Cookies and Cream Cookies
This post may contain affiliate links. Please read our disclosure policy.
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
Buy Now →
HERSHEY’S Cookies ‘n’ Crème Bars
Buy Now →
Buy Now → 
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
- 1/2 cup unsalted butter, cold, cut into cubes
- 1/2 cup brown sugar, light or dark, packed
- 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, cornstarch, 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 sugars. Cream for 3-4 minute, it will look sort of like a paste. Scrape down the sides of the mixing bowl as needed.1/2 cup unsalted butter, cold, cut into cubes, 1/4 cup granulated sugar, 1/2 cup brown sugar, light or dark, packed
- Then add in the egg, egg yolk, and vanilla extract and mix again until combined.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. Or you can make them much smaller and adjust the baking time.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack. ENJOY! ☺️
Equipment
Video
Notes
Nutrition Information
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.
Hello from Australia, we don’t have cake flour here just wondering what the equivalent is?
Hello Tanya! Using all purpose flour it its place will work just fine 🙂
you can make your own cake flour by replacing 2 tbsp of flour for cornstarch for every cup of all purpose flour
1st time making these and I love the recipe! Perfect amount of sweetness. I was a little confused by the butter amount, but ultimately I went with 8TBPS rather than worry about sticks of butter. Other than that the recipe was easy to follow. I baked the cookies at 2 different sizes (2.75oz & 4.83oz) to see how they would come out. I prefer the smaller version instead. This turned out amazing so I’m going to look into other recipes as well. Thank you!
I am glad they turned out! 8 Tbsp. is the correct amount. 1/2 cup of butter = 8 Tbsp. which is also 1 standard stick. Hope that helps.
This recipe was so delicious ! I’ve had many requests for the recipe. It was easy to follow and turned out delicious. I like a little more cookie to fillings so I doubled the dough and kept the candy and Oreos the same. 10 minutes and they were crunchy on the outside chewy and gooey on the inside. Truly delicious! Thank you
so much for such an easy and
impressive recipe! My family and
friends love it!
Aw I am sooo glad, they look SO GOOD in your photo – thank you 🙂
Made this recipe with my daughter with the ingredients we had on hand and they still turned out delicious. Many different shapes and sizes but we didn’t mind. Thank you!
They look delicious Taya!! So glad you & your daughter could enjoy making these together! 🫶🏻
Perfect giant cookies! I used white chocolate chips because I couldn’t find the candy bars. Using a food scale made it easy to weigh the 5 oz. They do not spread out and stayed quite round so if you want a flatter cookie shape it that way before baking.
Your cookies look amazing, Stephanie! I’m so glad you loved them! 🫶🏻
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.
Still a bit confused by this even with your response. Should I use the entire stick OR 8TBSP?
8 Tbsp.