When you take the delicious chocolate crunch of an Oreo and combine it with the soft dough of a homemade cookie, you get cookies and cream cookies! This easy recipe is almost too good to be true.
Oreo Cookies Recipe
When cookies are made with ingredients like instant pudding powder and cream cheese, you just KNOW they’re going to be good!
These chewy, creamy, chocolatey cookies really are a dream come true. Each bite is better than the last, which means it’s impossible to have just one!
Why You’ll Love these Cookies and Cream Cookies:
- Classic: Everyone loves Oreos. They’re a classic cookie that can’t be beat! So when those cookies are crushed and tossed into a deliciously homemade cookie dough, it’s a guarantee that everyone will fall in love.
- Easy: Like all of the best recipes, the steps to making these cookie and cream cookies are simple and hassle free.
- Best of both worlds: Sometimes, a lot chocolate can be a bit too rich. That’s why I love these cookies – the sweet cookie dough perfectly balances with the chocolatey crumbled cookies.
Trademark Note: In the spirit of transparency, I want to note that some of these ingredients are trademarked products. Oreos is a proprietary brand that I want to acknowledge and give credit to.
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How to Make Oreo Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Start by mixing together the butter, cream cheese, brown sugar and white sugar.
- Once that’s all creamed together, add the pudding packet, baking soda, and eggs. Whisk until fully combined.
- Stir in the flour and crushed Oreos before folding in the chocolate chips.
- Place the pressed cookie dough balls onto a prepared baking sheet.
- Bake the cookies, then let the cool on a white rack.
For the quickest cleanup and least amount of hassle, simply place the cookies in a Ziplock baggie and zip it closed. You’ll want a durable bag that won’t easily break. Then, with a rolling pin or something similar, hit the bag until the cookies are crushed to the perfect size.
All ovens are a bit different. To know when your cookies are ready, check their color towards the end of the baking time. If they’re slightly brown on top and they look similar to my pictures, they’re ready to go! The cookies may seem puffy and soft at first, which is perfect. They’ll settle into the desired shape and consistency once they’ve cooled off.
In an airtight container at room temperature, these homemade cookies will stay fresh for up to 3 days. Want them to last a little bit longer? These cookies will stay fresh in the freezer for up to 1 month. When you’re ready to enjoy one, just let it thaw out at room temperature for a while. You could also reheat them at a low temperature in the oven!
Recipe Tips and Tricks
- Oreos always have new and fun flavors hitting the shelves. If you want to stray from the original recipe with a peppermint or espresso Oreo, it’ll still be delicious.
- Use a cookie scoop for these drop cookies! It’s the BEST way to make sure each cookie is the exact same size. This ensures that they not only look perfect, but that they all bake evenly, too.
- Oreo pudding mix definitely works the best with this recipe, since it provides so much cookies and cream flavor! However, in a pinch, vanilla pudding powder works well too. If you have to use vanilla, I suggest using more Oreos in the mix to compensate for the lack of Oreos in the powder.
Hand these out to your neighbors or make a batch just to treat yourself. Either way, you’ll be happy you used this easy, delicious cookies and cream cookie recipe!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cookies and Cream Oreo Cookies Recipe
Ingredients
- ½ cup salted butter room temperature (1 stick)
- 2 ounces cream cheese room temperature (¼ brick)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 4.2 ounces Oreo pudding mix (1 box)
- 1 teaspoon baking soda
- 2 large eggs
- 2 cups all-purpose flour
- 15 Oreos crushed
- ½ cup chocolate chips
Equipment
- Kitchen Scale (optional)
- Hand Mixer
- Baking Sheet
- Cookie Portion Scoop
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl, using a hand mixer, cream the butter, cream cheese, brown sugar, and granulated sugar together.½ cup salted butter, ¼ cup brown sugar, ¼ cup granulated sugar, 2 ounces cream cheese
- Add the pudding packet, baking soda, and eggs. Whisk well to combine.4.2 ounces Oreo pudding mix, 1 teaspoon baking soda, 2 large eggs
- Next, stir in the flour and crushed oreos, a little bit at a time. Then, fold in the chocolate chips.2 cups all-purpose flour, 15 Oreos, ½ cup chocolate chips
- Using a cookie scoop, scoop the dough into your hand. Then, press down gently on the dough in your palm to slightly flatten it into a circle. Place the cookie onto the prepared baking sheet. Repeat until you have used all of the dough.
- Place the cookies in the oven on the center rack and bake for 13 minutes. Place on a wire rack to cool for 5 minutes before serving.
Notes
- Oreos always have new and fun flavors hitting the shelves. If you want to stray from the original recipe with a peppermint or espresso Oreo, it’ll still be delicious.
- Use a cookie scoop! It’s the BEST way to make sure each cookie is the exact same size. This ensures that they not only look perfect, but that they all bake evenly, too.
- Oreo pudding mix definitely works the best with this recipe, since it provides so much cookies and cream flavor! However, in a pinch, vanilla pudding powder works well too. If you have to use vanilla, I suggest using more Oreos in the mix to compensate for the lack of Oreos in the powder.
Can this dough be chilled or frozen? Should it be baked chilled or at room temp?
Hi Hayley, there is no need to chill the dough before baking, but it can be chilled or frozen if you’d like!
Thanks for answering. My 1st attempt at these wasn’t great (I’m an experienced cookie baker) but I want to try again. What size cookie scoop should be used? I did each at 60g but that seems very big. Using the ingredients listed, the cookies have a grey color to them – how can I tell when they are done? They are a bit hard to swallow- stodgy in the middle – did I over or underbake them? I’m happy to post my results on social media when I get it right. Thanks!
We used a 40g/2 tbsp cookie scoop! If your cookies are turning gray, try gently folding in the cookies at the end with the chocolate chips. They should be puffy in the middle and just starting to brown around the edges when they are done!