Chocolate Cookies and Cream Cookies are buttery chocolate cookies loaded with crushed Oreo pieces and chopped Cookies & Creme candy bars!

This decadent cookie recipe is the ultimate cookies & creme experience! It starts with a rich chocolate dough, then we add crushed Oreos for crunch and cream filling pockets, then add chopped Cookies & Creme bars for extra white chocolate creaminess. If you love our Cookies and Cream Cookies, you’ll love this chocolate version!

Ingredients for Hershey Cookies and Cream Cookies

Butter: Using ½ cup salted butter, softened, adds richness and moisture, giving the cookies a tender crumb. 

Sugars: Add ¾ cup light brown sugar to provide a deeper caramel flavor and ½ cup white granulated sugar helps with spread and crisp edges.

Extract: 1 teaspoon vanilla extract enhances the overall sweetness and aroma.

Egg: Bind the ingredients using 1 large egg.

Leavening agents: ½ teaspoon baking powder and ½ teaspoon baking soda work together to leaven the dough, ensuring the cookies rise properly without becoming cakey.

Flour: Create structure and balance the moisture from the butter and eggs by adding 1 ½ cup of all-purpose flour.

Cocoa powder: ½ cup cocoa powder delivers the chocolate base flavor and contributes to the cookie’s dark color.

Add ins: You need 1 ¼ cup Oreos and 1 ¼ cup Hershey’s cookies ‘n creme candy bars, both roughly chopped.

Tips for making Oreo Chocolate Cookies

Don’t overbake — chocolate cookies are notoriously hard to judge by color since you can’t see them browning. Pull them when the edges look set but the center still looks underdone, usually 10-11 minutes. They firm up significantly on the pan.

Chill the dough for at least 30 minutes — this is especially important for chocolate cookies which tend to spread more than vanilla-based cookies. Cold dough = thicker, chewier cookies.

Add extra chunks on top — press a few extra pieces of Oreo and Cookies & Creme bar onto the tops of the dough balls right before baking. This makes the cookies look bakery-style in photos and gives every cookie a visually appealing top.

Use a cookie scoop for uniform size — important when you have chunky mix-ins because an eyeballed cookie will bake unevenly around the bigger pieces.

Let them cool on the pan — chocolate cookies continue cooking from residual heat more than lighter cookies do. Five minutes on the pan after baking makes a real difference in final texture.

How to Store Chocolate Cookies and Cream Cookies

These cookies stay soft and chewy for longer than you might expect, thanks to the white chocolate in the Cookies & Creme bars — white chocolate holds moisture better than milk or dark chocolate, which means these actually improve slightly on day two as everything melds together.

Room temperature: Store in an airtight container at room temperature for up to one week. Layer the cookies with a sheet of parchment paper between layers if you’re stacking them, since the Oreo pieces can make the surface a little sticky. Keeping a slice of bread in the container is an old trick that works surprisingly well — the cookies absorb the moisture from the bread and stay soft longer.

Refrigerator: These cookies don’t need to be refrigerated, but if your kitchen is warm or you want them to last a few extra days, the fridge works fine. Let them come to room temperature before eating — cold cookies straight from the refrigerator can feel harder and less fudgy than they really are.

Can you freeze these cookies?

Yes, and there are two ways to do it:

Freeze the baked cookies: Let them cool completely, then place in a single layer on a baking sheet and freeze until solid, about one hour. Transfer to a freezer bag or airtight container with parchment between layers and freeze for up to 3 months. Thaw at room temperature for 20-30 minutes before eating.

Freeze the dough balls: This is our favorite method. Scoop the dough into balls and press the extra Oreo and candy bar pieces on top, then place on a parchment-lined baking sheet and freeze until solid. Transfer to a freezer bag and store for up to 3 months. When you’re ready to bake, place the frozen dough balls directly on a lined baking sheet — no thawing needed — and add 2-3 minutes to the bake time. You get fresh, warm cookies straight from the oven any time you want them with almost no effort.

The freezer dough method is especially handy for the holidays or any time you want to have an impressive homemade cookie ready to bake on short notice. A batch of these baked from frozen smells incredible and no one will ever know you didn’t make them fresh.

Print

Chocolate Cookies and Cream Cookies Recipe

Chocolate Cookies and Cream Cookies are buttery chocolate cookies loaded with crushed Oreo pieces and chopped Cookies & Creme candy bars!

Course Cookies, Dessert

Cuisine American

Keyword Chocolate Cookies and Cream Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 24 cookies

Calories 205kcal

Author Jessica & Nellie

Ingredients

• ½ cup salted butter softened
• ¾ cup light brown sugar
• ½ cup white granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ cup all-purpose flour
• ½ cup cocoa powder
• 1 ¼ cup Oreos roughly chopped
• 1 ¼ cup Hershey’s cookies ‘n creme candy bars roughly chopped

Instructions

• Preheat your oven to 350°F.  Line a baking sheet with parchment paper and set aside.
• Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Use an electric mixer to cream the ingredients for about 2 minutes.
• Add the vanilla extract and egg. Whisk for another 2-3 minutes, or until the mixture is light and fluffy.
• In a separate bowl gently whisk the baking powder, baking soda, flour, and cocoa powder together. Slowly pour the dry ingredients into the wet mixture, mixing as you go. Once they are combined, gently fold in 1 cup each chopped Oreos and candy bars.
• Use a #40 cookie scoop or a large spoon to form 12 balls of cookie dough. Flatten your cookie dough into thick discs. Space your cookies about 2 inches apart on a large baking sheet. Top cookies with a few remaining pieces of crushed Oreos and candy bars. Bake for 10-11 minutes.
• Once your cookies come out of the oven, let them cool down for a few minutes and then transfer them to a wire cooling rack. Serve & enjoy!

Notes

These Cookies & Cream Cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

Calories: 205kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 93mg | Potassium: 142mg | Fiber: 2g | Sugar: 16g | Vitamin A: 132IU | Calcium: 23mg | Iron: 3mg

Can you freeze these Cookies & Cream Chocolate Cookies?

This cookie dough freezes great if you are looking to make a large batch or just want to keep some on hand for late night snacking. I recommended dividing the dough out into balls and then storing the cookie dough in a ziplocked bag, they will last up to 3 months. When you are ready for a cookie, throw a ball of cookie dough on a baking sheet and bake for 12 minutes at 375°F.

FAQ’s

Can I use Double Stuf Oreos? Yes, though the extra filling makes the dough slightly sweeter and a touch softer.

Do I need to chill the dough? Technically no, but highly recommended for thicker cookies.

Can I use white chocolate chips instead of the candy bars? Yes, though the Cookies & Creme bars add a distinct cookies-and-cream flavor that plain white chocolate chips don’t replicate.

Why did my cookies spread flat? The dough was too warm, butter too soft, or oven wasn’t fully preheated. Chill the dough and make sure the oven hits full temperature before the first batch goes in.

Can I make these ahead? Yes, the dough keeps refrigerated for up to 3 days or frozen as dough balls for up to 3 months

Gluten-Free and Dairy-Free Adjustments for Chocolate Cookies

To make these cookies gluten-free, replace the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum or add about ¼ teaspoon separately to maintain structure.

For dairy-free baking, substitute salted butter with vegan butter or coconut oil in the same amount. Use dairy-free white and brown sugar if needed, and replace the Hershey’s cookies ‘n creme candy bars with dairy-free chocolate chunks. Check that Oreos are acceptable, as they are typically dairy-free but some brands or varieties may differ.

What is the recommended cooling time for cookies after baking?

Don’t forget to give your cookies time to cool down before you try to move them. They are going to be on the softer side when they come out of the oven, but they will firm up a little bit and finish baking as they cool. I like to wait 5 minutes and then move them.

Can I use a different type of candy bar in place of Hershey’s Cookies ‘n Creme bars for this recipe?

You can substitute other white or milk chocolate-based candy bars. Just ensure they have a similar texture to avoid changing the cookies’ consistency too much. Dark chocolate or caramel-filled bars will alter flavor and texture noticeably.

Try more incredible chocolate cookie recipes here:

• Chocolate Dipped Neapolitan Cookies are buttery, tri-colored cookies with chocolate, strawberry, and coconut flavors, baked to perfection and finished with a rich chocolate dip. They’re as pretty as they are delicious, making them perfect for gifting or special occasions!
• Cream Cheese and Chocolate Cookies are bakery-style treats made with a buttery dough, two kinds of chocolate, and a cream cheese filling for the ultimate decadent cookie.
• These Chocolate Oreo Cheesecake Cookies are chewy and loaded with rich chocolate flavor, creamy cheesecake filling, and crunchy Oreo pieces for the ultimate cookies-and-cream treat. Mint Oreo Chocolate Chip Cookies are another option, as are Peppermint Oreo Cookies!
• Make a batch of these Sour Cream Chocolate Chip Cookies for rich, moist treats! Made with cocoa, brown sugar, and sour cream, then loaded with melty chocolate chips for the perfect chocolate-lover’s cookie!
• Copycat Crumbl German Chocolate Cake Cookies are soft, fudgy chocolate cookies topped with a gooey coconut-pecan frosting and a sweet chocolate drizzle. Packed with rich flavor and texture, they taste just like the beloved bakery favorite!

Chocolate Cookies and Cream Cookies are rich, chewy chocolate cookies packed with Oreo pieces and chunks of creamy Cookies & Creme candy bars for the ultimate cookies-and-cream dessert!

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