Easy Cookies and Cream Cookies Recipe

Soft, sweet, and packed with crushed cookies — these cookies and cream cookies feel playful and nostalgic. They’re the kind of treat that disappears fast. Every bite tastes like a mix of warm cookie dough and your favorite childhood sandwich cookie.

If you love cookies and cream anything — ice cream, cakes, milkshakes — these will be your new favorite.

Why These Cookies Work

Cookies and cream cookies hit the sweet spot between soft sugar cookies and crunchy chocolate cookies. The base dough is buttery and soft, giving the crushed cookies room to shine. When the cookies bake, the chocolate sandwich cookies melt slightly into the dough, creating little pockets of dark crunch surrounded by creamy sweetness.

The dough doesn’t need chilling, though chilling does make them thicker. The cookies bake evenly and stay soft for days thanks to a combination of butter, a touch of cornstarch, and just enough flour to keep them tender.

Another reason these cookies work so well is their mix-in flexibility. You can go classic with only crushed cookies or add white chocolate chips for extra sweetness.

How This Recipe Became My Go-To

The first time I tested this recipe, I crushed the cookies too finely. They blended in and almost disappeared into the dough. The cookies still tasted good, but they didn’t have that signature “cookies and cream” look. The next batch, I crushed the cookies into rough chunks instead — some small crumbs, some larger bites. That one change brought the texture to life.

I also lowered the baking temperature slightly to keep the cookies soft and thick rather than thin and crispy. And once I added a small spoonful of cornstarch to the dough, they came out perfect: soft centers, fluffy tops, and plenty of creamy cookie bits throughout.

This final recipe is the one I rely on every time I want something easy, fun, and guaranteed to satisfy a sweet craving.

Ingredients 

Makes 12–14 Cookies

• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 10 chocolate sandwich cookies (crushed into chunks)
• Optional: ½ cup white chocolate chips

Cream the Butter and Sugars

In a mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth. This step gives the cookies their soft texture and light lift.

The mixture should look a little fluffy — that means the butter has blended properly with the sugar.

Add Egg and Vanilla

Beat in the egg and vanilla extract. Mix just until combined. These ingredients add moisture and warmth, helping the cookies feel soft and flavorful.

Mix the Dry Ingredients

In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. The cornstarch keeps the cookies soft in the center without making them cakey.

Combine Wet and Dry

Pour the dry ingredients into the wet ingredients and stir gently until the dough comes together. Don’t overmix — once the flour disappears, stop.

The dough will be thick and slightly sticky, which is exactly how it should be.

Fold in the Cookies

Crush the chocolate sandwich cookies by hand or with a rolling pin. You want a mix of crumbs and chunks. Fold them into the dough using a spatula.

This part always feels fun — the dough takes on that signature cookies-and-cream look right away.

Scoop and Bake

Scoop the dough into 12–14 cookies and place them on a lined baking sheet. If you want thicker cookies, chill the dough for 20–30 minutes. If you’re in a hurry, bake them right away.

Bake at 175°C / 350°F for 10–12 minutes. The cookies should look puffy and slightly underbaked in the center — they’ll set as they cool.

Let them rest on the baking sheet for 5 minutes before transferring to a rack.

Enjoy Warm or Cooled

Warm cookies taste like melted cookies and cream ice cream in cookie form. Once cooled, they become soft, chewy, and perfect for dunking into milk.

They store well for 3–4 days in an airtight container.

Best Ways to Serve

These cookies pair well with:

• A cold glass of milk
• Hot coffee
• Vanilla ice cream
• A simple fruit bowl
• Milkshakes

They travel well and make great gifts or party treats.

Can I Use Off-Brand Cookies Instead of Oreos?

Yes. Any chocolate sandwich cookie works. Some off-brand types are actually crunchier, which gives the cookies an even better texture after baking.

Why Did My Cookies Turn Out Flat?

Flat cookies usually mean the butter was too soft or melted. Chill the dough for 20–30 minutes next time, or add one more tablespoon of flour. Also make sure your baking soda is fresh.