Cookies and Cream Cookies
A Heavenly Blend of Crunch and Creaminess
Cookies and cream cookies are the perfect fusion of smooth, creamy textures and irresistible cookie crunch in every bite. The magic comes from the classic pairing of vanilla and chocolate flavors from crushed Oreos, beautifully complemented by sweet, creamy white chocolate chips. To take the creaminess to the next level, instant cheesecake pudding mix adds a moist, tender crumb that makes these cookies truly unforgettable. It’s a texture and flavor explosion that feels like a bite of cookie paradise!
Baking these cookies with Oreos and white chocolate chips is simple and beginner-friendly. Start by creaming butter and sugars until fluffy, then mix in eggs and vanilla for moisture and a burst of flavor. Incorporate your dry ingredients—don’t skip the cheesecake pudding mix!—and gently fold in crushed Oreos and luscious white chocolate chips. Pop the dough onto a baking sheet, and in just minutes, you’ll have bakery-worthy cookies that are as delicious as they look.
These cookies are a hit for any occasion. Whether you’re celebrating a birthday, packing treats for a picnic, bringing dessert to a school event, or enjoying a cozy movie night at home, they’re a crowd-pleaser every time. Pair them with a cold glass of milk, a scoop of vanilla ice cream, or even a dollop of whipped cream for an extra layer of indulgence. These cookies are more than a treat—they’re an experience!
Why You’ll Love This Recipe
- It's a quick and easy cookie recipe using simple, everyday ingredients you can find in any grocery store.
- The unique addition of instant cheesecake pudding not only sets these cookies apart in flavor but gives them a perfectly moist texture.
- These cookies are a perfect fit for anything from a casual snack to a dessert for a special occasion or birthday party.
- They offer the flavor of classic Oreos along with creamy white chocolate for a delicious blend of flavors and textures.
What Ingredients You’ll Need
For the cookies:
- All-purpose flour (for structure)
- Baking soda and baking powder (for a soft, chewy rise)
- Salt (to balance the sweetness)
- Butter (softened, for richness)
- Granulated sugar and brown sugar (for sweetness and moisture)
- Vanilla extract (to enhance the flavor)
- Eggs (to bind the dough)
- Chocolate sandwich cookies (crushed, for that classic cookies and cream vibe)
For the frosting:
- Butter (softened, for creaminess)
- Powdered sugar (for sweetness)
- Vanilla extract (to enhance the flavor)
- Crushed chocolate sandwich cookies (for mixing into the frosting or sprinkling on top)
How I Make Cookies and Cream Cookies
- Prepare the cookie dough:
- I start by creaming the butter, granulated sugar, and brown sugar until light and fluffy. Then I mix in the eggs and vanilla extract, followed by the dry ingredients—flour, baking soda, baking powder, and salt. Finally, I fold in the crushed chocolate sandwich cookies for that signature cookies and cream flavor.
- Scoop and bake:
- Using a cookie scoop, I portion out the dough onto a parchment-lined baking sheet, spacing them evenly. I bake the cookies until the edges are set, and the centers are still slightly soft.
- Make the frosting:
- While the cookies cool, I prepare the frosting by beating the softened butter and powdered sugar until smooth and creamy. I mix in a little vanilla extract and fold in some crushed cookies for extra flavor.
- Frost and decorate:
- Once the cookies are completely cooled, I generously spread or pipe the frosting on top and sprinkle more crushed cookies for a pretty finish.
Pro Tips for Perfect Cookies and Cream Cookies
- Make sure the butter is at room temperature before mixing. This will make creaming it with the sugars easier and result in a smoother, more uniform cookie dough.
- Use a cookie scoop to ensure all your cookies are the same size and bake uniformly.
- Don’t over-mix your dough; stop when the ingredients come together to ensure your cookies are tender and not tough.
- Keep a close eye on your cookies in the oven, especially if it's your first time making this recipe; baking times can vary depending on your oven's actual temperature, as they can burn quickly.
- Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring them to a wire rack; they continue to cook slightly as they cool, and this helps them set.
- If you find your cookie dough too sticky to handle, refrigerate it for 30 minutes to an hour, making it easier to work with and help the cookies keep their shape while baking.
Variations
- Swap the all-purpose flour with a mix of flour and cocoa powder and use chocolate pudding mix instead of cheesecake for an extra decadent, triple-chocolate cookie.
- Add a half-cup of chopped walnuts or pecans to the dough, providing a nutty contrast to the creamy, chocolaty cookie.
- Replace the all-purpose flour with a gluten-free baking blend to accommodate any gluten sensitivities, and make sure your Oreos and pudding mix are gluten-free.
- Experiment with different Oreo flavors like mint or peanut butter to change up the flavor.
- Incorporate colored sprinkles and candy bits, or use holiday-themed Oreos to match the season or celebration.
- Add a cup of mini marshmallows to the dough for an extra gooey, chewy texture.
Storage Information
- At room temperature: Store unfrosted cookies in an airtight container for up to 5 days. Once frosted, enjoy within 3 days for the best texture.
- In the refrigerator: Keep frosted cookies in a sealed container for up to 1 week. Let them come to room temperature before serving.
- In the freezer: Freeze unfrosted cookies or cookie dough scoops for up to 3 months. Thaw or bake from frozen as needed.
These Cookies and Cream Cookies bring together the creamy sweetness of white chocolate, the crunch of crushed Oreos, and a moist, tender crumb enhanced by instant cheesecake pudding mix. With a perfect balance of textures and flavors, these bakery-worthy cookies are simple to make and impossible to resist. Perfect for parties, picnics, or cozy nights at home, they’re a treat everyone will love! 🍪✨
- 3/4 cup unsalted butter - softened
- 3/4 cup granulated Sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 1/2 all-purpose flour
- 1 box instant cheesecake pudding (4.2 oz box)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chopped Oreo's
- 1 1/2 white chocolate chips
- Preheat your oven to 350℉. Line 2 baking sheets with parchment paper and set them aside.
Mix together granulated sugar, brown sugar, and butter in a mixing bowl until light and creamy. And eggs and vanilla and mix together. You can use either a hand mixer or a stand mixer for this recipe
- In a separate bowl, mix salt, baking soda, flour, and instant pudding with a wire whisk until there are no clumps.
- Add the flour mixture to the wet ingredients and mix well. While the mixer is on low, slowly add the white chocolate chips. Gently fold in the chopped Oreos using a spatula.
- Place the dough on the prepared cookie sheets using a 1½ inch cookie scoop. Make sure to leave about two inches between each cookie. Bake for 8-9 minutes. Be careful not to let these cookies get too dark. Remove them from the oven before they start to turn a slight golden brown color.
- Remove the baking sheet from the oven and let the cookies cool for 5-7 minutes. Then, remove them from the baking sheet and place them on a wire cooling rack. Enjoy!
For the best results, use an instant pudding mix. It seamlessly blends into the dough without requiring cooking, ensuring the ideal texture and flavor. Regular pudding mix needs cooking and has a different consistency, potentially impacting the cookies' outcome.
