These Loaded Cookies and Cream Cookies take your average chocolate chip cookie to a whole new level. Stuffed with regular Oreos and Golden Oreos–these are ready for all the milk dunking!
I have a LOT to say about these rich, loaded cookies, but for tonight I am keeping it short and sweet.
I have had quite a few readers asking for this one ASAP, so I am basically putting the recipe up with a few details today and then will come back soon and add in more pro-tips and all the goodness to help you with success in making these in the kitchen.
But if you are dying–they are yours now, well, almost, you still have to make them. All of ours have been demolished.
If Cookies and Cream is your thing, these cookies should do the trick for you. Loaded with regular Oreos, Golden Oreos, and white chocolate chips. You could add regular chocolate chips if your heart desires as well, but the white chips were all I needed. I am a white chocolate fan, big time.
What you need to make these Cookies and Cream Cookies:
- butter: I use unsalted. Make sure it is softened. Softened butter will make a slight indent when you press your finger gently into it.
- sugar: I used regular old white sugar, ha, the good stuff if you ask me when it comes to homemade cookies.
- flour: I made these with sifted flour. I also stir my flour up a bit before scooping and measuring.
- brown sugar: I use light brown sugar for my cookies.
- vanilla: 1 1/2 -2 tsp even for a rich, vanilla flavor.
- sea salt: I use a whole teaspoon of sea salt in these. This is not table or iodized salt. It does not make the cookies overly salty but rather brings out the flavor. If you have table salt, you can lessen the amount.
- baking soda: I will say this until I am blue in the face–make sure it is fresh!
- eggs: I used large eggs.
- Oreos: I used my two favorites: classic and golden Oreos. Mix and match however you desire.
- white chocolate chips: I love the way the white chocolate brings out the cream in the Oreos. Perfect match.
A few Quick Tips before making these Loaded Cookies and Cream Cookies:
- First and foremost: make sure your baking soda is fresh. This is the biggest silent culprit in flat cookies. Just be aware.
- There aren’t any rules on what kind of Oreos you have to use. You can use all regular, opt for mint perhaps, or any other combo that sounds delicious to you.
- Make sure to just gently crush the Oreos–you want big chunks of them throughout the cookies versus crumbs.
- You do not want to over bake these cookies. If you are not sure if they are ready, it is better to take them out a touch too early versus a touch too late.
- Since these are basically cookies stuffed with more cookies, they are pretty rich. I made these cookies a bit smaller than I usually make cookies–using a small cookie scoop. The number of cookies will vary, but you should get anywhere from 3-4 dozen.
- Chilling these cookies really makes a difference in a good way. If you can even just chill them for 20 minutes, do it. This keeps them from spreading too thin and keeps them nice and chewy.
CHECK OUT THESE OTHER COOKIES AND BAKED GOODS:
- PEPPERMINT CHOCOLATE CHIP COOKIES
- SMALL BATCH CHOCOLATE CHIP COOKIES
- GLUTEN FREE BLONDIES
- CREAM CHEESE SNOWBALL COOKIES
- ROSEMARY ORANGE ALMOND COOKIES
- LEMON SUGAR COOKIES
- BIRTHDAY CAKE SUGAR COOKIES
- MOCHA CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING
- NUTELLA CRUMBLE BARS
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Loaded Cookies and Cream Cookies
- 2 1/4 c flour
- 1 c butter, unsalted, softened
- 2 eggs
- 3/4 c brown sugar
- 1/2 c sugar
- 1 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1 c white chocolate chips
- 25 Oreo cookies (I used 15 reg./10 golden)
- In a medium bowl, using a standing or hand mixer, cream together butter, sugar and brown sugar until smooth and creamy–about 2-4 minutes. Add in eggs and vanilla and mix until incorporated.
- In a separate bowl, whisk together salt, flour and baking soda. Slowly add the flour mixture into the wet mixture and mix until incorporated.
- Using your favorite method (a rolling pin, a wooden spoon, throwing the cookies all over the place) crush up the Oreo cookies and then fold them along with the white chocolate chips into the cookie dough. Chill for approximately one hour.
- When ready to bake, preheat oven to 350°F. Spoon cookie dough onto parchment lined cookie sheet about 2 1/2 inches apart. Bake 9-11 minutes or until just starting to become golden at the edges.
- Cool on cooling rack and enjoy!