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+ servings
cookies and cream cookies on parchment paper

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!
Course Dessert
Cuisine American
Keyword chewycookies, cookiesncream
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 7 large cookies


  • 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


  • 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.



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.