Easy Cookies And Cream Cookies (Soft, No Chilling, No Mixer)

These cookies and cream cookies are packed with crushed Oreos in every bite, giving you that perfect mix of buttery cookie dough, chocolate cookie crunch, and creamy vanilla flavor. Can we all agree that cookies instantly become EVEN MORE exciting when Oreos are involved?! No need for a mixer, no chilling, and no complicated steps standing between you and a fresh batch of cookies. I have step by step instructions along with freezer-friendly instructions because future-you deserves a secret cookie stash for stressful workdays, late-night cravings, and those moments when leaving the house for dessert isn't happening.

⏰ Make-Ahead & Flexible Timeline (Day-by-Day Guide)

This recipe can be made in one day or broken into steps across several days depending on your schedule.

Option 1: Same-Day Bake

Follow the recipe card written below.

Option 2: Make Ahead

Day 1: prep ingredients/tools

Make sure you have all your ingredients and tools ready so you don’t get confused when you start the process to make the strawberry shortcake cookies!

Day 2: make dough, scoop, refrigerate/freeze

This dough can be stored fully covered in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months.

Day 3: bake & cool

• I highly recommend using an oven thermometer to make sure your oven is at the correct temperature for consistent baking results!

• To bake from the fridge: Bake at 350F (without fan) or 325F (with fan) for about 12-14 minutes depending on your cookie texture preference.

• To bake from frozen: Bake at 325F (without fan) or 300F (with fan) for about 14-16 minutes depending on your cookie texture preference.

Main Ingredients

• Unsalted butter: Butter gives the cookies their rich flavor and soft, tender texture and using unsalted gives you control of the salt level.
• All-purpose flour: Provides structure and helps the cookies hold their shape while baking.
• Baking powder: Baking powder helps the cookies rise slightly, creating a lighter and softer texture. It also contributes to a more tender crumb.
• Baking soda: Baking soda encourages the cookies to spread and helps create lightly golden edges.
• Sea salt: Balances the sweetness and enhances the chocolate and vanilla flavors.
• Crushed Oreos: Adds a chocolate cookie flavor (like how chocolate chips would for a chocolate chip cookie) and creamy vanilla flavor throughout the dough. They also create the classic cookies-and-cream look with speckles of dark cookie pieces in every bite.
• Granulated white cane sugar: Sweetens the cookies and helps create crisp edges and a golden color.
• Egg: The egg binds the ingredients together and adds moisture to the dough. It also helps create a chewy texture and prevents the cookies from crumbling apart.
• Vanilla extract: Vanilla enhances the flavor of both the cookie dough and the Oreos. 

See recipe card below for ingredient measurements! This is for those that want a more in-depth idea of what each ingredient is and what they do. ٩(^ᗜ^ )و ´-

🥄TOOLS YOU’LL NEED

• Mixing bowl
• Rubber spatula
• measuring spoons
• kitchen scale / measuring cups
• baking sheet pan with parchment paper
• microwave safe container (to melt butter if needed)
• ice cream scoop

HOW TO MAKE (STEP-BY-STEP) 

Step 1: Crush Oreos.

Step 2: Mix all the ingredients together for cookie dough.

Step 3: Scoop cookie dough.

Step 4: Roll into Oreo crumbs.

Step 5: Set on baking sheet tray about 3 inches apart.

Step 6: Bake and enjoy!

🔄Substitutions & Flavor Ideas

Want to switch it up? Here are some variations and substitutions you can try✧ദ്ദി( ˶^ᗜ^˶ ): 

• Try other crushed cookie crumbs besides oreos like Biscoff or golden oreos!

Enjoy! ദ്ദി ˉ͈̀꒳ˉ͈́ )✧ Please tag @sparklecakerie if you make this! I’d love to see and share your creations ♡⸜(˶˃ ᵕ ˂˶)⸝♡⋆˚✿˖°

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❄️STORAGE INSTRUCTIONS

For Baked Cookies:

• At room temperature, store cookies in an airtight container or resealable plastic bag. For soft cookies, place a slice of bread in the container to maintain moisture. Cookies stay fresh for 2-3 days. Crisp cookies may last slightly longer but may lose some crunch over time. 
• In the freezer, place baked & cooled cookies in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Separate layers with parchment paper if you'd like to help prevent them from sticking when freezing the cookies. Cookies remain fresh for up to 1 month. Let them sit at room temperature for about 15 minutes or reheat in a 300°F (150°C) oven for a few minutes to refresh the texture when thawing.

For Unbaked Cookie Dough:

• In the fridge, wrap dough tightly in plastic wrap or store in an airtight container. Dough can be refrigerated for up to 1 week before baking. Bake directly from fully chilled at 325 F / 163 C (with fan) or 350 F / 176 C (without fan) for about 12-16 minutes depending on your cookie texture preference.
• In the freezer, shape dough into balls and freeze on a baking sheet until solid. Transfer to a freezer-safe bag or container, removing excess air. Frozen dough lasts up to 3 months. Bake directly from frozen at 300 F (with fan) or 325 F / 176 C (without fan) for 14-16 minutes. I love freezing extra cookie dough whenever I make batches so I always have a freshly baked treat whenever I want :) If you want it to spread more, lower the temperature and bake a little longer.