I love baking Cookies and Cream Cookies because they hit that perfect balance of tender, buttery cookie with crunchy chocolate cookie bits in every bite. If you enjoy sandwich-cookie inspired treats, these remind me of other playful sweets like cannoli cream sandwich cookies but in an easier drop-cookie format I make on weeknights.
Why Make This Recipe
- Flavor: Sweet, buttery dough studded with crunchy chocolate cookie pieces gives contrast in every bite.
- Convenience: Dough comes together in one bowl, and cookies bake in about 10–12 minutes.
- Crowd-pleaser: Great for school lunches, potlucks, and cookie swaps because they travel well.
- Make-ahead friendly: Dough and baked cookies both freeze beautifully for quick treats later.
- Personal insight: I love bringing these to gatherings — they disappear faster than chocolate chip cookies in my kitchen.
Recipe Overview
Prep time: 15 minutes (plus 30–60 minutes chill if you choose)
Cook time: 10–12 minutes per batch at 350°F (175°C)
Total time: 25–35 minutes active (longer with chilling)
Servings: ~24 medium cookies (1–1.5 inches dough scoops)
Difficulty: Easy — basic creaming and mixing techniques
Method: Cream butter and sugars, add eggs and vanilla, fold in dry ingredients and crushed chocolate sandwich cookies, scoop onto baking sheet, then bake at 350°F.
For a savory-sweet party menu, these cookies pair nicely after a comforting main like Chicken Marsala with mushrooms and creamy sauce for an easy dinner-to-dessert flow.
My Experience Making This Recipe
I tested this recipe several times to get a cookie that’s tender at the center with crunchy Oreo-style pieces throughout. Chilling the dough for at least 30 minutes cut down spreading and kept the edges slightly crisp while the center stayed soft.
How to Make Cookies and Cream Cookies
Start by creaming 1 cup (227 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (150 g) packed brown sugar until light, 2–3 minutes. Beat in 2 large eggs, one at a time, and 1 teaspoon vanilla until combined. Whisk together 2 1/2 cups (312 g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and optionally 2 tablespoons unsweetened cocoa powder for deeper flavor; fold into wet ingredients until just combined. Gently fold in 1 1/2 cups crushed chocolate sandwich cookies (about 12–15 cookies). Scoop 1.5-tablespoon portions onto parchment-lined sheets, chill 30 minutes if desired, and bake at 350°F (175°C) for 10–12 minutes until edges are set. Cool on the sheet 5 minutes, then transfer to a rack.
Expert Tips for Success
- Use room-temperature butter and eggs for smooth creaming; cold ingredients make the dough lumpy and dense.
- Measure flour by spooning it into the cup and leveling with a knife to avoid over-flouring, which dries the cookie.
- Chill dough 30–60 minutes to prevent excess spreading and to concentrate flavors; chilled dough also yields a chewier center.
- For consistent results, use an oven thermometer and bake at a true 350°F (175°C); if using convection, reduce temp by 25°F (15°C).
- When you want a richer, creamier texture in other recipes, I often employ techniques used in broths and emulsions like this homemade tonkotsu ramen broth recipe, which is a good study in fat dispersion — similar principles help when balancing cookie fat and moisture.
How to Serve Cookies and Cream Cookies
- Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an easy dessert.
- Make sandwich cookies by pairing two cookies with 2 tablespoons of marshmallow or buttercream filling.
- Plate them on a tray with assorted cookies for a party platter; garnish with extra cookie crumbs for visual contrast.
- Pair these with a creamy side at casual dinners, like creamy bacon mac and cheese, to finish a hearty meal on a sweet note.
Storage and Reheating Guide
Store baked cookies in an airtight container at room temperature for up to 4–5 days — place parchment between layers to prevent sticking. Freeze baked cookies in a freezer-safe container or bag for up to 2 months; thaw at room temperature 30–60 minutes before serving. For unbaked dough, freeze scooped dough balls on a tray, then transfer to a bag for up to 3 months; bake from frozen, adding 1–2 minutes to the bake time. Reheat cookies in a 300°F (150°C) oven for 5–7 minutes to refresh texture, or microwave a single cookie 10–15 seconds for a warm treat (watch closely to avoid sogginess).
Recipe Variations
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it; watch moisture and add a tablespoon of milk if too dry.
- Dairy-free / vegan: Use 1 cup (227 g) solid coconut oil or vegan butter, replace eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), and use dairy-free sandwich cookies.
- Double chocolate: Add 1/4 cup (25 g) unsweetened cocoa powder and 1/2 cup chocolate chips for an all-chocolate version.
- Sandwich-style: Pipe vanilla or cookies-and-cream buttercream between two cooled cookies for a diner-style sandwich cookie.
Nutritional Highlights
- An average medium cookie is about 160–220 calories depending on portion size and mix-ins.
- These cookies provide quick energy from carbs and fat but are an occasional treat rather than a staple.
- Allergen information: contains wheat (gluten), dairy, eggs, and often soy from commercial sandwich cookies; adapt accordingly for allergies.
Troubleshooting Common Issues
- Spread too much: Chill dough 30–60 minutes and ensure butter wasn’t overly soft. Use parchment or silicone mats and measure flour correctly.
- Dry, crumbly cookies: Likely overbaked or too much flour; reduce baking time by 1–2 minutes and spoon-and-level flour measurement.
- Too flat with greasy sheen: Butter temperature too warm or too little flour; chill dough and add 1–2 tablespoons flour if needed.
Frequently Asked Questions
Q: Can I make the dough ahead and bake later?
A: Yes — you can refrigerate dough for up to 48 hours (tightly wrapped) or freeze scooped dough balls for up to 3 months. Chilled dough will bake into thicker, chewier cookies and you can bake directly from frozen with an extra minute or two.
Q: How do I make these cookies chewier instead of cakey?
A: Use slightly less flour (stick to spoon-and-level), do not overmix the dough, and bake until edges are set but centers still look slightly underbaked — they finish firming as they cool. Chilling the dough also helps chewiness by slowing spread.
Q: Can I substitute margarine or oil for butter?
A: Margarine usually increases spread and can change flavor; stick to real butter for best texture and taste. Coconut oil can work in dairy-free versions but expect a softer texture and coconut flavor.
Q: How large should I crush the sandwich cookies?
A: Aim for a mix of bite-sized pieces and some finer crumbs — about half coarse pieces and half crumbs — so you get both texture and even flavor distribution without large hard centers.
Cookies and Cream Cookies
- Total Time: 30 minutes
- Yield: 24 medium cookies 1x
- Diet: Vegetarian
Description
Delicious drop cookies featuring tender, buttery dough mixed with crunchy chocolate sandwich cookie pieces.
Ingredients
- 1 cup (227 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (150 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsweetened cocoa powder (optional)
- 1 1/2 cups crushed chocolate sandwich cookies (about 12–15 cookies)
Instructions
- Cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, mixing in vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and cocoa powder if using.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the crushed chocolate sandwich cookies.
- Scoop 1.5-tablespoon portions onto parchment-lined baking sheets.
- Chill the dough for 30 minutes if desired.
- Bake at 350°F (175°C) for 10–12 minutes until the edges are set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
Chill dough for 30-60 minutes to prevent excessive spreading and improve flavor concentration.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg