Cookies and Cream Cookies
Grab a glass of milk because these Cookies and Cream Cookies will send you to cookie heaven! They are packed with Oreo cookie chunks, Oreo cookies and cream pudding mix and white chocolate chips. May as well make a double batch!
And if you love cookies, make sure you check out all of my favorite cookie recipes. And if you are a big Oreo fan like my family, I’ve gathered all my Oreo desserts for you in ONE place: Oreo Dessert Recipes!
Why This Recipe Works
- Cookies and cream cookies with pudding mix. We get the ultimate cookies and cream cookie by using an Oreo pudding mix! It helps the cookies be ultra soft and flavorful. It really brings out that Oreo flavor.
- Packed with Oreo. A cookie in a cookie? That’s my kind of inception! Adding the crushed Oreo pieces really provides the perfect texture and flavor to this cookies and cream cookies recipe.
- Classic cookies and cream cookies. 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 cookies.
- Butter: I always use unsalted butter when baking so I can control the amount of salt in the recipe.
- Sugars: While sugar makes cookies sweet, granulated sugar helps the cookies spread out from the tight dough ball and brown sugar makes for chewy cookies.
- Oreo Cookies and Cream Pudding Mix: This is the dry pudding mix.
- Flour: Regular, all-purpose flour is all you’ll need.
- Baking Soda: This will help the cookies rise.
- 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: Using white chocolate chips helps provide that cream flavor from “cookies and cream”!
- Oreo Cookies: Coarsely crushed. You don’t want finely crushed since you want cookie chunks in the cookies!
- Cream wet ingredients. Preheat your oven to 350ºF. To the bowl of a stand mixer fitted with the paddle attachment add 1 cup softened butter, 1/3 cup granulated sugar and 2/3 cup light brown sugar. Cream on medium speed for 2 minutes. Add 2 eggs and 1 tsp vanilla extract and beat for 1-2 minutes.
- Add the pudding mix. Add the Oreo pudding mix and mix until combined.
- Add the dry ingredients. Add 2 1/4 cups all purpose flour, 1 tsp baking soda, and 1/2 tsp kosher salt. Mix until just combined.
- Add the mix-ins. Add 1 1/4 cup white chocolate chips and the Oreo chunks and mix until just combined.
- Bake the cookies and cream cookies. Roll cookie dough into 2 tablespoon size cookie dough balls. Place on a cookie sheet lined with parchment paper, 2 inches apart. Bake for 9-10 minutes. Remove when the edges are set and barely golden brown.
- Let cool. Let the cookies and cream cookies cool on the pan for a few minutes then place cookies on a wire rack to cool completely. Enjoy!
If you don’t have a stand mixer, no problem! Use a large bowl and an electric mixer.
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 Oreo cookie crumbs because you want the Oreo chunks in the cookies!
Feel free to mix up the flavor of Oreo cookies you use. You could try mint Oreos, golden Oreos, peanut butter Oreos and more!
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!
You could try chopping up Hershey’s cookies ’n creme chocolate bars and use that instead of white chocolate chips too.
I like adding extra white chocolate chips and/or Oreo pieces to the top of the cookies to make them look extra pretty!
Make Ahead, Storing, and Freezing
You can make this cookies and cream cookies recipe ahead of time. Store the dough in an airtight container in the fridge for up to 24 hours. Then remove and let come to room temperature before rolling into dough balls and baking.
Store any leftover cookies n cream cookies in an airtight container for 4-5 days.
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.
Flash freeze the cookie dough balls on a lined tray until firm. Then transfer to a freezer safe bag and freeze for up to 2 months. Remove and bake from frozen, adding another minute or two to the bake time.
Adding pudding to cookies adds sweetness, flavor and an added starch. The added starch makes for thicker and softer cookies.
More Oreo Recipes
- Cookies and Cream Popsicles
- Oreo Ice Cream Cake
- No Churn Oreo Ice Cream
- Oreo Truffle Balls
- Oreo Truffle Brownies
Cookies and Cream Cookies
- 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
- 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.