In case you didn’t know, I’m a HUGE fan of Oreos. I swear I can eat sleeves of Oreos in one sitting without even realizing it. Which is why I absolutely love this recipe; it’s like packing a bunch of Oreo cookie sandwiches into a sweet and yummy cookie package. So today, we’re taking cookie-ception to a whole new level with this cookies & cream cookie recipe! This recipe is inspired by one of my favorite cookies from a local bakery, Antoine’s Cookie Shop. Let's get cook(ie)in', shall we?
So the main ingredient here is, well, Oreos! Really, we are using A LOT of Oreos! All the other ingredients are pretty standard cookie recipe ingredients. We’ll be using both granulated sugar and brown sugar for this recipe; I used light brown sugar since it has a lighter color, but dark brown sugar will work just as well, but will result in a darker brown cookie. I also ran out of vanilla extract, so I substituted it with maple syrup for this recipe and honestly, I might just start doing that for more recipes from now on! Maple syrup is a good substitute for vanilla because it’s a great contribution to the overall depth of the flavors, and while its consistency may be slightly thicker than vanilla extract, it does not change the texture, especially at such small portions.
You’ll want to start off by processing all of your Oreos into the different forms you’ll need: finely ground “Oreo flour” and coarse large chunks. I used a food processor to finely ground the cookies, but you can use a sealed bag and rolling pin (or bottle) For the Oreo flour, you can choose to keep the center cream or take them out. In terms of texture and flavor, it won’t make a large difference. I decided to keep in the cream because 1) I was using Oreo thins so it was just easier that way and 2) no need to figure out what to do with a bunch of Oreo cream filling! I used about 30 Oreo thins for my Oreo flour, and that resulted in really dark, basically Oreo-colored cookies. If you want your cookies to look a little lighter to have more contrast between the cookie and the Oreo pieces, you may want to use less finely ground Oreo.
These cookies are made by creaming the butter and sugars (so make sure your butter is at room temperature!) then slowly incorporating the rest of the ingredients until you’re left with a thick cookie dough. If you’re using a stand mixer, you should use the paddle attachment for this recipe.
After the cookie dough is finished and the coarse Oreo chunks are folded in, chill the dough either through a refrigerator or freezer. I found that this made a big difference in the ways the cookies baked. After baking a single batch without chilling the dough, the cookes came out super flat and had spread out a lot in the oven. These cookies ended up super crispy, so if that’s what you’re into it, then you may not need to chill the dough. But as a die-hard soft cookie advocate, I say CHILL YOUR DOUGH. If you’re in a rush or just can’t wait 20-30 minutes is sufficient, but the longer you can chill it the better. This also makes it way easier to work with. The dough immediately after it’s been kneaded is super sticky and tacky. After it’s cooled down it doesn’t stick to your hands as much and is way easier to roll or shape however you please. They also don’t spread out quite as much in the oven and come out with a softer center and crispy outside.
I honestly didn’t think Oreos could taste any better...until I had these cookies! I absolutely loved the soft and chewiness inside with the thin crispy outside layer. My first couple batches I baked at around 14 minutes each, and they were a bit too crispy overall for my taste (I’m team soft cookies all the way), which is why I brought the bake time down to 10 minutes, which made them the perfect consistency for me. The Oreo flavor came through so strongly, so thank goodness I got so Oreo-happy while I was processing the cookies for the dough!
These cookies have easily become one of my top favorites to make (and eat!) Not only is it fun and easy to make, but it tastes amazing, and are perfect for everyone’s inner cookies & cream lover!
Cookies & Cream Cookies
ºoº 1 1/2 pack (~50 cookies) Oreo thins
ºoº 2 sticks of butter (room temperature)
ºoº 2 cups of all-purpose flour
ºoº 3/4 cup packed light brown sugar
ºoº 3/4 cup granulated sugar
ºoº 1 tsp vanilla / maple syrup
ºoº 2 eggs
ºoº 1 tsp baking soda
ºoº 1/2 tsp salt
Preheat the oven to 375F
Process 1 1/2 columns of Oreo thins (~30 cookies) into a fun “flour” (use less if you want a lighter colored cookie dough)
Crush/coarsely process the rest of the Oreos (~20 cookies) for the topping (adjust amount to preference)
Mix together the finely crushed Oreos, flour, baking soda, and salt
Cut the butter into chunks and cream with the sugars and vanilla until smooth
Add one egg at a time and make sure it’s mixed well
Slowly add the flour into the butter mixture until just combined (do not over mix)
Gently fold in the Oreo chunks
Chill the dough for at least 20 minutes (otherwise the cookies will flatten more in the oven and are harder to work with)
Line a baking sheet with parchment paper
Scoop out spoonfuls of cookie dough until the baking sheet
Bake for 10 minutes, rotating halfway until the edges are lightly browned
Cool the cookies on a wire rack (they will continue to cook, and should end up crispy on the edges and soft and chewy on the inside)
ºoº Most of the Oreos you use in this recipe is for flavor, so you can adjust the amount
based on how strong you want that flavor to come through
ºoº These cookies may spread out quite a bit in the oven, so be sure to given enough
room between each cookie (about 1 1/2 to 2 inches apart)
ºoº For crispier cookies you can bake up to around 14 minutes (rotating halfway still)