Decadent Cookies N Cream

This decadent Cookies N Cream Cookies recipe is perfect for anyone craving a rich and satisfying treat. These cookies combine the classic flavors of chocolate chips with the beloved crunch of crushed Oreo cookies for a truly indulgent dessert. They bake up soft and chewy with slight crisp edges, making them a favorite for cookie lovers everywhere.

I first made these cookies for a weekend movie night and they disappeared so fast my family requested the recipe right away. Now they are an alltime favorite that always brings smiles.

Ingredients

• Unsalted butter: one cup softened to room temperature for creaminess and smooth dough
• Granulated sugar: one cup brings sweetness and helps create a tender texture
• Brown sugar: one cup packed adds moisture and rich caramel notes essential to chewy cookies
• Large eggs: two act as the binder and add moisture to the dough
• Vanilla extract: one teaspoon enhances all the flavors with warm aromatic undertones
• Allpurpose flour: three cups provides structure and body opt for fresh versatile flour without added starch
• Baking soda: one teaspoon leavens the cookies slightly for the perfect rise and spread
• Salt: half teaspoon balances sweetness and amplifies the chocolate and cookie flavors
• Semisweet chocolate chips: one cup melts into pockets of gooey delight
• Crushed Oreo cookies: one and a half cups about ten to twelve cookies add crunch and signature cookies n cream taste

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and allow it to fully preheat. This ensures even cooking and the perfect bake for your cookies.

Cream Butter and Sugars:

Using a large mixing bowl and an electric mixer or stand mixer beat the softened butter together with granulated sugar and brown sugar. Mix for 2 to 3 minutes until the mixture turns light in color and fluffy in texture. This step is crucial for creating a tender cookie base.

Add Eggs and Vanilla:

Incorporate the eggs one at a time beating well after each addition for full incorporation. Pour in the vanilla extract and continue to mix until combined. Scrape down the sides of the bowl periodically to make sure no ingredients are missed.

Combine Dry Ingredients:

In a separate medium bowl whisk together the allpurpose flour baking soda and salt evenly. This premixing helps distribute the leavening agents uniformly for even rising.

Mix Dry into Wet:

Gradually add the dry ingredient mixture into the wet butter and sugar mixture in increments stirring continuously until just combined. Be careful not to overmix as this can lead to tough cookies.

Fold in MixIns:

Gently fold the semisweet chocolate chips and crushed Oreo cookies into the dough. Combine evenly but avoid deflating the dough to keep a light texture.

Portion onto Baking Sheet:

Using a cookie scoop or tablespoon spoon place rounded balls of dough onto a baking sheet lined with parchment paper. Leave about two inches of space around each cookie to allow for spreading during baking.

Bake the Cookies:

Place the baking sheet in your preheated oven and bake for 10 to 12 minutes. The edges should turn a subtle golden color while the centers remain soft and slightly undercooked for that perfect texture.

Cool Completely:

Remove the cookies from the oven and let them rest on the baking sheet for about five minutes. Then transfer them carefully to a wire rack to cool thoroughly before serving. This helps them set and prevents breakage.

One of my favorite ingredients here has to be the crushed Oreo cookies. They add that unmistakable crisp texture and bring back nostalgic memories of sharing afternoon snacks with my family. The crunch against the soft dough provides such a satisfying bite every time.

Storage Tips

Store cooled cookies in an airtight container at room temperature where they will stay fresh for up to five days. If you want to keep them longer freezing is a great option. Place cookies in a single layer on a baking sheet and freeze until firm then transfer to a freezersafe bag for up to three months.

Ingredient Substitutions

If semisweet chocolate chips are not available you can substitute with milk or dark chocolate chips depending on preference. For a dairyfree version try using plantbased butter alternatives and ensure chocolate chips do not contain milk solids. Glutenfree flour blends can be used but may slightly alter the texture.

Serving Suggestions

Serve these cookies with a cold glass of milk or your favorite coffee for a classic pairing. They also make wonderful gifts wrapped in cellophane with a homemade tag. For parties arrange them on a decorative platter alongside fresh fruit for a crowdpleasing dessert.

These Cookies N Cream Cookies are a crowd pleasing treat that combine creamy sweetness and crunchy cookie bits perfect for sharing. They are easy to make and freeze well for later.

Your Recipe Questions Answered

→ What makes these cookies soft and chewy?

The combination of brown sugar and granulated sugar along with butter creates a moist, chewy texture.

→ Can I substitute the crushed cream-filled cookies?

Yes, you can use any type of cream-filled sandwich cookies to add texture and flavor variation.

→ At what temperature should I bake these cookies?

Preheat your oven to 350°F (175°C) and bake for about 10-12 minutes until edges are golden.

→ How do I prevent cookies from spreading too much?

Chilling the dough before baking or ensuring the butter is not too softened helps maintain shape.

→ What is the yield of this batch?

This recipe yields approximately 24 cookies, depending on scoop size.

→ Can I use other types of chocolate chips?

Semi-sweet chocolate chips are recommended, but milk or dark chocolate chips work well too.