These no chill cookies and cream cookies are loaded with Hershey’s bars, white chocolate chips and Oreos. They are thick, soft and chewy. Made from scratch with cold ingredients, you will have 16 large cookies in about 30 minutes.
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I think you know how much my family loves cookies ‘n’ creme! I have cake, donuts, cinnamon rolls and brookie bar recipes celebrating this iconic flavor.
With 25+ years of cookie baking in my back pocket, I am always in for homemade cookies! This is another no chill, uses cold ingredient cookie recipe, which makes them quick and easy to make.
These cookies and cream cookies have the best texture! They have a tender and chewy center and they have a rich and sweet flavor, thanks to the Hershey’s bars and white chocolate chips. While they aren’t as jumbo as a Crumbl cookie, this recipe makes large, loaded with mix-ins, incredibly addicting cookies.
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🛒 ingredients notes for the best cookies
I wanted this recipe to be easy to make for those of us who are busy. I turned to my biscoff chocolate chip cookies as a jumping off recipe, so it starts with COLD butter and cold eggs. If you choose to use room temperature ingredients, the cookies will spread more unless you chill them.
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Chocolate cream sandwich cookies ~ I have baked this easy cookie recipe with both Back to Nature classic creme cookies and Trader Joe’s Joe Joe’s cookies. Both work and are important for bringing the flavor to these homemade cookies. Oreos or a store brand cookie will also work. Some of the cookies are getting broken and others crushed to crumbs to provide extra texture.
Cookies and cream candy bars ~ I made this recipe using Hershey’s Cookies ‘n’ Creme bars, like my cookies and cream bars, but any brand will work. You can also substitute with just a white chocolate candy bar.
Eggs ~ one large egg + one large egg yolk are needed. The extra yolk brings more moisture and chewiness to the cookies and cream cookies. You can use the extra egg white to make candy cane cake or vanilla snack cake.
White chocolate chips ~ Ghiradehilli is my white chocolate chip of choice. They add a sweet flavor and another layer of creaminess.
Cornstarch ~ adding cornstarch to cookie dough helps to create a softer and thicker cookie. I highly recommend using it, but it can be left out with no other changes to the recipe, if needed.
🥣 how to make in photos
Preheat oven to 375°F and prepare two baking sheet pans with parchment paper or silicone baking mats. Set aside.
Take two of the chocolate cream sandwich cookies and crush them to fine crumbs. Break four cookies into multiple pieces each. Set aside. Save the remaining 2 cookies for garnish, you can break them into small pieces now.
In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt until softened. Scrape up and down the bowl.
Add the granulated sugar and brown sugar and beat until fully combined and a bit fluffy. Scrape up and down the bowl.
Then add the egg, egg yolk and vanilla and mix on medium for one minute.
Now add the cornstarch, baking soda and baking powder and mix until combined.
Add the all-purpose flour and mix on low until some large bits of flour are still showing. Stop and scrape up and down the bowl.
Then add the six cookies that you crushed and broke along with the white chocolate chips and chopped cookies 'n' creme candy bar and mix on low until the dough just comes together.
Using a little over 2 tablespoons of dough (I use a size 30 scoop), scoop out 16 cookie dough balls and place eight dough balls on each prepared pan. Top each cookie dough ball with one to two pieces of the broken cookies.
Bake for 8-9minutes, the cookies may still look a little underdone in the middle. The edges should be set. Garnish with extra cookie crumbs, candy pieces or chocolate chips, if desired.
👩🏻🍳 tips for the best oreo cookies and cream cookies
Use a scale to measure your ingredients. I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!
Don't over bake the cookies! In my opinion, this is the number one reason that homemade cookies fail. You want to remove the cookies and cream cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.
Save aside some of the crushed Oreo cookies, chocolate bar pieces and white chocolate chips for pressing on the tops of the cookies when they come out of the oven. It makes them look like they came out of a bakery!
🫙 how to store
Store cookies and cream cookies in an airtight container at room temperature for 4 - 5 days.
The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 20-30 minutes.
Remember to snap a picture and tag me on Instagram if you make these Loaded Cookies and Cream Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Loaded Cookies and Cream Cookies (No Chill)
Thick, soft cookies ‘n cream loaded with Hershey’s, white chocolate chips and Oreos. Made with cold ingredients for 16 large cookies.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- 8 chocolate cream sandwich cookies (like Oreos), divided (~104g)
- ½ cup unsalted butter, cold and cubed (113g)
- ½ teaspoon kosher salt
- ¼ cup granulated sugar (50g)
- ½ cup packed dark brown sugar (100g)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 2 teaspoons cornstarch (6g)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups all-purpose flour (188g)
- ½ cup white chocolate chips (90g) + extra for garnish
- King size cookies and cream candy bar, chopped (73g) + extra for garnish
Instructions
- Preheat oven to 375°F (190°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
- Take two of the chocolate cream sandwich cookies and crush them to fine crumbs. Break four cookies into multiple pieces each. Set aside. Save the remaining 2 cookies for garnish, you can break them into small pieces now.
- In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
- Add the granulated sugar (¼ cup/50g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
- Then add the egg (1 large), egg yolk and vanilla (2 teaspoons) and mix on medium for one minute.
- Now add the cornstarch (2 teaspoons), baking soda (½ teaspoon) and baking powder (½ teaspoon) and mix on medium until combined, about 30 seconds.
- Add the all-purpose flour (1 ½ cups/188g) and mix on low (stir on KitchenAid) until some large bits of flour are still showing. Stop and scrape up and down the bowl. Then add the six cookies that you crushed and broke along with the white chocolate chips (½ cup/90g) and chopped king size cookies and cream candy bar (73g) and mix on low until the dough just comes together.
- Using a little over 2 tablespoons of dough, scoop out 16 cookie dough balls and place eight dough balls on each prepared pan. If weighing the dough balls, it's about 46g of dough per cookie.
- Top each cookie dough ball with one to two pieces of the broken cookies. You can also press in a few extra chocolate chips or broken candy bar pieces, if desired.
- Bake for 8-9minutes, the cookies may still look a little underdone in the middle. The edges should be set. If desired, use a large biscuit cutter/cup/bowl to "scoot" the cookies back into perfectly round shapes. If the cookies are puffy, you can drop the cookie pan on the stove top a time or two. Garnish with extra cookie crumbs, candy pieces or chocolate chips, if desired.
- Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.
Notes
Chocolate sandwich cookies can vary slightly in weight from brand to brand. The cookies should be about 1 ¾ inch in diameter (the size of a traditional Oreo). I tested with Trader Joe's Joe-Joe's and Back to Nature Classic Cream).
If you have salted butter, omit the kosher salt. If you use table salt, use half the amount.
Light brown sugar can be used, if needed.
Semi-sweet, milk, dark or white chocolate chips can be used.
Cookies and cream cookies can be stored in an airtight container at room temperature for 4-5 days. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20-30 minutes or so before serving.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 213Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 42mgSodium: 180mgCarbohydrates: 27gFiber: 0gSugar: 19gProtein: 2g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
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