If you’re dreaming of the ultimate sweet treat, these Homemade Cookies ‘n Cream Cookies are just what your dessert cravings have been calling for. Imagine classic chocolate sandwich cookies and melty white chocolate chips nestled in a soft, buttery cookie dough—every bite brings a nostalgic rush of creaminess and crunch! Whether you’re planning a cozy family baking session or searching for an unforgettable addition to your next cookie swap, this recipe will absolutely win hearts. Get ready to fall in love with a modern twist on the all-time favorite cookies and cream flavor—these are seriously hard to resist!
Ingredients You’ll Need
Baking truly shines when you have simple, high-quality ingredients—and these Homemade Cookies ‘n Cream Cookies are proof. Each element plays a crucial role, creating the perfect balance of chewy, crispy, and creamy in every bite.
- Unsalted butter (1 cup, softened): Ensures the cookies are tender and rich, and soft butter blends perfectly with the sugars.
- Granulated sugar (¾ cup): Gives structure and a slight crunch, while sweetening the dough.
- Brown sugar (¾ cup, packed): Adds moisture, caramel depth, and delightful chewiness.
- Eggs (2 large): Bind everything together for a luscious, bakery-style texture.
- Vanilla extract (2 teaspoons): Infuses the dough with warmth and rounds out the flavors.
- All-purpose flour (2 ½ cups): The backbone of your cookies, giving them shape and stability.
- Baking soda (1 teaspoon): Promotes that irresistible rise and slight puffiness.
- Salt (½ teaspoon): Enhances every sweet bite and balances the flavors.
- Chocolate sandwich cookies (15, crushed): The iconic “cookies” in cookies ‘n cream—crush them just enough for chunky pockets of crunch.
- White chocolate chips (1 ½ cups): Bring a pop of creamy sweetness in every bite, perfectly contrasting those chocolatey cookie chunks.
How to Make Homemade Cookies ‘n Cream Cookies
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) so it’s nice and hot when your dough is ready; this ensures even, consistent baking. Line your baking sheets with parchment paper for easy cookie removal and minimal cleanup—it’s a simple trick that works like a charm!
Step 2: Cream Butter and Sugars
In a large bowl, blend the softened butter together with the granulated and brown sugars. Beat them until the mixture turns pale and fluffy, which creates those dreamy, tender cookies everyone loves. This step is key for the right texture, so give it a few good minutes!
Step 3: Add Eggs and Vanilla
Crack in your eggs, adding them one at a time, and mix well after each. Then pour in the vanilla extract. This duo brings moisture and warmth to the dough, and incorporating them slowly helps your cookies bake up perfectly uniform.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This can be tempting to skip, but pre-mixing guarantees that your cookies ‘n cream cookies rise evenly and don’t develop any salty pockets.
Step 5: Combine Wet and Dry Mixtures
Gradually add your dry ingredients into the butter mixture, stirring gently but thoroughly. Mix just until no streaks of flour remain—overmixing can lead to tough cookies, so keep it light and airy!
Step 6: Fold in the Good Stuff
Now for the fun part: Gently fold in the crushed chocolate sandwich cookies and white chocolate chips until evenly distributed. The mix-ins are what make Homemade Cookies ‘n Cream Cookies extra special, giving you that magical bite every time.
Step 7: Portion and Bake
Scoop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each to give them space to spread. For extra flair, press a few more cookie pieces or chocolate chips on top. Bake for 10–12 minutes, until the edges are golden but the centers remain gooey and soft.
Step 8: Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes so they finish setting up, then transfer them to a wire rack to cool completely. This gentle pause preserves their chewy middles and slightly crispy edges.
How to Serve Homemade Cookies ‘n Cream Cookies
Garnishes
For a luxurious touch, sprinkle extra crushed sandwich cookies or a few white chocolate chips on top of warm cookies as soon as they leave the oven. You can also drizzle with a little melted dark or milk chocolate for a bakery-worthy finish—each embellishment makes these Homemade Cookies ‘n Cream Cookies look as good as they taste!
Side Dishes
Nothing beats the classic combo: Serve with a tall, cold glass of milk or, for a grown-up twist, pair with a creamy latte or rich hot chocolate. These cookies also shine alongside a bowl of vanilla ice cream for an ultimate cookies ‘n cream overload.
Creative Ways to Present
Stack them high and tie with a ribbon for a charming edible gift, or arrange them on a tray with other cookies for a festive cookie exchange. For a party showstopper, make ice cream sandwiches using two cookies and a scoop of your favorite frozen treat—watch smiles light up all around!
Make Ahead and Storage
Storing Leftovers
Store your Homemade Cookies ‘n Cream Cookies in an airtight container at room temperature for up to five days. Slip a slice of bread into the container to keep them extra soft and chewy—it’s a game-changer for cookie lovers!
Freezing
To freeze, arrange completely cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll stay fresh and delicious for up to three months—perfect for whenever the cookie craving strikes.
Reheating
For a warm, gooey treat, pop a cookie in the microwave for 8–10 seconds before enjoying. If heating several, gently warm them in a low oven (300°F) for a few minutes to bring back that just-baked magic.
FAQs
Can I use different flavors of sandwich cookies?
Absolutely! Try golden sandwich cookies or even seasonal varieties to put a fun twist on your Homemade Cookies ‘n Cream Cookies—each brings a personality all its own to the batch.
Do I need to chill the dough before baking?
Chilling is optional, but if you’d like a thicker, chewier cookie, pop the dough in the fridge for about 30 minutes. This little break helps prevent spreading and intensifies the flavors.
Can I substitute the white chocolate chips?
Sure thing! If you’re not a fan of white chocolate, swap in milk or dark chocolate chips, or even add a handful of chopped nuts for a delicious twist on the original recipe.
What’s the best way to crush the chocolate sandwich cookies?
Place the cookies in a zip-top bag and gently crush them with a rolling pin or the bottom of a glass. Aim for a mix of chunky pieces and fine crumbs for texture in every bite.
Can I make the dough ahead of time?
Definitely! The dough for Homemade Cookies ‘n Cream Cookies can be made in advance and refrigerated for up to 48 hours, or frozen in pre-portioned balls for quick, on-demand baking.
Final Thoughts
If you’re looking for a cookie recipe that brings pure joy and a hint of childhood nostalgia, Homemade Cookies ‘n Cream Cookies deliver the goods every single time. Don’t be surprised if they vanish almost as fast as you bake them—give them a try and share the sweet fun with everyone you know!
Print
Homemade Cookies ‘n Cream Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of chocolate sandwich cookies and white chocolate chips with these homemade cookies ‘n cream cookies. Perfectly soft in the center with a hint of crunch from the cookie pieces, these treats are a must for any cookie lover.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Add-Ins:
- 15 chocolate sandwich cookies, crushed (like Oreos)
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until fully combined.
- Stir in add-ins: Gently fold in the crushed chocolate sandwich cookies and white chocolate chips until evenly distributed.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For an extra cookies ‘n cream punch, press additional cookie pieces or white chocolate chips into the tops before baking.
- Dough can be chilled for 30 minutes before baking for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
