The Easiest Cookies & Cream Cookies

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Chewy, delicious cookies that are loaded with chocolate chips, Oreo cookies, and Hershey’s Cookies ‘n’ Creme bars. They take less than 30 minutes to make and will be your new favorite cookie!

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I’ve been meaning to make cookies & cream cookies for a while now. I know that a lot of people question adding an existing cookie (in this instance Oreos) to cookie dough, but seriously, they’re one of the best add-ins. Especially Oreos!

I’m convinced that Oreos are the easiest way to elevate ANY dessert. They’re so perfect on their own, but add them to cookies, brownies, cheesecake, Rice Krispies Treats, etc., and we’re on another level. 

Of course, for this cookie, I had to add in all of my favorite chocolate and cookies & cream toppings. So, we’ve got Oreo cookie pieces, semisweet chocolate chips, and chopped Hershey’s Cookies ‘n’ Creme bars. And let me tell you, it is one dreamy combination. If you’re a fan of white chocolate chips, consider swapping them in for another topping, but for me, the Cookies ‘n’ Creme bars fill that requirement.

If you’re looking for a new, easy & unreal cookie recipe, keep scrolling.

Read on for the full recipe for these delicious Cookies & Cream Cookies.

I wanted to keep this recipe as simple and easy as possible while still delivering a delicious, perfectly soft & chewy cookie. I’m happy to say that there is no chill time required for this cookie dough. However, we will need a few room temperature ingredients (unsalted butter and egg), so be sure to set those out about 1 hour prior to baking.

Make sure to cream together your butter and sugars until it’s a light and fluffy mixture. Typically, this will take me about 3 minutes, but it depends on the speed of your mixer (I recommend medium to high) as well as how soft your butter is. 

The rest of the recipe is fairly straightforward. As always, I will highlight the importance of 1) measuring your dry ingredients properly (either with a kitchen scale or the spoon and level method, more on that below) and 2) not overmixing the dry ingredients into your dough. A few flour streaks should remain when you add in your toppings. As you fold in your toppings (I prefer to do this with a rubber spatula vs. a mixer), those flour streaks will disappear and everything will be “just combined”. Overmixing your dough will result in tough cookies that will harden faster/will not stay chewy over time.

Then, we’ll just scoop out the dough and bake for about 11-12 minutes — this is just a recommended time as every oven is different. When the cookies have lightly golden edges and still appear a little wet/doughy on top, it’s time to remove them from the oven. Shape them and top with a few additional toppings and they’re ready to devour!

Ingredients you’ll need

• Unsalted butter
• Brown sugar
• Granulated sugar
• Egg 
• Vanilla extract
• All-purpose flour
• Baking soda
• Baking powder
• Cornstarch
• Salt
• Semisweet chocolate chips
• Oreos
• Hershey’s Cookies ‘n’ Creme bars

Kitchen tools you’ll need (linking my favorites below!)

• Stand or hand mixer
• Mixing bowls
• Measuring cups
• Spatula
• Cookie scoop
• Parchment paper
• Baking sheet
• Cookie turner
• Cooling rack

How to make these loaded Cookies & Cream Cookies

Using a stand or hand mixer, on medium to high speed, cream together 10 tbsp of softened unsalted butter, ¾ cup brown sugar, and ¼ granulated sugar until light and fluffy.

Add the egg and 2 tsp vanilla and beat on medium to high speed until fully combined.

On low speed, add in the dry ingredients: 1¾ cups all-purpose flour, 1 tsp baking soda, ½ tsp baking powder, ½ tsp cornstarch, and ½ tsp salt. Mix until just a few flour streaks remain.

Fold in the toppings with a rubber spatula: ½ cup semisweet chocolate chips, ½ cup chopped Oreos, and ½ cup chopped Hershey’s Cookies ‘n’ Creme bars.

Preheat the oven to 350 degrees Fahrenheit.

Line a baking sheet with parchment paper. Scoop out 10 dough balls. Bake the cookies for 11-12 minutes. The cookies are done when the edges are set and lightly golden in color.

Remove the cookies from the oven and immediately shape the cookies using a spoon, bowl, or circular cookie cutter, if needed. Top with additional toppings, if desired. Let the cookies cool for about 5-10 minutes before moving to a wire rack to continue cooling.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Tips for success

• To measure dry ingredients, use a kitchen scale or the spoon and level method. Before measuring, use a spoon and run through your dry ingredients, fluffing them up and removing any clumps. For the spoon and level method, spoon the dry ingredient into the measuring cup and use a flat top tool to level off the top and remove any excess. 
• Be careful to not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, you may lose some of that soft and chewy texture.
• I highly recommend using the baking time listed as a guide, not a set rule. Ovens and oven temperature can vary. It’s best to closely monitor the cookies during the last 3-4 minutes of baking so that you can avoid overbaking. Cookies are done baking and can be removed when the edges are set and lightly golden. They will continue to bake on the sheet when they come out of the oven.

FAQ

Can I freeze these cookies?

Absolutely! Place the cookies in a freezer-safe storage bag or container and store for up to 3 months. When you’re ready to eat the cookies, place them on the counter and let them come to room temperature before consuming.

Can I make this dough in advance?

Yes, this dough can be made in advance and stored in the fridge for up to 3 days. Before baking, let the dough sit on the counter and soften for about 30 minutes to an hour. Then, resume at step 5. Baking temperature and time will remain the same. However, in regards to baking time, I always recommend determining baking time by how the cookies look (rather than the suggested bake time that I provide) as everyone’s oven is different. 

How to store

Store the cookies at room temperature in an airtight container for up to 5 days or freeze for up to 3 months. If freezing, set the cookies on the counter and let them come to room temperature before eating.

Such a fun and easy way to elevate a basic cookie recipe, I highly recommend trying these out. The Oreo cookie pieces and chopped Hershey’s Cookies ‘n’ Creme bars add the perfect amount of flavor without being too much. Try them out and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock