COOKIES AND CREAM COOKIES Recipe

If you’re ready for a next-level dessert you’ll crave again and again, let me introduce you to COOKIES AND CREAM COOKIES. Imagine pillowy-soft cookies packed with gooey white chocolate chips and huge chunks of real Oreo cookies, all wrapped up in a soft, buttery dough flavored with cookies and cream pudding mix. These cookies bring all the nostalgia of scooping your favorite ice cream into a treat you can hold in your hand, share at parties, or gift to someone special—if you can bear giving any away!

Ingredients You’ll Need

Whipping up a batch of COOKIES AND CREAM COOKIES is as easy as gathering a handful of pantry staples, each playing a unique role in building that iconic flavor and texture. Let’s walk through the lineup and spotlight how each ingredient makes these cookies so irresistible.

• Butter (1 cup, softened): The foundation of a rich, melt-in-your-mouth texture—be sure it’s truly soft for smooth mixing.
• Brown sugar (½ cup): Brings a hint of molasses and chewy warmth to the dough.
• Granulated sugar (½ cup): Adds crisp sweet balance and helps create those perfect golden edges.
• Oreo Cookies & Cream pudding mix (1 4.2 oz package): The secret ingredient that gives a subtle cocoa-vanilla flavor and keeps these cookies bakery-soft.
• Eggs (2): Essential for binding everything together and lending a light, cakey interior.
• Vanilla extract (1 tsp): Deepens the classic cookie aroma and flavor.
• All-purpose flour (2 ¼ cups): The backbone of the cookies, providing just the right bite.
• Baking soda (1 tsp): Helps the cookies spread ever-so-slightly and puff up just right.
• White chocolate chips (1 cup, optional): Creamy pops of sweetness that melt into every bite—feel free to increase or omit to suit your taste.
• Oreo cookies (15 cookies, coarsely crushed): The star mix-in—leave big chunks for dramatic pockets of crunchy, chocolatey surprise!

How to Make COOKIES AND CREAM COOKIES

Step 1: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer to beat the softened butter with the brown and granulated sugars for at least 2 to 3 minutes. Don’t rush this step—proper creaming brings air into the dough, creating the soft, fluffy base that sets these COOKIES AND CREAM COOKIES apart.

Step 2: Blend in Pudding Mix

Add the entire package of cookies & cream pudding mix and continue mixing until every bit is blended in. This mix gives your cookies a hint of classic Oreo flavor and keeps them moist and chewy long after they’re baked.

Step 3: Add Eggs and Vanilla

Beat in the eggs and vanilla extract until the dough is glossy and well combined—another 2 to 3 minutes. This helps emulsify the fat and sugar, ensuring an even bake and rich, well-rounded flavor throughout every bite.

Step 4: Mix Dry Ingredients

Gently add the flour and baking soda, mixing on low speed just until incorporated. You want a dough that’s sturdy without being dry, so stop mixing when those last streaks of flour vanish.

Step 5: Stir in Goodies

Switch to a sturdy wooden spoon or spatula and fold in the white chocolate chips and big Oreo chunks. The key here is not to overmix—you want grand pools of chocolate and obvious cookies & cream swirls in your dough!

Step 6: Scoop and Bake

Drop rounded spoonfuls of cookie dough (a medium cookie scoop works wonders) onto a greased baking sheet, spacing each mound a couple inches apart. Bake in a 350° oven for 8 to 10 minutes—just until the edges are set but the centers still look slightly underdone. They’ll finish cooking as they cool for the perfect, ultra-soft texture you crave from great COOKIES AND CREAM COOKIES.

How to Serve COOKIES AND CREAM COOKIES

Garnishes

If you want to make your COOKIES AND CREAM COOKIES feel bakery-level, sprinkle a few extra Oreo crumbs or press a couple more white chocolate chips into the tops right after baking. A light dusting of powdered sugar can also give them an elegant, finished look that pops on any dessert table.

Side Dishes

Pair your cookies with a tall glass of cold milk—the classic combo never fails! If you’re feeling adventurous, stack them alongside a scoop of vanilla ice cream or serve next to a creamy mug of hot chocolate for a full-on comfort dessert experience.

Creative Ways to Present

Try packing these beauties in clear cellophane bags tied with a ribbon for an impressive homemade gift, or create a cookie platter with alternating rows of COOKIES AND CREAM COOKIES and classic chocolate chip cookies for eye-catching variety. For parties, crumble them slightly and layer into trifles or use as a decadent topping for sundaes.

Make Ahead and Storage

Storing Leftovers

These cookies keep wonderfully at room temperature in an airtight container for up to 4 days. The pudding mix keeps them soft and chewy, so you can bake ahead for birthdays, bake sales, or just to have a stash ready for cookie emergencies!

Freezing

You can freeze both baked COOKIES AND CREAM COOKIES or unbaked dough. For baked cookies, cool completely and store in a freezer bag for up to 2 months. To freeze the dough, scoop mounds onto a tray, freeze until firm, then transfer to a bag—simply bake straight from the freezer, adding a minute or two to the bake time.

Reheating

Warm up leftover cookies in the microwave for 8-10 seconds to revive that fresh-from-the-oven gooeyness. If you’re reheating a bigger batch, pop them on a baking sheet in a low oven (300°) for a couple of minutes—just until they’re soft and fragrant again.

FAQs

Can I use other flavors of pudding mix?

Absolutely! While cookies & cream pudding gives that signature flavor, you can experiment with chocolate, vanilla, or even cheesecake pudding for your own twist on COOKIES AND CREAM COOKIES.

Should I chill the dough before baking?

No need! This dough is ready to bake as soon as it’s mixed, making it perfect for quick cookie cravings. If your kitchen is very warm, a 15-minute chill can help, but it’s not required.

Can I make these COOKIES AND CREAM COOKIES nut-free?

Yes, easily—just make sure the pudding mix and chocolate chips you use are nut-free, and you’ll have a safe, allergy-friendly batch. No need for any nuts in this recipe—the Oreos and chips bring plenty of crunch and flavor.

Can I substitute margarine for butter?

Butter is best for flavor and texture, but if you need a dairy-free option, you can substitute with high-quality margarine or a plant-based spread. Just be aware the final taste may be a bit different.

How do I get big Oreo chunks to stay in the cookies?

The trick is to coarsely crush Oreos by hand, not pulverize them—think rugged chunks, not fine crumbs—and fold them in gently at the end so they don’t break down further as you mix the dough.

Final Thoughts

Once you’ve experienced just one batch of COOKIES AND CREAM COOKIES, you’ll find yourself looking for any excuse to whip up another. They’re the kind of treat that instantly puts a smile on every face—simple, nostalgic, and absolutely packed with delight in every delicious bite. Give them a try and let your kitchen fill with the sweet aroma of pure cookie happiness!

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