14. #
    Anonymous — September 13, 2011 @ 2:42 am

    I work with college students and am always looking for a way to change things up in what I make for them… and cookies are always a win! Made these for them tonight and it was a hit!

  15. #
    sashelnutt — September 19, 2011 @ 11:32 pm

    Thank you, thank you for this recipe! The cookies were a huge hit at my regular Sunday afternoon BBQ. I even went crazy and served them with Bluebell Cookies & Cream Ice Cream:)

  16. #
    Chung-Ah @ Damn Delicious — September 21, 2011 @ 2:11 am

    These really were easy! I just baked them and sent them to the boyfriend in a care package. Thanks for the recipe!!

  17. #
    Chung-Ah @ Damn Delicious — October 2, 2011 @ 1:56 am

    You were so right. These cookies were simple, quick, and absolutely DELICIOUS!!! The boyfriend loved these.

  18. #
    Anonymous — November 22, 2011 @ 2:54 am

    These were yummy! I made them for lunches this week and used Candy Cane JoeJoes from Trader Joes instead of plain oreos….they were DELICIOUS!!!! My 8 year old son said I WOULD make these again! Thanks for posting this recipe!

  19. #
    Amit and Heather — November 24, 2011 @ 12:00 am

    I saw these back in August, but didn’t tell my hubby. He just saw them in his Mouthing Off e-mail and made them tonight. They were great!!!

  20. #
    Anonymous — December 17, 2011 @ 3:30 pm

    I can’t wait to make these! I have to make cookies for a cookie exchange and these look perfect! I can’t wait to taste them! Yumm-a-licious!!!

  21. #
    Anonymous — December 17, 2011 @ 9:48 pm

    These are delicious!!!! I doubled the batch to make for a cookie swap; I’m sure they’ll be enjoyed by all… :)

  22. #
    Anonymous — December 20, 2011 @ 3:14 pm

    These look amazing. I’m going home to bake them after work!

  23. #
    online writing — December 27, 2011 @ 2:53 pm

    Milk and cookies is a taste of childhood!) so sweet.

  24. #
    Anonymous — January 15, 2012 @ 10:00 pm

    These are in the oven currently, and the house smells absolutely divine.
    Had a sneak peek of what it would taste like with the cookie dough and they are good! :D

    Thanks for the recipe!

  25. #
    Anonymous — January 19, 2012 @ 6:09 pm

    I made these last night and brought them to work to share!!!!! They are amazing! Not too sweet, but the perfect balance of cookie and well… cookie.

  26. #
    Anonymous — February 15, 2012 @ 10:31 pm

    i’m going to make these for my aunt’s 50th, but i’m going to reduce the oreo’s slightly and add a few chocolate chips. i’ll report back how they turn out :D

  27. #
    Anonymous — March 22, 2012 @ 7:10 pm

    Just took mine out of the oven! Turned out perfectly. GREAT recipe. Thanks!

  28. #
    Lyuba @ Will Cook For Smiles — April 8, 2012 @ 10:07 pm

    Making these tonight!!! Love the recipe!

  29. #
    Ashley Gildin — April 19, 2012 @ 1:18 pm


  30. #
    leslie — April 28, 2012 @ 5:54 am

    this is the perfect little snack its quick and easy…i am making a bunch of these and bringing them to a dinner party on sunday and i can already tell they will be a hit

  31. #
    oakley sunglasses — May 11, 2012 @ 6:03 am

    This comment has been removed by a blog administrator.

  32. #
    babemalo — May 12, 2012 @ 10:55 pm

    Did you use light or dark brown sugar??? What kind of flour???

    • Erica — May 14th, 2012 @ 12:21 pm

      Light brown sugar and all purpose flour, I’ll make those changes in the recipe above. Good luck, enjoy the cookies!

  33. #
    Burberry Borse — May 25, 2012 @ 7:11 am

    Great blog , thanks for the post!

  34. #
    Jazmyn — November 6, 2012 @ 9:09 pm

    I’ve never heard of cookie dough needing to chill over night? I’m sorry, you’ve gotten me extremely confused on this one!

    • Erica — November 6th, 2012 @ 9:30 pm

      Most traditional cookie recipes call for chilling the dough for at least a few hours because it help prevent too much spreading due to the warmed butter. Not all, but if you pay attention closely to recipes, you’ll see that a lot do call for that!

  35. #
    Gina — November 18, 2012 @ 4:02 pm

    These look awesome! Quick question – are these chewy cookies? Will they stay soft for days?

  36. #
    Erica — November 19, 2012 @ 1:37 am

    They’re definitely soft and slightly chewy – they’ll only be crunchy if you overbake them. And kept in an airtight container, I definitely think they’ll stay soft for a few days. You can even throw in a slice of bread into the container and I’ve heard that will also help keep the cookies even fresher. Good luck!

  37. #
    Stephanie — December 10, 2012 @ 12:05 am

    I made these for teacher gifts for Christmas for our Kindergarten teacher. My 5 year old “sneakily” asked what kind of cookies she liked and she said Oreo so this was perfect to wrap up in a tea towel for her Christmas gift. I hope she likes them!

  38. #
    Joy — December 16, 2012 @ 4:01 pm

    How advance can u make the dough before baking?

  39. #
    Georgia — December 21, 2012 @ 5:12 am

    I made this with mint filled Oreos instead of plain and they were DELICIOUS! I look forward to trying them with chocolate filled and peanut butter filled Oreos too!

  40. #
    Tanya — March 16, 2013 @ 5:56 am

    My husband doesnt like sweets too much so I cut down the white sugar to 4 tbsps and brown to 5 tbsps and they still came out perfect! Thanks for the recipe!

  41. #
    Rozalynn — July 27, 2013 @ 4:42 am

    Hi there … may i know whats 1 cup means … teacup ? or how many ML ? Thk you :)

    • Erica — July 27th, 2013 @ 10:54 pm

      I just googled it, and apparently 1 cup (it’s a US unit of measuring volume) is 236.588 mL. Hope this helps!

  42. #
    Sima — July 28, 2013 @ 5:06 pm

    Perfect cookies! The right sweetness and chewiness!!!

  43. #
    Kaitlin — August 11, 2013 @ 11:14 pm

    Do not sub applesauce for butter. Failed HORRIBLY. Stuck to pan like a leech.

  44. #
    Noelle — November 24, 2013 @ 4:02 pm

    If you don’t have eggs substitue for applesauce (It works perfectly!!)

    These cookies were delish’ I made these for my sisters bday at dance class, all of the mom ate them so she didn’t have enough for her class lol! I also use this cookie base for othere fillings besides oreos, I used butterscotch chips, butterfinger, etc. Thanks for this recipes!! Mmm!

  45. #
    Cassie — December 23, 2013 @ 10:51 am

    This recipe is amazing!! I rolled the balls into 1inch (2.5-3cm) balls and didnt flatten them, cooked for 8 minutes on 335-340F (170ishC). They came out as little blobs and were perfect! soft and yummy! They are a part of a platter of biscuits for Xmas day, so baking them to be small fits right in :) Thankyou for sharing your recipe
    – from australia!

  46. #
    Cassie — December 23, 2013 @ 10:54 am

    Oh! I also stuck the tray of rolled up balls in the freezer for 5 minutes as they were very soft from being rolled in the hands, and had the bowl in the fridge overnight.

  47. #
    Noelle — February 9, 2014 @ 1:18 am

    Erica, every time I try to subscribe it just takes me back to the home screen??? HELPPP!!!!!!!!

  48. #
    Lisa — February 21, 2014 @ 9:31 pm

    I love this recipe!! Made them for a party and the tray was gone before dinner! Also used the Mint Oreos and were delish. Making them again soon!!!

  49. #
    Marianne — March 16, 2014 @ 12:28 pm

    In August I love to make rubarb or apple muffins, serve with ice cream or regular cream, and would like to argue that it is seasonally perfect ;) Or apple crumble… Mmmm! So apples in August, yes please!

    I will be trying these!

  50. #
    Kara — August 13, 2015 @ 10:47 pm

    Well, it is time that I finally speak up about how absolutely amazing this recipe is. I have been making these for the past two years, 15+ times I would guess. My entire family loves these, no one can stop at just one, and I usually end up packing a little bag of extras for people to take home! And honestly, I attribute this recipe to one of the main reasons my husband married me! Lol. He is always asking for these. :) Thanks Erica, for this great recipe!


  1. Pingback: Cookies and Cream Cookies | American Cupcake Life

  2. Pingback: Friday Favorites no. 016 // links from the week | {amelia} writes

  3. Pingback: Cookies and Cream Cookies | crossstitchandkeepsakes

  4. Pingback: Recap: February 2014 Budget & Goals | Every Cent I Make

  5. Pingback: BOX BEAUTE #2 Glossybox Janvier 2014 - Georgina Edith

Leave a Comment