Description
Okay, so imagine if a soft sugar cookie and an Oreo had a baby, then invited more Oreos to the party, and everyone decided to get covered in cookie crumbs and look absolutely stunning. That’s what we’re dealing with here. Cookies and Cream Cookies are basically soft, chewy sugar cookies loaded with crushed Oreos, studded with Oreo pieces throughout, and topped with a whole Oreo cookie on top like a crown. You get that sweet vanilla cookie base speckled with dark Oreo crumbs, chunks of chocolate cookie and cream filling in every bite, and that iconic cookies-and-cream flavor that’s been winning hearts since childhood. They’re soft, they’re pretty, they’re covered in Oreo debris like they just survived a delicious explosion. I made these for a bake sale once and they sold out in fifteen minutes. Someone asked if I had a secret bakery. Another person bought six and ate three before leaving the parking lot. These cookies inspire rapid sell-outs and public snacking without shame.
Ingredients
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter, softened to room temp
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1.5 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1.5 cups coarsely chopped Oreos (about 15 cookies)
- 1/2 cup finely crushed Oreos (about 5–6 cookies, for rolling)
For Topping:
- 12–15 whole Oreo cookies (one per cookie)
- Extra Oreo crumbs for sprinkling
Optional Add-Ins:
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- Cream cheese frosting drizzle
- Vanilla glaze
- Sea salt flakes
Equipment:
- Stand mixer or hand mixer
- Two mixing bowls
- Cookie scoop (2 tablespoon size)
- Baking sheets
- Parchment paper or silicone baking mats
- Sharp knife or food processor for crushing Oreos
- Wire cooling rack
- Shallow bowl for Oreo crumbs
Instructions
This is important—you need Oreos in different textures for maximum impact.
Coarsely chopped Oreos (for the dough): Roughly chop about 15 Oreos into chunks. Think quarter-sized pieces. You want visible chunks, not dust.
Finely crushed Oreos (for rolling): Put 5-6 Oreos in a food processor and pulse until they’re fine crumbs. Or put them in a zip-top bag and crush with a rolling pin. These should be almost powder-like.
Place the finely crushed Oreos in a shallow bowl—you’ll roll the dough balls in this.
Set aside your whole Oreos for topping.
Keep some extra crumbs for sprinkling at the end.
In a large bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
Scrape down the sides of the bowl.
Add the egg and vanilla extract. Beat for another minute until well combined and smooth.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Don’t overmix or your cookies will be tough.
Fold in the coarsely chopped Oreos with a spatula. Mix until they’re evenly distributed throughout the dough.
The dough will be thick, soft, and speckled with dark Oreo pieces. It should look like cookies-and-cream ice cream in cookie form.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
Chilling helps the cookies hold their shape and prevents excessive spreading.
If you’re in a rush, 30 minutes works. If you have time, an hour is ideal.
Don’t skip this step—warm dough makes flat, greasy cookies.
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
Get your bowl of finely crushed Oreos ready.
Have your whole Oreos nearby for topping.
Make sure the dough is cold but scoopable. If it got too hard in the fridge, let it sit at room temp for 5-10 minutes.
Use a cookie scoop (2 tablespoon size) to portion out the dough.
Roll each portion into a ball between your palms.
Roll the dough ball in the finely crushed Oreos, coating it completely. This creates that gorgeous speckled exterior.
Press the crumbs in gently so they stick.
Place the coated dough balls on the prepared baking sheets about 2-3 inches apart. They spread a bit, so give them room.
Gently press a whole Oreo cookie on top of each dough ball.
Press it in slightly so it sticks, but don’t flatten the dough ball completely—you want height.
The Oreo should sit on top like a little hat.
Optional: Press a few extra Oreo crumbs around the base of the whole Oreo for extra texture and visual appeal.
Bake for 11-13 minutes. The edges should look set and slightly golden, but the centers should still look soft and pale.
DO NOT OVERBAKE. These cookies continue baking on the sheet after you pull them out.
They should look slightly underdone when you remove them. Trust the process.
Let them cool on the baking sheet for 10 minutes. They’re very soft when hot and will break if moved too soon.
After 10 minutes, transfer to a wire rack to cool completely.
Once cooled (or still slightly warm if you’re impatient), sprinkle extra Oreo crumbs over the top for that “just made in a fancy bakery” look.
Optional: Drizzle with vanilla glaze or cream cheese frosting for extra indulgence.
Serve with cold milk for the full cookies-and-cream experience.
Try to save some for other people. This is nearly impossible.
Notes
These are basically perfect as-is, but here are some ideas:
- Serve with a glass of cold milk (the only correct beverage pairing)
- Make ice cream sandwiches with vanilla or cookies-and-cream ice cream
- Crumble over vanilla ice cream or milkshakes
- Package individually in clear bags tied with ribbon for gifts
- Serve on a dessert board with other cookie varieties
- Warm slightly and serve with vanilla ice cream on the side
- Stack them dramatically for photos because they’re gorgeous
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
Nutrition
- Calories: ~220 kcal
- Sugar: ~18g
- Sodium: ~180mg
- Fat: ~10g
- Carbohydrates: ~32g
- Protein: ~3g