Simple Irresistible Cookies Cream Cookies Recipe

The first crack of a cookie just-outta-the-oven. Crunchy edges, warm middle, and that little puff of sweet vanilla and chocolate rising up to hug your nose. These Cookies Cream Cookies hit the comfort spot hardwith chunks of crushed chocolate cookies swirled into a buttery sugar cookie base. Soft, sweet, just a hint nostalgic. Folks are loving them lately, and honestly, it’s easy to taste why.

This recipe leans into the magic of cream-stuffed cookies and smooth white chocolate. Rich but not over-the-top. You’ll cream butter and sugar (your Kitchenaid’s moment to shine), fold in crushed sandwich cookies, and boomsoft, chewy wonders ready in under 30 minutes. Kinda like the bakery-style American style cookies, but you can pull them off in sweats with coffee in hand. No fancy flour or trick ingredients. Just pure, tasty cookie bliss.

Late spring 2021, my niece begged for “something with Oreos but homemade.” That first batch? Disappeared before they even cooled. I learned quick: chill the dough a bit so those cookies stay thick and soft, not flat and sad. After years of blogging (and tracking down the best cookie combos at county fairs), this one’s earned a spot as a go-to. It’s cozy, crowd-pleasing, and just the right amount of messy fun.

Yesica Andrews

Cookies Cream Cookies: Simple Irresistible Treats

If you’re a fan of Cookies Cream Cookies, these Soft Cookies And Cream Cookies are your next favorite treat! Loaded with chopped Oreos, white chocolate chips, and semi sweet chocolate chips, these Cookies And Cream Sugar Cookies offer a perfect balance of chewy centers and crispy edges. This recipe combines the best of Tasty Cookie Recipes and Easy Baking Cookies, making it ideal for a Cookie Of The Month feature or a sweet bake using your Kitchenaid Mixer Recipes Cookies.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 cookies

Calories: 220

Ingredients Method Notes

Ingredients

  

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons cornstarch
• 1 ½ stick unsalted butter room temperature (¾ cup)
• ¾ cup white sugar
• ½ cup light brown sugar
• 1 whole large egg + 1 yolk
• 1 teaspoon vanilla extract
• 1/3 cup white chocolate chips
• 1/3 cup semi sweet chocolate chips
• 6 Oreos, chopped

Method

 

1. Combine the all purpose flour, baking soda, salt, and cornstarch in a small bowl and whisk them together.
2. Using a mixer with a paddle attachment, cream the softened butter, white sugar, and brown sugar on medium speed until the mixture is light and fluffy.
3. Add the whole egg, egg yolk, and vanilla extract to the butter mixture and beat again until fully incorporated and smooth, scraping down the sides of the bowl as needed.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough has formed.
5. Fold in the chopped Oreos along with the white chocolate chips and semi sweet chocolate chips evenly through the dough, then let it rest at room temperature for 20 minutes.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Portion the dough using a large ice cream scoop or tablespoon into balls sized about 1/4 to 1/3 cup, spacing them evenly on the prepared baking sheet, about 6 per tray.
8. Bake for 11 to 12 minutes, or until the edges appear golden while the centers remain slightly soft.
9. Remove the cookies from the oven and allow them to cool on the baking sheet for about 10 minutes to firm up before transferring them to a wire rack to cool completely.
10. Enjoy your homemade chewy and crispy Cookies Cream Cookies fresh or store in an airtight container to keep them soft.

Notes

• For best results, ensure the butter is at room temperature before mixing. You can store these cookies in an airtight container for up to 5 days or freeze the dough balls to bake fresh cookies later.

Why You’ll Love These Cookies Cream Cookies

There’s something magical about the combination of buttery dough, chunks of classic chocolate cookies, and creamy white chocolate. These Cookies Cream Cookies aren’t just tastythey’re practically a hug in dessert form. Here’s why they might become your next obsession:

• Soft and chewy texture: Thanks to a dash of cornstarch and that perfect butter-to-sugar ratio, these cookies stay tender in the center while crisping up on the edges.
• Nostalgic flavors: If Oreos were part of your childhood, these cookies will take you right backminus the crinkly plastic wrapper.
• Beginner-friendly: No complex techniques requiredjust basic tools, pantry staples, and a little love for mixing. (Bonus: your KitchenAid mixer makes this even easier!)
• A crowd-pleaser: Whether you’re making these for a cookie swap, dessert table, or craving night, they are guaranteed to disappear fast.

Key Ingredients: What Makes These Cookies Cream Cookies Special

This recipe is delightful in its simplicity, but each ingredient plays its part in crafting the perfect cookie. Curious why each one matters? Let’s break it down:

• Flour, baking soda, and cornstarch: The flour’s structure, combined with cornstarch for added tenderness, holds everything together. Baking soda gives you that beautiful rise and soft chew.
• Butter: Always unsalted and at room temperature! Creaming it with sugar creates a dreamy base for soft cookies.
• Sugars: The mix of white sugar for sweetness and brown sugar for moisture makes every bite rich and flavorful.
• Chopped Oreos: The heart of these cookiescrushed chocolate sandwich cookies swirl into every bite for that signature cookies-and-cream feeling.
• White and semi-sweet chocolate chips: The creamy sweetness of white chocolate balances the deeper, “grown-up” notes of semi-sweet chips for a perfect combo.

Pro Tip: Don’t skip the egg yolkit adds extra richness and keeps cookies soft for days.

Step-by-Step Guide: How to Make Cookies Cream Cookies

Don’t worry if baking feels intimidatingthis recipe is as easy as it gets. A little mix, scoop, and bake magic will bring your soft, dreamy cookies to life:

1. Mix the dry ingredients: In a small bowl, whisk together your flour, baking soda, salt, and cornstarch. Set aside.
2. Cream the butter and sugars: Using a hand or stand mixer (hello, KitchenAid cookies fans!), beat the butter, white sugar, and brown sugar until fluffy. It’s ready when it looks light and creamy.
3. Add the wet ingredients: Beat in the egg, extra yolk, and vanilla extract until smooth. Scrape the bowl to catch every bit.
4. Combine wet and dry: Slowly mix the dry ingredients into the wet until a dough forms. Fold in the Oreos, semi-sweet chips, and white chocolate chips.
5. Rest the dough: Let it sit at room temperature for 20 minutes. Trust me, this step keeps them thick and soft.
6. Bake: Preheat your oven to 350°F and line a baking sheet with parchment. Scoop cookies onto the sheet (about 6 per batch) and bake for 11–12 minutes. The edges should be golden, the centers soft.
7. Cool: Let the cookies rest on the hot pan for 10 minutes before transferring to a rack. They’ll set up perfectly as they cool.

Pro Tip: Chilling your dough for 20 minutes prevents sad, flat cookiesit’s a game-changer for soft cookies and cream cookies like this.

Quick Baking Cheat Sheet

Storing & Enjoying: Keep Your Cookies Fresh

These Cookies Cream Cookies are best the day they’re baked (because, yum, warm cookies), but leftovers can still be just as delicious if stored properly:

• On the counter: Store in an airtight container for up to 3 days. Add a slice of bread if you want to keep them extra soft.
• In the fridge: Keep for 5–6 days in a sealed container. Let them come to room temperature before enjoying.
• Freezer-friendly: Scoop the dough, freeze it on a tray, then transfer to a freezer bag. Bake from frozenjust add 2 minutes to the bake time.

Pro Tip: Trying to keep the “just-baked” magic alive? Pop a cookie in the microwave for 10 seconds to soften it up. Bliss!

Expert Says

The key to perfect cookies cream cookies lies in balancing moisture and fat content. Using creamed butter and sugar creates tiny air pockets, resulting in a tender yet slightly crisp texture. Additionally, chilling the dough helps develop flavor and prevents spreading during baking for consistently delightful results.

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The Journey to Perfect Cookies & Cream Cookies

It took several kitchen experiments and plenty of crumbs before these Cookies & Cream Cookies felt just right. I learned how to balance the creamy texture without losing the classic crunch, and after a few tweaks, I’m excited to share the recipe that finally brings comfort and flavor together in every bite.

FAQs ( Cookies & Cream Cookies )

Conclusion

After just about 30 minutes and a bit of easy mixing, these Cookies Cream Cookies come out soft, sweet, and perfectly nostalgiclike a warm hug from the kitchen. You’ll love how the creamy white chocolate and crunchy cookie bits blend into every tender bite.

For a quick twist, try swapping in your favorite sandwich cookie or adding a sprinkle of sea salt on top before baking. Leftovers? Pop them in an airtight container and warm one gently in the microwave to revive that fresh-baked softnessa little secret I picked up from my aunt’s baking stash.

Did these cookies bring back a childhood favorite or spark a new family tradition? I’d love to see your photos or hear your stories! Save this recipe for a cozy weekend or share it with the people who appreciate a truly tasty homemade treat.