Big, Chewy Cookies and Cream Cookies

These oversized cookies and cream cookies are chewy and full of crushed Oreo pieces. This is one of my all-time favorite cookie recipes and I’ve made them a few dozen times with great success.

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I posted the original recipe two years ago, so I thought I’d do an updated post. The biggest change is that I made these oversized rather than regular cookies

This past weekend we went to a friend’s BBQ party and I baked two kinds of cookies: the famous New York Times Chocolate Chips Cookies and my chewy cookies and cream cookies. Because the NY Times cookies are so big, I made my cookies and cream cookies bigger to match (Also it was almost 2 am and I was tired and didn’t want to bake several extra batches of regular sized cookies). The cookies seemed to go over well as there were no leftovers for me to take home.

Normally when I bake for a party, I’ll set aside a few for us to enjoy later. But Mr. K was in charge of arranging the cookies on the tray as I finished getting ready and he didn’t think to save any. So he was a little bummed that there weren’t any leftovers for him to take home.

So on Sunday, I got up early and made a fresh batch to surprise him. We ate some of these with milk and also used some for making ice cream sandwiches. Yum!

Big and Chewy Cookies and Cream Cookies

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • about 14 oreo cookies

Directions:

  1. Preheat oven to 350F. Line baking sheets with parchment paper. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
  2. In a large bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Beat in egg and vanilla. Gradually blend in the dry ingredients at low speed just until dough is formed. This shouldn't take very long and you don't want to over mix the dough. Add oreos directly into batter and mix on medium speed until oreos are crushed and blended into dough (this should only take a few seconds!). Gently roll dough into balls about 2 inches in diameter and place onto ungreased cookie sheets lined with parchment paper about 2 inches apart.
  3. Bake about 11-12 minutes until cookies are set in the middle and starting to turn golden around the edges. Cookies will be initially puffy when taken out from oven and will flatten after they cool. Let cookies cool on baking sheet before removing.

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17 comments on “Big, Chewy Cookies and Cream Cookies”

  1. Aww, how nice of you to make an extra batch for your DH! 🙂

    Those cookies look great! I like the big size!

    • i like the big size too! makes them look more gourmet. Yeah, he appreciated the gesture though then he requested I also remake the NY Times one and I told him no way. That recipe takes so long and uses so many specialty ingredients, I only make it for parties/events/guests. hehee.

  2. This is now my favorite cookie recipe, thank you so much! 🙂

  3. They turned out okayish but the dough was too crummy and had a bad aftertaste

    • the dough shouldn’t be crummy at all. Perhaps you added too much flour? make sure you don’t overpack your flour. and bad aftertaste sounds like you might have added too much baking soda. be careful to measure it out correctly because even a little too much can add a bitter taste.

  4. If I don’t at baking powder, will it make a huge difference?

  5. Could you use the cookie dough w/ out the oreos as a base for other cookie recipes?

    • it depends what kind of cookies you are making. for example, i wouldn’t use it for a chocolate chip cookie base since you need brown sugar in choc chip cookies

  6. I’m excited to make this but I need to know: are you supposed to use granulated sugar or powdered sugar?

  7. Made these over the weekend and they were SO good! Everyone who tried them raved about them! Liked them so much I am thinking of making them and handing out as favors for my wedding in September. 🙂 Can you tell me if you think these cookies or dough would freeze OK or would it be better to make them a few days before??

    Thanks!

    • So glad they were a hit! I think either way works. I’ve made them a few days before (they don’t taste quite the same as consuming the same day but still good) and I’ve frozen the dough and made them from frozen (defrosted) dough too (they tend to be a little darker in color but still taste good)

  8. So mine never flattened out. Tasted great & still good puffy but I’m not sure what I did wrong. Maybe because I crushed the Oreos too fine prior to mixing? Everything else I followed to a T. Either way I still count them a success-thank you for sharing!

    • It may be the Oreos. Make sure that you only mix for just a few seconds/rotations. The oreos should be lightly crushed and not completely small crumbles. If the oreo crumbles became too fine, it may have made the dough more dry and cause it not to spread as much. Also make sure not to reduce sugar as that can also prevent the cookies from spreading.

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