Cookies and cream cookies are a special treat that everyone loves. These cookies combine the taste of a buttery sugar cookie with the crunch of chocolate sandwich cookies. I remember the first time I made these in a busy bakery many years ago. The smell filled the entire street and people lined up outside before we even opened the doors. You get a soft cookie that melts in your mouth and small pieces of chocolate that add a deep flavor.
These cookies look beautiful because the dark cookie pieces stand out against the light dough. This recipe is simple and yields perfect results every time. I have spent a long time perfecting the balance of sugar and butter to make sure they are not too sweet. You do not need fancy tools to make these. A bowl and a spoon are enough to create something wonderful. I will share my expert tips so your cookies look like they came from a professional kitchen. These are perfect for sharing with friends or eating with a cold glass of milk.
Reasons to Try Cookies and Cream Cookies
You should try these cookies because they have the perfect texture. Most cookies are either too hard or too soft. This recipe gives you a chewy center and crispy edges. The crushed chocolate cookies inside the dough add a nice crunch that surprises you in every bite. I love how the white chocolate chips melt and create creamy pockets of sweetness.
Another reason to make these is that the dough is very easy to handle. It does not stick to your hands and it stays in a nice shape while baking. You can also make the dough ahead of time and keep it in your fridge. This makes it a great recipe for busy parents or people who like to plan their baking.
The flavor of these cookies is classic. Everyone knows the taste of chocolate sandwich cookies and cream. Putting those flavors into a homemade cookie makes it feel extra special. I have served these at hundreds of parties and they are always the first dessert to disappear. Kids love them because they are fun to look at and even more fun to eat. Adults love them because they bring back happy childhood memories.
SaveIngredients Notes
Choosing the right ingredients is the most important part of baking. High-quality items make a huge difference in how your cookies taste and feel.
Unsalted Butter
Always use unsalted butter. This allows you to control exactly how much salt goes into the recipe. Make sure the butter is at room temperature. It should be soft but not oily. If your butter is too cold, it will not mix with the sugar correctly. If it is too hot, your cookies will spread out too much in the oven.
Brown and White Sugar
Using two types of sugar is a professional secret. White sugar helps the edges get that nice golden crunch. Brown sugar has molasses in it which keeps the middle of the cookie soft and moist. I prefer light brown sugar for this recipe to keep the color of the dough bright.
Flour
Use standard all-purpose flour. It has the right amount of strength to hold all the cookie chunks and chocolate chips. Always level off your measuring cups with a knife. This prevents you from adding too much flour which makes the cookies dry.
Chocolate Sandwich Cookies
You can use any brand of chocolate sandwich cookies. I like to use the ones with the most filling. When you crush them, leave some pieces big. This creates a better look and texture. Do not grind them into a powder or your dough will turn dark grey instead of staying light.
White Chocolate Chips
Select white chocolate chips that contain real cocoa butter. These melt much better than the ones made with palm oil. They add a rich and creamy taste that matches the “cream” part of the cookies and cream name.
SaveHow to Make Cookies and Cream Cookies
Follow these steps to bake your perfect batch of cookies.
Step 1: Get Everything Ready
Turn your oven to 350 degrees Fahrenheit. Place parchment paper on your baking sheets. This prevents the cookies from sticking to the metal. It also helps the cookies bake evenly across the bottom.
Step 2: Mix the Butter and Sugars
Put your soft butter, white sugar, and brown sugar into a big bowl. Use a hand mixer or a stand mixer to beat them together. Do this for about three minutes. The mixture should look light and fluffy like a cloud. This step is called “creaming” and it is very important for a light cookie.
Step 3: Add the Egg and Vanilla
Crack one large egg into the bowl. Add two teaspoons of vanilla extract. Mix again until the egg disappears into the butter mixture. Use a spatula to scrape the sides of the bowl so everything is mixed well.
Step 4: Combine the Dry Ingredients
In a small bowl, stir the flour, baking soda, and salt together. Slowly pour this into the big bowl while the mixer is on a low speed. Stop the mixer as soon as you do not see any more white flour. Do not over-mix the dough or the cookies will be tough.
Step 5: Add the Mix-ins
Pour in your crushed chocolate cookies and your white chocolate chips. Use a large spoon to stir them in by hand. This protects the cookie chunks from breaking into tiny pieces.
Step 6: Chill the Dough
Put the bowl of dough in the refrigerator for at least 30 minutes. This is a step many people skip but it is vital. Chilling the dough stops the cookies from spreading too fast in the heat of the oven.
Step 7: Shape the Cookies
Take the dough out of the fridge. Use a spoon to scoop out balls of dough. They should be about the size of a golf ball. Place them on the baking sheet. Leave two inches of space between each ball.
Step 8: Bake the Cookies
Put the pans in the oven. Bake for 10 to 12 minutes. Watch them closely. The edges should be a light golden brown. The centers will still look a little bit soft and wet. This is perfect.
Step 9: Cool Down
Take the pans out of the oven. Let the cookies sit on the hot pan for five minutes. This allows them to finish cooking gently. Move them to a wire rack to cool completely.
What You Must Know About Cookies and Cream Cookies
Baking is a science and small details matter. One thing you must know is that your oven temperature might not be exactly what the dial says. I always suggest using an oven thermometer. If your oven is too hot, the sugar will burn before the middle is cooked. If it is too cool, the cookies will be dry and hard.
You must also be careful with the egg. Use a large egg at room temperature. A cold egg can make the butter firm up again and create lumps in your dough. If you forget to take the egg out of the fridge, put it in a bowl of warm water for five minutes.
Common pitfalls include over-mixing the dough once you add the flour. When you mix flour, it develops something called gluten. Too much gluten makes a cookie taste like bread. Mix only until the flour is gone. Another mistake is using old baking soda. If your baking soda is open for more than six months, buy a new box. Fresh baking soda makes the cookies rise and stay soft.
Helpful Tips
If you want your cookies to look like they came from a professional shop, try this trick. Save a handful of chocolate cookie chunks and white chocolate chips. Press them into the top of the dough balls right before you put them in the oven. This ensures everyone can see the delicious ingredients on top.
I also recommend rotating your baking sheet halfway through the cooking time. Most ovens have hot spots. Turning the pan helps every cookie bake the same way. If you find your cookies are coming out in strange shapes, you can use a round glass to gently scoot the edges into a perfect circle while they are still warm and soft.
SaveVariations and Substitutions
You can change this recipe to suit your needs. If you do not have white chocolate chips, you can use semi-sweet chocolate chips. This will make the cookie taste more like a traditional chocolate chip cookie but with the added crunch of the sandwich cookies.
If you are allergic to eggs, you can use 1/4 cup of unsweetened applesauce instead. The cookie will be a bit softer but still very tasty. For a gluten-free version, use a 1-to-1 gluten-free flour blend. Make sure your chocolate sandwich cookies are also labeled gluten-free.
You can even add nuts if you like. Chopped walnuts or macadamia nuts go very well with the cream and chocolate flavors. Just add about half a cup of nuts when you add the chocolate chips.
Serving Suggestions for Cookies and Cream Cookies
These cookies are wonderful when served with a cold drink. A glass of milk is the most traditional choice. You can also serve them with a hot cup of coffee or tea in the afternoon.
For a fun party idea, make a cookie platter. Place the cookies in a circle and put a bowl of whipped cream or vanilla frosting in the middle for dipping. You can also use these cookies to make a crust for a cheesecake. Simply crush the baked cookies and mix them with a little bit of melted butter.
If you want a very fancy dessert, serve a warm cookie in a bowl with a scoop of vanilla ice cream on top. Drizzle some chocolate sauce over it and add a cherry. This makes a simple cookie feel like a restaurant dessert.
SaveStorage and Reheating
Keep your cookies in a container with a tight lid. They will stay fresh at room temperature for up to five days. To keep them extra soft, put a slice of white bread in the container with them. The cookies will absorb the moisture from the bread.
You can also freeze these cookies. Put them in a freezer bag and squeeze out the air. they will last for three months in the freezer. This is great for when you want a quick snack later on.
To reheat a cookie, put it in the microwave for 10 to 15 seconds. This will make the chocolate chips soft and the dough feel like it was just baked. Be careful not to heat it too long or it will become very hard once it cools back down.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 195 kcal |
| Total Fat | 10g |
| Saturated Fat | 6g |
| Cholesterol | 28mg |
| Sodium | 115mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 1g |
| Sugars | 17g |
| Protein | 2g |
The Best Chewy Cookies and Cream Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup white granulated sugar
- 3/4 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups crushed chocolate sandwich cookies
- 1 cup white chocolate chips
Instructions
- Heat your oven to 350°F and prepare baking sheets with parchment paper.
- Cream the butter and both sugars in a large bowl for 3 minutes until fluffy.
- Mix in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the butter mixture and mix on low until the flour is gone.
- Gently fold in the crushed cookies and white chocolate chips by hand.
- Chill the cookie dough in the refrigerator for at least 30 minutes.
- Use a scoop to form 1.5-inch balls and place them on the baking sheets.
- Bake for 10-12 minutes until the edges are golden.
- Cool on the pan for 5 minutes, then move to a wire rack to cool completely.
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