Soft & Chewy Cookies and Cream Cookies

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Soft & Chewy Cookies and Cream Cookies

These Cookies and Cream Cookies are a dream for every cookie lover—packed with crushed Oreo pieces and chunks of creamy white chocolate, they’re soft, chewy, and impossible to resist! Perfect for lunchboxes, after-school treats, or cozy weekend baking.

Prep Time: 15 minutes

Bake Time: 8–12 minutes

Total Time: 30–35 minutes

Yield: About 24 cookies

Course: Dessert | Cuisine: American

Ingredients

  • ¾ cup (170g) unsalted butter, softened to room temperature
  • ½ cup (100g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 (3.4 oz / 96g) package instant vanilla pudding mix (dry mix only)
  • 2¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 10 Oreo cookies, roughly chopped or crushed
  • 2 (1.55 oz / 44g) Hershey’s Cookies ‘n’ Creme bars, chopped into chunks

Instructions

  1. Preheat and Prepare:
    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
  2. Cream the Butter and Sugars:
    In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to cream together the butter, brown sugar, and granulated sugar until light, smooth, and fluffy (about 2–3 minutes).
  3. Add Eggs and Vanilla:
    Beat in the eggs, one at a time, until fully incorporated. Stir in the vanilla extract.
  4. Add Dry Ingredients:
    Add in the dry pudding mix, flour, baking soda, and salt. Mix until just combined—be careful not to overmix the dough.
  5. Fold in the Mix-Ins:
    Gently fold in the chopped Oreos and chocolate bar pieces, making sure they’re evenly distributed throughout the dough.
  6. Scoop and Space:
    Use a cookie scoop or tablespoon to portion out the dough into balls of about 2 tablespoons each. Place them 2 inches apart on your prepared baking sheets.
  7. Bake:
    Bake the cookies for 8 to 12 minutes, or until the edges are set and the centers are just barely cooked through. For ultra-soft cookies, don’t overbake—they’ll continue to firm up as they cool.
  8. Cool and Enjoy:
    Let the cookies rest on the baking sheet for 1–2 minutes, then transfer to a wire rack to cool completely. Enjoy warm or store in an airtight container.

Tips for Success

  • For extra gooey cookies, press a few extra Oreo or white chocolate chunks on top right before baking.
  • Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

Nutrition (Per Cookie)

  • Calories: 189
  • Fat: 8g
  • Carbs: 27g
  • Sugar: 16g
  • Protein: 2g
  • Sodium: 171mg

Nutritional values are estimates and may vary based on brands used.

Make It Your Own!

  • Swap in chocolate pudding mix for a deeper flavor.
  • Try using Golden Oreos or add mini marshmallows for a twist.
  • Prefer a chunkier bite? Use white chocolate chips instead of candy bars.

 

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