If you have a love for the classic Cookies and Cream flavor, then you are going to adore this Cookies and Cream Cookies Recipe. It’s a delightful celebration of everything that makes this treat irresistible—chunks of Hershey’s Cookies & Cream candy bars, crushed Oreos, and a blend of smooth white and mini chocolate chips all baked into soft, chewy cookies with just the right gooey center. Trust me, once you try this recipe, it will quickly become one of your go-to cookies for sharing, gifting, or simply enjoying with a glass of cold milk on a cozy afternoon.
Ingredients You’ll Need
The magic of this Cookies and Cream Cookies Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays a crucial role in balancing flavor, texture, and that perfect cookie structure that everyone loves.
- 1 cup unsalted butter, cold and cubed: Using cold butter helps create the cookies’ signature texture—soft on the inside with a slight crisp on the edges.
- 1 cup brown sugar, packed: Adds moisture and a deep caramel flavor that complements the chocolate perfectly.
- 1/4 cup granulated sugar: Balances sweetness and helps with the cookie’s crispiness.
- 2 cold eggs: Provide richness and structure, keeping the cookies from spreading too thin.
- 1 teaspoon pure vanilla extract: Brings warmth and enhances all the other flavors in the cookie.
- 3 1/2 cups all-purpose flour: The sturdy base that holds all the goodies together.
- 1 teaspoon cornstarch: Gives the cookies that tender, melt-in-your-mouth crumb.
- 1 teaspoon salt: Balances the sweetness and intensifies flavors.
- 1 teaspoon baking soda: Helps the cookies rise just right, achieving that soft center.
- 1/2 cup white chocolate chips: Offer creamy sweetness that contrasts beautifully with the crunchy cookie pieces.
- 1/2 cup mini chocolate chips: Add bursts of rich chocolate throughout.
- 1 cup chopped Hershey’s Cookies & Cream candy bars: The star ingredient—melts and pockets of cookies and cream deliciousness in every bite.
- 1 cup crushed Oreos: Adds crunch and that iconic cookies and cream flavor in every mouthful.
How to Make Cookies and Cream Cookies Recipe
Step 1: Preheat Your Oven and Prepare Baking Sheets
Start by preheating your oven to 410°F (210°C). This high temperature ensures the cookies get those golden edges quickly while keeping the centers soft and gooey. Line two large baking sheets with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Cream Butter and Sugars
In a stand mixer, beat the cold, cubed butter for about 1 minute until it softens slightly but is still cool. Add the brown sugar and granulated sugar, then cream everything together on high speed for 3 minutes until the mixture is light, fluffy, and beautifully combined. This step creates air pockets that contribute to the perfect cookie texture.
Step 3: Add Eggs and Vanilla
Next, add the cold eggs one at a time, mixing thoroughly after each addition to emulsify well. Then pour in the pure vanilla extract. This combination enriches the dough and infuses it with irresistible flavor that you’ll notice in every bite.
Step 4: Combine Dry Ingredients
Whisk together the all-purpose flour, cornstarch, salt, and baking soda in a separate bowl. Gradually add these dry ingredients to your wet mixture, stirring on low speed until just combined. Being gentle here prevents overworking the dough, which helps keep your cookies soft and tender.
Step 5: Fold in the Mix-Ins
Now for the fun part: gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream candy bars, and crushed Oreos. Be sure to reserve some mix-ins to press on top of the cookies before baking—this adds an eye-catching finish and extra texture on top.
Step 6: Shape and Top the Cookies
Divide your dough into 8 large balls about the size of a baseball. Arrange them on your prepared baking sheets and gently press the reserved chunks and crumbs on top to make the presentation extra tempting. This step really makes the cookies look and taste incredible.
Step 7: Bake and Cool
Bake the cookies for 9 to 10 minutes until the edges turn golden while the centers stay slightly gooey—that’s the sweet spot. Once out of the oven, let the cookies cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely, allowing them to set just right.
How to Serve Cookies and Cream Cookies Recipe
Garnishes
Add a little extra pizzazz by sprinkling a few crushed Oreos or white chocolate shavings over freshly baked cookies. A light dusting of powdered sugar can also create an elegant touch perfect for gift-giving or special occasions.
Side Dishes
These cookies pair beautifully with cold milk, whether classic dairy or almond milk for a dairy-free option. They are also wonderful alongside a scoop of vanilla ice cream if you’re in the mood for a decadent dessert treat.
Creative Ways to Present
Try stacking the cookies with layers of whipped cream or frosting in between for a cookies and cream cookie sandwich. Wrapping them in cute parchment paper tied with ribbon makes for irresistible party favors or thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
Keep your Cookies and Cream Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days—perfect for enjoying throughout the week or sharing with friends and family.
Freezing
You can freeze the dough balls individually on a baking sheet, then transfer them to a resealable freezer bag for up to 3 months. When ready, bake straight from frozen, adding an extra minute or two to the baking time. This makes it easy to enjoy fresh cookies whenever the craving hits.
Reheating
To bring your cookies back to that fresh-baked warmth, pop them in the microwave for 10 to 15 seconds or warm gently in a 300°F oven for about 5 minutes. This melts the chocolate chips slightly again and softens the cookie beautifully.
FAQs
Can I substitute the Hershey’s Cookies & Cream candy bars with another type of cookie bar?
Absolutely! While the Hershey’s candy bars add a signature flavor and creaminess, you can swap them with similar cookies and cream candy bars or even chopped chocolate sandwich cookies for a slight twist in texture and taste.
Why do you use cold butter in this recipe?
Using cold butter helps control how much the cookies spread during baking, giving you thick, chewy cookies rather than thin, crispy ones. It also contributes to creating a tender crumb inside.
Can I make these cookies vegan or dairy-free?
With some ingredient swaps, yes! Use plant-based butter alternatives, flax or chia eggs instead of real eggs, and choose dairy-free white chocolate chips. Keep in mind that texture and flavor may vary slightly.
Why is the oven temperature so high at 410°F?
The high heat quickly sets the edges, giving them a crisp texture while leaving the centers soft and gooey—a classic contrast that makes these cookies stand out.
How do I prevent the cookies from spreading too much?
Make sure your butter is cold and don’t overmix the dough once you add flour. Also, chilling the dough balls before baking can help maintain their shape if your kitchen is warm.
Final Thoughts
This Cookies and Cream Cookies Recipe truly captures the best parts of a beloved flavor combo in every delicious bite. I encourage you to give it a try—you’ll find it’s perfect for sharing or simply indulging in a moment of pure cookie bliss. Happy baking, and may these cookies bring as much joy to your kitchen as they do to your taste buds!
Print
Cookies and Cream Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These rich and indulgent Cookies and Cream Cookies combine the classic flavors of Hershey’s Cookies & Cream bars and crushed Oreos with white and mini chocolate chips for an irresistibly gooey treat. Soft in the center with slightly crispy edges, these cookies are perfect for satisfying your sweet tooth in just under half an hour.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, cold and cubed
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 cold eggs
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking soda
Mix-Ins
- 1/2 cup white chocolate chips
- 1/2 cup mini chocolate chips
- 1 cup chopped Hershey’s Cookies & Cream candy bars
- 1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) and line two large baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a stand mixer, beat the cold, cubed butter for 1 minute until softened. Add the brown sugar and granulated sugar, then cream on high speed for 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the cold eggs one at a time, mixing well after each addition to ensure even incorporation. Then add the vanilla extract and mix until combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, cornstarch, salt, and baking soda to the wet mixture. Mix on low speed just until the dough comes together; avoid overmixing.
- Fold in Mix-Ins: Gently fold in the white chocolate chips, mini chocolate chips, chopped Hershey’s Cookies & Cream bars, and crushed Oreos, preserving a small amount to press on top later.
- Shape and Top the Cookies: Divide the dough into 8 large balls, approximately the size of a baseball. Place them evenly spaced on the prepared baking sheets and press the reserved toppings onto the tops of each cookie ball.
- Bake: Bake in the preheated oven for 9-10 minutes, or until the edges are golden brown while the centers remain slightly gooey for a soft bite.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- Use cold butter and eggs to help maintain the dough’s structure and create a thicker cookie.
- Do not overmix dough when adding dry ingredients to prevent tough cookies.
- Reserving some mix-ins for topping gives the cookies an appealing look and extra flavor burst on top.
- Cookies are best enjoyed within a couple of days for optimal freshness; store airtight.
- If you prefer crisper cookies, bake an additional 1-2 minutes but watch carefully to avoid burning.
