With the delightful crunch of chopped Oreos, the texture of cheesecake pudding mix, and the sweetness of white chocolate chips, these Cookies and Cream Cookies turn an everyday snack into something extraordinary. Serve as a party dessert or when you need a sweet and crunchy snack!
Cookies and cream cookies are the ultimate mash-up of smooth, creamy textures and cookie crunch in each bite. The secret lies in the classic combo of vanilla and chocolate flavors from Oreos, complemented perfectly by sweet and creamy white chocolate chips. Instant cheesecake pudding mix amps up the creaminess, giving these cookies a moist, tender crumb. With so many textures and flavors, they're a batch baked in cookie heaven!
Making cookies with Oreos and white chocolate chips is easy for bakers of all levels. Just cream together your butter and sugars, add eggs and vanilla for moisture and flavor, then toss in your dry ingredients (don't forget the cheesecake pudding mix!). Fold in those crunchy Oreos and velvety white chocolate chips. A few minutes in the oven, and you've nailed a batch of decadent cookies that look like they came straight out of a bakery!
Whether you’re hosting a birthday bash, planning a picnic, a school function, or need a snack for a home movie night, these cookies have got you covered. Pair them with a cold glass of milk, a scoop of vanilla ice cream, or even a dollop of whipped cream for an extra kick of indulgence.
Why You’ll Love This Recipe
- It's a quick and easy cookie recipe using simple, everyday ingredients you can find in any grocery store.
- The unique addition of instant cheesecake pudding not only sets these cookies apart in flavor but gives them a perfectly moist texture.
- These cookies are a perfect fit for anything from a casual snack to a dessert for a special occasion or birthday party.
- They offer the flavor of classic Oreos along with creamy white chocolate for a delicious blend of flavors and textures.
Ingredients You’ll Need
- Butter - Provides a rich, creamy base that's essential for creating that melt-in-your-mouth texture while also helping to enhance the base flavor of the cookie.
- White and Brown Sugar - White sugar gives the cookies their classic sweet taste. Brown sugar gives a touch of molasses flavor and moisture, contributing to a chewier texture.
- Eggs - Act as the glue that binds everything together, adding moisture and richness, and they also help give the cookies a nice, tender structure.
- Vanilla Extract - Infuses the dough with a warm, aromatic flavor that complements the chocolate and adds depth to the overall taste.
- All Purpose Flour - Provides structure holding their shape while baking.
- Instant Cheesecake Pudding Mix - Introduces a tangy creaminess, helping the cookies stay moist and adding an extra layer of flavor that makes these cookies stand out.
- Baking Soda - Causes the cookies to rise and become slightly airy on the inside, making sure they're not overly dense.
- Salt - Makes the sweet elements pop and balances the overall taste.
- Chopped Oreo Cookies - Delivers a chocolatey crunch that adds both texture and nostalgia.
- White Chocolate Chips - Introduce creamy, sweet morsels that melt into the cookies, enhancing the taste and texture.
How To Make Cookies and Cream Cookies
Prepare for baking: Preheat your oven to 350℉. Line 2 baking sheets with parchment paper and set them aside.
Mix the wet ingredients: Using a hand mixer or a stand mixer with the paddle attachment, mix together granulated sugar, brown sugar, and butter in a mixing bowl until light and creamy. And eggs and vanilla and mix together.
Combine wet and dry ingredients: Mix salt, baking soda, flour, and instant pudding in a separate bowl with a wire whisk until there are no clumps. Add the flour mixture to the wet ingredients and mix together. Slowly add the white chocolate chips while the mixer is on low.
Fold in Oreos and chocolate: Gently fold in the chopped Oreos using a spatula just until evenly distributed without overmixing.
Shape and bake: Place the dough on the prepared cookie sheets using a 1½ inch cookie scoop. Leave two inches between each cookie. Bake for 8-9 minutes. Remove them from the oven before they start to turn a slight golden brown color.
Cool and enjoy: Remove the baking sheet from the oven and leave the cookies on the baking sheet to cool for 5-7 minutes before placing them on a wire cooling rack to cool completely. Enjoy!
Recipe Tips
- Make sure the butter is at room temperature before mixing. This will make creaming it with the sugars easier and result in a smoother, more uniform cookie dough.
- Use a cookie scoop to make sure all your cookies are the same size and bake uniformly.
- Don’t over-mix your dough; stop as soon as the ingredients come together to ensure your cookies are tender and not tough.
- Keep a close eye on your cookies in the oven, especially if it's your first time making this recipe; baking times can vary depending on your oven's actual temperature, as they can burn easily.
- Allow the cookies to cool on the baking sheet for 5-7 minutes before transferring them to a wire rack; they continue to cook slightly as they cool, and this helps them set.
- If you find your cookie dough too sticky to handle, refrigerate it for 30 minutes to an hour, which will make it easier to work with and help the cookies keep their shape while baking.
Variations
- Swap the all-purpose flour with a mix of flour and cocoa powder and use chocolate pudding mix instead of cheesecake for an extra decadent, triple-chocolate cookie.
- Add a half-cup of chopped walnuts or pecans to the dough, providing a nutty contrast to the creamy, chocolaty cookie.
- Replace the all-purpose flour with a gluten-free baking blend to accommodate any gluten sensitivities, and make sure your Oreos and pudding mix are gluten-free.
- Experiment with different Oreo flavors like mint or peanut butter to change up the flavor.
- Incorporate colored sprinkles and candy bits, or use holiday-themed Oreos to match the season or celebration.
- Add a cup of mini marshmallows to the dough for an extra gooey, chewy texture.
Storing & Freezing
Storing: Place cooled cookies in an airtight container, using parchment paper between layers to avoid sticking. Store at room temperature for up to one week.
Freezing: You can freeze baked cookies or unbaked cookie dough. For the dough, shape it into balls and freeze on a baking sheet. Then, transfer to a freezer bag and use within three months, baking from frozen with additional cooking time. For baked cookies, freeze them in a single layer on a baking sheet, then transfer them to a freezer container or bag for three months. Thaw at room temperature or reheat briefly in the oven before enjoying.
FAQ
It’s best to stick with instant pudding mix as it blends smoothly into the dough without needing to cook, which ensures the right texture and flavor. Regular pudding mix requires cooking and has a different consistency, which can affect the outcome of your cookies.
These cookies are very delicate after baking. Allowing the cookies to cool on the baking sheet for a few minutes gives them time to set, which prevents them from breaking or falling apart when you move them. They continue to cook slightly from the residual heat.
You can customize this recipe by using milk, dark, or semi-sweet chocolate chips instead of white chocolate. Each type will give a different flavor profile, so you can choose according to your preference or try a new combination each time.
More Cookie Recipes
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Cookies and Cream Cookie Recipe
Ingredients
- ¾ cup butter at room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 box instant cheesecake pudding 4.2 oz box
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup chopped Oreo's
- 1½ cup white chocolate chips
Instructions
- Preheat your oven to 350℉. Line 2 baking sheets with parchment paper and set them aside.
- Mix together granulated sugar, brown sugar, and butter in a mixing bowl until light and creamy. And eggs and vanilla and mix together. You can use either a hand mixer or a stand mixer for this recipe.
- Mix salt, baking soda, flour, and instant pudding in a separate bowl with a wire whisk until there are no clumps.
- Add the flour mixture to the wet ingredients and mix together. Slowly add the white chocolate chips while the mixer is on low. Gently fold in the chopped Oreos using a spatula.
- Place the dough on the prepared cookie sheets using a 1½ inch cookie scoop. Make sure to leave about two inches between each cookie. Bake for 8-9 minutes. Be careful not to let these cookies get too dark. Remove them from the oven before they start to turn a slight golden brown color.
- Remove the baking sheet from the oven and leave the cookies on the baking sheet to cool for 5-7 minutes. Remove the cookies from the baking sheet and place them on a wire cooling rack.
- Once the cookies have cooled, serve and enjoy!
Notes
- If the dough feels too soft to scoop, chill it for 30–60 minutes to make shaping easier and reduce spreading.
- Make sure your butter is softened, not melted, for a smooth, even dough that holds its shape.
- Be sure to use instant cheesecake pudding mix to get the right texture in the dough.
- Let cookies rest for 5–7 minutes before moving to a rack so they firm up without falling apart.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
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