Tulo

Cookies and Cream Cookies Recipe

Melted butter and an extra egg yolk give the base a dense, fudgy texture closer to a brownie than a standard cookie, so the crushed Oreos read as distinct cookie-and-cream pockets instead of disappearing into the dough, and folding the Oreos in by hand (rather than pulverizing them) keeps visible chunks of cookie and cream in every bite.

Prep
20 min
Cook
11 min
Total
31 min
Servings
24

Ingredients

Servings24
  • 1 3/4 cups all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, melted and cooled
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 large egg large egg
  • 1 yolk egg yolk
  • 2 tsp vanilla extract
  • 20 cookies Oreo cookies, roughly chopped
  • 1 cup white chocolate chips

Nutrition per serving

Calories
226
Protein
2g
Carbs
31g
Fat
11g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. 2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. 3In a large bowl, whisk the melted butter with the granulated sugar and brown sugar until smooth and glossy, about 1 minute.
  4. 4Whisk in the egg, egg yolk, and vanilla extract until the mixture lightens slightly in color.
  5. 5Add the dry ingredients to the wet ingredients and stir with a spatula just until no streaks of flour remain.
  6. 6Fold in the chopped Oreos and white chocolate chips with a few gentle strokes, just enough to distribute them.
  7. 7Scoop the dough into 2-tablespoon portions, roll into balls, and place 2 inches apart on the prepared baking sheets.
  8. 8Bake for 10-12 minutes, until the edges look set and matte but the centers still look slightly underbaked and shiny.
  9. 9Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.

Tips & variations

  • Regular or Double Stuf Oreos both work; Double Stuf adds a bit more filling but the ratio of cookie to cream barely changes the final texture.
  • Press a few extra Oreo halves onto the top of each dough ball right before baking for a bakery-style look with visible cookie pieces on the surface.
  • If the kitchen is warm and the dough feels greasy or overly soft, chill it for 15 minutes before scooping so the cookies hold their shape better in the oven.
  • Swap the white chocolate chips for dark or semisweet chocolate chunks for a less sweet, more bittersweet version.

Storage & reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To freeze, either freeze the baked cookies in a single layer before stacking with parchment between layers, or freeze the raw scooped dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months; bake frozen dough balls straight from the freezer, adding 1-2 minutes to the bake time.

Tips from the Tulo kitchen

  • A spring-loaded cookie scoop keeps all the dough balls the same size, so every cookie finishes baking at the same rate.
  • Room-temperature egg and yolk blend into the melted butter more smoothly than cold ones straight from the fridge.

FAQ

Why did my cookies spread out too thin?

This usually means the melted butter was still warm when it went into the dough, or the dough sat out too long before baking. Let the melted butter cool to room temperature first, and chill the dough for 15 minutes if the kitchen is warm.

Can I use Double Stuf Oreos instead of regular?

Yes, chop them the same way. The extra filling makes the dough slightly softer, so chilling the dough for 15 minutes before baking helps it hold its shape.

Can I make the dough ahead of time?

Yes. The dough keeps well covered in the refrigerator for up to 3 days, or the scooped dough balls can be frozen for up to 3 months and baked directly from frozen.

Why are my cookies pale brown instead of dark chocolate colored?

Natural cocoa powder produces a lighter, reddish-brown color than dutch-process cocoa. For a darker, more deeply chocolatey cookie, swap in dutch-process cocoa powder using the same measurement.