Cookies and Cream Chocolate Chip Cookies

Cookies and Cream Chocolate Chip Cookies piled on a red-rimmed white plate

I’m sure I’m not alone here when I say that I prefer homemade cookies to store-bought. There’s just something about a batch of cookies fresh from the oven, isn’t there? But I occasionally do like to incorporate some classic store-bought varieties into baking. That’s the case with these Cookies and Cream Chocolate Chip Cookies.

These cookies start out as classic chocolate chip cookies, which are perfectly delicious all on their own. But just a couple of tweaks and a whole lot of Oreos later, and you’ve got a fun, different, and crowd-pleasing batch of cookies!

a Cookies and Cream Chocolate Chip Cookie and a glass of milk

If you’ve ever made chocolate chip cookies, then the method for making these will be quite familiar to you. I do recommend roughly chopping the Oreos so that you have some bigger pieces along with some smaller ones and even some crumbs. That way you’re sure to get plenty of their flavor in every bite.

When you’re finished making the dough, be sure not to skip the chilling step. Just a short stint in the refrigerator will help minimize the cookies spreading as they bake. You’ll also want to keep the dough refrigerated between batches.

overhead view of Cookies and Cream Chocolate Chip Cookies on a red-rimmed white plate

If you’re looking for something a little different with chocolate chip cookies, give these Cookies and Cream Chocolate Chip Cookies a try. You get everything you love about those classic cookies, but with sweet, crunchy bites cookie bites along for the ride.

Find more cookie recipes in the Recipe Index.

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Yield: about 40 cookies

Cookies and Cream Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes

Add a sweet, fun twist to classic chocolate chip cookies with these Cookies and Cream Chocolate Chip Cookies!

Add a sweet, fun twist to classic chocolate chip cookies with these Cookies and Cream Chocolate Chip Cookies! - Bake or Break

Ingredients

  • 3 cups (360g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 3/4 cup (150g) firmly packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (170g) semisweet chocolate chips
  • 1 & 1/4 cups roughly chopped cream-filled chocolate sandwich cookies (about 12-14 cookies)

Instructions

  1. Whisk together the flour, baking powder, baking soda, and salt. Set aside.
  2. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
  3. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  4. Stir in the chocolate chips and the chopped cookies.
  5. Chill the dough for 30 minutes.
  6. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
  7. Drop the dough by 2-tablespoon portions on the prepared pans. Bake the cookies, one pan at a time, 12 to 14 minutes, or until the edges are lightly browned.
  8. Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

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Cookies and Cream Chocolate Chip Cookies

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