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Delicious Cookies and Cream Cookies stacked on a plate

Cookies and Cream Cookies

A delightful blend of classic chocolate cookies and the beloved flavors of Oreos that create a crisp exterior and chewy center, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup salted butter (at room temperature) Can substitute half with unsweetened applesauce for a healthier option.
  • 1 cup white sugar
  • 1 large egg For a vegan option, substitute with a flax egg.
  • 1.5 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons all-purpose flour (spooned and leveled) Use a 1:1 gluten-free flour blend for gluten-free version.
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 10 pieces Oreo cookies (plus 2-3 more for adding on top)

Method
 

Preparation
  1. Preheat your oven to 350°F and line baking trays with parchment paper.
  2. Place 10 Oreo cookies into a zip lock bag and crush them until there are no large pieces remaining. Set these aside for later.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 5 minutes.
  4. Beat in the egg and vanilla extract until well combined.
  5. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the dough.
  8. Scoop out about 3 tablespoons of dough, rolling them into balls, and place them on the prepared baking trays, leaving about 2 inches between each ball.
  9. Press some extra crushed Oreo pieces on top of each cookie dough ball for that added crunch.
  10. Bake for approximately 11 minutes or until the bottoms are golden brown.
  11. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze them for up to three months. Thaw at room temperature when ready to enjoy. Make sure butter is at room temperature for better creaming with sugar.