This Cookies and Cream Cookie Recipe brings together crunchy Oreos, creamy pudding mix, and sweet white chocolate for a cookie that's soft, rich, and packed with flavor. Every bite is a mix of chewy, melty, and just the right amount of crunch.
With a buttery base, chunks of Oreo cookies, and creamy white chocolate chips, these cookies and cream cookies are a sweet, bakery-style treat you can make at home. Instant cheesecake pudding gives the dough a soft, melt-in-your-mouth texture that sets these cookies apart. They've quickly become a family favorite that's always on repeat!
Can't get enough of that cookies and cream flavor? These Oreo cookie recipes are must-tries so check out this Oreo Fluff Recipe and Chocolate Oreo Cookies next!
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Why You'll Love This Recipe
- Easy to Make: This cookies and cream cookie comes together with simple steps and pantry staples, perfect for beginners or busy bakers.
- Family-Friendly: Kids and adults alike can't resist the cookies and cream combo; they are great for lunchboxes or dessert nights.
- Soft and Chewy Texture: Instant cheesecake pudding gives each cookie a melt-in-your-mouth softness with just the right chew.
- Crowd-Pleaser: From potlucks to parties, this is one of the best cookies and cream cookie recipe options-always a favorite on any cookie tray.
Ingredients
- Butter: Use room-temperature unsalted butter. This helps it cream properly with the sugars, creating a smooth, rich base for your cookies and cream cookie dough.
- Sugar: Brown sugar adds moisture and chewiness to the cookies thanks to its molasses content. It's key to achieving that soft, tender bite in this cookies and cream cookies recipe. You also need granulated sugar for additional sweetness and classic golden edges.
- Vanilla Extract: Adds a warm, rich flavor that enhances the sweetness of the cookies. For the best taste, use pure vanilla extract rather than imitation.
- Instant Cheesecake Pudding Mix: This ingredient is key to making the cookies soft and giving them a subtle tang.
- Baking Soda: Baking soda helps the cookies rise and develop a nice golden color while also maintaining their chewy texture.
- Chopped Oreos: Use classic Oreos and chop them into small pieces so they distribute evenly throughout the dough without overwhelming the cookies.
- White Chocolate Chips: These add creamy sweetness and a smooth texture. Choose good-quality white chocolate chips that melt well for the best results.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Gluten-Free Version: Use a gluten-free all-purpose flour blend instead of regular flour to make this recipe for cookies and cream cookies suitable for those with gluten sensitivities-just be sure your pudding mix and Oreos are gluten-free too.
- Oreo Cream Cheese Cookies: Add 4 oz of softened cream cheese to the dough for extra richness, creating a delicious variation that combines two favorite flavors in one, perfect for fans of oreo cream cheese cookies.
- Double Chocolate: Replace a third of the all-purpose flour with cocoa powder to create a rich, chocolatey dough that pairs well with the Oreo pieces for an extra decadent cookie.
- Mint Twist: Add 1 teaspoon of peppermint extract instead of vanilla for a refreshing minty flavor that pairs perfectly with the Oreos.
How to Make Cookies and Cream Cookies
Start your cookie and cream cookies recipe by preheating the oven to 350℉ and lining two baking sheets with parchment paper. This prep step prevents sticking and helps with an easy cleanup.
- Step 1: Cream the Butter and Sugar. Use a hand or stand mixer to beat together the softened butter, granulated sugar, and brown sugar in a large bowl until the mixture is light and fluffy. Then, add the eggs and vanilla extract, mixing until everything is well combined.
- Step 2: Mix the Dry Ingredients. Whisk together the flour, instant cheesecake pudding mix, baking soda, and salt until there are no lumps in a separate bowl.
- Step 3: Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Then, slowly mix in the white chocolate chips, making sure they're evenly distributed without overworking the dough.
- Step 4: Fold in the Oreos and Bake. Carefully fold in the chopped Oreos with a spatula to avoid crushing them too much. Scoop the dough onto the prepared baking sheets in 1 ½-inch portions, spacing them about two inches apart. Bake for 8 to 9 minutes, removing the cookies before they turn golden brown.
- Step 5: Cool and Serve. Allow the cookies to rest on the baking sheet for 5 to 7 minutes so they firm up, then carefully move them to a wire rack to cool completely. Once cooled, they're ready to enjoy!
Hint: Rotate Your Baking Sheets
Halfway through baking, rotate your cookie sheets front to back for more even baking, especially if your oven has hot spots.
Expert Tips
- Use room temperature butter and eggs. This helps the ingredients blend smoothly, creating a creamier dough and better texture.
- Don't overmix the dough. Once you add the flour mixture, mix just until combined to keep your cookies tender and prevent them from becoming tough.
- Chill the dough if you have time. Refrigerating the dough for 30 minutes can help control spreading and make the cookies thicker and chewier.
- Watch the baking time closely. Remove the cookies when the edges are set but the centers still look slightly soft; they'll firm up as they cool, keeping that perfect chewy texture.
- Let cookies cool on the baking sheet first. Leaving them for 5-7 minutes lets them finish setting and prevents them from breaking apart when moved.
Serving Suggestions
Whether you're planning a family dinner or hosting a gathering, these cookies are a sweet addition to any meal or dessert spread.
- Make for a family dinner and serve as a sweet finish after hearty dishes like white cheddar mac and cheese, ground beef stroganoff, or baked sausage rigatoni.
- Hosting a BBQ? Serve these cookies alongside O'Henry bars, chocolate chip peanut butter cups, and strawberry poke cake for the ultimate sweet table!
Storage Directions
- Storing: Once completely cooled, keep cookies in an airtight container with parchment paper between layers to prevent sticking. They stay fresh at room temperature for up to one week.
- Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag. Use within three months and bake straight from frozen, adding a few extra minutes. For baked cookies, freeze in a single layer before storing in an airtight container or bag for up to three months. Thaw at room temperature or warm briefly in the oven before serving.
Recipe FAQs
Regular pudding won't work the same way. Instant pudding is key for texture; it blends directly into the dough and helps keep the cookies soft.
Yes! You can refrigerate the dough for up to 48 hours or freeze dough balls for up to 3 months. Just add a minute or two to the bake time if baking from frozen.
This can happen if the butter is too warm or the dough wasn't chilled long enough. Try refrigerating the dough for 30-60 minutes before baking.
More Homemade 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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