Cookies and Cream Cookies are loaded with white chocolate chips and blended with Oreo cookie crumbs to give you that cookies and cream flavor. For a more classic cookie, make sure to check out my favorite chocolate chip cookie recipe.
Cookies and Cream Cookies
Cookies and cream started out as an ice cream flavor where someone crushed some Oreo cookies into a bowl of ice cream. Since that time, you can find the classic cookies and cream flavor combination in candy bars, candy bark, and even Oreo cookies came back with cookies and cream flavored cookies🤷🏻♀️. Anyway, this cookie blends white chocolate with crumbs of Oreo cookies to give you that classic sweet taste. I also have a Cookies and Cream Fudge and Frosted Cookies and Cream Milkshake Cookies recipe you might love.
Oreo Cookies Ingredients
This cookie recipe is easy to mix together and you can have some freshly baked cookies in less than half an hour! I love that these cookies are from scratch! The only addition that might cause alarm is the vanilla pudding. Yes, you can definitely use Oreo pudding if you can find it. I use white chocolate morsels, however, this recipe would also be great with different flavors like chocolate chips, butterscotch, peanut butter, or mint chocolate chips!
Can I Make these Cookies Gluten-Free?
If you substitute the all-purpose flour for gluten-free flour use a 1:1 ratio, the recipe should work. But, this will change the texture slightly.
I used white chocolate chips in my recipe, but there are other options out there when it comes to white chocolate. White chocolate contains only cocoa butter, no cocoa solids, which gives it the light color. But, there is no doubt that it adds sweetness to any dessert. There is also no doubt that white chocolate comes in many names and forms. So, which one do you choose for your recipe when it calls for white chocolate?
First of all, to be considered white chocolate, it must contain at least 20% cocoa butter. If you see labels like white morsels, white baking wafers, or white chips, those do not have the 20% cocoa butter, so they can’t be called white chocolate. Confusing, I know! For cookies and bars, white chocolate chips and white chips or morsels are interchangeable.
How to Store Cookies
The best way to keep your cookies fresh is by placing them in an airtight container in layers separated by parchment paper (or even sheets of paper). At room temperature, they will stay fresh for about three days. If you won’t be eating them within that time, freeze the cookies.
To freeze baked cookies, first, let them cool completely. Then, put the cookies in the freezer on a parchment-lined baking sheet. After you have let the cookies freeze, place them into zipped freezer bags or freezer-safe containers. Label and date the bags; they will last up to 3 months. For more cookie tips, check out my Guide to Freezing, Baking, and Storing Cookies.
Cookies and Cream Cookies
- 1 cup (2 sticks / 227 g) butter, softened
- ½ cup (100 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 package (3.4 ounces) vanilla instant pudding mix
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) all-purpose flour
- 1 teaspoon baking soda
- 1 cup (168 g) white chocolate chips
- 15 Oreo cookies, roughly crushed (big chunks are ok)
- Preheat oven to 350°F and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, add butter, brown sugar, and granulated sugar. Using a hand mixer on medium speed, mix together until creamy.
- Add the pudding mix, eggs, and vanilla and mix until all ingredients are incorporated.
- Add the flour and baking soda and continue mixing.
- Fold in the white chocolate chips and crushed Oreo cookies.
- Using a 3 tablespoon cookie scoop, scoop the batter out onto a parchment-lined cookie sheet, about 2 inches apart. (I usually put 6 cookie dough balls onto each cookie sheet.)
- Bake for 10 minutes.
Did you make this recipe?
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