These oversized bakery-style cookies are chewy and full of crushed Oreo pieces. I’ve made them countless times and they are definitely my favorite cookies and cream cookies.
These chewy cookies and cream cookies are one of my all-time favorite cookie recipes. I’ve made them a few dozen times with great success.
I posted the original recipe two years ago, so I thought I’d do an update post. The biggest change is that I made these oversized cookies rather than regular ones.
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 cookies 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.
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!
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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
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 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.
- 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.
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 tried several cookies and cream cookie recipes and this was my favorite one.
Aww, I’m so glad this was your favorite one!
So, my cookies did not really flatten at all & they were very crispy! They looked like they would taste cakey & delicious, but they were hard and crunchy. Still had a decent flavor, just not what I expected I guess. The dough seemed very dry after I mixed everything, so I’m thinking that’s why they wouldn’t flatten out, but I don’t know. I did follow the recipe & measured off the ingredients. The only thing is maybe after I added the flour mixture, I mixed it for too long. But it really wasn’t that long & I’m not sure if that would make the cookies hard. Also I took them out of the oven right when I saw the edges turning a little brown, so I don’t think they were overcooked.
When you measure the flour, do you spoon it into the measuring cup? If you just use the measuring cup to scoop the flour, you may have too much flour which would make the cookies dry. Also did you reduce the sugar? That will also lead to dry cookies that don’t spread
This recipe made the most beautiful cookies! Also, the dough was delicious. That matters because I’m gonna be real, I don’t generally bother to use a recipe if the dough isn’t great because I gotta eat the dough too 🙂 While I’m talking about the dough, it was the perfect consistency. It was soft and fluffy and did not need refrigeration to be ready to bake, which means that by the time the oven was preheated, the cookie dough was ready and on the cookie sheet to bake! This is the perfect recipe to use when you are in a pinch and need something ready to eat in under an hour because A. Everything came together so quickly and B. These are so impressively delicious! Recipe made 20 cookies using a size 20 scoop. Cooked for 10 minutes.
I’m so glad you enjoyed the cookies and the dough!
Do you use Oreos without the cream in the centre or can we add full Oreos?
full oreos
Hi, is your stand mixer a kitchen aid and it crushes the whole Oreo’s as you add to the other ingredients?
I do use a kitchenaid, but I think most stand mixers will crush the oreos.
unsalted butter or regular salted butter?
I prefer unsalted but you can probably use salted since there is no additional salt added int his recipe
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.
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)
I’m excited to make this but I need to know: are you supposed to use granulated sugar or powdered sugar?
granulated!
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
add*
If I don’t at baking powder, will it make a huge difference?
yes it definitely makes a big difference!
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.
This is now my favorite cookie recipe, thank you so much! 🙂
yay! it’s one of my favorites =)
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.