Go Back
cookies and cream cookies on pink plate one broken open showing white chocolate chunks melting and Oreo pieces in dough
Luna Hossain

Cookies and Cream Cookies

Thick, domed cookies and cream cookies loaded with crushed Oreo pieces, melted white chocolate chunks, and a whole Oreo half pressed into every top — soft and dense in the center with just-set edges.
Calories: ~328 kcal | Carbohydrates: ~43g | Sugar: ~1g | Fat: ~27g | Protein: ~1g | Sodium: ~160mg
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 11 minutes
Chilling Time 1 hour
Total Time 1 hour 31 minutes
Servings: 18 cookies
Course: Cookies
Cuisine: American
Calories: 328
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cookies:
  • - 1 cup 226g unsalted butter, softened to room temperature (65–68°F / 18–20°C)
  • - ¾ cup 150g plain white granulated cane sugar
  • - ¾ cup 165g packed brown sugar
  • - 2 large eggs approximately 50g each without shell, room temperature
  • - 2 tsp 10ml pure vanilla extract
  • - 2¼ cups 281g all-purpose flour, spooned and leveled or weighed
  • - 1 tsp 6g baking soda, checked for freshness
  • - ½ tsp 3g fine sea salt
  • - 18 regular Oreo cookies roughly crushed into coarse chunks, plus 9 additional Oreos halved for tops
  • - 1 cup 170g white chocolate, chopped into chunks from a bar — not white chocolate chips

Equipment

  • Required:
  • Kitchen scale (strongly recommended — gram weights are more accurate than volume)
  • Hand mixer or stand mixer fitted with the paddle attachment
  • Large mixing bowl (if using hand mixer)
  • Silicone spatula
  • Light-colored aluminum baking sheet — dark pans absorb more heat and overbrown cookie bottoms before the centers set
  • Parchment paper
  • Medium cookie scoop (approximately 1.5 tablespoons / 45ml capacity) — ensures uniform cookies that bake evenly
  • Wire cooling rack
  • Zip-lock bag and rolling pin (for crushing Oreos)
  • Optional:
  • Oven thermometer — most home ovens run 15–25°F (8–14°C) off calibration; an oven thermometer confirms your actual temperature before the pan goes in
  • Kitchen ruler — for confirming 2-inch spacing between dough balls

Method
 

  1. Position oven rack in the middle and preheat to 350°F (175°C), allowing 15–20 minutes for full temperature stabilization, then line a light-colored aluminum baking sheet with parchment paper and set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat the 1 cup (226g) softened unsalted butter, ¾ cup (150g) granulated sugar, and ¾ cup (165g) packed brown sugar on medium speed for exactly 3 minutes until pale, fluffy, and noticeably increased in volume.
  3. With the mixer on low, add the 2 room-temperature large eggs one at a time, mixing for 20 seconds after each addition, then add the 2 tsp (10ml) pure vanilla extract and mix on medium for 30 seconds until smooth and glossy.
  4. In a separate bowl, whisk together the 2¼ cups (281g) all-purpose flour, 1 tsp (6g) baking soda, and ½ tsp (3g) fine sea salt, then add to the butter mixture in two additions on the lowest speed, mixing only until no flour streaks remain.
  5. Remove the bowl from the mixer and fold in the 18 crushed Oreo cookies and 1 cup (170g) white chocolate chunks using a silicone spatula in 12 to 15 wide strokes from the bottom of the bowl upward until evenly distributed.
  6. Using a medium cookie scoop, portion the dough into 18 balls, roll lightly between your palms, press one halved Oreo firmly halfway into the top of each ball, then transfer to a parchment-lined tray and refrigerate uncovered for exactly 30 minutes.
  7. Place 6 chilled dough balls at least 2 inches (5cm) apart on the prepared baking sheet and bake on the middle rack at 350°F (175°C) for 10 to 12 minutes, pulling the pan when edges look set and lightly golden but centers still appear slightly glossy and underdone.
  8. Leave baked cookies on the hot pan for exactly 5 minutes, then slide the parchment sheet onto a wire cooling rack and cool for at least 30 minutes before eating; repeat with remaining dough balls, always baking from chilled dough on a room-temperature pan.

Notes

- Butter: must be softened to 65–68°F — too warm = flat cookies, too cold = lumpy uncreamed dough.
- White chocolate: use a chopped bar, not chips — chips contain stabilizers and will not melt into the interior pools shown in the photos.
- Oreos: use regular, not Double Stuf — extra filling fat flattens the dough and produces a stickier, thinner cookie.
- Baking soda: test freshness before using — drop ½ tsp into hot water with a few drops of vinegar; vigorous bubbling = fresh.
- Storage: airtight container at room temperature up to 4 days, separated by parchment; best on Day 2.
- Freeze unbaked: freeze portioned dough balls with Oreo halves pressed in for up to 3 months; bake from frozen, add 2–3 minutes.
- Make ahead: bake the night before — flavor and texture improve overnight as Oreo pieces integrate into the dough.
- Scaling: to double, multiply all ingredients by 2 except baking soda — use 1¾ tsp, not 2 tsp; leavening does not scale linearly.
- Altitude: above 3,500 feet, reduce baking soda to ¾ tsp, add 2 tbsp flour, increase oven temp by 15°F — see FAQ for full guidance.
- Allergens: contains gluten, dairy, eggs, and soy (from Oreo filling); check white chocolate bar label for additional allergens.
- Tip: bake one test cookie before committing the full batch — adjust spacing and bake time based on that single result.