These Cookies and Cream Cookies are loaded with pieces of Hershey’s Cookies ‘n’ Creme bars and chopped Oreo chunks! They are soft, chewy, HUGE, and sure to be a new favorite! Be sure to watch the recipe video too!
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?!
These cookies are:
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!
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.
GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour . I tested this & cookies are very similar in taste and appearance and a great option for those who need a GF cookie.
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.
Love them ! Could you please inform me about the cup in grams?
Thank you so much! If you go to the recipe card and see under the ingredients, you can toggle between US Customary and Metric conversions. I hope this helps:)
What if you dont have cake flour and only all purpose flour can that be use
Hello! Yes just use All purpose flour in it’s place that works! Enjoy! – Tawnie
You can also make your own using all purpose flour and corn starch.
These look divine! Could I make it into a cookie cake in a 9-in spring form pan? If so, what would the bake time be?
Thank you so much! And I have no idea, I have not tested the recipe out that way. So sorry!
Best cookies ever! 😁😁😁
They look yummy so I made them and BOOM they taste as well as they look. Thank u so much!!
Aw thank you so much! I am glad! xo, Tawnie
Hey can you help my made the dough a day before & next evening I baked them I made 110 gram cookie when I baked them instead of getting chunking & big they got flat can u please help what should I do .
Hello! Did you scoop them into cookies then refrigerate? I have had no issues when refrigerating my dough prior and then baking right away. I am sorry yours turned out flat!
Made these two weeks in a row! SO good. Made smaller cookies and cooked for 8-9 minutes.
I haven’t made these yet but I bought everything I needed except the cake flour 😖. Does this recipe absolutely need cake flour?
Hi there! You can use all purpose flour in it’s place, totally fine 🙂 I hope you love them. Thank you!
Hello i tried making this recipe! Its easy and it looks delivious. Didnt have a taste yet.. how can I know if its cooked properly? I made 2oz cookies and it looks like its very underbaked. I need help
Hello Gayle! I would ensure your oven is at the proper temperature, I always recommend using an oven thermometer for accurate temperature readings. Also, the cookie will set up more as they cool completely. I hope this helps! -Tawnie
Does it matter if you use salted or unsalted butter?
I just bought a new oven and for some reason the cookies cook on the outside but the inside is pure dough do you have any recommendations? Has anyone else had this issue should I switch the temperature or time?
Hello! Thank you for stopping by my blog and trying this recipe! Since the cookies are so big and thick, the cookies need proper time to cool once you remove them from the oven. I recommend letting them cool for 15 minutes on the baking sheet or cookie sheet and then transferring to a wire rack to cool more after that. They shouldn’t be pure dough at this point once cooled. You can try making the cookies smaller to see if that helps too! Hope you love them! xo, Tawnie