Soft Cookies and Cream Cookies in Under 1 Hour

I made these cookies the first time because I had a half-empty pack of Oreos sitting in my kitchen and I didn’t feel like eating them plain again. I also had a small window of time before someone came over, so I figured I’d try turning them into cookies instead of snacks. The first batch came out too flat because I melted the butter completely out of laziness, and I still remember my friend saying they looked like “cookie pancakes.”

What changed everything for me was treating this dough like something that needs a bit of structure. These cookies work because they combine a basic soft cookie base with crushed Oreos and white chocolate chips. You get that familiar cookies-and-cream flavor, but in a chewy cookie instead of ice cream. The cornstarch also makes a noticeable difference in texture, keeping them soft instead of dry.

To start, I mix the softened butter with the sugar until it looks creamy and slightly fluffy. I add the egg and vanilla next. This is where I usually slow down a bit because rushing here makes the dough feel uneven later. Once that’s mixed, I add the flour, baking powder, baking soda, cornstarch, and salt. I don’t overthink the dry mix, just combine until it forms a soft dough.

Then comes the part that actually defines the cookie: folding in the crushed Oreos and white chocolate chips. I break the Oreos into uneven chunks because fine crumbs disappear into the dough and you lose that cookies-and-cream bite. I learned that the hard way after one batch tasted like plain vanilla cookies with nothing interesting inside.

After mixing, I chill the dough in the fridge. I used to skip this step and always regretted it because the cookies spread too much and lose their thickness. Even 30 to 45 minutes in the fridge makes a big difference.

When baking, I scoop the dough onto a tray and bake until the edges are set but the centers still look slightly soft. They finish cooking while cooling, so pulling them out a bit early actually helps. The smell at that point is mostly vanilla and melted chocolate with bits of Oreo giving it a toasted cookie scent.

Things I learned the hard way: don’t overbake these or they turn dry fast. Also, don’t crush the Oreos too finely unless you want a uniform cookie with no texture. And if your dough feels too soft, just chill it longer instead of adding more flour.

These cookies keep well in a sealed container for about 4 to 5 days. I usually store them at room temperature and they stay soft if you don’t leave them exposed to air.

Lyna Recipes

Easy Cookies and Cream Cookies in Under 30 Minutes

Chewy cookies packed with Oreo chunks and white chocolate chips that taste like cookies and cream ice cream in cookie form.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 18 cookies

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter softened
• 3/4 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tbsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips
• 12 Oreo cookies roughly chopped

Method

 

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
3. Mix in egg and vanilla extract until smooth.
4. Add flour, baking soda, and salt, mixing until just combined.
5. Fold in white chocolate chips and chopped Oreo cookies gently to avoid crushing them too much.
6. Scoop dough onto prepared baking sheet, spacing cookies about 2 inches apart.
7. Bake for 10–12 minutes until edges are lightly golden and centers still look soft.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chill the dough for 20–30 minutes if your kitchen is warm to prevent spreading. Don’t overbake or the cookies lose their soft center. Store in an airtight container for up to 4 days.