These Chocolate Cookies and Cream Cookies are rich, fudgy, and packed with chunks of Oreo cookies in every bite. Made with a deeply chocolatey cookie dough and loaded with Oreo crumbs and white chocolate, they're soft in the center, slightly crisp on the edges, and completely irresistible. Perfect for Oreo lovers, these cookies are easy to make with simple pantry ingredients and require no chilling – meaning warm, gooey cookies are just minutes away.
These chocolate cookies and cream cookies are incredibly delicious. They taste just like an Oreo cookie, but with the texture of a chewy, crispy edged chocolate chip cookie. I don't know if I like these or a traditional Oreo more. You have to make these!
White chocolate and crushed Oreo cookies are added to a chocolate cookie dough and baked until slightly crisp and chewy. These taste just like an Oreo, but have the texture of a buttery cookies. They’re amazing
If your’e an Oreo lover like me you will love my Oreo cheesecake brownies or Oreo Blondies
Why You'll Love This Recipe
- Ultra chocolatey : Made with both black cocoa powder and dark cocoa powder for deep chocolate flavor
- Double the Cookies: Loaded with crushed sandwich cookies It's a cookie within a cookie. Need I say more?
- Texture Heaven: You get the soft, fudgy bite of the chocolate base contrasted with crushed Oreos.
- No chilling required: Quick and easy to make
- Crowd favorite: Perfect for parties, bake sales, and gifting
Ingredient Notes
- All-purpose flour: Spoon and level for accuracy.
- Cocoa powder: I like using a combination of Hershey’s dark and Black cocoa powder for these cookies. Black cocoa is a very dark, rich Dutch processed cocoa powder that gives these cookies that "Oreo" taste. If you don't have any you can always substitute with regular cocoa powder or Dutch cocoa powder.
- Granulated white sugar & light brown sugar: The combination gives sweetness, moisture, and chewiness.
- Unsalted Butter: Make sure it is softened to room temperature, not melted – so the cookies don’t spread into flat puddles.
- Egg: Room temperature helps everything mix evenly.
- Vanilla extract: Enhances the chocolate flavor.
- Baking soda: Helps the cookies spread and stay soft.
- Oreo Cookies: I recommend using a mix of finely crushed crumbs and larger chunks. The crumbs help flavor the dough, while the larger pieces add texture. To make the crumbs, use a food processor or place the cookies in a zip-top bag and crush with a rolling pin. For larger chunks, roughly chop the cookies using a sharp knife
- White Chocolate Chips: These add the "cream" element to the cookies. I like using chopped Hershey’s cookies-and-cream chocolate bars for extra cookies-and-cream flavor, but regular white chocolate chips work just as well. Use high-quality white chocolate so it doesn't become oily when baking. Chopped white chocolate bars can also be used.
- Milk: A little bit of milk helps the dough to come together.
- Salt: Balances sweetness and enhances flavor.
Substitutions & Variations
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten free Oroes.
- Extra chocolate: Add semi-sweet chocolate chips or milk chocolate chips.
- Mint cookies & cream: Use mint oreos cookies and ½ teaspoon of pure mint extract.
- Smaller cookies: Scoop 1-tablespoon portions and reduce bake time slightly.
- Thicker cookies: Chill dough for 30 minutes if desired.
Step-by-Step Instructions
Here is how to make these chocolate cookies and cream cookie recipe. You can use a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric mixer. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix wet ingredients: In a large bowl, cream butter and both sugars until well mixed.
To the butter mixture beat in the egg and vanilla extract.
Mix dry ingredients: With the mixer on low speed stir in flour, both cocoa powders, crushed Oreos, baking soda, and salt.
Combine: Add dry ingredients to wet ingredients and mix until just combined.Fold in the chopped Oreos and white chocolate.
Scoop dough: Using a cookie scoop, Scoop dough onto baking sheets, spacing about 2 inches apart. Optionally top cookie dough balls with extra oreo pieces.
Bake for 10-12 minutes, until edges are set but centers look slightly soft. Place a few extra chopped white chunks on top of the cookies while they are cooling.
Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Tricks for Perfect Cookies
- The “Cookie Scoot”: If your cookies come out of the oven looking a bit wonky, immediately place a circular glass or cookie cutter over the hot cookie and move it in a circular motion. This “scoots” the edges in for a perfectly round shape.
- Measure Flour Correctly: Spoon your flour into the measuring cup and level it off. If you scoop directly with the cup, you'll pack it down and end up with dry, cakey cookies.
- Save Some for the Top: Always reserve a handful of cookie chunks and white chocolate chips to press into the tops of the dough balls right before baking.
- Don’t Overbake: Chocolate cookies are hard to judge because you can’t see them browning. Pull them out when the edges are set but the center still looks slightly “underdone.” They will firm up as they cool.
FAQ's
You can substitute black cocoa with Dutch-processed or regular unsweetened cocoa powder, but keep in mind that the color and flavor of the cookies will be different. Regular or Dutch cocoa will produce a lighter brown cookie with a more traditional chocolate flavor.
Yes! Chilling the dough for 24 hours actually develops the flavor and prevents spreading. Just let the dough sit at room temp for 30 minutes before scooping so it’s not rock hard.
Usually, this is because the butter was too warm or you over-creamed the butter and sugar. Aim for “softened,” not “shiny/oily.”
Overbaking or adding too much flour can cause dryness, measure carefully and slightly underbake.
Storage & Freezing
- Storage: Keep these chocolate cookies and cream cookies in an airtight container at room temperature for up to 5 days.
- Freezing Dough: You can freeze pre-scooped dough balls for up to 3 months. Bake them straight from frozen; just add 1-2 minutes to the baking time.
- Freezing Baked Cookies: Wrap well in plastic wrap and freeze for up to 2 months. A quick 10-second zap in the microwave makes them taste fresh-baked again
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Recipe
Chocolate Cookies and Cream Cookies
Equipment
- 2 large baking sheets
- 1 Stand Mixer or Hand mixer
Ingredients
- ½ cup (113g) unsalted butter softened to room temperature
- ½ cup (100g) granulated white sugar
- ½ cup (110g) light brown sugar packed
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- ⅛ cup (30ml) milk at room temperature
- 1 ¼ cups (170g) all-purpose flour
- ⅓ cup (35g) black cocoa powder
- ⅓ cup (35g) dark cocoa powder or dutch-processed cocoa powder
- ¼ cup crushed Oreos
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup Oreo chunks
- ¾ cup white chocolate chips*
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
- In a small bowl, whisk together the flour, cocoa powder, baking soda, crushed Oreos and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg, vanilla extract and milk. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the Oreo chunks and white chocolate chips.
- Scoop the dough into 1.5-tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets.Top the dough balls with a few extra Oreo chunks.
- Bake for 10-11 minutes or until the edges are set but the centers still look slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optionally, While the cookies are cooling top with more white chocolate chips.
Notes
- If the dough feels too stiff add 1-2 tablespoons of milk until the dough loosens slightly and is easier to scoop.
- Do not overmix the dough to keep the cookies soft and fudgy.
- Slightly underbake the cookies for soft centers, they will continue to set as they cool.
- Press extra cookie pieces on top of the dough balls before baking for a bakery-style look.
- If using black cocoa powder, expect a darker color and milder chocolate flavor. Substitute with Dutch-processed or regular cocoa for a lighter color and more traditional chocolate taste.
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