Ready to whip up a fabulous little cookie indulgence? Bring on cookies and cream cookies! They’re a playful twist on the classic chocolate chip cookie, packed with chunks of Oreo goodness and little bites of white chocolate chips. These cookies are just the right mix of fun and delicious, perfect for a little sweet-tooth treat. Whether it’s a family dessert, bake sale, party, or a treat-yo-self afternoon, these cookies are a hit every time. Preheat the oven and let’s get baking!

Why You’ll Love This Recipe

  • Based on our tried-and-true 25+ year recipe for chocolate chip cookies.
  • Works with any of the amazing flavors of Oreo cookies. If you like the Oreo itself, it’ll work!
  • Quick to make and easy to freeze to bake later (including enjoying them one at a time).
An overhead view of cookies and cream cookies on a parchment lined baking sheet.

Welcome to a delightful update to the traditional chocolate chip cookie. This version elevates the familiar favorite by incorporating generous chunks of Oreo cookies and melty little bits of both milk and white chocolate chips. Oreo has come out with so many flavors nowadays, you can make batch after batch using all the different flavor options. We particularly love the mint kind in these cookies too.

Ingredient Notes

An overhead view of the ingredients needed to make our recipe for cookies and cream cookies.
  • Butter: Unsalted butter can be used; just add an extra pinch of salt to the dough. While margarine can also be used in place of butter, we strongly recommend using real butter for the best flavor.
  • Oreos: Can be replaced with any similar cream-filled chocolate cookie, including other flavors.
  • Chocolate Chips: You can use any combination of your favorite chocolate chips in this recipe. Feel free to use dark, semi-sweet, bittersweet, or even keep it simple with all white chocolate chips depending on your preference. Chocolate chunks are also a great option.

Go Nuts!

1/2 cup of chopped walnuts or pecans would make a great nutty addition to this cookie mash-up.

A step by step visual guide to making cookies and cream cookies.

Tips from Chef Cayt

  • Let the baked cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This helps them set.
  • If your kitchen is warm, chilling the dough for 30 minutes helps prevent cookies from spreading too much.
  • Leave enough space between each cookie on the baking sheet to allow for proper spreading.
A stack of 4 cookies and cream cookies that have been broken in half.

Storage and Freezing Instructions

Store completely cooled cookies in an airtight container on the counter. Cookies stay fresh for 3 to 5 days. 

To Freeze, shape into balls and freeze on a baking sheet. Once frozen, transfer to a resealable plastic freezer bag for long-term storage, for up to 3 months. When ready to bake, place cookie dough onto a baking sheet while the oven preheats. Bake for approximately 12 to 15 minutes.

If enjoying one at a time from the freezer, the cooking time and temperature remain the same.