Chocolate Cookies & Cream Cookies
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 20
Oreos and white chocolate chips are the irresistible stars of these chewy, soft-baked, super chocolatey cookies! Betcha can’t eat just one!
  • 1 cup Traditional All-Purpose Flour OR Better Batter Gluten Free Flour
  • ½ cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ½ cup Butter, softened to room temperature
  • ½ cup Dark Brown Sugar
  • ½ cup Granulated Sugar
  • 1 Large Egg
  • 1 ½ teaspoon Vanilla Extract
  • 1 Tablespoon Milk (any variety works)
  • 1 cup Chopped Oreos (or Gluten Free chocolate sandwich cookies)
  • ⅓ cup White Chocolate Chips (more for topping, if desired)
  1. In a medium bowl, whisk to combine Flour, Cocoa Powder, Baking Soda, and Salt. Set aside.
  2. Using an electric handheld mixer, in a large bowl, cream together room temperature Butter, Dark Brown Sugar, and Granulated Sugar until very fluffy, about 2 minutes. Add Egg and Vanilla Extract and beat until creamy, about 1 more minute.
  3. Pour dry ingredients into the bowl of wet ingredients and stir by hand until just combined. Dough will be very thick. Stir in milk. Fold in chopped Oreos (or GF cookies) and White Chocolate Chips.
  4. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
  5. When ready to bake, remove dough from refrigerator. Preheat oven to 350 degrees F. Prepare 2 large baking sheets by lining with parchment paper.
  6. Working quickly, roll spoonfuls (about 2-ish tablespoons) of dough into balls (or use a cookie scoop), and place onto prepared baking sheets.
  7. Bake for 10-12 minutes, or until edges are set. Centers may look slightly underbaked, and this is what you want! Press more oreo pieces/ white chocolate chips into the tops of cookies, if desired. Allow cookies to cool on the baking sheet for about 10 minutes, before removing to cool completely on a wire rack.
  8. Store cookies in a tightly sealed container at room temperature for up to a week, or freeze in a ziplock freezer bag for up to 3 months.
  9. Makes about 20 cookies.
Recipe by SunnySideUps | Living Life Sunny Side Ups at