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.
They look like little mountains. My son wanted to try them so we made them together. They were a huge hit. We will definitely make them again.
Made them today. They look like little mountains. My son loved them! They are so good!!! Will definitely make them again. Next time I will just flatten them a little more.
I made these as a gift for my daughters coworker – they were a huge hit !!
they look incredible! thank you so much for making them and leaving a review + photo 🙂
My 14 year old made these awesome cookies! His own creation!
These cookies were so delicious! Question, though, if I wanted to make smaller sample sized cookies, does the recipe stay the same? And if so, how long would I cook it for?
thank you sooo much! You would need to reduce the bake time by ~1-2 minutes 🙂
Thank you!!! I love alll your cookie recipes!! Strawberry shortcake & cookies and creme are definitely my favvvvvveeee😊
This recipe is a keeper! It was a huge hit with the family. Followed recipe exactly, the only modification was reducing size to 4oz
These came out delicious! I made mine a little big so I added a few more minutes to the cook time and they are perfect! I had to stop using the mixer and fold in the cookies and candy by hand because the dough was REALLY thick. I also had cookies and candy leftover but I mixed them up in a bowl and the family just had more snacks! I used the double recipe button because I wanted more than 7 cookies. I think maybe doubling the cookies and candy makes too much but that’s not the worst thing! Anyway I wound up with 21 cookies with the double recipe. Overall great!
These turned out fantastic! I forgot to get cake flour so I just used APF. I made these to take to a party, and my hubby ate 3 before we even left! 🤣 Great instructions and easy to follow recipe. This was a home run! Thank you!
Hello, not sure what I’m doing wrong as I’m am following the recipe exactly as stated. I’m only getting 4- 4.5 oz of cookie dough with about 2 ounces left over. No where near enough dough to make 7. How can I fix this?
Thanks!
Hi! Shoot, only 4 cookies?! You should be at least getting 6 giant cookies. Measurements are an approximation but def should be getting more than 4. I am so sorry! I know how frustrating that can be to make a recipe, and it not turn out as expected. Did you use the same amount of all ingredients?
This recipe was fantastic and sooo tasty!
I had a small amount of mix left and mixed it into homeade icecream!
I did not have a flat paddle so used my standard beaters and worked just fine.
I used one of the big blocks of chocolate instead of 2 as I read the recipe wrong and only bought 1 but worked great.
First of your recipe I have tried and will 100% try more.
Thank you for sharing this with us all your amazing 🙂
amazing!! thank you soo much 🙂