Cookies and Cream Cookies bring 22-count Top Chewy Delight.

Cookies and Cream Cookies turn a busy week into a sweet celebration in my kitchen. I juggle recipe development and meal prep, and I rely on a chewy batch that travels. This 22-cookie batch blends Oreo with white chocolate chips to echo Cookies and Cream Cookies. Expect a buttery, vanilla-forward flavor. The steps are simple enough for busy weeknights or casual gatherings. In this guide, you’ll find practical tips and make-ahead options. Friendly substitutions fit real life, with no fancy gear needed and smiles guaranteed.

Table of Contents

Table of Contents

What makes Cookies and Cream Cookies Special

Cookies and Cream Cookies have a way of turning a hectic week into a small celebration.

I reach for this comforting batch when I need something dependable to share.

The 22-cookie project packs plenty of flavor: butter, vanilla, Oreo crunch, and creamy white chocolate in every bite.

It’s forgiving enough for beginners, yet sturdy enough to ship in a care package.

For me, it’s the recipe that proves you don’t need fancy equipment to create something crowd-worthy and cozy.

These cookies stay soft for days, even when life gets busy.

They travel well in tins and make-ahead dough keeps well, too.

Cookies and Cream Cookies texture and flavor

I think Cookies and Cream Cookies melt in your mouth with a soft, chewy center.

Additionally, I notice the edges stay gently chewy while pockets of crushed Oreos punctuate every bite.

I pair vanilla butter with vanilla notes and creamy white chocolate for contrast.

To me, the Oreo cream sweetness balances the butter and hints of vanilla.

Its texture is familiar and comforting, like cookies and ice cream in one bite.

I especially love how the white chocolate melts into vanilla pockets.

A batch that travels well

That 22-cookie yield makes it easy for me to fill a platter or gift bags.

I love bringing a tray to potlucks, work gatherings, or school events.

They store well in airtight containers at room temp for several days.

Moreover, I can freeze the dough or baked cookies to stretch prep time.

Label with date to keep track of texture and freshness.

Ingredients for Cookies and Cream Cookies

Here are the precise ingredients you’ll need for a chewy batch of Cookies and Cream Cookies. I explain each item briefly so you can shop quickly. Exact quantities are printed at the bottom and available for printing.

• ¾ cup unsalted butter, softened — adds richness and keeps cookies chewy.
• ¾ cup granulated sugar — provides sweetness and helps edges set.
• ¼ cup brown sugar — adds moisture and a hint of caramel.
• 1 large egg — binder and moisture.
• 1 tsp vanilla extract — rounds flavors and enhances aroma.
• 2¼ cups all-purpose flour — forms the cookie structure.
• 1 tsp baking soda — leavening that helps browning and spread.
• ½ tsp salt — boosts flavor balance.
• 1 cup crushed Oreo cookies — gives crunch and the iconic flavor.
• ¾ cup white chocolate chips — creamy pockets of sweetness.

Optional ingredients and substitutions

• Chill dough for 30 minutes for extra chew.
• Use salted butter and reduce salt to ¼ tsp.
• Gluten-free 1-to-1 flour blend works (texture may vary).
• Dairy-free butter and dairy-free white chocolate chips for a vegan option.
• Crush Oreos a bit more for extra texture or coarser chunks.
• Freeze dough or baked cookies for longer storage.

Source tips: opt for full-fat Oreo cookies for best flavor, and choose white chocolate chips that melt nicely.

How to Make Cookies and Cream Cookies

These steps walk you through making Cookies and Cream Cookies that stay chewy and flavorful. I keep it simple so a busy week doesn’t derail dessert. The result is a batch of Oreo-studded cookies with creamy white chocolate in every bite.

Step 1 — Cream Butter and Sugars

Use room-temperature butter for even blending.

In a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.

Scrape the bowl and beat once more just until the mixture looks pale and airy.

Step 2 — Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated.

Add them on medium speed and mix until smooth.

Scrape the bowl again to keep pockets of butter from forming.

Step 3 — Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.

Add the dry mix to the wet mix in two additions on low speed until just combined.

Avoid overmixing to keep Cookies and Cream Cookies tender.

Step 4 — Fold in Oreos and White Chocolate

Gently fold in crushed Oreos and white chocolate chips with a spatula.

Keep the chunks intact by folding gently.

If you want a bit more chew, chill the dough for 15–30 minutes before scooping.

Step 5 — Bake and Cool

Preheat the oven to 350°F (175°C) and line sheets with parchment.

Scoop dough about 2 tablespoons apart and bake 10–12 minutes until edges are set and centers remain soft.

Cool on the sheets for 3 minutes, then transfer to a rack to finish cooling.

Tips for Success with Cookies and Cream Cookies

• For Cookies and Cream Cookies, chill the dough 20–30 minutes to boost chew and flavor development.
• Keep dough scoops evenly sized so every cookie bakes to the same crown and chew, for uniform results.
• Crush Oreos to your preferred texture—slightly coarse for chunky bites or finer for even distribution, and prevents crumbly bites.
• Avoid overmixing after adding dry ingredients to keep the cookies tender and scoopable.
• Line sheets with parchment; it helps edges set while preserving soft centers and aids easy lifting from the sheet.

Equipment Needed for Cookies and Cream Cookies

• Mixing bowls and a wooden spoon or spatula (for mixing and scraping)
• Electric mixer or sturdy whisk (hand mixer works too)
• Measuring cups and spoons (dry and liquid)
• Parchment paper or silicone baking mats (prevents sticking)
• Baking sheets; rotate sheets for even baking (avoids hot spots and promotes browning)

Variations on Cookies and Cream Cookies

• Use dark chocolate chips with half white chocolate for a richer contrast.
• Substitute gluten-free 1-to-1 flour blend for a gluten-free version (noting texture may vary).
• Add a pinch of espresso powder to enhance vanilla and chocolate flavors.
• Use dairy-free butter and dairy-free white chocolate chips to make a vegan-friendly option (check label).
• Swap in crushed chocolate-covered cookies for extra chocolatey crunch.

Why You’ll Love Cookies and Cream Cookies

Cookies and Cream Cookies are my go-to when the week feels nonstop. I love how this batch scales from a dozen to a crowd, yet stays budget-friendly and freezer-friendly. With their creamy vanilla backbone, Oreo crunch, and melting white chocolate, they feel familiar and celebratory all at once. They’re soft in the center, chewy at the edges, and polished enough for potlucks or a weeknight pick-me-up. Plus, cleanup is a breeze.

Serving Suggestions for Cookies and Cream Cookies

I love how these cookies brighten gatherings. Here are simple ways I serve and share them.

• Pair with vanilla milk or chilled coffee.
• Plate with fresh berries for color.
• Present on a dessert board.
• Offer with espresso or hot cocoa.
• Display on a tray or pretty tin for gifting.

Make-Ahead and Freezer Tips for Cookies and Cream Cookies

I love turning Cookies and Cream Cookies into meal-prep magic.

A little planning keeps treats on the table without last-minute chaos.

When I batch ahead, weeks feel calmer and dessert wins.

These tips help me keep cookies chewy, fresh, and crowd-friendly.

Plus, your freezer becomes a pantry of ready smiles.

I’ll show you how easy it is.

• Make dough ahead: refrigerate up to 3 days, or freeze portions up to 3 months.
• Bake from frozen, adding 1–2 minutes to the bake time.
• Freeze baked cookies in a single layer, then stack in airtight containers.
• Re-crisp by warming in a hot oven for a few minutes.
• Bake-and-freeze: bake until just set, cool, then freeze; reheat briefly to soften centers.
• Label with date and notes; store in a cool, dry place.
• Printing tip: exact quantities and bake times are listed at the bottom.

With these strategies, Cookies and Cream Cookies can be baked once and enjoyed all week.

FAQs

What makes Cookies and Cream Cookies chewy?

Cookies and Cream Cookies stay chewy thanks to a moisture-rich dough. Creaming butter and sugars adds air, while gentle mixing preserves tender centers.

What makes Cookies and Cream Cookies kid-friendly?

Cookies and Cream Cookies are kid-friendly because they taste familiar and fun. Moderation, of course, keeps indulgence balanced with meals.

Can you freeze Cookies and Cream Cookies?

Yes. You can freeze dough for later baking, or freeze baked cookies for quick treats. Label with date and reheat briefly to restore chew.

Can you substitute Oreos with other cookies?

Yes, you can swap other cookies, but texture shifts. Chopped chocolate sandwich cookies or gluten-free cookies alter crunch and cream balance.

This tray of Cookies and Cream Cookies reminds me why I love home baking. They marry comforting nostalgia with practical weeknight goodness, a tiny celebration in every bite. Creamy vanilla, Oreo crunch, and melting white chocolate keep my kitchen smiling. The forgiving dough and make-ahead tips have saved me during chaos. Sharing them feels like gifting a small moment of comfort to friends and family. If you’re pressed for time, bake once, freeze portions, and enjoy throughout the week. Cookies and Cream Cookies aren’t just dessert; they’re everyday joy dressed in a chewy crown. Thank you for baking with me.

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