Name: Creamy Dreamy Cookies & Cream Cookies!
Prep time: 13 min
Cook time: 12 min
Total time: 25 min
Ingredients: 1 cup (2 sticks) cold unsalted butter; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ cup light brown sugar, (packed); ½ cup granulated sugar; 1 box (3.4 ounces) vanilla instant pudding mix; 2 large eggs, (room temperature); 1 teaspoon vanilla extract; 1 cup white chocolate chips; 15 Oreo cookies, (roughly crushed)

These cookies and cream cookies are a true masterpiece for anyone who loves a good classic with a delicious twist. Combining the beloved flavors of creamy vanilla and crunchy chocolate sandwich cookies, this recipe delivers an unforgettable texture and taste. I remember the first time I made these; I was skeptical about grating the butter, but it truly makes all the difference for that perfect crumbly texture before baking. This technique ensures a tender, melt-in-your-mouth cookie that rivals any bakery. This recipe is designed for both novice and experienced bakers looking for that perfect cookies and cream delight.

⏱ Time: 25 min

👥 Servings: 20-24

📊 Level: Easy

🥗 10 ingredients

Creamy Dreamy Cookies & Cream Cookies!

Cookies and Cream: master these incredibly chewy cookies loaded with crushed Oreos and white chocolate chips. Perfect for a decadent treat!

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Prep Time 13

Cook Time 12

Total Time 25

Servings: 24

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

1 cup (2 sticks) cold unsalted butter
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ cup light brown sugar, (packed)
½ cup granulated sugar
1 box (3.4 ounces) vanilla instant pudding mix
2 large eggs, (room temperature)
1 teaspoon vanilla extract
1 cup white chocolate chips
15 Oreo cookies, (roughly crushed)

Method

Preheat oven to 350°F. Line baking sheets with parchment paper. Set aside.
Using the large holes of a box grater, grate the cold unsalted butter (straight from the fridge or freezer for easier grating). Work quickly so the shreds stay cold; you should end up with fluffy, pea-sized pieces.
In a large bowl, whisk together the flour, baking soda, brown sugar, granulated sugar, and vanilla pudding mix until evenly combined.
Add the grated butter to the dry ingredients. Use a pastry cutter, two forks, or your fingertips to cut the butter in until the mixture looks like coarse crumbs with some pea-sized butter pieces remaining.

Notes

– For the best texture, ensure your butter is very cold when grating. If it starts to soften, pop it back in the fridge for a few minutes. This cold butter helps create pockets of steam for a tender interior.
– Don’t overmix the dough once the wet and dry ingredients are combined; overmixing develops gluten and can lead to tough cookies.
– Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness. For longer storage, freeze baked cookies for up to 2 months.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the best texture, ensure your butter is very cold when grating. If it starts to soften, pop it back in the fridge for a few minutes. This cold butter helps create pockets of steam for a tender interior.
Don’t overmix the dough once the wet and dry ingredients are combined; overmixing develops gluten and can lead to tough cookies.
Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness. For longer storage, freeze baked cookies for up to 2 months.

These cookies and cream cookies are a fantastic way to satisfy any sweet tooth. Share them with friends, enjoy them with a glass of milk, or save them all for yourself! Happy baking!