Dessert

Cookies & Cream Cookies Recipe

Byluca Carter March 25, 2026March 25, 2026

Introduction

These Cookies & Cream Cookies are a delightful twist on the classic chocolate chip cookie, featuring Oreo pudding mix and crushed Oreos for an extra burst of flavor. Soft, chewy, and studded with white chocolate, they make a perfect treat for any occasion.

The image shows a close-up of a pile of round cookies on a white marbled surface. Each cookie has a light golden-brown color with a soft, thick texture. Embedded in the cookie dough are whole Oreo cookie halves with their dark chocolate color and distinctive white cream patterns clearly visible. Scattered around the Oreos are small, creamy white chocolate chips giving extra texture and color contrast. The layers include the soft cookie base in light golden brown, the dark black Oreo pieces, and the smooth white chocolate chips on top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup softened butter
½ cup brown sugar

½ cup granulated sugar
1 package (4.2 oz) Oreo Cookies & Cream pudding mix

2 large eggs
1 tsp vanilla extract

2 ¼ cups all-purpose flour
1 tsp baking soda
1 cup white chocolate chips (optional)

15 coarsely crushed Oreo cookies

Instructions

Step 1: Preheat oven to 350°F (175°C).
Step 2: In a mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

Step 3: Mix in the Oreo Cookies & Cream pudding mix until well combined.
Step 4: Add eggs one at a time along with vanilla extract; mix well after each addition.
Step 5: Gradually incorporate the flour and baking soda; blend until just combined, being careful not to overmix.

Step 6: Gently fold in white chocolate chips and crushed Oreo cookies.
Step 7: Drop rounded teaspoons of dough onto a greased cookie sheet, spacing them about 2 inches apart.
Step 8: Bake for 8-10 minutes until edges are lightly golden but centers remain soft. Allow to cool on the sheet for a few minutes before transferring to a wire rack.

Tips & Variations

For extra crunch, toast the crushed Oreos lightly before folding them into the dough.
Substitute white chocolate chips with dark or milk chocolate chips for a different flavor profile.
Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container which helps maintain moisture. Reheat briefly in a microwave for a warm, freshly baked taste.

How to Serve

The image shows a close-up of a batch of soft cookies on a white marbled surface. Each cookie has a golden, slightly crispy edge surrounding a chewy center filled with chunks of creamy white chocolate and whole mini black and white sandwich cookies pressed into the dough. The cookies have a textured surface with visible cracks and melting white chocolate pieces, and the mini sandwich cookies add a dark contrast with their detailed patterns. The scene captures the cookies piled slightly on top of each other, highlighting their rich texture and mix of colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular Oreos instead of the Cookies & Cream pudding mix?

Yes, regular Oreos can be used, but the pudding mix adds extra flavor and moisture to the cookies. You may need to adjust the dry ingredients slightly if omitting the pudding mix.

Can I freeze the cookie dough?

Absolutely! Shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.