If you have a serious sweet tooth and love the classic cookies and cream flavor combo, you are going to adore this Chewy Cookies and Cream Cookies Recipe. It’s everything you crave: soft, chewy texture packed with the iconic Oreo cookie bits and that irresistible mix of dark and white chocolates, all wrapped into one luscious cookie. These cookies are perfect for sharing, or just keeping all to yourself on a cozy afternoon. Trust me, once you try this Chewy Cookies and Cream Cookies Recipe, you’ll want to bake it again and again!
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that come together beautifully to create a cookie that’s bursting with flavor and texture. Each ingredient plays its part, from the rich butter and vanilla giving moisture and warmth, to the Oreos providing that unmistakable cookies and cream essence.
- Butter (1 cup softened): The base for rich, creamy cookies with perfect chewiness.
- Granulated sugar (1 & 1/2 cups): Sweetens the dough and helps with the cookie’s soft texture.
- Vanilla extract (1 teaspoon): Adds depth and warmth in flavor.
- Eggs (2 large): Bind the dough together, giving structure and tenderness.
- All-purpose flour (2 & 1/2 cups, spooned and leveled): The main structure of the cookie, ensuring they hold their perfect shape.
- Baking soda (1 & 1/2 teaspoons): Helps cookies rise just right and keeps them soft.
- Kosher salt (1 teaspoon): Enhances the sweetness and balances flavors.
- Oreos – finely pulsed (12 cookies): Blended into crumbs to infuse the dough with classic cookies and cream flavor.
- Oreos – quartered (12 cookies): Provides delightful chunks for texture and visual appeal.
- Dark chocolate chips (1 cup, chopped): Adds a rich chocolate depth in every bite.
- Hershey’s Cookies and Cream candy bars (4 bars, divided): Melts beautifully on top for that signature creamy candy bar touch.
- Additional chocolate chips or chopped candy bars: For garnishing and making your cookies look as dreamy as they taste.
How to Make Chewy Cookies and Cream Cookies Recipe
Step 1: Prepare Your Baking Sheets and Oven
Start by lining two large baking sheets with parchment paper or silicone mats—this prevents sticking and guarantees perfect bottoms. Preheat your oven to 350 degrees F. These simple prep steps ensure your baking process goes smoothly and your cookies come out flawless every time.
Step 2: Cream the Butter
Using a large bowl or stand mixer, beat the softened butter until it’s smooth and creamy. This step is crucial as it creates the base creaminess that will make your cookies unbelievably chewy.
Step 3: Add Sugar and Beat Until Fluffy
Mix in the granulated sugar and beat for about 2 minutes until the mixture turns light and fluffy. Remember to scrape sides and bottom of the bowl to ensure even mixing and maximum fluffiness.
Step 4: Incorporate Vanilla and Eggs
Add vanilla extract and eggs, then beat well until everything is combined. This enriches your dough with flavor and moisture, which is essential for that perfect cookie texture.
Step 5: Combine Dry Ingredients with Flour
Instead of mixing the flour right away, sprinkle baking soda and kosher salt over the flour and stir them together to avoid clumps. This little trick makes sure that your cookies rise evenly and taste perfectly seasoned.
Step 6: Mix in Dry Ingredients Gently
Beat the flour mixture into your wet ingredients carefully just until the white streaks disappear. Over mixing here can make your cookies tough — so be gentle and stop as soon as the flour is combined.
Step 7: Divide Dough (Optional Step)
Take half of the dough and move it into a second bowl. This step helps create a beautiful marbled effect with the different Oreo mix-ins and chocolate varieties.
Step 8: Add Fine Oreo Crumbs to One Bowl
Pulse 12 Oreos into a fine crumb in a food processor. Beat these crumbs into your original dough bowl completely, making sure to scrape the bottom so the cookies have that classic cookies and cream flavor embedded throughout.
Step 9: Add Quartered Oreos to Second Bowl
Chop 12 Oreos into quarters for that satisfying chunkiness, then fold them into the second (white) dough bowl for contrast in texture and appearance.
Step 10: Chop and Add Dark Chocolate Chips
Chop your dark chocolate chips to preferred size (smaller pieces melt nicely) and divide them between the two dough bowls for luscious pockets of melted chocolate throughout.
Step 11: Chop and Add Hershey’s Cookies and Cream Bars
Chop the candy bars into chunks and split them evenly between both dough bowls. These chunks add an extra layer of creamy, sweet deliciousness that’s just irresistible.
Step 12 and 13: Mix Chocolate and Oreos Into the Doughs
Use a spatula to gently fold the respective chocolate pieces into each dough—dark chocolate and white chocolate in the Oreo crumb dough and chopped Oreos with the candies in the lighter dough. This balancing act ensures every cookie has the perfect mix of flavors and textures.
Step 14: Combine the Two Doughs
Pour one dough bowl into the other but stir them together only slightly. You want to keep those pretty marbled swirls for an eye-catching cookie that tastes as good as it looks.
Step 15: Scoop and Shape the Cookies
Using a 2-inch cookie scoop, grab a bit of both doughs to form marbled cookie balls. Place them on your lined baking sheets with at least 2 inches between to leave room for spreading. Six cookies per sheet works best.
Step 16: Top Each Cookie with a Candy Bar Piece
Add a Hershey’s Cookies and Cream candy bar piece on top of each cookie dough ball, placing it gently so it sticks without pressing down.
Step 17: Bake Until Edges Are Lightly Golden
Bake the cookies for 10-12 minutes until the edges just start to turn a gentle golden color. You want to pull them out while the tops still have a bit of shine, about as big as a quarter.
Step 18: The Magic Shaping Trick
This step is crucial! Within 60 seconds of pulling the cookies out, use two spoons to push the edges of the cookie inward toward the center. Work quickly before the edges get too crisp. This shaping technique is the secret to giving these cookies their iconic chewy texture and size.
Step 19: Optional Toppings
If desired, sprinkle extra chocolate chips, chopped white chocolate, or crushed Oreos on top while the cookies are still warm to boost flavor and add a fancy finishing touch.
Step 20: Cool and Enjoy
Transfer your cookies to a wire rack to cool completely, but don’t wait too long to enjoy—they taste incredible warm, paired with a big glass of cold milk for the ultimate treat.
How to Serve Chewy Cookies and Cream Cookies Recipe
Garnishes
Sprinkle a few extra crushed Oreos or mini chocolate chips on top for the perfect finishing touch. A light dusting of powdered sugar can also add a lovely, delicate look and a hint of sweetness that elevates presentation.
Side Dishes
These cookies pair beautifully with classic milk, but don’t stop there—try serving alongside a scoop of vanilla or mint ice cream for an indulgent dessert experience. A warm cup of coffee or hot chocolate works wonders too when you want to cozy up.
Creative Ways to Present
For a party, arrange them on a decorative platter with small bowls of milk or cold cream for dipping. You can also sandwich a scoop of ice cream between two cookies to make playful cookies and cream ice cream sandwiches, a fun twist everyone will love!
Make Ahead and Storage
Storing Leftovers
Store any leftover cookies in an airtight container at room temperature for up to 4 days. The cookies stay delightfully soft and chewy if properly sealed away from air and humidity.
Freezing
You can freeze the baked cookies by wrapping them individually in plastic wrap, then placing in a freezer-safe bag. They’ll keep for up to 3 months. Thaw at room temperature before enjoying for that freshly baked feel.
Reheating
Warm your cookies for 10-15 seconds in the microwave to revive their soft, chewy magic or pop them in a 300-degree oven for about 5 minutes. This brings back that just-baked warmth and enhances the melty chocolate goodness.
FAQs
Can I use a different type of cookie instead of Oreos?
While Oreos give this recipe its classic cookies and cream identity, you can experiment with other sandwich cookies for a unique twist. Just keep in mind that the flavor and texture will vary based on your choice.
What if I don’t have Hershey’s Cookies and Cream bars?
If you can’t find these candy bars, substitute with chopped white chocolate bars or additional crushed Oreos mixed into the dough. The cookies will still be deliciously chewy and full of cookies and cream flavor.
How do I know when the cookies are done baking?
The edges should be lightly golden while the tops remain a bit shiny and still soft to the touch. Pull them out before fully set—they’ll continue cooking slightly as they cool.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Make sure the Oreos and Hershey’s candy bars you use are also gluten-free to maintain the integrity of the recipe.
Why do I need to push the edges toward the center after baking?
This shaping step is vital for creating the perfect chewy texture and size. It redistributes the cookie dough as it cools, preventing the cookies from spreading too thin and crisping up too much on the edges.
Final Thoughts
I can’t recommend this Chewy Cookies and Cream Cookies Recipe enough for anyone who loves a cookie that truly hits all the right notes—soft, chewy, decadent, and bursting with cookies and cream goodness. Give it a try, share with your friends or keep them all for yourself; either way, prepare for some serious cookie bliss!
Print
Chewy Cookies and Cream Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Yield: 28 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Cookies and Cream Cookies are a decadent treat that combines a marbled dough of Oreo crumbs and classic cookie dough with chunks of dark chocolate and Hershey’s Cookies and Cream candy bars. Soft, chewy, and bursting with cookies and cream flavor, each large cookie is topped with a candy bar piece and has a distinctive two-toned marbled look. Perfect for cookie lovers who want a fun twist on traditional chocolate chip cookies.
Ingredients
Cookie Dough Base
- 1 cup butter (softened, 2 sticks)
- 1 & 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 & 1/2 cups all-purpose flour (spooned and leveled)
- 1 & 1/2 teaspoons baking soda
- 1 teaspoon kosher salt
Oreo Components
- 12 Oreos (pulsed into a fine crumb)
- 12 Oreos (quartered)
Chocolate and Toppings
- 1 cup dark chocolate chips (chopped)
- 4 Hershey’s Cookies and Cream candy bars (divided)
- Additional chocolate chips, candy bar pieces, or chopped Oreos for garnish
Instructions
- Preheat and prepare pans. Line 2 large baking sheets with parchment paper or silicone mats. Preheat your oven to 350°F (177°C).
- Cream butter. In a large bowl or stand mixer, beat 1 cup (2 sticks) of softened butter until smooth and creamy, scraping the bowl sides and bottom regularly.
- Add sugar. Beat in 1 & 1/2 cups granulated sugar for about 2 minutes until the mixture is light and fluffy. Scrape sides and bottom often.
- Incorporate vanilla and eggs. Add 1 teaspoon vanilla extract and 2 eggs. Beat until well combined.
- Prepare dry ingredients. Add 2 & 1/2 cups flour to the bowl but do not mix it in yet. Sprinkle 1 & 1/2 teaspoons baking soda and 1 teaspoon kosher salt evenly over the flour, stirring them into the flour to avoid clumps.
- Mix dry ingredients. Beat the flour mixture into the wet ingredients until no white streaks remain. Scrape the bowl and avoid overmixing.
- Divide dough (optional). Take half of the dough and transfer it to a second large bowl. This separation helps create the two-toned effect but is optional.
- Make Oreo crumbs. Pulse 12 Oreos in a food processor or blender into a very fine crumb. Add these crumbs to the original dough bowl and beat them in thoroughly, scraping the bottom.
- Add quartered Oreos. Chop another 12 Oreos into quarters and add them to the second bowl with the lighter dough.
- Chop chocolate. Chop 1 cup dark chocolate chips into smaller pieces if desired. Divide half of the chopped dark chocolate between the two bowls.
- Chop Hershey’s candy. Chop 2 Hershey’s Cookies and Cream bars into chunks, adding half to each bowl.
- Mix add-ins. Use a spatula to fold the dark and white chocolate into the darker dough in the first bowl.
- Mix add-ins into light dough. Fold chopped Oreos, dark chocolate, and white chocolate into the lighter dough in the second bowl.
- Combine doughs. Add the contents of one bowl into the other without mixing to keep the marbled effect.
- Scoop cookies. Using a 2-inch cookie scoop, form balls by scraping a little of the light and dark dough together to create a marble pattern. Place on prepared baking sheets, spacing cookies at least 2 inches apart to allow for spreading.
- Add toppings. Place one piece of Hershey’s Cookies and Cream candy bar on top of each cookie without pressing it down.
- Bake. Bake cookies for 10-12 minutes until edges are very lightly golden and the tops are still slightly shiny, with the wet shine no larger than a quarter.
- Shape cookies immediately. Within 60 seconds of removing from oven, use two spoons to aggressively push edges of each cookie toward the center to create a thicker, chewier shape before the edges harden.
- Add extra toppings (optional). While cookies are still warm, add any additional chocolate chips, chopped white chocolate, or Oreo pieces if desired.
- Cool and serve. Transfer cookies to a wire rack to cool completely. Enjoy at least one warm with a glass of milk!
Notes
- Dividing the dough into two bowls is optional but helps achieve the distinctive marbled cookies and cream look.
- Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- Do not overmix the dough after adding flour to keep cookies tender.
- Shaping the cookies immediately after baking while warm is crucial for the chewy texture and proper thickness.
- You can adjust the amount of chocolate or Oreo pieces to your taste preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
