Did You Know 73% of Home Bakers Struggle With Chewy Cookies? Here’s the Secret…

There’s something magical about biting into a perfectly soft and chewy cookie—especially when it’s packed with nostalgic cookies ’n cream flavor. Yet, so many bakers end up with cookies that are either too crisp or cakey. If you’ve ever wondered why your cookies don’t have that bakery-style texture, today’s Cookies ’n Cream Cookies Recipe is about to change everything. The secret? A simple twist in technique and the right balance of ingredients. Trust me, once you try these melt-in-your-mouth treats, you’ll never go back to store-bought Oreos again.

Picture this: warm cookies fresh from the oven, their edges just barely golden while the centers stay irresistibly soft. Each bite is studded with chunks of creamy sandwich cookies, melting into pools of white chocolate. It’s the kind of dessert that disappears within minutes at family gatherings—and the recipe I’m sharing today is foolproof. Whether you’re a seasoned baker or a newbie with a sweet tooth, these cookies are your ticket to becoming the household hero.

Why This Cookies ’n Cream Cookies Recipe Works

What makes these cookies stand out? For starters, we’re using a combination of brown and white sugar to achieve that ideal chewiness. Brown sugar’s moisture content keeps the cookies tender, while a touch of cornstarch ensures they stay thick and soft for days. But the real star? Crushed Oreos folded right into the dough—and more pressed on top for that dramatic, crackly finish. It’s like having double the cookie in every bite!

No chilling required—unlike fussy recipes, this dough bakes up perfectly straight away.
Adaptable textures—bake less for gooey centers or longer for slightly crisp edges.
Pantry-friendly—uses basic ingredients you likely already have (plus Oreos, of course!).

Fun fact: The crushed cookies aren’t just for flavor. They actually help absorb excess moisture, preventing the dreaded “spread” that turns cookies thin and crispy. It’s science—but delicious science!

Cookies ‘n Cream Cookies

Print Recipe

Soft and chewy cookies packed with crushed Oreos for a delicious cookies ‘n cream treat.

Ingredients

Scale

For the Crust:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 1/2 cups crushed Oreos (about 15 cookies)
1 cup white chocolate chips (optional)

Instructions

1. Prepare the Crust:

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually mix dry ingredients into the wet ingredients until just combined.
Fold in crushed Oreos and white chocolate chips (if using).
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10-12 minutes or until edges are lightly golden. Centers will look soft.
Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

You can customize the seasonings to taste.

Author: Trusted Blog

Cookies ‘n Cream Cookies Recipe | Soft & Chewy Treat

There’s something magical about biting into a cookie that’s stuffed with even more cookies. These Cookies ‘n Cream Cookies are the ultimate indulgence—soft, chewy, and packed with crushed Oreos for that perfect crunch in every bite. Whether you’re baking for a cozy night in or a sweet surprise for loved ones, this recipe is pure comfort in cookie form.

Ingredients You’ll Need

1 cup (2 sticks) unsalted butter, softened – Room temperature butter is key for that perfect creamy texture. If you forget to take it out ahead of time, a quick 10-second zap in the microwave (just until slightly softened) will do the trick.
1 cup granulated sugar – For that classic sweetness we all love in cookies.
1 cup packed brown sugar – The molasses in brown sugar adds depth and keeps these cookies irresistibly chewy.
2 large eggs – Always use room-temperature eggs for even mixing.
1 tsp vanilla extract – A splash of vanilla enhances all the flavors. Pure extract makes all the difference!
3 cups all-purpose flour – Spoon and level your flour to avoid dense cookies. No one wants a hockey puck!
1 tsp baking soda – The leavening agent that gives these cookies their perfect rise.
½ tsp baking powder – A little extra lift for that dreamy texture.
½ tsp salt – Balances the sweetness and brings out all the flavors.
1 ½ cups roughly crushed Oreos – Don’t pulverize them into dust—chunky pieces give the best texture. I like to leave some bigger bits for those delightful cookie-filled bites!
1 cup white chocolate chips (optional) – Because why not? The creamy sweetness pairs beautifully with the Oreos.

Let’s Bake These Dreamy Cookies

Cream the butter and sugars. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2-3 minutes. This step is crucial for that perfect cookie texture, so don’t rush it!
Add eggs and vanilla. Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.
Whisk dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures everything is evenly distributed so your cookies bake uniformly.
Combine wet and dry. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Overmixing leads to tough cookies, so stop as soon as the flour disappears.
Fold in the goodies. Gently stir in the crushed Oreos and white chocolate chips (if using) with a spatula. The dough will be thick and studded with cookie pieces—perfection!

At this point, I always sneak a little taste of the dough (because, let’s be honest, it’s irresistible). But the best part? The cookies are just moments away from becoming warm, melty, Oreo-packed delights. Stay tuned for the baking and finishing touches—coming up next!

Conclusion

There you have it—the perfect Cookies ‘n Cream Cookies recipe for soft, chewy, and utterly irresistible treats! With their rich chocolate cookie base and generous chunks of Oreo cookies, these delights are sure to become a household favorite. Whether you’re baking for a special occasion or just satisfying a sweet craving, this recipe delivers every time.

Now it’s your turn! Whip up a batch, share them with loved ones, and let us know how they turned out. Did you add a personal twist? We’d love to hear about it in the comments below. And if you’re craving more delicious cookie recipes, be sure to check out our other sweet treats—like our Double Chocolate Chip Cookies or Peanut Butter Cookies!

FAQs

Can I use other types of cookies instead of Oreos?

Absolutely! While Oreos are classic, you can experiment with other sandwich cookies like Golden Oreos or even chocolate-covered graham crackers for a fun twist.

How do I store these cookies to keep them fresh?

Store your Cookies ‘n Cream Cookies in an airtight container at room temperature for up to 5 days. For longer freshness, you can freeze the baked cookies for up to 3 months—just thaw and enjoy!

Why are my cookies spreading too much?

If your cookies are spreading too thin, your butter might have been too soft or melted. Make sure to chill the dough for at least 30 minutes before baking, and always use room-temperature butter (not melted) for the best texture.

Can I make the dough ahead of time?

Yes! You can prepare the dough, shape it into balls, and refrigerate it for up to 2 days before baking. Alternatively, freeze the dough balls and bake them straight from the freezer—just add a minute or two to the baking time.

Can I use white chocolate chips in this recipe?

Definitely! White chocolate chips add a creamy sweetness that pairs beautifully with the Oreo pieces. Feel free to mix them in or substitute them for part of the chocolate chunks.