Chocolate Cookies and Cream Cookies
These Chocolate Cookies and Cream Cookies are an Oreo lover’s dream! Made with a rich black cocoa powder cookie base packed with Oreo crumbs, studded with white chocolate chips and then topped with Oreo pieces — you can’t get more Oreo than this!
If you’re an Oreo lover, you’re in the right place! Love a good cookie sandwich? Then you’ll love my Crumbl Oreo Sandwich Cookies that have a similarly delicious black cocoa powder cookie base filled with a deliciously smooth cream filling! Or add some sprinkles into your life with my Crumbl Oreo Birthday Cake Cookies that make any event a party. If you love a bit of frosting, my (Crumbl Copycat) Chocolate Oreo Cookies are for you!
Why This Recipe Works
- Made with Oreo cookie crumbs. We get the ultimate Oreo cookie flavor because we use 1 1/4 cups of Oreo crumbs IN the cookie dough! It’s the best chocolate cookies and cream cookie recipe ever!
- Black cocoa cookie base. Using black cocoa powder makes for a rich chocolate cookie and provides the black cookie color too.
- Studded with white chocolate chips and dipped in Oreo pieces. We put the cream in cookies and cream by using white chocolate chips in this Crumbl cookie recipe. Then to top it all off (literally) the tops of the cookie dough balls are dipped in Oreo pieces for the ultimate texture, taste, and look!
- Unsalted Butter: I like to use unsalted butter in baking so I can control the amount of salt. Also, use room temperature butter so it can combine more easily with the sugars. FYI if you microwave butter to make it more room temperature, you can get pockets of melted butter which can affect the texture of your cookies.
- Brown Sugar: We use more brown sugar than granulated sugar to help get chewy cookies.
- All-Purpose Flour: Use a spoon to fluff your flour before measuring it.
- Black Cocoa Powder: Not familiar with black cocoa powder? Read more here: Black Cocoa Powder Guide
- Oreo Cookies: You’ll need 1 1/4 cups fine crumbs (using the entire Oreo, yes the filing too!) and then some roughly chopped Oreos to roll the cookie dough balls in before baking. I use regular Oreos, not double stuffed or thins.
- White Chocolate Chips: Adding white chocolate chips gives a nice cookies and cream element to these chocolate cookies and cream cookies.
- Cream wet ingredients. Preheat your oven to 350ºF. In the bowl of a stand mixer fitted with the paddle attachment, add 12 tablespoons butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar. Cream for 2 minutes on medium speed. Add 1 large egg and 2 tsp vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the dry ingredients. Add 1 1/2 cups flour, 1/2 cup black cocoa powder, 1 1/4 cups Oreo crumbs, 3/4 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Mix until partially combined. Add 1 1/4 cup white chocolate chips and mix until combined.
- Portion into dough balls. Using 1/4 cup, portion the dough into balls. Place the roughly chopped Oreo pieces in a rimmed dish or plate and dip the tops of each dough ball into the Oreo pieces.
- Bake. Place 6 dough balls on a baking sheet lined with parchment paper. Gently press down on the top of each ball with the palm of your hand so the dough is a thick disk. This will help them bake better and will help press the Oreo chunks into the dough. Bake for 10-12 minutes.
- Let cool. Remove when the edges are set and the centers aren’t shiny anymore but appear just barely underdone. Let the Crumbl chocolate cookies and cream cookies rest on the sheet for 10 minutes. This will help them continue to set up and bake slightly without becoming over baked. Remove and let cool on a wire rack. Enjoy!
When making the Oreo crumbs, include the cream filling of the Oreos.
If you don’t have a food processor (which is how I make my Oreo cookie crumbs), then add the Oreos to a large ziplock bag, seal it, then use a rolling pin to crush the cookies.
You want a fine cookie crumb texture in the Oreo crumbs that you’ll be adding into the dough so the texture of the cookie isn’t affected. Leave the chunky pieces of Oreo for the topping!
If you don’t have a stand mixer, use a large bowl and a hand mixer.
You don’t need to chill the dough, but if you want to break things up by making the dough one day then baking the next, you can. See my Make Ahead instructions below.
If you don’t like white chocolate chips, feel free to use milk chocolate chips or semi-sweet chocolate chips instead.
Make Ahead, Storing, and Freezing
You can make the cookie dough ahead of time and store it in an airtight container in the fridge for up to 24 hours before baking if you’d prefer. This can help break up the cookie making process. Let the dough come to room temperature to make it easier to form into balls.
Store any leftover chocolate cookies and cream cookies in an airtight container or ziplock bag at room temperature for 2-3 days for best results.
To freeze, let the chocolate Oreo Crumbl cookies cool to room temperature then freeze in a freezer bag for up to 2 months. Remove and let thaw before sinking your teeth into these delicious Oreo cookies!
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough! Then check out my Freezing Cookies post for tips and tricks to get the best results on how to freeze baked cookies.
Yes you can! You can make them smaller if you’d like. You won’t need to bake them for the full 10-12 minutes. Check on the Crumbl chocolate Oreo cookies at around 7 minutes and go from there.
If you portion the cookie dough into 1/4 cup size balls, the cookies will bake up to be the same size of cookies that Crumbl serves.
Crumbl is a cookie dessert place founded in Utah but has stores all across the country now. They specialize in large cookies and their menu changes to include different flavors of cookies each week.
More Oreo Recipes
Crumbl Chocolate Cookies and Cream Cookies
- 12 tablespoons unsalted butter - softened
- 3/4 cup light brown sugar - packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup black cocoa powder
- 1 1/4 cups Oreo crumbs - finely crushed (crush the ENTIRE OREO)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cup white chocolate chips
- 6 Oreos - roughly chopped, for topping
- Preheat oven to 350°F. Line baking sheet with parchment paper. Set aside.
- Cream the butter, brown sugar, and sugar on medium speed for 2 minutes. (I use my stand mixer fitted with a paddle attachment. You can use a hand mixer if you prefer).
- Add the egg and vanilla extract and mix to combine. Scrape down the sides of the bowl with a rubber spatula.
- Add the flour, black cocoa powder, Oreo crumbs, baking soda, baking powder, and salt and mix until partially combined. Scrape down the sides of the bowl as needed. Add the white chocolate chips and mix to combine.
- Place the roughly chopped Oreo’s on a plate, or into a wide brimmed bowl.
- Portion dough into ¼ cup balls. Press the tops of each ball into the bowl filled with the roughly chopped Oreos. Place 6 of the Oreo topped cookie dough balls on the baking sheet and then press down on the top of each ball with the palm of your hand so the dough is a thick disk. This will also help the Oreo chunks to press into the dough as well.
- Bake 10-12 minutes.
- Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.