Name: Cookies and Cream Cookies
Cook time: 10 min
Total time: 10 min
Yield: 3
Cuisine: American
Ingredients: 1 cup salted butter, softened to room temperature; 3/4 cup brown sugar; 1/4 cup granulated sugar; 1 4.2 box Oreo Cookies n Cream instant pudding mix; 2 large eggs; 1 tsp vanilla extract; 2 1/4 cup + 2 Tbsp all purpose flour (11.8 ounces); 1 tsp baking soda; 1/2 tsp salt; 1/3 cup mini chocolate chips; 2/3 cup white chocolate chips; 14 Oreos, roughly chopped, divided

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Soft Cookies and Cream Cookies are made with Oreo pudding mix, two kinds of chocolate chips, and chunks of Oreo cookies.

If you’re crazy for Oreos like we are at our house, you are going to adore these Oreo chocolate chip cookies. Those chunks of cookie pieces add a yummy chocolatey crunch!

HOW TO MAKE COOKIES AND CREAM COOKIES:

PREP – Soften your butter; it’s best to let it soften at room temperature. Chop or crush the Oreo cookies; set aside. Line cookie sheets with silicone liners or spray with cooking spray. Preheat your oven to 350 degrees.
WET INGREDIENTS – In a large mixing bowl, beat the butter, sugars, and dry pudding mix until smooth and creamy. Beat in the eggs and vanilla.
DRY INGREDIENTS –Whisk together the flour, baking soda, and salt in a small bowl. Add to the creamed mixture and stir gently. Add the chocolate chips and just 1 1/4 cups of the chopped Oreos. Set aside the rest of the Oreo pieces.
FORM COOKIE DOUGH – Stir dough until just mixed. Roll dough into tablespoon sized balls and place 2″ apart on prepared pans. Press the cookie dough balls down slightly, then press the remaining Oreo bits into the tops of the dough. You can also press additional white chips on top.
BAKE – Bake at 350° for about 10 minutes or until middles are set and edges are barely light brown.
COOL – Cool on pans for about 3-4 minutes, then carefully remove to wire cooling racks.

TIPS FOR MAKING THE BEST COOKIES AND CREAM COOKIES:

Don’t over crush the Oreos. You want fairly large chunks in the cookies. I like to chop them with a sharp knife, but you can also crush them in a ziplock bag with a rolling pin.
Let your butter soften at room temperature on the counter. Using the microwave doesn’t soften the butter as evenly.
Measure your flour correctly. I used the scoop and level method, but if your flour is more or less compacted, it makes a difference. If you want to be precise, weigh your flour on a kitchen scale.
Don’t over bake your cookies! They will appear undercooked when you take them out, but they will continue to set up on the cookie sheet even after you remove them from the oven.
Use both semi sweet and white chocolate chips. White chocolate chips add sweetness, but it is balanced out by the darker chocolate chips. We like mini chips best for this recipe. If you use regular chocolate chips, you’ll need 1/2 cup instead of 1/3 cup of mini chips.

LEFTOVER COOKIES?

You can store cookies in an airtight container for 4-5 days. The Oreo chunks will soften up, but they are still tasty.

If you want to freeze them, place them in heavy duty ziplock bags. They will last for up to 6 months in the freezer. You can let them thaw at room temperature, or heat them in the microwave for about 30 seconds.

VARIATIONS:

If you want your cookies thicker, don’t press them down before baking.
We love them best with two kinds of chocolate, but you can use all white chips.
If you can’t find the Oreo pudding mix, you can substitute a 3.4 ounce box of vanilla instant pudding with one very finely crushed Oreo cookie.
In place of the white chocolate chips, use chopped up Hershey’s cookies and cream candy bars.
Use different flavors of Oreos. Peanut butter Oreos would be tasty with peanut butter baking chips, mint Oreos would be great with semi sweet or mint chips. Be creative!

MORE RECIPES WITH OREO COOKIES:

COOKIES AND CREAM COOKIE RECIPE

Yield: 3 1/2 dozen cookies