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A Oreo loaded cookie with a bite taken out of it, against a white background.
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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!
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 9 minutes
Total Time 34 minutes
Servings 44 cookies
Calories 130kcal
Author Whitney Wright

Equipment

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 | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 117mg | Potassium: 40mg | Fiber: 1g | Sugar: 10g | Vitamin A: 143IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg