Cookies and Cream Cookies are cookies containing cookies—in other words, amazing.
In our house, our younger son loves anything cookies and cream flavored. Ice cream, fudge, and one year, I made him a cookies and cream birthday cake! However, the fudge and cake are both special desserts. For other days, I wanted something that was simpler to make and more of an everyday treat. An everyday treat with exceptional flavor, incorporating that hallmark mix of broken-up Oreos, white chocolate, and a sweet flavor that isn’t cloying. Cookies and cream cookies knock it out of the park!
Cookies and cream is a classic American flavor profile with a history that leads back directly to one store-bought cookie: the Oreo sandwich cookie. And of course, there are competing stories on who came up with the idea of mixing crushed Oreos into ice cream, which was the first medium for cookies and cream in the late 1970s. Regardless, the ice cream idea set off the trend of cookies and cream as a flavor and we’ve never looked back.
You will love cookies and cream cookies because they are basically a cookie version of the beloved ice cream flavor. You get the tasty pieces of Oreo (both the hard cookie and the creamy filling) for great texture, and white chocolate chips add that extra sweetness and creaminess that elevates these cookies from good to great. Finally, the cookie itself is soft and chewy, made extra soft and rich by the cookies and cream pudding mix added in.
How To Coarsely Chop The Cookies
If you just take a knife to a pile of Oreos on a cutting board, you will end up with a crumby mess all over your counters and floors. Instead, try one of these ideas. You can break the cookies in half and place them into your food processor. Pulse until the cookies are broken up but not pulverized. Alternatively, if you don’t have a food processor, no worries. Simply get a freezer gallon-sized resealable bag (the freezer type is a bit thicker than the standard, which is what you want). Break the cookies in half as you dump them into the bag and squeeze all the air out. Using a rolling pin, roll over the bag, pressing to crush the cookies. Shake the bag to redistribute and roll until you get the desired consistency.
How Do I Store Leftovers?
Keep the cookies in an airtight container at room temperature for up to 5 days. Alternatively, you can freeze the baked cookies for up to 3 months. Flash freeze on a baking sheet first before transferring to an airtight container or freezer bag.
Serving Suggestions
Cookies and cream cookies are lovely treats for a party or just a yummy sweet snack with your afternoon tea or coffee. If you’re serving lots of desserts or need a tray of mixed cookies, consider these complementary cookies and bars to go with them. For instance, Snickers Cookies or Reese’s Peanut Butter Cookies go well with cookies and cream cookies, extending the fun add-ins theme. Other options include Marshmallow Pretzel Bars or any kind of brownies.
If you want something really decadent, you can use cookies and cream cookies as the sandwich part of ice cream sandwiches. Spread softened vanilla ice cream on the flat side of one cookie and top with another cookie. Wrap in plastic wrap and freeze for 1 hour.
Cookies and Cream Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 4.2 ounce package Cookies ‘n Creme pudding mix
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 2 cups white chocolate chips
- 15 chocolate sandwich cookies coarsely chopped (about 2 cups)
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy. Add the pudding mix and incorporate.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips and chopped chocolate sandwich cookies until evenly distributed.
- Cover the dough and refrigerate for at least 30 minutes.
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
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