These Cookies and Cream Cookies are thick, soft, and loaded with crushed Oreos, white chocolate chunks, and rich semi-sweet chocolate chips. This easy homemade cookie recipe delivers bakery-style cookies with chewy centres and slightly crisp edges.
Why you will love this recipe?
You will love this Cookies and Cream Cookies recipe because it combines the classic Oreo flavour with melty chocolate chunks in every bite. They are easy to prepare, require no special equipment, and turn out soft and gooey every single time. Whether you are baking for family, gifting cookie boxes, or satisfying a chocolate craving, these cookies are guaranteed to impress.
Expert Tips for Best Results!
- Freeze the Dough for Thick Cookies – Freezing the cookie dough for at least 1 hour helps control spreading and intensifies the cookies and cream flavour. This step is key for achieving thick, gooey cookies.
- Slightly Underbake for Soft Centres – Remove the cookies when the edges are set but the centres still look slightly soft. They will continue to cook on the tray, giving you that perfect chewy cookie texture.
- Use Very Soft (Not Melted) Butter – For thick, bakery-style cookies and cream cookies, the butter should be very soft but not melted. Melted butter can cause the cookies to spread too much and lose their chewy texture.
- Cream the Butter and Sugars Properly – Whisk the butter, brown sugar, and white sugar until light and fluffy. This step creates air pockets, giving you soft, chewy centres with slightly crisp edges.
- Cool Before Moving – Let cookies cool on the tray for at least 5 minutes before transferring. This helps them firm up and prevents breaking.
How to make Cookies and Cream Cookies?
Step 1: Prepare the Dry Ingredients
First, in a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cornflour, and salt. Mixing the dry ingredients separately ensures even distribution of the leavening agents, which helps create soft, chewy cookies with perfectly balanced texture. Set this bowl aside.
Step 2: Cream the Butter and Sugars
Next, in a large mixing bowl, whisk the very soft butter, brown sugar, and white sugar until the mixture becomes light and fluffy. This step is essential for achieving thick, bakery-style cookies and cream cookies because properly creamed butter creates air pockets that result in soft centres and slightly crisp edges.
Step 3: Add the Egg and Vanilla
Then, whisk in the room temperature egg and vanilla essence until smooth and fully combined. Using a room temperature egg helps the mixture blend evenly, creating a rich and creamy cookie dough base.
Step 4: Combine Wet and Dry Mixtures
Gradually fold the prepared dry ingredients into the wet mixture. Stir gently until just combined. Be careful not to overmix, as overworking the dough can make the cookies dense instead of soft and chewy.
Step 5: Fold in Chocolate and Oreos
Now, fold in the white chocolate chunks, semi-sweet chocolate chips, and crushed Oreos. Make sure the Oreo pieces remain slightly chunky rather than finely crushed, as this creates the classic cookies and cream texture with visible Oreo bits in every bite.
Step 6: Shape and Chill the Dough
Scoop the cookie dough into evenly sized balls and place them on a tray. For best results, freeze the dough balls for at least 1 hour. This chilling step is crucial for preventing excessive spreading and helps develop a deeper cookies and cream flavour.
Step 7: Preheat and Prepare for Baking
Meanwhile, preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. Proper preheating ensures even baking and beautifully golden edges.
Step 8: Arrange and Bake
Place the chilled cookie dough balls onto the prepared baking tray, leaving enough space between each one. Bake for 9 to 11 minutes, or until the edges are set but the tops remain slightly soft. For perfectly chewy cookies, avoid overbaking because they will continue to firm up as they cool.
Step 9: Cool for the Perfect Texture
Finally, allow the cookies to cool on the tray for 5 minutes before transferring them to a wire rack. This resting time helps the cookies set properly while maintaining a soft, gooey centre.
Frequently Asked Questions
Why did my cookies spread too much?
This can happen if the butter was too melted, the dough wasn’t chilled long enough, or too little flour was used. Freezing the dough is essential for thick cookies.
Can I make these cookies ahead of time?
Yes. You can freeze the cookie dough balls for up to 2 months and bake directly from frozen, adding 1–2 extra minutes to baking time.
How do I keep cookies soft for days?
Store in an airtight container at room temperature with a slice of bread inside. This helps maintain moisture and keeps them soft.
Why are my cookies dry?
Overbaking or adding too much flour can cause dryness. Measure flour correctly and remove cookies when centers are slightly soft.
Can I skip freezing the dough?
Freezing is highly recommended for thick and chewy cookies. Skipping it may result in thinner, flatter cookies.
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Recipe Card
Cookies and Cream Cookies
These soft and chewy Cookies and Cream Cookies are packed with crushed Oreos, creamy white chocolate chunks, and rich semi-sweet chocolate chips for the ultimate indulgent treat. Simple ingredients and a chill step ensure perfect texture and flavour every time.
Ingredients
- 1/2 cup very soft butter (113g)
- 1/2 cup soft brown sugar (100g)
- 4 tbsp white sugar (48g)
- 1 large room temperature egg
- 1 tsp vanilla essence
- 1 1/2 cups all-purpose flour (188g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornflour (corn starch)
- 1/2 tsp salt
- 85g white chocolate chunks
- 65g semi-sweet chocolate (chunks or chips)
- 8-9 crushed Oreos
Instructions
- First, in a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cornflour, and salt until evenly combined. This step ensures the leavening agents are properly distributed for soft and chewy cookies.
- Next, in a large mixing bowl, whisk the very soft butter, brown sugar, and white sugar until light and fluffy. Properly creaming the butter and sugars creates a smooth base and helps achieve thick, bakery-style cookies.
- Then, add the room temperature egg and vanilla essence, and whisk until fully incorporated and smooth. This helps create a rich and creamy cookie dough.
- Gradually add the dry ingredients to the wet mixture. Gently fold until just combined, being careful not to overmix so the cookies stay tender and soft.
- After that, fold in the white chocolate chunks, semi-sweet chocolate chips, and crushed Oreos. Stir just enough to evenly distribute the mix-ins throughout the dough.
- Now, scoop the dough into evenly sized balls and place them on a tray. For best results, freeze the dough balls for 1 hour to prevent spreading and enhance flavour.
- Meanwhile, preheat the oven to 180°C (350°F) and line a baking tray with parchment paper for easy removal.
- Once chilled, place the cookie dough balls onto the prepared tray, leaving space between each one for even baking.
- Bake for 9 to 11 minutes, or until the edges are set while the centres remain slightly soft. Avoid overbaking, as the cookies will continue to firm up while cooling.
- Finally, allow the cookies to cool on the tray for 5 minutes before transferring to a wire rack. This resting time helps achieve perfectly chewy centres with lightly crisp edges.
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