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.
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 🙂
These cookies turned out great and they were so simple! Can they be made into normal smaller sized cookies, so they are not so large? How might the temp and time change?
Thank you so much! They can be made smaller of course 🙂 I’d cook maybe a minute less, all ovens will vary just a bit so I can’t say for sure. You can keep the oven them the same! Thank you again. –Tawnie
What is cake flour? Like cake mix? Thanks. I’m new at all this!
Hi! NOT CAKE MIX. Looks like this: https://amzn.to/3Fqjmb8 or you can just use more all purpose flour in its place.