These Cookies and Cream Cookies are soft, chewy sugar cookies studded with crushed Oreo pieces. They’re simple to prepare and perfectly balance chewy cookie texture with crunchy cookie bits.
WHY YOU’LL LOVE THEM
Simple ingredients. These cookies use basic pantry staples you likely already have.
No chill time. The dough needs no refrigeration before baking.
Delicious flavor. A buttery sugar-cookie base pairs beautifully with Oreo pieces.
Perfect texture. Chewy centers with a subtle crunch from the Oreos make these irresistible.
INGREDIENTS
- Butter – salted butter at room temperature.
- White sugar – granulated sugar.
- Egg – 1 large.
- Vanilla extract – for flavor.
- Flour – all-purpose flour works best.
- Baking soda
- Baking powder
- Salt
- Oreos – regular Oreos; crushed.
STEP BY STEP INSTRUCTIONS
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Place 10 Oreo cookies in a large zip-top bag and crush them until mostly fine with only small pieces remaining. Set aside. A rolling pin works well for this.
In a large bowl, cream 1 cup (2 sticks) of room-temperature salted butter with 1 cup granulated sugar until light and fluffy, about 4–5 minutes.
Add 1 large egg and 1 1/2 teaspoons vanilla extract, mixing until combined.
In a separate bowl, whisk together 2 cups plus 2 tablespoons all-purpose flour (spooned and leveled), 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the crushed Oreos.
Scoop about 3 tablespoons of dough per cookie and roll into balls. Place them on the prepared baking sheets about 2 inches apart. Optionally press a few extra crushed Oreo pieces into the tops for a finished look.
Bake for 11 minutes, or until the bottoms are lightly golden. The centers may look slightly soft, but they will continue to set on the hot baking sheet.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store cooled cookies in an airtight container at room temperature. They stay fresh for up to four days when stored properly.
HOW TO GET PERFECTLY ROUND COOKIES
Right after removing the cookies from the oven, place a round cookie cutter (slightly larger than the cookie) around each warm cookie and gently rotate to smooth the edges. A glass or jar lid can work as a substitute.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
“Spooned and leveled” means spooning flour into the measuring cup and then leveling it off with a knife. This prevents compacting the flour and avoids using too much, which can make cookies dense.
HOW TO GET CHEWY COOKIES
Slightly underbake the cookies so the centers remain soft. Remove them when the centers still look a bit soft and let them finish setting on the hot baking sheet; residual heat will yield chewy cookies.
CAN I FREEZE THEM?
Yes. You can freeze unbaked dough balls or fully baked cookies for up to 2 months. If baking from frozen dough balls, add a few extra minutes to the baking time.
If you make these Cookies and Cream Cookies, please consider leaving a rating and a comment!
YOU MIGHT ALSO LOVE
- Oreo Chocolate Chip Cookies
- Oreo Brownies
- Golden Oreo Sprinkle Cookies
- Oreo Red Velvet Cookies
- Oreo Magic Cookie Bars
- Cookies and Cream Blondies
- Oreo Cheesecake Bars
Cookies and Cream Cookies
Jessie M
Pin Recipe
Equipment
- large bowl
- measuring cups/spoons
- baking sheets
Ingredients
- 1 C salted butter, at room temperature
- 1 C white sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 C plus 2 tbsp all-purpose flour, spooned and leveled*
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 Oreo cookies, plus 2–3 more for topping
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Place 10 Oreos in a zip-top bag and crush until no large pieces remain. Set aside.
- Cream butter and sugar in a large bowl until light and fluffy, about 4–5 minutes.
- Add the egg and vanilla; mix until incorporated.
- Whisk flour, baking soda, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the wet and mix until combined. Fold in the crushed Oreos.
- Scoop 3 tablespoons of dough per cookie, roll into balls, and place them 2 inches apart on the baking sheet.
- Press extra crushed Oreo pieces onto each dough ball if desired.
- Bake for 11 minutes or until the bottoms are golden brown. Centers should still look slightly soft.
- Let cookies cool on the baking sheet before transferring to a wire rack to finish cooling and set.
Notes
*Spooned and leveled: Spoon flour into the measuring cup and level it with a knife. Do not scoop the measuring cup directly into the flour, which compacts it and adds extra flour.