Cookies and Cream Cookies
My cookies and cream cookies incorporate my favorite sandwich cookie, Oreos, into an even better and more delicious cookie. The centers are chewy while the edges are crunchy and crisp. Enjoy with a glass of cold milk!
Overview
- Skill Level: Beginner
- Technique Used: Creaming Method for Cookies
Everyone loves an Oreo cookie – me included! These cookies and cream cookies combine my favorite sandwich cookie into something even more delicious.
To make these cookies, fold crushed chocolate sandwich cookies into my favorite cookie dough base. The base uses mostly brown sugar to create a chewy cookie center while the edges of the cookie remain crunchy and crisp. Malted milk powder is my secret ingredient to add richness and creamy flavor.
Cookies and cream cookies are perfectly crisp and chewy right out of the oven with a cold glass of milk. I hope you make them and leave a review if you do!
Ingredient Highlights
Oreo Cookies: I used name brand original Oreo cookies for this recipe but any brand of chocolate sandwich cookie will do! You can even use mini Oreos since they are being crushed anyways.
For a fun twist, try using a different flavor of Oreo like the mint or peanut butter flavors.
Malted Milk Powder: Technically, this ingredient is optional as it’s not essential for the structure of the cookie. However, malted milk powder adds rich creamy flavor for the “and cream” part of the recipe. I recommend not skipping this interesting ingredient!
How to make cookies and cream cookies
These cookies utilize the classic creaming method for cookies. It is a very quick and easy process.
Prepare the cookies
Place the Oreo cookies into a zipper bag and beat with a rolling pin until roughly broken. They should be a medium crumble size. I do not recommend using a food processor as it would make the crumbs too small and fine and therefore, they would melt into the dough.
Make the Dough
First, start by creaming together the butter and both sugars until light and fluffy. It’s incredibly important that the butter is at a soft, room temperature. Then add the rest of the wet ingredients to the bowl. This includes the egg and vanilla extract.
In a separate mixing bowl, whisk together the dry ingredients including the baking soda, baking powder, salt, malted milk powder, and flour. Add the flour mixture to the butter mixture and combine. Scrape down the bowl.
Add the crushed oreo pieces and mix together. Don’t over-mix or your cookies will become tough.
Chill
Chill the dough in the refrigerator for at least 30 minutes and up to 3 days. Either place the entire bowl covered in plastic wrap or remove the dough from the bowl, press into a disc, and wrap in plastic wrap if chilling longer than 30 minutes.
This will help firm up the dough making it easier to scoop.
Scoop and bake
Scoop the dough into balls and place on a lined baking sheet. You can scoop any size you want although I prefer to use a medium 2 tablespoon scoop so that they are consistent in size. Do not place more than 5-8 cookie dough balls depending on the size of your sheet pan.
Optional: Top each cookie with additional roughly broken pieces of Oreo cookies if desired for more texture.
Bake 2 baking sheets at a time on 350°F/175°C for about 12-13 minutes. When they are done baking, look for browned edges and a mostly set center. They will continue to finish baking out of the oven.
These cookies will spread a bit in the oven. For a professional look and when the cookies are still hot, take a spoon and push the edges inwards to round the shape. Let the cookies sit on the baking sheets for about 5 minutes before removing to cool further. Sprinkle with coarse salt if desired.
Storage
Store baked cookies in an airtight container for up to 4 days at room temperature. Alternatively, you can freeze the cookies for up to 3 months.
Make-Ahead Cookies
I love to have homemade cookie dough in my freezer! It makes it easy to bake off fresh cookies whenever I want them. After making the dough, scoop out onto a large piece of plastic wrap and wrap tightly in a disc shape. Store in the freezer for up to 3 months.
When ready to bake, thaw overnight or set out at room temperature for about 1 hour. Scoop the cookie dough and bake as instructed.
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try another chocolate cookie recipe!
Cookies and Cream Cookies
My cookies and cream cookies incorporate my favorite sandwich cookie, Oreos, into an even more delicious cookie. The centers are chewy while the edges are crunchy and crisp. Double or even triple this recipe as needed.
Ingredients
- 113 grams (½ cup, 1 stick) unsalted butter, room temperature
- 100 grams (½ cup) brown sugar, light or dark although I prefer dark brown
- 50 grams (¼ cup) granulated sugar
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 8 grams (1 tablespoon) malted milk powder, optional but recommended
- 130 grams (1 cup + 1 tablespoon) all-purpose flour
- 100 grams Oreo cookies, plus more for topping (any brand of chocolate sandwich cookie will work)
Instructions
PREP
- At least 30 minutes before making your cookies, set out the butter (113 grams/ ½ cup) and egg (1 large) to come to room temperature.
- Place the Oreo cookies (100 grams) into a zipper bag and beat with a rolling pin until roughly broken. They should be a medium crumble size. I do not recommend using a food processor as it would make the crumbs too small and fine.
- Measure out the rest of the ingredients.
Make the Cookie Dough
- In the bowl of a stand mixer fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream the butter with the brown sugar (100 grams/ ½ cup) and granulated sugar (50 grams/ ¼ cup) on medium/high speed. Cream for about 2 minutes, until light and fluffy, scraping down the bowl periodically.
- Add the vanilla extract (1 ½ teaspoons) and egg and mix on medium speed until combined.
- In a separate mixing bowl, whisk together the baking soda (½ teaspoon), baking powder (½ teaspoon), salt (½ teaspoon), malted milk powder (8 grams/ 1 tablespoon) if using, and flour (130 grams/ 1 cup + 1 tablespoon).
- Add the flour mixture to the butter mixture, and mix on medium/low speed until just incorporated, scraping the bowl as needed.
- Fold in the Oreo cookie pieces.
- Chill the dough in the refrigerator for at least 30 minutes and up to 3 days. Either place the entire bowl covered in plastic wrap or remove the dough from the bowl, press into a disc, and wrap in plastic wrap if chilling longer than 30 minutes.
Bake
- Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 350°F/175°C. Line 2 baking sheets with parchment paper or silicone baking mats.
- After chilling, scoop rounded mounds of dough (I made medium cookies about 2 tablespoons each) and place on the prepared baking sheets. Only 8 cookies per sheet.
- Optional: Top each cookie with additional roughly broken pieces of Oreo cookies if desired for more texture.
- Bake for 12-13 minutes until the edges are set and the centers look slightly under baked. These cookies will spread a bit in the oven. For a professional look and when the cookies are still hot, take a spoon and push the edges inwards to round the shape.
- Let cool for at least 5 minutes before moving to a wire cooling rack. If desired, sprinkle with coarse salt.
Notes
OREOS: 100 grams is about 9 Oreos. This is what you need to mix into the dough. Have a few extra on hand to sprinkle on top of the dough before baking.
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