Oreo cookies inside cookies? Yes please. Add creamy white chocolate Cookies & Cream bars and you’ve got a match made in heaven. These Cookies and Cream Cookies are packed with Hershey’s Cookies ’n’ Creme bars and chopped Oreos.
Classic Cookie Dough
A dependable cookie dough base lets you add whatever mix-ins you like. I started with the dough from my M&M cookie recipe, then folded in chopped Hershey’s Cookies ’n’ Creme bars and broken Oreos to make these irresistible Cookies & Cream Cookies.
Hershey’s Cookies ’n’ Creme Bars
These candy bars are creamy with crunchy chocolate cookie bits — a perfect addition to cookie dough. Chop them up and use the pieces like you would chocolate chips; they hold up well when baked and add great texture and flavor.
Substitutions: If you can’t find Cookies ’n’ Creme bars, use vanilla/white chocolate chips and/or milk or semi-sweet chips. Use a total of about 1 cup (heaping) of chocolate pieces.
Oreo Cookies
No cookies and cream treat is complete without chocolate sandwich cookies. For a classic cookie base I added chunks of Oreo cookies in addition to the Cookies ’n’ Creme candy bars. Two types of cookies in one bite means extra deliciousness.
How to Crush Oreo Cookies
Choose any of these methods to prepare the Oreos:
- Roughly chop Oreos on a cutting board with a large knife.
- Place Oreos in a zip-top bag and crush them with a meat mallet or rolling pin.
- Pulse Oreos in a blender or food processor in short bursts to avoid creating fine crumbs.
Flavor variations: You can use other Oreo flavors — mint, peanut butter, or any variety you prefer.
How to Make Cookies and Cream Cookies
Follow these steps for reliable results:
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats (or coat lightly with nonstick spray).
- Cream butter and sugars until light and fluffy. Add eggs and vanilla, mixing thoroughly.
- Whisk together flour, baking soda, and salt in a separate bowl. Pro tip: stir the flour, spoon it into the measuring cup, and level it off to avoid packing in too much flour.
- Add the dry ingredients to the wet and mix until just combined.
- Chop the Hershey’s Cookies ’n’ Creme bars and Oreos, then fold them into the dough.
- Portion dough into balls about 2 Tbsp each (or use a #30 scoop) and place on prepared trays. Reserve a few candy or Oreo pieces to press on top if desired.
- Bake at 350°F for 11–12 minutes, until the edges begin to brown. Let cookies rest on the tray for 1–2 minutes, then transfer to a wire rack to cool completely.
Notes: Because this dough isn’t chilled it may feel slightly dry due to the flour. Warm the dough in your hands as you shape it; if needed, add 1–2 tablespoons of milk to moisten.
Extra tip: For thicker, rounder cookies, press the edges inward with a spatula while the cookies are still warm.
More Great Recipes That Use Oreos
- Oreo Fudge
- Cookies and Cream Donut
- Oreo Monkey Bread
- Cookies and Cream Popcorn
- Oreo Ice Cream Dessert
- Mint Oreo Cheesecake Bars
- Oreo Dessert Pizza
- Fudge Brownie Oreo Pizza
- Oreo Fudge Ice Cream
Cookies and Cream Cookies
Ingredients
- 1 cup (226 g) unsalted butter, (2 sticks) room temperature
- 1 cup (200 g) packed brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 3 1/4 cups (390 g) all-purpose flour (stir, spoon & level)
- 1 tsp baking soda
- 1 tsp salt
- 5.4 oz (156 g) Hershey’s Cookies ‘n’ Creme Bars (about 12 snack-size bars), chopped
- 12 Oreo cookies, chopped
Equipment
- Half sheet pans
- Silicone baking mat or parchment paper
- #30 cookie scoop (optional)
- Mixing bowl and paddle or hand mixer
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment or silicone mats.
- Cream butter and both sugars until light and fluffy. Add eggs and vanilla; mix well and scrape the bowl.
- Combine flour, baking soda, and salt. Add to wet ingredients and mix until just combined.
- Chop the candy bars and Oreos. Fold the pieces into the dough, reserving a few to press on top if desired.
- Form dough into balls about 2 Tbsp each (or use a #30 scoop) and place on prepared trays. If the dough feels dry, warm and shape it in your hands or add 1–2 Tbsp milk.
- Bake 11–12 minutes, until edges just begin to brown. Let rest 1–2 minutes on the tray, then transfer to a wire rack to cool. For rounder cookies, press edges inward with a spatula while still warm.
Notes
- If dough seems too dry, add 1–2 tablespoons milk.
- Store cookies in an airtight container for up to 5 days.
Nutrition
Calories: 245 kcal |
Carbohydrates: 31 g |
Protein: 3 g |
Fat: 12 g
Disclaimer: Nutritional values are estimates.
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