I reimagined classic Cookies & Cream Cookies as Cookies And Cream Sugar Cookies, and in the recipe I share one surprising pantry swap that keeps each cookie perfectly shaped.

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I never meant to start another cookie habit but these Cookies & Cream Cookies do it every time. I mix dough with soft unsalted butter, fold in lots of chopped sandwich cookies, and before you know it trays disappear.

The texture flips between chewy and crunchy, and there is this quiet thrill when a cookie breaks open and you see the cookie bits inside. I can’t help trying weird twists, and sometimes I fail, sometimes it’s magic, but i’ll be honest I keep coming back.

If you like playful treats, this is the kind of Tasty Cookie Recipes that makes you plan another batch.

Why I Like this Recipe

– I love the chewy middle and crunchy bits, every bite’s a little surprise and super satisfying.
– They’re really forgiving when I mess up so even if I’m rushed they still turn out bakery level good.
– They look way fancier than the effort I put in which makes me feel proud when people ask who made them.
– They keep soft for days so I can make them ahead and nobody even notices they weren’t baked that morning.

Ingredients

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All purpose flour: gives structure and carbs, little protein, helps cookies hold shape.
Unsalted butter: adds richness, fat for melt in mouth texture, makes cookies tender.
Granulated sugar: sweetens, creates crisp edges and caramel notes when baked, not nutritious.
Brown sugar: adds moisture and chewiness, deeper flavor from molasses, slightly more minerals.
Egg plus yolk: binds ingredients, adds protein and richness, yolk boosts chew and color.
Vanilla extract: small touch of flavor makes everything taste rounder, its sweet notes pop.
Sandwich cookies: chopped cookies bring crunch and chocolate cream pockets, lots of sweet flavor.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1 teaspoon cornstarch

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter softened (2 sticks)

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 large egg plus 1 large egg yolk

1 teaspoon vanilla extract

1 1/2 to 2 cups chopped sandwich cookies like Oreos about 12 to 16 cookies

1 cup white chocolate chips or chopped white chocolate optional

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat.

2. Whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, 1 teaspoon cornstarch, and 1/2 teaspoon fine salt in a bowl so it’s evenly mixed.

3. In a stand mixer or with a hand mixer beat 1 cup (226 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes — scrape the bowl once or twice.

4. Add 1 large egg plus 1 large egg yolk and 1 teaspoon vanilla extract; mix until just combined and smooth. Use room temperature eggs for best texture.

5. Add the dry ingredients to the wet on low speed and mix until just combined, don’t overmix or you’ll get tough cookies.

6. Fold in 1 1/2 to 2 cups chopped sandwich cookies (about 12 to 16 Oreos) and 1 cup white chocolate chips or chopped white chocolate if you want them, leaving some big cookie chunks for texture.

7. Chill the dough 30 minutes to 1 hour in the fridge — this helps control spread and makes thicker, chewier cookies. If you’re in a rush chill 20 minutes, but they’ll be flatter.

8. Scoop dough (about 2 tablespoons or a
1.5 inch cookie scoop) onto prepared sheets, spacing about 2 inches apart. Press a few extra cookie pieces on top if they look plain, and roll some balls in crushed cookie crumbs for a pretty finish.

9. Bake 9 to 12 minutes until edges are set and centers still look a little soft; rotate pans halfway if baking more than one. Don’t overbake — they’ll firm up as they cool.

10. Let cookies cool on the baking sheet 5 to 10 minutes, then transfer to a wire rack to finish cooling. Store in an airtight container up to 4 days, or add a slice of bread to keep them soft.

Equipment Needed

1. Oven, preheat to 350°F
2. 2 baking sheets plus parchment paper or a silicone baking mat
3. Mixing bowls, at least 2 for dry and wet stuff
4. Measuring cups and spoons (or a kitchen scale if you wanna be precise)
5. Stand mixer or hand mixer for creaming butter and sugars
6. Whisk and a rubber spatula to scrape the bowl and fold in cookies
7. Cookie scoop (about 1.5 inch) or a 2 tbsp spoon and a small bowl for crumbs
8. Chef’s knife or food processor to chop the sandwich cookies
9. Wire cooling rack to finish cooling the cookies

FAQ

Q: What temp and how long do I bake these?

Bake at 350°F (175°C) for about 9-12 minutes for 1 1/2 tablespoon scoops. Edges should be set and lightly golden, centers still soft. Let them cool on the pan 4-5 minutes so they finish cooking without getting dry.

Q: How many cookies does this recipe make?

You’ll get roughly 24 to 30 cookies depending on how big you scoop. Bigger scoops mean fewer cookies and longer bake time.

Q: Can I swap any ingredients or use salted butter?

Yeah you can. If you use salted butter, skip or cut back the added salt. Light brown sugar helps chewiness, but you can use all granulated in a pinch, cookies will be less moist. White chocolate is optional, it adds sweetness and texture.

Q: How do I keep them soft and chewy?

Don’t overbake, use the cornstarch that’s already in the recipe, cream butter and sugars until light, and chill the dough 30-60 minutes if you want thicker, less-spread cookies. Also press a few extra cookie chunks on top before baking so they look rustic.

Q: Best way to chop the sandwich cookies?

Chop them coarsely by hand or pulse 2-3 times in a food processor. You want chunks not dust. Reserve some big pieces to press into the tops before baking for texture and looks.

Q: Can I freeze the dough or the baked cookies?

Yes. Scoop balls and freeze them on a tray then bag for up to 3 months. Bake from frozen, add 1-2 minutes to the bake time. Baked cookies freeze well too, store in an airtight container up to a month.

Cookies & Cream Cookies Recipe Substitutions and Variations

All purpose flour → Use a gluten free 1:1 all purpose flour blend (use same weight: 280 g). If the blend has no xanthan gum add about 1/4 teaspoon. Expect slightly more crumbly texture, but it works well.
Unsalted butter (226 g) → Swap for solid coconut oil or vegetable shortening, same weight (226 g). Cookies may spread more and taste a little different, so chill the dough 20 to 30 minutes before baking.
Granulated sugar (3/4 cup / 150 g) → Replace with coconut sugar 1:1 by weight or volume (150 g). Youll get a deeper, caramel color and flavor, slightly less sweet.
White chocolate chips (1 cup) → Use chopped semisweet or milk chocolate equal amount, or omit altogether. If you want a similar sweetness without actual white chocolate try butterscotch chips or chopped cream cheese pieces for a tangy twist.

Pro Tips

1) Chill and freeze for control. Chill the dough like the recipe says but if you want even thicker cookies scoop and freeze balls on the tray for 30 minutes or up to a month in a zip bag. Frozen dough needs a minute or two more in the oven, so watch the edges.

2) Vary the cookie chunk size. Leave some big Oreo pieces for chew and crunch, but also toss in some crumbs so the flavor is everywhere. Press a few big pieces or extra chips on top of each ball right before baking so they look homemade and not plain.

3) Measure and mix gently. Weigh your flour or spoon and level it, otherwise you can end up with dry, cakey cookies. Mix the dry ingredients in just until combined, or you’ll make them tough.

4) Watch the white chocolate and salt. White chocolate burns easier than dark, so use chunks or stir them in last, or press some on top halfway through baking. Finish with a tiny pinch of flaky sea salt on warm cookies to make the sweet flavors pop.