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cookies and cream cookies

Cookies and Cream Cookies

Jessie M
These Cookies and Cream Cookies are a soft and chewy sugar cookie, that is full of crushed oreo pieces. They're easy to make and so delicious.
4.50 from 4 votes
Prep Time 25 minutes
Cook Time 11 minutes
Course dessert
Cuisine American, Canadian
Servings 18 large cookies


  • large bowl
  • measuring cups/spoons
  • baking sheets


  • 1 C salted butter at room temperature
  • 1 C white sugar
  • 1 large egg
  • 1 & 1/2 tsp vanilla extract
  • 2 C plus 2 tbsp all purpose flour spooned and levelled*
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 oreo cookies plus 2-3 more for adding on top of the cookies


  • Start by preheating the oven to 350 F and lining baking trays with parchment paper.
  • Add 10 oreo cookies into a zip lock bag and crush until no large pieces remain. Set aside.
    10 oreo cookies
  • In a large bowl cream butter and sugar together until light and fluffy. This usually takes a good 5 minutes.
    1 C salted butter, 1 C white sugar
  • Add in the egg and vanilla and mix till well incorporated.
    1 large egg, 1 & 1/2 tsp vanilla extract
  • In a separate large bowl whisk flour, baking soda, baking powder, and salt.
    2 C plus 2 tbsp all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
  • Add the dry ingredients to the wet and mix till well combined.
  • Fold in the crushed oreo cookies.
  • Scoop 3 tbsp worth of dough into a ball and place on the baking trays 2 inches apart.
  • Push some extra crushed oreo pieces on top of each cookie dough ball.
  • Bake cookies for 11 minutes or until bottoms are golden brown.
  • Let cool on the baking sheet before moving. The cookies may look a little under done but will continue to cook on the hot pan and stiffen up.


*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
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