Cookies and Cream Cookies Recipe

Cookies and cream lovers, this one’s for you! These Cookies and Cream Cookies are loaded with chunks of Hershey’s Cookies ‘n’ Creme bars and crushed Oreos, making them soft, chewy, and absolutely gigantic.

They’re a favorite in my house right now, and I’m betting they’ll be a hit in yours too. Let’s break down what makes these cookies so special and how to whip up a batch.

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Why These Cookies are a Family Favorite

I’ve been experimenting with cookie recipes for years, and every time I think I’ve nailed it, I find a new way to mix things up. This time, it was all about Cameron’s favorite candy bar: Hershey’s Cookies ‘n’ Creme. Combining those creamy, crunchy chunks with Oreos in a cookie? Let’s just say he’s already asking for round two.

These cookies are based on my tried-and-true chocolate chip cookie recipe, but with a few tweaks to make them extra special. Why mess with a good thing when you can just make it even better?

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What Makes These Cookies Amazing?

• Soft and Chewy: Thanks to a combination of flours and a touch of cornstarch, these cookies have the perfect texture.
• Packed with Goodies: Every bite is filled with pieces of Oreos and Hershey’s Cookies ‘n’ Creme.
• Easy to Make: No chilling required! You can whip these up in no time.
• Perfectly Sized: These are BIG cookies—because sometimes, bigger really is better.

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Ingredients You’ll Need

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup cake flour (trust me, it’s worth it!)
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients

• 1 cup cold, unsalted butter, cubed
• ¾ cup white sugar
• ¾ cup brown sugar
• 2 large eggs
• 2 egg yolks
• 2 teaspoons vanilla extract

Add-Ins

• 1 cup crushed Oreo cookies (or more if you’re feeling wild!)
• 1 cup chopped Hershey’s Cookies ‘n’ Creme bars

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Step-by-Step Instructions

1. Prep Your Oven and Ingredients

Preheat your oven to 375°F. While it’s heating up, gather your ingredients and line your baking sheets with parchment paper or a silicone mat.

2. Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set this aside for now.

3. Cream the Butter and Sugars

Using a stand mixer with a paddle attachment (or a hand mixer), cream the cold butter with the white and brown sugars for about 3-4 minutes. It should look fluffy and light.

4. Add Eggs and Vanilla

Mix in the eggs, one at a time, followed by the egg yolks. Stir in the vanilla extract until combined.

5. Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture. Mix until just combined—don’t overdo it!

6. Fold in the Good Stuff

Gently fold in the crushed Oreos and chopped Hershey’s bars. The dough will be thick and packed with goodies.

7. Shape the Cookies

Use a food scale to measure out approximately 5-ounce portions of dough for giant cookies. Shape them into balls and place them on the baking sheets, spacing them about 2 inches apart.

8. Bake

Bake for 10-12 minutes, or until the edges are golden but the centers look slightly underbaked. Trust me—they’ll set as they cool.

9. Cool

Let the cookies cool on the baking sheet for about 15 minutes before transferring them to a wire rack to cool completely. (If you can wait that long!)

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Pro Tips for Perfect Cookies

• Weigh Your Dough: For consistent cookies, use a food scale to measure each one.
• Don’t Skip the Cake Flour: It’s the secret to soft, tender cookies.
• Cream Butter Thoroughly: Give the butter and sugars enough time to get fluffy—it makes a difference!
• Avoid Overbaking: Take the cookies out when the centers look slightly underdone. They’ll finish setting as they cool.
• Extra Flour for Flat Cookies: If your cookies are spreading too much, try adding a tablespoon or two of extra flour to the dough.

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Storing and Freezing

These cookies are best enjoyed fresh, but they’ll keep in an airtight container at room temperature for up to a week. If you want to save some for later, freeze the dough balls on a baking sheet, then transfer them to a freezer bag. Bake straight from frozen—just add a couple of extra minutes to the bake time.

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Final Thoughts

These Cookies and Cream Cookies are a game-changer in our house. They’re simple to make, packed with flavor, and perfect for satisfying your sweet tooth. Whether you’re making them for a party, a cozy weekend treat, or just because you feel like it, they’re guaranteed to be a hit.

So, what are you waiting for? Grab your ingredients, crank up the oven, and let’s get baking. Just be ready for everyone to ask for the recipe—these cookies are that good!