Intro

There’s something about cookies and cream that feels instantly comforting, like a childhood memory you didn’t realize you were craving. The first time I baked these cookies in my kitchen, I was standing there with a mixing bowl in one hand and a broken chocolate sandwich cookie in the other, already sneaking bites before the dough was even done. That’s when I knew this Cookies And Cream Cookies Recipe was going to be special.

As a female chef and home cook, I love recipes that feel familiar but still exciting. These cookies do exactly that. They take everything we love about cookies and cream ice cream and turn it into a soft, bakery-style cookie with crisp edges, a tender center, and chunks of chocolate cookies in every bite. They’re sweet, slightly buttery, rich without being heavy, and honestly hard to stop eating.

This is the kind of recipe you make when you want to impress people without stressing yourself out. It’s also the kind of cookie you bake “just to test” and suddenly half the tray is gone. Trust me, I’ve been there.

What Are Cookies And Cream Cookies?

Cookies and cream cookies are soft, chewy cookies made with crushed chocolate sandwich cookies folded into a vanilla-based cookie dough. Think classic cookie dough meets cookies-and-cream ice cream, but warmer, softer, and way more satisfying.

The base is usually a simple butter and sugar dough, flavored with vanilla. What makes these cookies special is the mix-ins. Crushed chocolate sandwich cookies add crunch, cocoa flavor, and creamy sweetness from the filling. Some versions also include white chocolate chips for extra richness.

In this Cookies And Cream Cookies Recipe, the cookies stay soft in the center while the crushed cookies create texture throughout. Every bite tastes familiar, but also just indulgent enough to feel like a treat.

Equipment List

You don’t need any fancy tools for this recipe, which is always a win in my kitchen.

Here’s what you’ll need:

Large mixing bowl
Medium mixing bowl
Hand mixer or stand mixer
Rubber spatula
Measuring cups and spoons
Baking sheets
Parchment paper
Cooling rack

Simple tools, bakery-level results.

Ingredients

This recipe makes about 18–20 cookies.

½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar
1 large egg, room temperature
1½ teaspoons vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup crushed chocolate sandwich cookies (about 10–12 cookies)
½ cup white chocolate chips (optional but recommended)

The key ingredients here are good butter, real vanilla, and classic chocolate sandwich cookies. That combination is what makes this Cookies And Cream Cookies Recipe shine.

Instructions

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2–3 minutes.
Add the egg and vanilla extract. Mix until fully combined and smooth.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don’t overmix here.
Gently fold in the crushed chocolate sandwich cookies and white chocolate chips using a spatula.
Scoop about 2 tablespoons of dough for each cookie and place them on the prepared baking sheets, leaving space between each one.
Bake for 10–12 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.

They’ll firm up slightly as they cool, but the centers stay soft and chewy.

Why These Cookies Work So Well

As a chef, I’m always thinking about texture. These cookies have it all. The butter gives richness, the sugars add moisture, and the crushed cookies create little pockets of crunch and creaminess.

The vanilla dough balances the chocolate without overpowering it. The result is a cookie that tastes nostalgic but still fresh. This Cookies And Cream Cookies Recipe works because nothing is fighting for attention. Everything plays its part.

Choosing the Right Cookies

Use classic chocolate sandwich cookies. The standard kind works best because the filling melts slightly into the dough while baking.

Don’t over-crush them. You want a mix of small crumbs and larger chunks. The bigger pieces give you those “cookies inside cookies” moments that make this recipe so fun.

The Role of Butter and Sugar

Butter is the backbone of this recipe. Make sure it’s softened, not melted. Soft butter creams better with sugar, creating air pockets that help the cookies bake up tender.

Using both white and brown sugar is important. White sugar helps with crisp edges, while brown sugar adds moisture and chewiness. That balance is essential in a good Cookies And Cream Cookies Recipe.

Optional Add-Ins

This recipe is delicious as written, but you can absolutely play with it.

Try adding:

Extra white chocolate chunks
Dark chocolate chips
Mini chocolate chips
A pinch of espresso powder to deepen the chocolate flavor

Just don’t overload the dough. You still want the cookies and cream flavor to shine.

How to Get Soft Centers Every Time

The secret is slightly underbaking. When the cookies come out of the oven, the centers should look just a bit soft. They’ll continue cooking on the hot baking sheet.

Overbaking is the fastest way to dry cookies. Trust the process. Soft centers are what make this Cookies And Cream Cookies Recipe irresistible.

Chilling the Dough: Do You Need To?

You don’t have to chill the dough, but if your kitchen is warm or your dough feels too soft, a 20–30 minute chill helps.

Chilled dough spreads less and gives you thicker cookies. Both chilled and unchilled versions taste great, so do what works for your schedule.

Serving Ideas

These cookies are perfect on their own, but they also pair beautifully with:

A cold glass of milk
Coffee or tea
Vanilla ice cream
Crumbled over a dessert bowl

They’re great for bake sales, parties, or quiet evenings at home.

Storage Tips

Store baked cookies in an airtight container at room temperature for up to 4 days. They stay soft and flavorful.

You can also freeze the dough balls for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the baking time.

This makes the Cookies And Cream Cookies Recipe perfect for planning ahead.

Common Mistakes to Avoid

Overmixing the dough
Overbaking the cookies
Crushing the cookies too finely
Using melted butter instead of softened
Skipping parchment paper

Little details make a big difference in baking.

A Personal Note from My Kitchen

I’ve baked a lot of cookies over the years, but these always bring smiles. There’s something about cookies and cream that makes people light up. I’ve watched friends reach for seconds without realizing it, kids ask for the recipe, and adults quietly sneak extras.

As a female chef, I love recipes that feel joyful and approachable. This one doesn’t ask for perfection. It just asks you to enjoy the process and maybe lick the spoon.

Are These Cookies Kid-Friendly?

Absolutely. Kids love them, adults love them, and they’re easy enough to bake together. Let kids help crush the cookies or scoop the dough.

Baking should be fun, and this Cookies And Cream Cookies Recipe is perfect for that.

Nutrition and Indulgence

These cookies are a treat, and that’s okay. They’re meant to be enjoyed, not overthought. Balance is about knowing when to indulge and savor something sweet.

Sometimes one cookie turns into two. I don’t judge.

Final Thoughts

This Cookies And Cream Cookies Recipe is everything a homemade cookie should be: soft, comforting, familiar, and just a little indulgent. It’s the kind of recipe you’ll come back to again and again, whether you’re baking for others or just for yourself.

Bake them once, and I promise they’ll earn a permanent spot in your recipe box. Happy baking, and don’t forget to save one for yourself.