Cookies and Cream Cookies

If you’re a fan of cookies packed with flavor and texture, these Cookies and Cream Cookies will quickly become a favorite! Loaded with pieces of Hershey’s Cookies ‘n’ Creme bars and chopped Oreo chunks, these cookies are thick, chewy, and absolutely irresistible. Plus, they require no chilling—so you can enjoy them even faster!

Why You’ll Love These Cookies

Soft and Chewy Texture – The perfect balance of crisp edges and a gooey center.
Loaded with Cookies and Cream Goodness – Packed with Oreos and creamy Hershey’s Cookies ‘n’ Creme bars.
No-Chill Dough – Because waiting is hard when cookies are involved!
Easy to Make – Simple ingredients and straightforward steps.

Ingredients You’ll Need

Flour – A mix of all-purpose and cake flour for the best texture.
Cornstarch – Helps create a soft, thick cookie.
Baking Soda & Baking Powder – The perfect leavening combo.
Salt – Enhances flavor.
Cold Unsalted Butter – Creates the ultimate chewy texture.
Brown Sugar & Granulated Sugar – Adds depth and sweetness.
Egg & Egg Yolk – For richness and structure.
Vanilla Extract – Enhances the cookie’s flavor.
Oreo Cookies – Chopped for extra crunch and chocolate flavor.
Hershey’s Cookies ‘n’ Creme Bars – Melt-in-your-mouth goodness in every bite.

Step-by-Step Instructions

Preheat oven to 375°F and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars: Using a stand mixer with a paddle attachment, cream the cold butter, granulated sugar, and brown sugar for 3-4 minutes until light and fluffy.
Add Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until well combined.
Combine & Fold In Mix-Ins: Gradually add the dry ingredients to the wet mixture, then fold in the chopped Oreos and Hershey’s Cookies ‘n’ Creme pieces.
Shape Dough: Form into 7 large cookie dough balls (~5 oz. each) and place on a prepared baking sheet.
Bake: Bake for 10-12 minutes or until the edges are set but the centers are still slightly soft.
Cool & Enjoy: Let cookies cool on the sheet for 15 minutes before transferring them to a wire rack.

Expert Tips for the Best Cookies

Use a food scale to measure out your dough evenly for consistent baking.
Cream the butter and sugar well—this step is crucial for a soft, chewy cookie.
Don’t overbake! The cookies will continue to set as they cool.
For even more Oreo flavor, add extra cookie crumbles on top before baking.

Storage & Freezing Tips

Store cookies in an airtight container at room temperature for up to 5 days.
Freeze unbaked dough balls for easy future baking—just add an extra 1-2 minutes to the baking time when baking from frozen.

More Cookie Recipes to Try

Chocolate Chip Andes Mint Cookies – A minty twist on a classic.
Peanut Butter Chip Cookies – Rich, nutty, and delicious.
S’mores Cookies – All the campfire flavors in one bite.

These Cookies and Cream Cookies are the ultimate treat—soft, chewy, and packed with cookies-and-cream flavor. Try them today and let us know what you think!

Ingredients

1 1/4 cup all-purpose flour
3/4 cup cake flour
1 tsp cornstarch
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, cold, cut into cubes
1/2 cup brown sugar (light or dark, packed)
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
15 Oreo cookies, chopped
9 oz Hershey’s Cookies ‘n’ Crème bars, broken into pieces (6 bars)

Instructions

Preheat oven to 375°F (190°C).
In a large bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set aside.
In a stand mixer, cream the cold butter with the brown and granulated sugars for 3–4 minutes until smooth. Scrape down the sides as needed.
Add in the egg, egg yolk, and vanilla extract, then mix until fully incorporated.
Gradually add in the dry ingredients, mixing until just combined.
Gently fold in the chopped Oreos and Hershey’s Cookies ‘n’ Crème pieces.
Shape dough into 7 large cookies (~5 oz each) or smaller ones as preferred.
Place on a lined baking sheet and bake for 10–12 minutes until lightly golden but still soft.
Let cool on the baking sheet for 15 minutes, then transfer to a wire rack.

Enjoy these thick, chewy, cookies and cream cookies!