That isn't a typo! Crisp, chewy cookies and cream cookies are loaded with decadent Oreo goodness. And they are so quick and easy to make.
Table of Contents
These decadent, delicious cookies and cream cookies are adapted from my vegan chocolate chip cookie recipe! Instead of semi-sweet chocolate chips, we are packing these with a mix of white chocolate and chunks of Oreo cookies in every bite.
If you're an Oreo cookie lover, also check out my Golden Oreo pie! It's packed with cookie goodness. And if you just love a fully-loaded cookie, also try my amazing vegan s'mores cookies!
💖 Why You'll Love this Recipe
- crisp, chewy cookies
- creamy pieces of white chocolate
- creamy-crunchy bits of Oreo cookie inside
✓ Ingredients and Substitutions
- flour - You can use white wheat flour for this recipe, or use 1:1 gluten-free flour for a gluten-free version.
- baking powder, baking soda, and salt - To condition the cookie dough.
- sugar - A mix of brown sugar and white sugar gives these cookies a perfect texture.
- oil - Adds texture. You can use applesauce instead, if you prefer, but it will change the cookie's finished texture.
- vanilla - For flavor!
- flax egg - A mix of flax meal and water is your binder/egg replacer. No need to mix it in advance, just add both ingredients to the wet ingredient mixture.
- white chocolate chips - Gives more of that Oreo filling vibe. You can omit and use an extra Oreo cookie, if you prefer.
- Oreos (or other sandwich cookie of choice) - Oreo cookies are what really sell that cookies and cream feeling! Don't crush the cookies. Instead, use your fingers to break them up into pea-sized or slightly large chunks in each cookie. Do this over a small bowl, because you want to use any crumbs in the cookies, too.
🔪 How to Make Cookies and Cream Cookies
Preheat the oven to 375° F and line a baking sheet with parchment paper.
Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients until the sugars dissolve.
Pour the wet mixture into the dry, and mix well. Fold in the white chocolate chips and Oreos. You should have a cohesive dough that you can form into balls at this point.
Form the dough into 14 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies. You may need two baking sheets. Bake for 9 to 11 minutes, then cool for 5 minutes before moving them off of the baking sheet.
💡 Helpful Tips
- You want to break the Oreos up by hand, but don't crush them. You want lots of pea-sized chunks in there!
- If you can't find vegan white chocolate chips, it's fine to omit them and just add an extra Oreo cookie or two.
- Space out the cookies as much as possible on the baking sheet, because they do spread during baking.
🫙 Storage Directions
Cookies and cream cookies will keep for 3 to 4 days in an airtight container on the kitchen counter.
💬 Frequently Asked Questions
They're Oreos! Or any Oreo-like chocolate sandwich cookie with vanilla cream inside.
📖 Recipe
🍪 Cookies and Cream Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ⅓ cup loosely packed light brown sugar
- ⅓ cup sugar
- ¼ cup sunflower oil or other light oil
- 1 teaspoon vanilla extract
- 3 tablespoons water
- 1 tablespoon flax meal
To Add Later
- ¼ cup vegan white chocolate chips
- 5 Oreos broken into pea-sized pieces
Instructions
- Preheat the oven to 375° F and line a baking sheet with parchment paper.
- Combine the dry ingredients in a large bowl, mixing well. In a smaller bowl, mix wet ingredients until the sugars dissolve. Pour the wet mixture into the dry, and mix well. Fold in the white chocolate chips and Oreos. You should have a cohesive dough that you can form into balls at this point.
- Form the dough into 14 1" balls and arrange them on a lined baking sheet, leaving about 2" of space between the cookies.
- Bake for 9 to 11 minutes, then cool for 5 minutes before moving them off of the baking sheet.
Got a question? Tried this recipe? Leave a reply!