These cookies and cream cookies are packed with Oreo cookie chunks, Oreo cookies and cream pudding mix and white chocolate chips for a delicious cookie heaven! And if you love cookies, make sure you check out all of my favorite cookie recipes.

Cookies and Cream Cookies in a bread pan against a white background.

When I was in college, one of my roommates made cookies similar to these. I was obsessed! I loved it when she made them and just had to share the perfect recipe for them with you. This recipe includes cookies and cream pudding mix, which is really a game changer because it adds loads of flavor — really hitting home that cookies ‘n cream taste we all love!

Not only do these cookies taste AMAZING, but they look just like cookies and cream ice cream, too. The white cookie dough base with the chunks of Oreo cookies and white chocolate chips make these the classic cookies ‘n cream treat.

I mean, cookies in a cookie? That’s my kind of inception. 

A Oreo loaded cookie with a bite taken out of it, against a white background.

So you don’t have a roommate or family member who has introduced you to these delicious cookies yet? No worries. I got you.

Ingredients 

  • Butter — softened
  • Sugar — While sugar makes cookies sweet, granulated sugar helps the cookies spread out from the tight dough ball.
  • Brown sugar — Brown sugar not only adds the sweetness to your cookies but it helps keep cookies soft, too.
  • Oreo Cookies and Cream pudding mix (dry)
  • Eggs — Eggs are best at room temperature for baking
  • Vanilla extract
  • All purpose flour
  • Baking soda
  • Kosher salt — Kosher salt’s granules are bigger than your traditional table salt. If you don’t have kosher salt, reduce the amount of salt you use by about 1/2.
  • White chocolate chips — Some goes inside the dough and a few are saved to top the cookie dough balls.
  • Oreo cookies — Coarsely crushed. You don’t want finely crushed since you want cookie chunks in the cookies!
Close up image of chopped Oreo cookies.

How to Make Cookies and Cream Cookies

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 
  2. Cream the butter and sugars on medium speed for 2 minutes. 
  3. Add the eggs and vanilla extract. Beat on medium speed for 1-2 minutes or until fully combined. 
  4. Add the pudding mix and mix until combined. Then add the flour, baking soda and salt. Mix until just combined. 
  5. Mix in the chocolate chips and Oreo chunks. 
  6. Using a 2 T-sized cookie scoop, scoop the dough onto the parchment paper, leaving 2 inches between each cookie. 
  7. Top each cookie dough ball with 2-3 white chocolate chips. Bake for 9-10 minutes. 
  8. Remove from the oven and let cool on the pan for a few minutes, then transfer to a cooling rack to cool completely. 
  9. Store in an airtight container for up to 4-5 days.
A large glass bowl full of Cookies and Cream Cookie dough batter with white chocolate chips and chopped Oreo's on top.
Cookies and Cream Cookie dough batter in a glass bowl against a white background.

Tools Used for This Recipe

Cookie sheet

Parchment paper

Cookie scoop

Oreo and white chocolate chip loaded cookies and cream cookies scooped into cookie dough balls, sitting on a baking sheet.

Recipe Tips

To freeze: Scoop the dough into cookie dough balls. Place them on a wax paper or parchment lined tray, baking sheet or plate, and flash freeze for 30-60 minutes. Transfer the frozen cookie dough balls to a large zip top bag and freeze for up to 3 months. When ready to bake, place the frozen cookie dough balls on the prepared baking sheet and bake at the same temperature, but you’ll need to bake for an additional 2-3 minutes. 

How to crush oreos: You can use a food processor and pulse until they are coarsely chopped. Or you can use a knife and chop the Oreos on a cutting board. Or you can also place the Oreos in a large zip top bag and use a rolling pin to crush the oreos. 

You don’t want the oreos to be too crushed because you want the Oreo chunks in the cookies! 


If you don’t have white chocolate chips or you don’t want to add them, that’s OK! The white chocolate chips give the cream part of the cookies and cream to your cookies. You can always just add more Oreos instead of white chocolate chips if you’d like. I am, however, a sucker for white chocolate chips in this recipe!

A pile of Cookies and Cream Cookies with Oreo's amongst the pile.

FAQ

How do you freeze cookies?

To freeze: Scoop the dough into cookie dough balls. Place them on a wax paper or parchment lined tray, baking sheet or plate, and flash freeze for 30-60 minutes. Transfer the frozen cookie dough balls to a large ziplock bag and freeze for up to 3 months. When ready to bake, place the frozen cookie dough balls on the prepared baking sheet and bake at the same temperature, but you’ll need to bake for an additional 2-3 minutes. 

What does pudding do in cookies?

Adding pudding to cookies adds sweetness, flavor and an added starch. The added starch makes for thicker and softer cookies.

Cookies and Cream Cookies lined up on a white background.

More Oreo Recipes

If you make this recipe or any other recipe on Salt & Baker and love it, I would be so grateful if you come back to leave a rating and review. Thank you! ❤️

A Oreo loaded cookie with a bite taken out of it, against a white background.
Print Review
5 from 6 votes

Cookies and Cream Cookies

Soft and thick cookies and cream cookies are loaded with chopped Oreo's, white chocolate chips, and a secret ingredient! These cookies are so delicious, everyone will go crazy for them!
Prep Time: 25 mins
Cook Time: 9 mins
Total Time: 34 mins
Servings: 44 cookies

Ingredients
 

  • 1 cup butter - softened to room temperature
  • 1/3 cup granulated sugar
  • 2/3 cup light brown sugar - packed
  • 1 4.2 oz Oreo cookies and cream pudding mix - dry
  • 2 large eggs - at room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup white chocolate chips
  • 16 Oreo cookies - coarsely crushed

Instructions
 

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. 
  • In a large bowl, or bowl of an electric mixer, cream the butter and sugars on medium speed for 2 minutes. Add the eggs, and vanilla extract and beat on medium speed for 1-2 minutes or until fully combined. 
  • Add the pudding mix and mix until combined. Then add the flour, baking soda and salt mix until just combined. Mix in the chocolate chips and Oreo chunks. 
  • Using a 2 T sized cookie scoop, scoop the dough onto the parchment paper, leaving 2 inches between each cookie. Bake for 9-10 minutes. The cookies will be set and barely golden on the edges.  
  • Remove from the oven and let cool on the pan for a few minutes, then transfer to a cooling rack to cool completely. 
  • Store in an airtight container for up to 4-5 days. 

Notes

To freeze: scoop the dough into cookie dough balls. Place the on a wax paper or parchment lined tray, baking sheet or plate, and flash freeze for 30-60 minutes. Transfer the frozen cookie dough balls to a large ziplock bag and freeze for up to 3 months.
When ready to bake place the frozen cookie dough balls on the prepared baking sheet and bake at the same temperature, but you’ll need to bake for an additional 2-3 minutes.
How to crush oreos
  • Use a food processor and pulse until they are coarsely chopped.
  • Use a knife and chop the Oreos on a cutting board. (My preferred method).
  • Place Oreos in a large ziplock bag and use a rolling pin to crush the oreos.
  • You don’t want the Oreos to be too crushed because you want the Oreo chunks in the cookies!

Nutrition

Calories: 130kcal (7%)Carbohydrates: 16g (5%)Protein: 2g (4%)Fat: 7g (11%)Saturated Fat: 4g (20%)Cholesterol: 21mg (7%)Sodium: 117mg (5%)Potassium: 40mg (1%)Fiber: 1g (4%)Sugar: 10g (11%)Vitamin A: 143IU (3%)Vitamin C: 1mg (1%)Calcium: 17mg (2%)Iron: 1mg (6%)
Course: Dessert
Cuisine: American
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