Cookies and Cream Cookies
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I know we’ve talked a big game with these best ever chocolate chip cookies and these funfetti cookies, but these Cookies and Cream Cookies are taking the lead right now in our house!
Cameron’s all time favorite candy bar is the Hershey’s Cookies ‘n’ Creme Candy bar so these cookies are by far his favorite I’ve made yet.
He keeps changing his mind with every new cookie recipe I create – haha!
The base of this cookie recipe is my recipe for the best ever chocolate chip cookie recipe. Most of the cookie recipes I’ve posted this year follow that recipe structure because why reinvent the wheel, ya know?!
- Perfectly soft
- Absolutely amazing
- Stuffed with tons of Oreos, because Oreos.
- Chewy and thick
- Easy to make
- No-chill cookies, because we a’int got time for that.
- Begging for you to make them.
Here’s the low down
(For the full recipe, scroll down to the recipe card below)
- All-Purpose Flour and Cake Flour: If you’ve made my cookies recipes before you’ll know I love using a combination of these flours. I’ve found it creates the perfect cookie!
- Corn starch: cornstarch is key to giving cookies that delectably soft center that’s just to die for. It also helps to keep the cookies thick and GIANT!
- Oreo Chocolate Sandwich Cookies: They make gluten free Oreo’s now, if you need!
- HERSHEY’S Cookies ‘n’ Crème Bars: roughly chop them so they create pieces to mix into the dough
- NO Instant Oreo Pudding Mix or Cream Cheese required!
The process is very similar to the chocolate chip cookie and snickerdoodle cookie recipe. So if you have that down, you’ll be a pro at these.
(For the full recipe, scroll down to the recipe card below)
- Preheat oven to 375°F.
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream the cold butter. Then add in the white sugar and brown sugar and let the butter and sugars cream together, up to 4 minutes.
- Then add in the eggs, egg yolks, and vanilla extract.
- Gradually add in the dry ingredients and then add in the chopped Oreo cookies and cookies and creme bars.
- Shape dough into 7-large cookies (~5 oz. each). and bake for 10-12 minutes @375°F.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
Expert Tips
- Use a food scale to measure out your cookies into ~ 5 oz. size. so all of your cookies are the same size. You can make larger or smaller if you’d like!
- Feel free to use a hand mixer if you don’t have a stand mixer.
- Cream the chilled butter and sugar for up to 4 minutes. You want a nice creamy, fluffy texture!
- Use an ungreased cookie sheet. You can use baking sheets with parchment paper or a Silpat mat, but not necessary to line baking sheets.
- If your cookies are turning out flat, try adding a little extra flour.
- Be sure you preheat the oven to 375° first. Get the oven nice and hot while you prep the cookies.
- Be sure to not over bake the cookies. Slightly under baked is the way to go.
- Cool completely before freezing.
the goods
Oreo Chocolate Sandwich Cookies
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HERSHEY’S Cookies ‘n’ Crème Bars
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 1 1/4 cup All-Purpose Flour
- 3/4 cup Cake Flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 stick cold butter (8 Tbsp.), unsalted
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 15 Oreo Chocolate Sandwich Cookies (chopped)
- 9 oz. HERSHEY’S Cookies ‘n’ Crème Bars, broken into pieces (6, 1.55 oz. bars)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.1 1/4 cup All-Purpose Flour, 3/4 cup Cake Flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Using a stand mixer fitted with the paddle attachment, cream the cold butter with the white sugar and brown sugar. Cream for up to 4 minutes until light and fluffy.1 stick cold butter (8 Tbsp.), unsalted, 1/4 cup granulated sugar, 1/2 cup brown sugar
- Then add in the egg, egg yolk, and vanilla extract.1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
- Gradually add in the dry ingredients and then add in the chopped Oreo cookies and cookies and creme bars.15 Oreo Chocolate Sandwich Cookies, 9 oz. HERSHEY’S Cookies ‘n’ Crème Bars, broken into pieces
- Shape dough into 7-large cookies (~5 oz. each). and bake for 10-12 minutes.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
Equipment
Video
Notes
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
These were so good! Added melted chocolate as a drizzle and a couple other add-ins for personal preference but I don’t think it would alter the flavor/quality either way!
WOWWWW, I made this cookies recipe but cheated on the amount of Oreos 🤭 as you can see mines are darker because instead of 15 Oreos I used 30 🤫, my grandkids decided to topped them with marshmallows in which I was skeptical BUT they turned out amazing. I can’t explained how good they were.
I LOVE this recipe and have now made it several times and it is a crowd pleaser with everyone (of all ages)….. it is flavorful, delicious and just PERFECT. Thank you for sharing with us.
SO GOOD I HAVE MADE THESE SM
Yay I am so glad, thank you!
The metric is says 232 of butter but then it says 8 tsp. I’m measuring metrics and 8tsp of butter is 116g… what do I go off on and how much butter do I put for doubling the recipe? Thank you!
so i wrote down 8 Tbsp. for 1 stick. If you’re doubling the recipe its 16 tbsp. or 1 cup butter. about 228 grams.
This is the Best cookies n Cream recipe. I’ve made them several times. They come out perfect every time.
These are the best cookies ever! I followed the directions and they turned out perfectly! I get request all the time! Thank you for the best recipe.
Turned out great! The amount of Oreos and cookies n cream bars seemed like too much with the amount of dough, so ended up using 10 Oreos and 4 bars. Made 7 cookies, 3.4oz of dough each, and they were perfect! (11 min in the oven)
Round 2 came out much better! I added a little more dough and they are perfect!
yayyy! thank you! 🙂
I made these cookies the other day as part of a test batch for a graduation party coming up and they were delicious! I personally think they taste like an oreo blizzard! I chilled my dough for 24hrs and the only problem I ran into was my crushed oreos didn’t really want to stick when I rolled the tops. Also I found that there was more cookie/ candy to dough- I loved the amount of mix-ins(because lets be honest you can never have enough oreos)so I think what I’ll do is just double the dough and add half to one batch and half to the other batch. Thank you for the recipe!
they look great! thank you so much 🙂