Name: OREO Cookies & Creme Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Ingredients: 2¼ cups 280 g all-purpose flour; ⅔ cup 65 g unsweetened cocoa powder; 1 tsp baking soda; ½ tsp baking powder; ½ tsp fine sea salt; 1 cup 226 g unsalted butter, room temperature; 1 cup 200 g granulated sugar; ½ cup 110 g light brown sugar, packed; 2 large eggs (room temperature); 2 tsp pure vanilla extract; 15 –18 Oreo cookies (coarsely chopped (~1½ cups)); Optional: ½ cup white chocolate chips

Welcome to my kitchen, fellow dessert enthusiasts! If you’re on the hunt for a cookie that delivers crunchy Oreo pieces, a tender crumb, and the perfect balance of sweet chocolate and creamy vanilla, you’ve come to the right place. Today, I’m sharing my professional take on the OREO Cookies & Creme Cookies Recipe, a decadent twist on the classic chocolate sandwich cookie that transforms those beloved Oreos into an indulgent cookie experience. Whether you’re baking for a cozy afternoon treat, an impressive bake sale contribution, or simply craving something extraordinary, this recipe will rise to the occasion.

In this comprehensive guide, we’ll dive deep into every detail: from selecting the highest-quality ingredients and gathering the right equipment to mastering technique, offering helpful tips, exploring creative variations, and suggesting ideal serving and storage methods. By the end of this post, you’ll be armed with everything you need to bake bakery-worthy OREO Cookies & Creme Cookies that will wow family and friends—and perhaps even yourself!

Why You’ll Love This OREO Cookies & Creme Cookies Recipe

Ultimate Texture Contrast: Tender, buttery cookie dough studded with crunchy Oreo bits.

Flavor Explosion: Rich cocoa, creamy vanilla, and pops of chocolate from Oreo pieces.
Crowd-Pleaser: Perfect for parties, holidays, and gifting.

Customizable: Easily adapt with mix-ins, drizzles, and flavor twists.

Make-Ahead Friendly: Dough can be refrigerated or frozen; cookies stay fresh for days.

Ingredients

To achieve that perfect balance of rich cookie dough and crunchy Oreo pieces, gather the following high-quality ingredients. This list yields approximately 24 medium-sized cookies.

Dry Ingredients

2¼ cups (280 g) all-purpose flour — ensures structure and tender crumb

⅔ cup (65 g) unsweetened cocoa powder — for deep chocolate flavor

1 teaspoon baking soda — provides lift and slight chewiness
½ teaspoon baking powder — contributes to a lighter texture

½ teaspoon fine sea salt — balances sweetness

Wet Ingredients

1 cup (226 g) unsalted butter, room temperature — for rich flavor and moisture
1 cup (200 g) granulated sugar — sweetness and crisp edges

½ cup (110 g) light brown sugar, packed — adds chewiness and caramel notes

2 large eggs, room temperature — binds dough and improves texture
2 teaspoons pure vanilla extract — enhances all flavors

Mix-Ins

15–18 Oreo cookies, coarsely chopped (~1½ cups) — the star of the OREO Cookies & Creme Cookies Recipe

Optional: ½ cup white chocolate chips or chunks — for extra creaminess

Equipment & Prep

Before turning on the oven, ensure you have:

Stand mixer (with paddle attachment) or hand mixer

Mixing bowls (one large for wet ingredients, one medium for dry ingredients)
Rubber spatula for scraping the bowl

Baking sheets (two standard half-sheet pans)

Parchment paper or silicone baking mats
Cookie scoop (2-tablespoon size) for uniform cookies

Wire cooling racks

Prep Steps

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone mats.

Chop Oreo cookies: Place Oreos in a zip-top bag and crush roughly with a rolling pin, leaving some chunks for texture.

Measure ingredients accurately using a kitchen scale for consistency.

Step-by-Step Instructions

1. Creaming the Butter & Sugar

In the bowl of your stand mixer fitted with the paddle attachment, combine the room-temperature butter, granulated sugar, and light brown sugar.

Beat on medium speed for 3–4 minutes, until the mixture is pale, fluffy, and light in color. Proper creaming incorporates air, giving your cookies lift and tenderness.

Chef’s Note: Under-creamed butter and sugar can yield dense cookies. Scrape the bowl frequently to ensure even mixing.

2. Incorporating the Eggs & Vanilla

With the mixer on low speed, add eggs one at a time, beating just until combined after each addition.
Add the vanilla extract and mix until fully incorporated.

Tip: If your eggs are cold, they can cause the butter to seize. Always use room-temperature eggs for smooth, cohesive dough.

3. Dry Ingredients & Dough Formation

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and sea salt.

With the mixer on low, gradually add the dry ingredients to the wet mixture in three additions, scraping the bowl between additions.
Mix until just combined—overmixing develops gluten, leading to tough cookies.

4. Mixing in the Oreos

Fold in the chopped Oreo cookies (and optional white chocolate chips) by hand using a rubber spatula.

Ensure even distribution of cookie pieces without overworking the dough.

Pro Tip: Gently fold to avoid crushing Oreos into powder. You want visible chunks!

5. Portioning & Baking

Use a 2-tablespoon cookie scoop to portion dough (about 1.5 oz/45 g per cookie). Place scoops 2 inches apart on the prepared baking sheets.

Lightly press each dough mound with your fingertips to flatten slightly—this encourages even spreading.

Bake one sheet at a time on the center rack for 10–12 minutes, until the edges are set but the centers still look soft.
Remove from oven and let cookies rest on the hot sheet for 5 minutes, then transfer to a wire rack to cool completely.

Baking Variations:
For chewy cookies, bake at 345°F (175°C) for 10 minutes.
For crispier edges, bake at 365°F (185°C) for 12–13 minutes.

Professional Tips for Success

Chill the Dough (Optional): For thicker cookies with less spread, chill dough for 30 minutes to 1 hour before baking.

Room-Temperature Ingredients: Ensure butter and eggs are room temperature to promote proper emulsion and even mixing.
Rotate Your Pan: If your oven has hot spots, rotate the baking sheet halfway through to achieve uniform browning.

Use Fresh Baking Soda/Powder: Leavening agents lose potency over time; fresh ingredients ensure consistent lift.

Avoid Overbaking: Cookies continue to bake on the hot sheet—remove when centers look slightly underdone for perfect chew.

Recipe Variations

Get creative with these delicious twists on the classic OREO Cookies & Creme Cookies Recipe:

Double Chocolate Oreo Cookies: Increase cocoa to ¾ cup and add ½ cup semisweet chocolate chips.

Peanut Butter Oreo Swirl: Replace ¼ cup butter with creamy peanut butter and add a swirl of peanut butter on top before baking.
Mint Cookies & Creme: Stir in ½ teaspoon peppermint extract and use mint-filled Oreos for a refreshing twist.

Salted Caramel Delight: Drizzle cooled cookies with salted caramel sauce and sprinkle flaky sea salt for contrast.

Birthday Cake Edition: Fold in ¼ cup rainbow sprinkles and use golden Oreos for a festive appearance.

Serving Suggestions

Milk Pairing: Serve warm cookies with a tall glass of cold milk (dairy or plant-based) for the ultimate comfort treat.

Ice Cream Sandwiches: Slice cookies in half horizontally and fill with vanilla or cookies-and-cream ice cream. Freeze for 30 minutes before serving.

Dessert Board: Include alongside brownies, blondies, and fresh fruit for a stunning dessert spread at parties.
Coffee Companion: Perfect accompaniment to an afternoon espresso or cappuccino—Oreos complement the coffee’s bitterness.

Storage & Make-Ahead

Room Temperature: Store cooled cookies in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.

Freezing Dough: Portion cookie dough onto a tray, freeze until solid (1–2 hours), then transfer dough balls to a zip-top bag for up to 3 months. Bake from frozen, adding 1–2 extra minutes.
Freezing Baked Cookies: Arrange cooled cookies in a single layer in freezer-safe containers. Freeze for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

Q: Can I substitute gluten-free flour?
A: Yes! Use a 1:1 gluten-free baking blend that contains xanthan gum. Be mindful that absorbency varies; you may need to adjust with a tablespoon or two of liquid.

Q: Why did my cookies spread too much?
A: Common causes include too-warm butter, over-creaming, or low-protein flour. Chill the dough, reduce creaming time, or add 1–2 tablespoons more flour to the dough.

Q: How do I get more pronounced Oreo chunks?
A: Coarsely chop Oreos by hand rather than blitzing in a food processor. Fold in gently to preserve chunk integrity.

Q: Can I make these dairy-free?
A: Substitute vegan butter and ensure Oreos (which are accidentally vegan) are dairy-free. Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) if you want to avoid regular eggs.

Conclusion

Congratulations—you’ve just unlocked the secrets to mastering the OREO Cookies & Creme Cookies Recipe! With this in-depth guide, you have everything you need: top-notch ingredients, step-by-step instructions, professional tips, variations to spark your creativity, and foolproof storage strategies. These cookies are destined to be a fan favorite, whether you’re baking for family, friends, or yourself.