These cookies and cream cookies are soft and chewy, with crushed Oreos in every bite. It’s one of my favorite cookies to make for parties and bake sales.
Recently the Oreo cookie celebrated it’s 100th Anniversary. I had no idea the cookie had been around so long. It’s quite impressive given how popular the cookie still is. Of course my mind has been on oreos and I wanted to make some recipes.
So I made these cookies and cream cookies. They came out exactly how I had hoped: soft and chewy, with chunks of Oreo cookies in every bite.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Unsalted butter
- Granulated sugar
- Large egg
- Vanilla extract
- Oreo cookies
Butter: This recipe requires softened butter. You can leave it out at room temperature for 30 minutes or soften it in the microwave. If you use the microwave, only warm the butter in 10-second increments and check it between each. You don’t want it melted, just softened.
Oreos: You don’t have to crush the cookies first. I think it’s easier to add the whole cookies to the dough and let the mixer crush them while they are mixed into the cookie dough.
Recipe Tips
I like to bake cookies on a lined cookie sheet. Parchment paper works great or you can use silpat mats if you have them.
Mix the dry ingredients in a bowl and cream the butter and sugar in a separate bowl.
I like to scoop cookie dough balls that are an inch and a half round.
Don’t overbake the cookies. Mine usually take about 11 to 12 minutes, but it’s always a good idea to check them a little early. The cookies are done when they are lightly golden around the edges and puffed up. As they cool, they will deflate and have the best soft and chewy texture.
You can enjoy them warm from the oven or at room temperature. Store leftover cookies in an airtight container at room temperature. They will keep for a few days. You can also freeze them for up to two months.
These were really easy to make, and I love the look of the Oreo cookie pieces throughout. This is one of my favorite Oreo recipes.
More Ways to Use Oreos
- Oreo Mug Cake
- Oreos Cookies and Cream Chocolate Bark
- 5 Minute Cookies and Cream Fudge
- Oreo Brownies
Cookies and Cream Cookies
Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter softened
- 1 1/2 cups white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- about 14 oreo cookies
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
- In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients on low speed until dough is formed. This should only take about 30 seconds to 1 minute. You want to be careful not to overmix the dough.
- Add oreos directly into batter and beat on medium high speed until oreos are crushed and blended into dough. This should only take a few seconds. Lightly roll dough into balls about 1 1/2 inch in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart.
- Bake about 11-12 minutes in the preheated oven, or until golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I made these to bring to a 4th of July BBQ but they came out thick and cakey vs. thin and chewy. Any tips for how I can improve? I followed the instructions to the T. Overall flavor is there but consistency is off.
Thanks!!
T.Marie
How did you measure the flour? If you scooped the flour out of the container with the measuring cup, you might have ended up with too much flour which can make them cakey. For baking, it’s best to use the spoon and level method for measuring dry ingredients.
Hi, made these tonight and went based off the review of them being brittle so I changed it up a bit, put 1 cup white sugar and 1/2 cup brown sugar and a tablespoon of buttermilk to add some moisture to it and they came out amazing crisp outside but moist inside perfect brown bottoms, amazing!!
Thanks for sharing your tips!
these cookies tasted too sweet for me and my family’s taste and i realized there is no salt in this recipe at all. so i added salt and it tasted a lot better!
Thanks for letting us know!
LOVE THESE SOOOO MUCH!!
I’m so glad you enjoy them so much!
I loved this recipe! I did have to bake them for much longer than the suggested time but I’m not in any rush so it’s perfectly fine 🙂 They tasted great!
I’m so glad you love the recipe!
hi, when putting in the oreos do I take out the filling first or not??
no you dont need to remove the filling
Is this a high altitude recipe? It looks really good, can’t wait to try them !!!
No, this is not a high altitude recipe
Thanks Kirbie! I loved the recipe, turned out great. These cookies are going in my recipe book. I did add a tablespoon of cream cheese to add the flavour of cookies and cream you know? but overall love love them?.
I’m glad you enjoyed them!
I love it!!!!!! Delicious
I’m glad you enjoyed!
Tasty and delicious perfect for parties I definitely recommend
I’m glad you enjoyed!
These are my husband’s new favorite cookies. Thanks for the recipe!
I’m so happy to hear that!
when we made this recipe it made 3 dozen instead of 2 dozen but I don’t know if we made our cookies smaller than what the recipe called for. They were also my favorite type of cookie.
glad you tried to recipe!
These are so good ! I just made this. Soft and not so sweet at all. First I was worried about amount of Sugar with Oreo Cookies. But I don’t think so at all. And also I did breaking Oreo first with my hands and put to cookie dough. ( During mixing with hand mixer was pretty much tough to make more chunk of pieces )
Me and my family are so happy ! This is definitely repeat for my one of favorite .
Thank you
So glad you enjoyed this! It’s one of my favorites!
trying it tomorrow!
hope you enjoy!!
These are a hit! I’ve been making them for a year now. During the holidays I was actually forced to make them. Not that I wouldn’t have but everyone made sure these were made. My girlfriends biggest weakness is Oreos and I make them all the time for her. Your sugar cookie base is so delicious. my grandma, who bakes and cooks for every meal, even made me write the recipe down for her. The only problem I have is they seem to get brittle when fully cooled. Most don’t mind so this isn’t an issue for the general public, but I love a good chewy cookie. It has to be the Oreos pulling the moisture. I’ve tried replacing half the butter with shortening…gross…messing with baking powder/soda… cooling the dough over night. Haven’t figured it out yet. I still make them and we all love them.
I agree that the oreos pull out some of the moisture, though mine havne’t been brittle yet. Have you tried maybe slightly less flour or fewer oreos?
You know I actually don’t think I have. At the time of the review I decided to see what an extra egg would do but they came out a little too cakey, but a step in the right direction. Though, I made them for my girlfriend’s coworkers, and some were begging and even offering to pay me for more. I obviously refused but I’m making more for them tonight at a much larger volume. I plan on doing a batch of your thick and soft version as well to see how they compare along with a slightly reduced flour version of these. I’ll let you know what I think.
Loved it
yay!!
I really want to try these as I am a massive oreo’s fan. Just wondering, how long do they last and how should I store them?
I usually store them in ziploc bags. Cookies usually don’t last long in my house, but I think 3-4 days should be fine.
I made them yesterday and they tasted awesome!! Thanks so much for the recipe
so happy to hear that!
YESSS thank you for this recipe! Can’t wait to try it out 🙂
it’s one of my favorites!
Looks like there’s going to be a new type of Oreo, time to start brainstorming! 🙂
https://firstwefeast.com/eat/red-velvet-oreos-are-real-and-theyll-be-available-february-2nd/
Thanks for sharing! I actually saw this on Buzzfeed earlier today. I’m super excited to try it!
help! my dough isn’t exactly doughie.. it’s a little runny. any suggestions?
the dough should be on the dry side. did you perhaps measure the butter wrong?
Hi there! I dont know what i did wrong, but i followed the recipe step by step and the cookies turned hard overnight! I did double the recipe, but all of my math was correct (or so i think!). The only thing I can think is that the eggs I used were medium instead of large? Not sure if is my oven-have had issues baking cookies in it before, but maybe cookies are just not my forte.. my cupcakes always turn out just fine. I did use a paddle attachment, not sure if that was correct? >_< so upset they didnt turn out right! any suggestions?
hmm, i’m thinking perhaps the doubling of the recipe (maybe a slight miscalculation) or the eggs could have been an issue. I found that using large or extra large eggs is just right for the moisture needed in the batter, so I think a medium egg might be slightly under. Also, did you have difficulty doubling the batter? The recipe, as written, makes quite a lot of cookies. It pretty is much all my mixer can handle. I don’t think I’d be able to double the batter and still have it fit in my mixer
Salted or unsalted butter?
unsalted! same applies for all my recipes.
hi i’ve been trying your recipes for the past weeks now (like the nutella brownies which turned out perfectly i must say and the cookies and cream fudge which was the favorite of all, etc.) and i am stoked to try this one! i’m just not sure about how to bake a cookie haha. it’s my first time to do so, hmm may i ask how can you know if it’s already baked? i don’t want them to be overbaked or burnt so do you have any suggestions on this? thanks a lot for the help (and the recipes for that matter). 🙂
P.S. i’ve been a fan of your food blog 🙂
The cookies will start to turn brown around the edges and they will look cooked in the center (i.e., like a finished cookie). If they are still wet in the middle or look like raw dough, then it’s not ready. hope that helps!
I just want to say that I made these last night. I love that the cookies weren’t so sweet. Although, I would add few more oreos or some chocolate chips next time. 😀 I followed the recipe, except that I reduced the flour to 2 2/3 cups, and used 1/4 cup and 2 tbsp brown sugar + 1 cup white sugar. The result was soft, chewy cookies. Thanks, Kirbie! Will raid your site for more cookie recipes. ^_^
i’m glad you enjoyed it!
Thanks for your quick response. We don’t have large eggs in the fridge as of the moment, only small to medium ones. Should 1 egg still be enough? Thanks! 🙂
yes, take the largest one egg you have and that should work. It’s a better substitute than using two eggs. your dough might be slightly drier so make sure you don’t overpack your flour. good luck!
Hi Kirbie! Thanks a lot for this recipe. What would be the effect if I add 1 more egg? Will the cookies still be chewy? Thanks. 🙂
no, the cookies will lose their chewy texture if you add another egg!
Hi! are there any tips for making sure these turn out soft and chewy? thanks 🙂
hmm, i’m not sure what you mean.
Heidi – that is a good point about there not being an acid, so perhaps you could just as easily use baking powder in effort to eliminate any Baking Soda taste you are noticing… Tyipically using the powder in place of soda will result in less spread out cookies and less browning.
ive tried it with just baking powder and it ends up being more soft and cakey rather than chewy.
hi! i was wondering about “Roll dough into balls about 1 1/2 inch in diameter” do i have to press it down a little? or keep it as a ball?
also wondering about the baking soda because my friends can taste it and i realized that there’s no acid in the recipe, is there any way i can get rid of the soapy taste?
thank you so much!
nope you dont have to press the balls down. As for eliminating the baking soda taste, maybe add more Oreos to your batter or slightly less baking soda? I haven’t had an issue with tasting the baking soda…
I am in the process of making these cookies, but not sure they are going to turn out right. I have not added all of the dry mixture yet and it is balling up, are you supposed to add all of it?
yes you are supposed to add all of it. Are you using a mixer to mix? it should blend together and be moist enough. one other thing to keep in mind, you don’t want to “pack” your flour or it might be too much flour. When measuring flour, you should use a spoon and scoop it into the measuring cup rather than sticking the measuring cup into the flour bag. if you use the measuring cup, too much flour gets compacted in which might make your dough dry
Thanks for the insights!! I am always and forever tweaking recipes, just because I find it intriguing to see ‘what might happen if…’ So I will keep these things in mind for future tweaks!! LOVE your blog!!
It’s definitely fun to tweak recipes and see all the different results!
Made these yesterday with the addition of maybe around a 1/2 C. Chocolate chunks, and for the sugar, I cut it to 1 C. using half white and half brown. I found the dough recipe to be a bit dry (hardens a LOT after cooling, and I for my last batch I only left in the oven for about 7.5 minutes. Still had a nice chewiness in the center, but for next time, I would use only 2 C. flour. Also, mine did not spread at all. Still very happy with the turn out! Thank you. Your pictures are great! And I was happy to see your recipe NOT using a pudding mix – definitely not against the mix, but didn’t have any in the house! I may be back to stalk other recipes on this fantastic new-found blog!
I wonder if the tweaks to the sugar might have caused the dough to be dryer. I just had a recipe I was experimenting with recently and I was surprised that when I added more white sugar it made the dough much more moist, so cutting down on the white sugar might have caused the dryer dough and for it not spreading as much because I’ve found that using white sugar spreads much more than brown.
i just made these and they turned out AMAZING! thanks for the recipe!!!
so glad you like it!
These were so good. I was looking around for this type of cookie recipe and ultimately chose this one because of a comment you made saying you were using a chewy sugar cookie base – so glad I did. Followed the recipe to a T except I added half a bag of white chocolate chips. Yum
That’s so great to hear! This is one of my favorite cookie recipes to make.
This recipe is the bomb. I followed all directions just as you stated, except I used peanut butter Oreos instead of the plain ones. They actually turned out perfect! yay
I didn’t know there were peanut butter Oreos! i need to go find some.
Yes, I followed all the measurements in your recipe except that I added a teaspoon of salt…so I’ll try to bake this again this weekend, I hope it’ll come out better this time. How many tbsp of butter should I add? And what should be the texture of the batter looks like? The other cookie recipes I tried were greasy and sticky when I roll the into balls. Thank you. 🙂
It shouldn’t be greasy, but it shouldn’t be dry either. So I would add just enough butter so that the dough is no longer dry
Hi! I tried this recipe this morning…it came out a success! I never really like the cream part of the oreos but this cookies recipe made it perfect. It’s also the right amount of chewiness and crunchiness. Would be better if the dough is slightly sweeter… I made more than 30 cookies with this recipe. thanks a lot!
glad you like it!
Hello! I followed your recipe and added 1/2tsp of salt to the dry ingredients. The batter came out dry and when I rolled the cookies into balls, it fell apart…is it okay if I lessen the flour? Or add more butter? When it baked, the cookie didn’t spread out the way it looked like in your photos…I tried to press them flat instead. But still it’s too thick for a cookie. Any suggestions? This is actually the first time I failed with a cookie recipe… 🙁 thanks.
I’d try adding a little more butter. And just to make sure, you are adding 2 cups plus 3/4 cup flour and one entire cup of butter (2 sticks)?
Okay, I changed the recipe some because I knew I did not want it flat. So I subbed half of the white for brown sugar, added a teaspoon of salt, an extra 1/4 cup of flour and used the peanut butter Oreo’s. I truly enjoyed the recipe, the cookie has a crisp outside and chewy inside. The reasons for the changes was just to add bulk to the cookie. The cookie tasted better when cool, I could taste the peanut butter.
Interesting changes!
Hi 🙂
The recipie looks amazing!
i just have one question, how much in grams is one cup of butter?
tnx!
it looks like approx 227g https://allrecipes.com/howto/cup-to-gram-conversions/
like you, i love cookies n cream but oreos not so much. i made these last weekend for a friend’s birthday and they were a huge huge hit. my bf also brought some to work and his boss said they were a ‘revelation’. so thank you!
i also posted about your brazilian cheese puffs on my blog recently.
Glad you enjoyed these. These have been really popular with my friends and family.
I have no idea how that girl said they have no flavor what is wrong with you
These are seriously the best cookies I’ve ever made. Cookies and cream anything is usually good but these-oh my god guys. I can’t describe how they taste just imagine angels dancing on your tastebuds and you might begin to understand how good they are
I’m so glad you like them! I made them at a bakesale last year and I was really surprised how much people liked them. they were sold out within a few hours
i am in love with oreo cookies!!!!!!! i tried tis recipie and it was amazing!!!! i made them for my sisters sleepover and the girls loved it!! but i added oreos to the top and they were even better!!!!
So glad to hear this recipe worked well for you!
I’m testing this out for a cookie exchange. My husband actually did a test batch for me today (love him), although he didn’t read the “directions” and mixed everything at once. Does that make much difference?
End result was fluffy cookies, crispy on the outside, chewy inside. They are still cooling so I’m not sure if they will stay soft inside yet.
What is the key to them flattening out?
Thanks in advance!!
Hmm, I think perhaps because he mixed all the ingredients together at once, may be the reason why your cookies aren’t flattening as much. My cookies naturally flatten out, but if you are having issues, try making the dough balls at least 1 1/2 inches thick and you can help the flattening process by pressing down on the cookie balls before baking, so they are more like discs going into the oven.
Is it okay to use cornstarch as a substitute for flour?
No! Cornstarch is definitely not a substitute for flour.
I will be giving this as a gift in a few days, should i keep it in the freezer until then? Or would room temperature be just fine?
Room temperature should be fine for a few days. If you put them in the freezer it might make them too hard even after they are defrosted.
Hi!!
I saw these on pinterest and had to make them, cookies and cream anything are by far my favorite. Anyways, the batter is delicious, the cookies are delicious, however line were only soft for about 5 minutes, then after they cooled they were hard and crunchy, still taste awesome but not a crowd pleaser if they’re rock solid. Anyways, I’ve been having this issue with other cookies I’ve made, im not sure if its because I used margerine instead of butter? I even tried putting bread in my container with the cookies but even that isn’t helping. Any advice? Either way this recipe is fabulous!!
Yes, the margarine does make a difference! That is probably why your cookies are having issues. Definitely use butter if you can
I just made these and I have to say, they have no flavor at all. Followed the directions exactly. Not good.
Sorry you feel that way. I’ve made them many times and people always really like them.
Okay, next time I’ll probably just reduce to 1 cup! Thanks so much!
I made a blog post about the cookies! Mine look a lot different though, maybe because I put a lot more oreos lol! https://aroundleglobe.blogspot.com.au/2012/11/cookies-and-cream-cookies.html
Yours look good! A little darker, probably because of the Oreos, but still yummy!
Thanks so much for answering my comment the other day from the other cookies and cream cookies, I decided to go with your opinion and made these instead! They are SO delicious, I literally can’t stop eating them! I was just wondering though, do you think it’d be okay to reduce the amount of sugar? Maybe to 3/4 or 1/2 cup or is that too drastic? Or should I just reduce it to about 1 cup?
Hi! So glad you liked it. I would recommend reducing it to 1 cup and see how it is. I think if you do 3/4 or 1/2 it might be too drastic.
Alison – I made these for my fiance, who LOVES cookies and cream everything… and said they were “Good, but why take an already great cookie (Oreo) and turn it into an ok cookie”… However, I LOVED them and ate them all, in one sitting :S
Ruth – I set my oven to a lower temp and just watched them carefully so they didn’t burn, worked perfect.
I personally like these better than just eating Oreos. hehe. Glad you like them too!
If someone liked cookies and cream ice cream would they like this??
I think so? I like both
Hi, I made these cookies today and they are really chewy, but I have the same problem as Corlie, the bottom of the cookies always turn black and mine’s so much darker(brown) than your pictures. Also they’re thicker, why is that? 😐
It sounds like your oven temperature may be too high. Try lowering it about 25 degrees. As for it being thick. I’m not sure why because mine always sink and spread. Try pressing down on the dough so it’s flatter before baking and see if that helps.
Thanks Kirbie – I baked them on parchment paper (as instructed in recipe), but I think I’m going to give them one more try on just my cookie sheets. I’ve never had any of my other cookies burn this way… maybe it’s time for new bakeware 😀
I hope it turns out well on your cookie sheets! I really am not sure why they are turning black.
Hi, I’ve made 2 batches of this recipe, and mine came out black on the bottom both times! The cookies are fine (not burnt), but I continuously burn the bottoms. I’ve adjusted the time, moved the rake up, but still came out black. And tricks or suggestions for me?
Thanks!
Hmm, that’s strange. I haven’t ever had that issue. What do you bake on? parchment paper? I usually use silpat mats. I find cookies bake more evenly and tend not to stick or burn at bottom. Also I used to user cheaper basic baking trays, and I found those sometimes bake unstable cookies. Later I bought more heavy duty trays and that helped.
Tried this recipe today. Mine were not chewy at all. Hard in fact and I followed your recipe to a tee. My grandma says its because there is no brown sugar in them…
You can definitely achieve chewy cookies even without the brown sugar. I make chewy sugar cookies all the time with white sugar only. I’m not sure where it went wrong for you unfortunately. I’ve done this recipe multiple times with no problems and have had several readers make it with no issues either. It seems like either not enough butter, or maybe your baking powder or baking soda is no longer fresh.
Thanks, Kirbie!
That helps a lot.
I’m looking forward to making them, and hope to get it right…
Thank you 🙂
I hope it turns out well for you!
Hi Kirbie,
and thank you for your kind response.
I realize it’s 2 3/4 cups, but there are different ways to measure it – either scoop the flour or spoon it into the cup – which result, you’ll be surprised, in a different amount.
Scooping it into the cup can yield about 5 ounces per cup, while spooning about 4.5 ounces. That’s why I use a scale to measure it.
Sorry to bother you again, but can you perhaps say how you measure it?
Thanks, again!
Hi Michelle, I scoop mine directly with the cup. For any recipe on my blog where I use measurements in cups, that’s my method. I do realize that they yield different amounts if you spoon it in versus direct cup scoop. My understanding has always been that most recipes are requiring you scoop directly with the dry measuring cup unless specified differently. Anyway, hope this helps!
These look great! And they do sound fairly easy to make…
I’d love to make them, and wanted to ask if you may be willing to say how the flour should be measured, or maybe how much it should weigh? I hope you can help.
Thank you for sharing this and the rest of your recipes!
Hi Michelle, it says on the recipe that it’s 2 and 3/4 cups flour.
Made them a second time with the golden oreos and they were fine without the extra butter. Maybe the first day was just a dry day? Still a good recipe. 🙂
Ah interesting. I’m glad they worked out without the extra butter!
I made these tonight. The batter seemed dry; I ended up adding more butter. I’ll post it on my blot soon. Thanks for the great idea. 1chefmommy.blogspot.com
Hmm, I haven’t had any issues with the batter being too dry. I mean, it is easy to work with, but the cookies don’t come out dry.
Do you need to use the parchment paper?
Yes you need parchment paper to help the cookies bake evenly and so they don’t stick to your baking pan. You can also use a silpat mat if you have one.
My mom is making these as I type – she says the dough is amazing! Let’s see how many make it to the oven… =)
Haha. I hope you like them! They didn’t last long with my family.
LOL I suggest you do it next week (after finals week is over) since they’re currently bogged down with orders every night and you’ll probably end up getting your order later than usual. 🙂
Good idea! I’ll wait till the students are all home for break!
Hahaha, no I don’t like their cookies more than the Jacques Torres recipe – I just used that recipe and added Andes mints in because I knew the Jacques Torres recipe made amazing chocolate chip cookies, so I decided to use it until I found a different recipe that was more like the secret service cookies. :p And awww, thanks! Only one left to go before I can head back home to the Bay Area. (LOL I’ve only ordered twice and to be honest, I only really love their chocolate chip and mint chocolate chip XD but shhhhh)
And Lindsay, THANK YOU SO MUCH! I’m really excited to try your version as well as Kirbie’s to see the difference between the two. Double-stuffed oreos sound amazing, hehehe.
I’ve only had the cookies twice also. I’m sort of forgetting how they taste. I need to refresh my memory. haha.
Oops, typo – natural cane sugar.
To the person who loves Secret Cookie Service, try this to replicate their cookies: I used 14 double stuffed Oreos in this recipe. I also added milk to the completed dough (I would say between 1/4-1/2 cup, but don’t quote me on that). It was enough milk to make the dough decently wet (I could still roll it into balls but it was sticking a bit to my hands). If it gets too wet just add a bit of flour; from other cookies I make the milk seems to be key to getting that dense, soft taste (you might also want to try adding pudding mix, but I didn’t do that for this recipe). Also, I crushed the Oreos in a bag and then put it into the mix instead of blending it in like the recipe calls for (that’s only because I don’t have an electronic mixer, so the entire thing was done by hand, not sure if that makes a difference.) Additionally, I used white cane sugar (the brand from Malawi) and almost completely melted all the butter instead of just softening it. The cookies turned out quite dense, tasty & similar to what you can order, and definitely makes way more at a cheaper price (!) – brought some to my studious friends later on and they thought I had just bought some from the Secret Cookie Service and put them on a plate. Maybe you’d like to give it a try 🙂
Thanks Kirbie’s Cravings for the great recipe!…The 100 year anniversary of Oreos never tasted so good <3
Thanks for providing your variations to recreate the Secret Cookie Service cookie. Though I kind of like my recipe as it is a little more. haha. 😉 But everyone has their own preference.
[sorry for all these errant comments instead of a nice, tidy thread… but there’s no reply button on my end… unless I’m blind, which is entirely possible at the moment, haha… finals week]
YES I LOVE THEIR COOKIES. I’ve even gone ahead and adapted that Jacques Torres recipe a little to mimic their mint chocolate chip cookies. XD I really don’t know why I’m so obsessed… I think it’s because I want to see if I can, haha.
But yes, try CVS! Hopefully they still have them… if not, I’d suggest Walmart or something like that.
You like their cookies more than Jacques Torres recipe? Wow. Jacques Torres recipe is my favorite of all time. I’m going to CVS this weekend to look for the oreos. Good luck with finals! So does the Cookie Guy know how much you love his cookies? You must be one of his biggest customers.
Cookieception. I’m making these for sure. Saw in on pinterest – that many people just can’t be wrong.
I’m happy people are interested! It was totally on a whim recipe. I had about half an hour and churned these out. Loved the results!
Ohhh, interesting. I think I’ll have to play around with the recipe to see if I can make it similar to the secret service cookies. >:D
And the birthday cake oreo is pretty good! (if you like the funfetti type of frosting) It looks like this: https://captaincrabapple.wordpress.com/2012/03/11/birthday-cake-oreo/ 😉
You really like the secret service cookies don’t you? 😉
Okay I need to make a trip to CVS to find these!
I like the look of those cookies! I’ll have to try making it next time. I just need to get Oreos now! Mmmmm!
These cookies are good. I love cookies and cream. It’s like eating the ice cream but in a cookie form. I had three last night because I kept seeing the plate of them.
Yum! I would love to make these cookies. These are on my next cookie list, fabulous!!
They are good! Really simple and a great way to enjoy cookies and cream.
PS did you try the birthday cake Oreo? It’s pretty good. 🙂
No! I haven’t seen it. All I saw were mint ones and yellow ones for Spring.
OMG are these anything like the secret cookie service’s cookies? I noticed you didn’t use any brown sugar and basically used most of the same ingredients!
I don’t think they really tasted like the secret service cookies. They are still good though! I used a chewy sugar cookie base that I used to make my green chocolate chip cookies for St. Patrick’s Day last year to make this oreo version.