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
- 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.
- 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.
I’m spilling my favorite cookie secrets to help make your cookies perfect every single time!
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.
- 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.
- Then add in the egg, egg yolk, 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.
- Let cookies cool on the cookie sheet for 15 minutes and then transfer to a wire cooling rack.
One word. WOW!! This cookie was DELICIOUS and I can’t wait to have at my FIRST Farmers Market! I can’t wait to hear how much people LOVE it!
They look fantastic! thank you soo much 🙂
I just wanted to thank you for all your delicious recipes that you share with us. My son’s special needs school is hosting a fundraising event and I whipped up over 50 cookies all of which were your recipes. They all taste amazing!! Thank you so much 🤍🤍
This just made my day. How amazing. Thank you for sharing!! Love the packaging 🙂
Awesome cookie!! 1st time making on of your recipes. Super easy and so yummy. Can’t wait try more recipes!
Amazing!! thank you so much 🙂
Today I tried three of you recipes and they all turned out beautifully and tasted amazing! I made each one 3.5oz which made 10 Cookies and Cream, 12 Cookie Butter and 10 Kroll’s. Thank you for these wonderful recipes!
WOW!! I am so impressed 🙂 they all look great. thank you so much!
These were delicious!! They were very easy to make and my kids kept wanting more. My only issue was that they were very under baked. I’m sure it is my oven so finding the right time frame to keep them is the only adjustment I will be making.
So glad you enjoyed 🙂 oven times def can vary, and be sure to let them rest on the cookie sheet after you remove them from the oven too, that always helps!
Very delicious! I only added half the Oreos and Hersheys but my family loved them! They didn’t taste heavy at all and they were very fluffy, which I very much liked. I will definitely make these again!
Yayyy! I am so glad, thanks so much Sarah 🙂
do I have to use cake flour?
no, you can use all purpose in its place!
Your recipe is good, but the problem that i get , in the center of my cookies is not moist and not chewy , ITS almost dry , or perhaps i oven it too high ?? Is it bake for 10 minutes at 185°C right? I usually make just 2 kind of flours. Cake flour and corn flour and i use 2 whole egg.
But for all , your cookies recipe ITS delicious , my kids like it very much.
Thanku for sharing, so i can try with 3 kinds of flours based on yours recipe 👍👍👍
Hello! It looks like you made them small. I make mine much bigger and they are never dry. If you make them smaller you may need to adjust oven temp or bake time, all ovens vary so it’s hard to tell. But the large cookies are never dry.
I make these for my customers. They love them
amazing! I am so glad:) thank you!
Hi there!! Is this recipe saying 6 bars of the cookies and cream candy bar total? Thanks!
hi! yes, you’ll need six of the 1.55 oz bars 🙂