My cookies & cream cookies have a rich chocolatey cookie base and are filled with a creamy white chocolate center. They are incredibly indulgent! If you are a chocolate lover like I am, this recipe is for you.

More recipes for my chocolate lovers- Chocolate Shortbread Sandwich Cookies and Mint Chocolate Cookies!

THE PERFECT CHOCOLATE COOKIE RECIPE

These delectable treats combine the irresistible flavors of rich, cocoa-infused cookies and a velvety white chocolate filling, creating a perfect harmony of sweetness and indulgence.

Butter – I always bake with unsalted butter and add the salt in separately for more control of the flavor.

Granulated sugar & brown sugar – The combination of sugars results in a cookie that is soft and chewy on the inside, and crunchy on the outside.

Egg – 1 large egg was used for this recipe.

Vanilla – I always use pure vanilla extract. I personally can taste a big difference when imitation vanilla is used.

Flour – I used all-purpose flour for this recipe.

Cocoa powder – I used unsweetened cocoa powder for the chocolate flavor.

Baking soda – Used to help the cookies rise.

Salt – Enhances the flavor and balances the sweetness.

Milk – Adds to the richness of the flavor and makes the cookies moist.

White chocolate bar – Used for the creamy white chocolate filling

Oreos – Essential for any cookies & cream cookie!

HOW TO MAKE COOKIES & CREAM COOKIES

1. Cream the butter and sugars together using a stand or handheld mixer.
2. Beat in the egg and vanilla.
3. Add in the flour, cocoa powder, salt, and milk until just combined.
4. You can choose to either add the oreo pieces to the dough (shown in photos) or to roll the dough in the oreo pieces so you can see more of the oreo. (Option 1) Add the oreos into the dough and then use a cookie scoop to scoop the dough onto a lined baking sheet. (Option 2) Use a cookie scoop to scoop out the dough, roll each dough ball in the oreos, and place on a lined baking sheet.
5. Wrap the dough in cling wrap and freeze for about 30 minutes. 
6. Bake at 350F for 13-14 minutes.

Let the cookies cool and set for about 5 minutes before enjoying them fresh from the oven. They can be stored for up to a week in an airtight container at room temperature or up to several months in the freezer. If freezing, place the cooled cookies in a plastic bag. Reheat for about 30 seconds in the microwave and they taste like they just came out of the oven!

Cookies & Cream Cookies

5 from 2 votes

Recipe by Abbey

Servings

10

cookies

Prep time

50

minutes

Cooking time

14

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 cup unsalted butter (room temperature)

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 egg

• 1 teaspoon vanilla

• 1 cup all-purpose flour

• 1/2 cup cocoa powder

• 1 tsp baking soda

• 1/8 teaspoon salt

• 1 tablespoon milk

• 1 4-ounce white chocolate bar

• 5-10 oreos, roughly chopped (see note)

Directions

• Using a stand or handheld mixer, cream together the butter and sugars.
• Beat in the egg and vanilla.
• Mix in the flour, cocoa powder, salt, and milk until just combined.
• You can choose to either add the oreo pieces to the dough (shown in photos) or to roll the dough in the oreo pieces so you can see more of the oreo. (Option 1) Add the oreos into the dough and then use a cookie scoop to scoop the dough onto a lined baking sheet. (Option 2) Use a cookie scoop to scoop out the dough, roll each dough ball in the oreos, and place on a lined baking sheet.
• Make an indent in the dough balls with your hands and place a small piece of the white chocolate bar inside. Cover it completely with the dough so it doesn’t leak out in the oven.
• Freeze the dough balls for 30 minutes.
• Bake at 350F for 13-14 minutes.

Notes

• I use 10 oreos when adding it to the dough and 5 when rolling the dough balls in them.