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This bakery style Oreo Cookies and Cream recipe transforms classic chocolate chip cookies into an indulgent treat packed with chunks of America's favorite sandwich cookie. The cold butter technique creates those perfectly thick, chewy centers with slightly crisp edges that rival any professional bakery.
I first made these for my nephew's birthday party when the bakery order fell through last minute. They were such a hit that they've become my signature contribution to every family gathering since.
Ingredients
- Butter: Cold and cubed ensures your cookies maintain their shape and develop that perfect texture
- Brown sugar: Creates a deep molasses flavor and chewy texture that makes these irresistible
- White sugar: Provides the classic sweetness and helps create those crispy edges
- Eggs: Bind everything together while adding richness
- Vanilla extract: Enhances all the other flavors, choose pure over imitation for best results
- Flour: Provides structure, look for unbleached all-purpose for best results
- Cornstarch: Is the secret weapon that makes these cookies extra soft and tender
- Baking soda: Gives the perfect rise without making them cakey
- Salt: Balances the sweetness and enhances the chocolate flavors
- Semi-sweet chocolate chips: Provide rich chocolate flavor without overwhelming the Oreos
- White chocolate chips: Add creamy sweetness that complements the cookies and cream theme
- Oreo cookies: Are the star, use regular not Double Stuf for best chopping results
Step-by-Step Instructions
- Cream the Butter and Sugars:
- Cut cold butter into small cubes and cream with both sugars for a full 4 minutes. This step is crucial for creating the perfect cookie texture. The cold butter creates pockets of steam during baking that give these cookies their signature height and textural contrast. You want the mixture to become noticeably lighter in color and truly fluffy.
- Add Wet Ingredients:
- Incorporate eggs and vanilla for 1 minute. The mixture might look slightly curdled at this stage but that is normal. The eggs provide structure and richness while the vanilla enhances the chocolate flavors.
- Combine Dry Ingredients:
- Gently fold in the flour, baking soda, cornstarch, and salt just until combined. Overmixing at this stage will develop too much gluten resulting in tough cookies. Stop mixing as soon as no dry streaks remain.
- Add Mix-ins:
- Fold in the chocolate chips and chopped Oreos with just a few strokes. The dough will be thick and substantial. For best distribution throughout the dough, chop the Oreos into quarters rather than crushing them completely.
- Form and Bake:
- Roll the dough into generous balls, about 4 to 6 ounces each depending on how large you want your cookies. The large size is part of what gives these their bakery-style appeal. Bake at the high temperature of 400°F for just 9-10 minutes. They may look slightly underdone in the center but will continue cooking on the baking sheet.
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My family fights over the cookies with the most Oreo pieces on top. I now make sure to strategically place extra cookie chunks on each one before baking to keep the peace at our Sunday dinners.
Perfect Cookie Storage
These cookies stay fresh at room temperature for up to 4 days when stored in an airtight container. The texture is actually best on day two when the flavors have had time to meld together fully. For longer storage, freeze the baked cookies for up to 3 months. Even better, freeze shaped dough balls to bake fresh cookies whenever the craving strikes. Bake frozen dough balls directly from the freezer, adding just 1-2 minutes to the baking time.
Simple Ingredient Substitutions
No need to worry if you are missing an ingredient or want to customize these cookies further. White chocolate chips can be replaced with milk chocolate or additional semi-sweet chips if preferred. The Oreos can be swapped for other sandwich cookies like Nutter Butter for a peanut butter twist or mint Oreos for a chocolate mint version. For a less sweet cookie, reduce the sugar by up to ¼ cup total without affecting the texture significantly.
Serving Suggestions
These cookies shine when served slightly warm when the chocolate chips are still melty. For an extra special dessert, sandwich vanilla ice cream between two cookies for the ultimate cookies and cream ice cream sandwich. During the holidays, drizzle cooled cookies with white chocolate and add festive sprinkles for a beautiful presentation. For casual gatherings, simply pile high on a serving plate—they will disappear quickly regardless of presentation.
Frequently Asked Questions
- → Can I use margarine instead of butter?
Butter is recommended for the best texture and flavor, but margarine can be used as an alternative. Ensure it's cold and firm when mixing.
- → Can I freeze the dough?
Yes, you can freeze the cookie dough balls for up to 3 months. Bake directly from the freezer, adding 1-2 minutes to the baking time.
- → Why use cold butter for this recipe?
Cold butter helps create a thicker, chewier cookie and prevents the dough from spreading too much during baking.
- → How can I make the cookies more visually appealing?
Press extra Oreo chunks onto the tops of the cookies as soon as they come out of the oven for a gourmet look.
- → Can I substitute the chocolate chips?
Feel free to use milk chocolate chips, dark chocolate chips, or even peanut butter chips as substitutes or additions for a personalized touch.