These are the ULTIMATE cookies and cream cookies with Oreo cookie crumbs in the cookie dough and packed full of chopped Oreos and Hershey’s cookies and cream chocolates.
What makes these the best cookies and cream cookies?!
I’m glad you asked because this recipe is most certainly adapted from my super quick & easy small-batch chocolate chip cookies which means only one thing. They are super simple, have minimal ingredients, and are done in less than 20 minutes. Ok, that was more than one thing but YOU ARE WELCOME.
How to make cookies and cream cookies
To stay on the easy and quick brand, I made sure we were using melted butter for the dough again because no one wants to wait for the butter to be at the perfect room temperature. The melted butter gets whisked with the light brown sugar, then whisk in the egg and vanilla and then fold in the flour, Oreo crumbs and baking powder, followed by the chopped Oreos and cookies and cream chocolate. Scoop, roll and bake. DONE.
- Flour: I just used all-purpose flour for this recipe however, I HIGHLY recommend using a digital scale, as over-measuring the flour is the most common baking mistake and may result in dry cookies.
- Sugar: I’m going to spare you my whole rant on sugar lol… I used JUST light brown sugar for these cookies and I don’t recommend substituting it. Granulated sugar makes these cookies super pale and chewy.
- Butter: I LOVE using salted butter in cookies! I started doing this this year and it just seems more flavorful and it’s one less step since you don’t have to add extra salt. If you use unsalted butter, just add ¼ tsp salt to the batter with the flour too.
- Egg: I used one FULL large egg in this recipe because no one wants to mess with separating eggs.
- Vanilla: Don’t underestimate the power of vanilla extract in a cookie recipe. I stopped putting vanilla in EVERYTHING that I make but for cookies it’s essential.
- Baking Powder: just baking powder, no baking soda.
- Chocolate: a cookie with Hershey’s cookies and cream chocolate in it has got to be the best cookie on earth…
- Oreos: 10/10 recommend adding Oreo crumbs to your cookie dough, then add more chunks in place of the chocolate chips.
What kind of chocolate can I use for these cookies?
As I mentioned before, I use Hershey’s cookies and cream chocolate because I secretly always wanted to use it in a recipe. However, if you’re in a pinch, I usually make these with plain white chocolate chips because that’s what I have on hand. Please don’t judge me but I prefer Nestle white chocolate chips, always. What can I say?! I like cheap chocolate, lol.
How to bake cookies and cream cookies
First, I recommend scooping and rolling these cookies, as opposed to just scooping them and placing blobs on a cookie sheet. This is because they have slightly less fat (butter) in the recipe than some other cookie recipes so they tend to bake in the shape they were placed.
Second, I always bake in a convection oven but when I took some polls on instagram, most of you said you either don’t have one or you don’t know how to use your convection oven. So since I developed ALL my recipes in a 350F convection oven, I decided to experiment with a conventional.
If you don’t know the difference, a convection oven has a fan that circulates the heat more evenly. This usually results in a quicker bake, so always do less time if you’re unsure and it also gives a more even browning. If you’re not used to it, the change can be frustrating.
If you’re using a conventional (NO FAN) oven, I recommend baking these cookies at 325F (163C) for about 12 minutes (for the 2 oz cookies) instead of 350F (177C) for 10 minutes in a convection oven.
Frequently Asked Questions
How can I store unbaked cookies and cream cookie dough?
The cookie dough is pretty soft so you’ll want to scoop it out, roll it and then press it down just a little so it looks more like a disc than a ball. Then refrigerate it on a plate or tray until the cookie dough is more firm. Once they’re firm, place them in a ziplock bag and freeze. To bake, remove from the freezer as the oven is preheating and just add an additional 2-3 minutes to the bake time.
Can I make these vegan?
Unfortunately I haven’t had time to test this but I really wanted to get this recipe out to you all so when I do try it, I’ll certainly update it. If you try it, let me know!
Can I double the recipe to make a big batch of cookies?
You can! I double this recipe all the time and it makes 16 normal size cookies (2 oz) or 8 large (4 oz) cookies.
Can I use different add-ins?
You sure can! As I mentioned before, you can use white chocolate chips instead of Hershey’s cookies and cream chocolate. I also think macadamia nuts or dark chocolate would be PHENOMENAL in these if you want to balance the sweetness a bit more.
If you have any other add-ins you’ve tried, let me know in the comment section.
How to store the cookies after baking
These cookies and cream cookies are also best stored in your belly… lol. Ok, jokes aside, just place them in a ziplock bag and keep them at room temperature for up to five days. They obviously will dry out a little more by day 5 but I just pop in the microwave for like 5-10 seconds before eating.
Thanks so much for reading today’s post , if you have any questions just comment down below, i’m happy to answer! If you make these cookies, I would love to see them! Make sure to tag me @baranbakery on instagram and as always, have a blessed day and happy baking!
- 1 cup (120g) all purpose flour, spooned and leveled
- 2 Tbsp (13g) oreo crumbs
- 1 tsp baking powder
- 1/4 cup (56g) salted butter, melted
- 1 large egg, room temperature
- 2/3 cup (132g) light brown sugar, packed
- 1 tsp vanilla extract
- 5 Oreo cookies, roughly chopped
- 1/3 cup (2 oz) Hershey's Cookies and Cream Chocolate OR white chocolate chips
- Preheat the oven to 350F (177C) convection OR 325F (163C) conventional and line two cookie sheets with parchment paper.
- In a medium bowl, microwave the butter for 20-30 seconds, just until it's melted (if it gets super hot, then let it cool a little bit).
- Add the light brown sugar to the melted butter and whisk together for about a minute. Add in the egg and vanilla and whisk until it's completely smooth.
- Add the flour, Oreo crumbs and baking powder and fold the cookie dough just until there are a few streaks left of flour.
- Fold in the chopped Oreos and white chocolate, just until they're evenly dispersed.
- Split cookie dough into 8 small cookies, four per cookie sheet, and bake one sheet on the middle rack for 10 minutes on convection or 12 minutes on conventional, just until the edges are starting to brown and the center is puffed.
- Remove them from the oven, give the pan a quick tap on the counter and allow them to rest for 5-10 minutes before transferring off the cookie sheet.
- Sprinkle with sea salt flakes and enjoy warm!
You can also bake these into four large (4oz) cookies. Bake two per cookie sheet for 14-16 minutes.
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Amount Per Serving: Calories: 285Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 41mgSodium: 164mgCarbohydrates: 41gFiber: 1gSugar: 25gProtein: 4g
Nutrition information may not be fully accurate.