Cookies and Cream Cookies

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?!

These cookies are:

• 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!

How to make these Cookies

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.

1. Preheat oven to 375°F.
2. Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
3. 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.
4. Then add in the eggs, egg yolks, and vanilla extract.
5. Gradually add in the dry ingredients and then add in the chopped Oreo cookies and cookies and creme bars.
6. Shape dough into 7-large cookies (~5 oz. each). and bake for 10-12 minutes @375°F.
7. 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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Baking Sheets

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PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or Instagram. Sign up for my email list, too!

Cookies and Cream Cookies

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!

4.77 from 130 reviews

Print Recipe Pin Recipe Rate

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Servings: 7 large cookies

Author: Tawnie Graham of Kroll’s Korner

Equipment

• Stand Mixer
• Measuring cups & spoons

1x2x3x

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

US Customary – Metric

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Instructions

• 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 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.

Video

Notes

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.

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Hi, I’m Tawnie!

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.

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