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Cookies and Cream Cookies

Cookies and Cream Cookies This post does contain affiliate links.

Another year is here, and we definitely have a reason to celebrate. One of the lessons that this year has taught me is to live life to fullest and to put your all into your work. No matter how small you think your dream or passion is, just know putting the dedication and work into your craft can help turn it into what you BELIEVE your dreams are. That is the reason why I will be dedicating my full focus on growing my blog and business into what I believe it can be in 2022. So, l felt it was fitting to end the year 2021 and begin the year 2022 with one of my dearest dessert combinations: cookies and cream cookies. These cookies are a perfect mix of two of my favorites.

I’m a baker, and I love cookies. I love to experiment and find new ways to make cookies. This time I made a new flavor: cookies and cream cookies. These cookies are a perfect mix of two of my favorites: vanilla and chocolate. They’re so yummy and soft and taste like a cloud. I’m so excited to share this recipe with you!

Of course, Oreos are the classic cookies and cream cookies that I feel most people have been enjoying for several years. Oreos are a regular treat around the house because they are a delicious and crispy snack. I have decided to recreate that renowned cookie into my own perfectly soft interpretation of the classics. I went back and forth about making the cookie base chocolate or sugar. I ultimately went with the sugar cookie base because I did not want the chocolate flavor to overpower the cream flavor. The chocolate flavor will be added into the batter of the sugar cookie as well as on top of the cookie. I also wanted to recreate this cookie for the New Year because of the holiday’s infamous black and white colors. The cookies will be the perfect match to your New Year’s Eve or New Year’s Day festivities.

I want this cookie to be the perfect round shape. So, I will begin the recipe with a roll-out sugar cookie recipe. The reduction of eggs as compared to a soft-spreading sugar cookie recipe will help the dough to maintain its structure. Therefore, only one egg will be used to accomplish this. The remaining ingredients will be typical for a sugar cookie recipe including, butter, which is important to keep just at room temperature. You do not want the butter too soft because this will also cause the cookies to spread while baking. Click on this link to view my blog that lists my 5 important steps to creating sugar cookies that will not spread. The information will help you to troubleshoot your way through creating the best roll-out cookie texture.

The cookies and cream will be incorporated in two different additions. First, pulse store-bought cookies and cream cookies in a blender or food processor. The crushed cookies will then be stirred into the sugar cookie dough. This will allow you to see specks of the cookies throughout the dough.

The second addition will be to crush some more store-bought cookies and cream cookies and drizzle them over the cooled cookies after they have been dipped in white chocolate.

I’m getting excited just typing this! Check out the recipe below!



1 cup unsalted butter at room temperature (2 sticks)

¾ cups granulated sugar

1 egg

1 teaspoon vanilla extract

2 ½  cups all purpose flour

1 teaspoon baking powder

½  teaspoon salt

8 double stuffed Oreos (4 with cream, 4 without cream) pulsed into slightly fine crumbs


1 cup melting white chocolate chips

5 double stuffed Oreos (with cream) pulsed into thick crumbs


  • Preheat oven to 330 degrees.
  • Line a cookie sheet with parchment paper.
  • In a large bowl, sift together dry ingredients: all-purpose flour, baking powder, and salt. Set the mixture to the side.
  • Crush store-bought cookies in a blender or food processor. Set the mixture to the side.
  • Begin creaming the room temperature butter and sugar together until light and fluffy in a stand or hand-held mixer. Add the egg and vanilla extract. With mixer on low speed, slowly incorporate the flour mixture. Stir in the crushed store-bought cookies and cream cookies. Do not fully stir in the crushed cookies. You want to be able to see the marbling of the sugar cookie and the cookies and cream cookies.
  • Form the dough into 2 large balls and cover with plastic wrap. Refrigerate for at least one hour or longer.
  • Dust a hard surface with confectioners sugar. Roll the sugar cookie dough out to your desired thickness. Use a circular 2 diameter cookie cutter to cut out the cookies. Place on prepared cookie sheet. Be sure to leave space between each cookie.
  • Place the cookie sheet in the oven and bake for 13-15 minutes. You want the cookies to be slightly underbaked. Allow the cookies to cool completely on a wire rack.
  • Melt white chocolate in the microwave using 30-sec blasts until it is just melted. Do not overheat the chocolate to avoid it burning.
  • Dip the completely cooled cookies into the white half-way and on an angle. Sprinkle the remaining crushed cookies onto the white chocolate before it hardens.

That’s it! Now let’s ring in the New Year with these delicious cookies and make believing in ourselves one of our main resolutions!

**Click the links to view some of the products I used for the recipe.**

OXO Good Grips Non-Stick Pro Bakeware Cookie Sheet

Ghirardelli White Chocolate Melting Wafers

Rolling Pin

Kitchen Aid Stand-Mixer

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