If you have a serious soft spot for cookies that boast both nostalgia and irresistible texture, you’re going to fall head over heels in love with this Chewy Cookies and Cream Cookies Recipe. Imagine biting into a cookie that’s delightfully chewy with just the right amount of give, bursting with chunks of Oreos and creamy white chocolate candy bars folded right into the dough. The marbled effect between the classic cookie dough and the Oreo-infused batter makes these cookies as fun to look at as they are to eat. Whether you’re baking for a crowd or just craving a special treat, these cookies deliver maximum flavor and chewy satisfaction in every bite.
Ingredients You’ll Need
Getting started with this Chewy Cookies and Cream Cookies Recipe is simple because the ingredients are straightforward, pantry staples, and yet each one plays a crucial role in creating that perfect chewy texture and balanced sweetness we all crave. From the rich butter to the crunchy Oreo pieces, every element contributes its own magic.
- Butter (1 cup, softened): This provides richness and helps create that chewy texture you love in a cookie.
- Granulated sugar (1 1/2 cups): Adds sweetness and helps with that light, fluffy dough base.
- Vanilla extract (1 teaspoon): Offers a warm, aromatic note that lifts all the flavors.
- Eggs (2 large): Bind ingredients together while adding moisture and chewiness.
- All-purpose flour (2 1/2 cups): The base of the dough, giving structure to your cookies.
- Baking soda (1 1/2 teaspoons): Leavens the cookies just enough for a light chew without puffiness.
- Kosher salt (1 teaspoon): Enhances all the sweet flavors and balances richness.
- Oreos (24 total): Half pulsed into fine crumbs for mixing into the dough and half quartered for delightful cookie chunks.
- Dark chocolate chips (1 cup, chopped): Adds bursts of bittersweet flavor that contrast perfectly with the creamy elements.
- Hershey’s Cookies and Cream candy bars (4 bars, divided): Melt slightly as they bake, melting into sweet pockets of creaminess and crunch.
- Extra chocolate chips or chopped Oreos for garnish: To top off your creation with a little extra pizazz.
How to Make Chewy Cookies and Cream Cookies Recipe
Step 1: Prepare Your Baking Sheets and Oven
Kick things off by lining two large baking sheets with parchment paper or silicone mats, so your cookies won’t stick and will bake evenly. Preheat your oven to 350 degrees Fahrenheit, getting it nice and ready for baking these dreamy cookies.
Step 2: Cream the Butter
In a large bowl or stand mixer, beat the softened butter until it’s silky smooth and creamy. This step is essential because well-creamed butter helps give your cookies their tender, chewy crumb. Don’t forget to scrape down the bowl’s sides so everything blends perfectly.
Step 3: Add Sugar and Whip
Next, toss in your granulated sugar and beat the mixture for about two minutes until it becomes light and fluffy. This aeration contributes to a delicate crumb and keeps your dough from being dense. Again, scraping the bowl ensures a uniform batter.
Step 4: Mix in Vanilla and Eggs
Stir in the vanilla extract along with the eggs one at a time. The vanilla adds depth to the flavor, while the eggs bring moisture and structure that help your chewy cookies come together just right.
Step 5: Combine Dry Ingredients
Add the all-purpose flour, but here’s a pro tip: don’t stir it in yet. Sprinkle the baking soda and kosher salt over the flour to prevent clumps before you mix everything together. This careful layering means your cookies will rise evenly.
Step 6: Incorporate Flour Mixture
Now beat in the flour mixture just until no white streaks remain. Overmixing here will activate gluten too much, making your cookies tough rather than wonderfully chewy. A gentle fold with a spatula can help too.
Step 7: Separate Dough Into Two Bowls
For best results, divide your dough in half into two bowls. This allows you to create two distinct doughs—one Oreo-infused and one lighter—so when combined, they form a beautiful marbled effect.
Step 8: Add Oreo Crumbs to One Bowl
In one bowl, pulse 12 Oreos in a food processor until they form fine crumbs, then mix these crumbs thoroughly into the dough. This gives one batch of dough that deep, cookies and cream flavor base that’s super satisfying.
Step 9: Fold Quartered Oreos into the Second Bowl
Chop the other 12 Oreos into quarters and fold these chunkier bits into the second bowl with the plain dough. These chunks give texture bursts and an appealing contrast when you bite into your finished cookie.
Step 10: Incorporate Chocolate Chips Equally
Chop the dark chocolate chips into smaller pieces if you prefer to distribute them evenly. Divide them between the two dough bowls so every bite has that rich chocolatey goodness.
Step 11: Mix in Hershey’s Cookies and Cream Bars
Chop the candy bars into chunks and split them between each bowl. These melt slightly during baking and introduce heavenly pockets of creaminess throughout your cookies.
Step 12: Combine Doughs Without Overmixing
Gently fold the dark and white chocolates into the Oreo crumb dough, and similarly mix the quartered Oreos, chocolate, and candy chunks into the lighter dough. Then, combine both dough batches into one bowl without mixing them together completely—keeping those beautiful marbled streaks intact.
Step 13: Scoop and Shape the Cookies
Using a 2-inch cookie scoop, gather a small amount of the light and dark dough together to form a marbled ball. Place on the baking sheet with ample space to allow spreading. These should be big, generous cookie scoops—about six per sheet works perfectly.
Step 14: Top With Hershey’s Candies and Bake
Place a square of Hershey’s Cookies and Cream candy bar on top of each cookie ball—no need to press down, just sit it gently on top. Pop the trays into the oven and bake for 10 to 12 minutes until the edges are just golden and the tops still slightly shiny. Keep a close eye because this timing is critical for chewy perfection.
Step 15: Shape the Cookies Right Out of the Oven
The moment you take your cookies out, work quickly and use two spoons to push the cookie edges inward toward the center. It might look like the cookies spread a lot, but this pressing step fixes their shape and concentrates their chewy texture before they crisp up. This is a small trick that makes a huge difference.
Step 16: Optional Extra Toppings
If you’d like to get even more creative, sprinkle additional chocolate chips, chopped white chocolate, or Oreo crumbs on top while the cookies are still warm for extra indulgence and visual flair.
Step 17: Cool and Enjoy!
Transfer the cookies to a wire cooling rack and let them cool fully to set. But I highly recommend sneaking at least one warm, fresh cookie right away paired with a cold glass of milk—it’s absolute bliss.
How to Serve Chewy Cookies and Cream Cookies Recipe
Garnishes
To make your Chewy Cookies and Cream Cookies Recipe truly pop, top with extra Oreo pieces, a drizzle of melted white chocolate, or sprinkle with sea salt to enhance every flavor layer.
Side Dishes
Serve these cookies alongside classic cold milk for a nostalgic experience. They’re also fantastic with a scoop of vanilla ice cream or coffee for a dessert that feels luxurious yet comforting.
Creative Ways to Present
Try sandwiching two cookies with whipped cream or frosting to turn them into mini cookie sandwiches. Or arrange them on a dessert platter with fresh berries and chocolate sauce for a stunning party treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chewy cookies stored in an airtight container at room temperature where they’ll stay soft and fresh for up to 4 days. Layering with parchment paper prevents sticking.
Freezing
You can freeze the cookie dough balls before baking for up to 3 months. When ready to bake, thaw slightly for 10 minutes and then bake as directed. Baked cookies freeze well too; just thaw at room temperature before serving.
Reheating
Warm your cookies in a microwave for 10-15 seconds or in a low oven to refresh their soft, chewy texture. This way, they taste almost freshly baked and will satisfy any cookie craving.
FAQs
Can I use different types of chocolate instead of dark chocolate chips?
Absolutely! Milk chocolate or semi-sweet chocolate chips work beautifully in this recipe, just keep in mind they may sweeten the cookies a bit more. Feel free to experiment with your favorite chocolate.
What if I don’t have Hershey’s Cookies and Cream candy bars?
If those aren’t available, you can substitute with white chocolate chunks or additional Oreo pieces. The key is to have creamy, sweet pockets inside the cookie that contrast nicely with the dough.
Why do I need to press the cookies right after baking?
This crucial step helps reshape the cookies and ensures they stay soft and chewy instead of becoming thin and crispy. It’s a little hustle that guarantees the best texture.
Can I make these cookies gluten-free?
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend designed for cookies. Just be aware that the texture might vary slightly but should still be deliciously chewy.
How large should the cookie dough balls be?
Use about a 2-inch cookie scoop to create large, thick cookies. This size helps maintain a chewy center and allows for those delightful chunks and marbled dough pattern.
Final Thoughts
There’s nothing quite like the joy of baking and sharing these Chewy Cookies and Cream Cookies Recipe with friends and family. The combination of textures, the balance of chocolate and cream, and that signature chewy bite make these cookies a real crowd-pleaser. I can’t wait for you to try them—baking a batch means having a warm batch of smiles ready to be shared.
Print
Chewy Cookies and Cream Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 28 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chewy Cookies and Cream Cookies combine the classic flavors of Oreos and creamy chocolate into large, soft, and decadent cookies. With a dual dough technique featuring crumbled Oreos and chunks of Hershey’s Cookies and Cream bars, these cookies boast a beautiful marbled look and a rich, indulgent taste. Perfect for Oreo lovers seeking a delightful twist on traditional cookie recipes.
Ingredients
Basic Dough
- 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 and Chocolate Mix-Ins
- 12 Oreos (pulsed into a fine crumb)
- 12 Oreos (quartered)
- 1 cup dark chocolate chips (chopped into smaller pieces)
- 4 Hershey’s Cookies and Cream candy bars (divided into chunks)
- Additional chocolate chips, candy bars, or chopped Oreos (for garnish)
Instructions
- Preheat and prepare baking sheets: Line 2 large baking sheets with parchment paper or silicone mats and preheat your oven to 350°F.
- Cream butter: In a large bowl or stand mixer, beat 1 cup softened butter until smooth and creamy, scraping the bowl sides and bottom frequently.
- Add sugar: Beat in 1 & 1/2 cups granulated sugar for about 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
- Incorporate vanilla and eggs: Add 1 teaspoon vanilla extract and 2 eggs, beating well to combine.
- Prepare dry ingredients: Add 2 & 1/2 cups flour without mixing. Sprinkle 1 & 1/2 teaspoons baking soda and 1 teaspoon kosher salt on top of the flour and stir gently to distribute evenly.
- Mix dough: Beat in the flour mixture until no white streaks remain, scraping down the sides and bottom, but be careful not to overmix.
- Divide dough (optional): Transfer half the dough to a second large bowl for separating the Oreo mix-ins; this is optional but helps create the distinct marbled effect.
- Pulse Oreos: In a food processor or blender, pulse 12 Oreos into fine crumbs and add to the original dough bowl. Beat until fully incorporated.
- Add quartered Oreos: Chop another 12 Oreos into quarters and add to the lighter dough in the second bowl.
- Prepare chocolate chips: Chop 1 cup dark chocolate chips into smaller pieces if preferred. Divide the chocolate evenly between both dough bowls.
- Chop Hershey’s bars: Chop 4 Hershey’s Cookies and Cream candy bars into chunks and divide equally between both dough bowls.
- Mix chocolates into dark dough: Fold the dark chocolate and white chocolate chunks into the darker Oreo crumb dough using a spatula.
- Mix chocolates and Oreos into light dough: Fold quartered Oreos, dark chocolate, and white chocolate chunks into the lighter dough.
- Combine doughs: Add the contents of one bowl into the other without mixing to maintain the marbled effect.
- Scoop dough: Using a 2-inch cookie scoop, form dough balls by combining a bit of both light and dark dough for a marbled look. Place dough balls at least 2 inches apart on the prepared baking sheets, fitting about 6 per sheet.
- Add toppings: Place a square or rectangle of Hershey’s Cookies and Cream on top of each cookie dough ball, gently pressing it to adhere without flattening the dough.
- Bake cookies: Bake at 350°F for 10-12 minutes until the edges are very lightly golden and the tops are still slightly shiny but no larger than a quarter in wetness.
- Shape cookies: Immediately after removing from the oven, within 30-60 seconds, use two spoons to aggressively push the cookie edges toward the center to shape them, as the cookies will harden quickly.
- Add extra toppings (optional): While still warm, add extra chocolate chips, chopped white chocolate, or chopped Oreos if desired.
- Cool and serve: Transfer cookies to a wire cooling rack to cool completely, but enjoy at least one warm with a glass of milk.
Notes
- Dividing the dough into two bowls is optional but enhances the marbled cookies and textural contrast.
- Use a sharp knife for chopping Oreos and chocolate for better results and uniform pieces.
- The aggressive shaping step right after baking is crucial to achieving the classic chewy, thick cookie texture.
- Make sure to space cookies properly on the baking sheets as they spread quite a bit.
- Cookies are best enjoyed fresh and warm, but store them in an airtight container at room temperature for up to 4 days.
