Last Updated on February 13, 2024 by Kimberly Stroh

America’s favorite cookie is now part of a cookie! If you love Oreos, it’s time to take them to the next level with these delicious Cookies and Cream Cookies. They’ve got a delicious crunch and burst of cookies and cream flavor, with a hint of cheesecake and white chocolate flavor. It’s an irresistible combination that everyone loves. The only problem is how quickly these disappear!

I love making cookies and they’re my baking passion. I’m always throwing different combinations of things into cookie dough to see how it turns out. Sometimes it’s a big hit and that’s how these Cookies and Cream Cookies turned out. It’s a little bit of a mind bender with a cookie inside of a cookie, but that’s what makes them so awesome.

The Cheesecake Pudding mix adds a soft texture and a hint of cheesecake flavor, but it isn’t overpowering. Then, the white chocolate chips, add a tiny crunch beside the Oreo cookies. The layer of flavors is really delicious and my kids are always asking me to make these again.

Looking for more cookie recipes? Here are my most popular cookie recipes on Savvy Mama Lifestyle:

• Chocolate Toffee Kitchen Sink Cookies
• Southern Butter Pecan Cookies
• Shortcut Baklava Cookies

Tips For Making Cookies and Cream Cookies

There’s a technique to making awesome cookies. I swear by silicone baking mats! They promote even baking, ensure your cookies don’t stick to the cookie sheet and the bottoms won’t burn. I also cookie sturdy cookie sheets and a cooling rack to finish my cookies.

When To Bake These Cookies

These are evergreen cookies – make them year round! I’ll make them during the holiday season, or any other time our family gets a sweet tooth craving. Drop cookies are great because they aren’t too time-consuming. Bake them for bake sales, potlucks, movie nights or as an afternoon snack. Just like Oreo Cookies, they’re delicious with a glass of cold milk.

How To Keep Your Cookies and Cream Cookies Fresh

After your cookies have cooled completely, transfer them to an airtight food storage container. For best freshness, enjoy the cookies within 3-4 days of baking. If you feel that the cookies start to harden a bit, and aren’t as chewy, add a piece of sandwich bread to the storage container. They’ll soften again immediately. I love to reheat mine for 10 seconds in the microwave for a hot cookie.

How To Freeze Your Cookies

There are two different ways you can freeze the cookies. The first option is to freeze the cookie dough before baking. Just cover the cookie batter in plastic wrap, really well, and place it in the freezer. Let it thaw in the refrigerator until it’s pliable again. Then, follow the recipe directions to drop the cookies and bake.

Secondly, freeze the Cookies and Cream Cookies after they’ve baked! Once they’re completely cool, transfer the cookies to a freezer bag. Freeze the cookies for up to three months. Let the cookies thaw on the countertop before enjoying again.

Tips For Making Drop Cookies

• Measure all of your ingredients accurately and precisely.
• Let the butter soften without microwaving it. Follow these tricks to soften butter quickly instead of microwaving the butter.
• Refrigerate the cookie dough batter and keep it refrigerated in-between baking times.
• Use a cookie scoop to measure your drop cookies.
• Let the cookies sit in the cookie sheet for a few minutes before transferring to a wire cooling rack.

Recipe Substitutions

If you want to use a different type of Oreo cookie, feel free! There are some really great limited edition flavors that would be fun to try. Additionally, use a different chip. Semi-sweet chips or milk chocolate chips are a great substitute to white chocolate chips.

What You Need From The Grocery Store:

• Butter
• Granulated Sugar
• Eggs
• Vanilla Extract
• All-Purpose Flour
• 1 box instant cheesecake pudding 4.2 oz box
• Baking Soda
• Salt
• Classic Oreo Cookies
• White Chocolate Chips

Step-By-Step Directions To Make Cookies and Cream Cookies

Preheat your oven to 350℉. Line 2 baking sheets with silicone baking mats (or parchment paper) and set them aside. Mix together granulated sugar, brown sugar, and butter in a mixing bowl until light and creamy. And eggs and vanilla and mix together. You can use either a hand mixer or a stand mixer for this recipe.

Mix salt, baking soda, flour, and instant pudding in a separate bowl with a wire whisk until there are no clumps.

Add the flour mixture to the wet ingredients and mix together. Slowly add the white chocolate chips while the mixer is on low. Gently fold in the chopped Oreos using a spatula.

Place the dough on the prepared cookie sheets using a 1½ inch cookie scoop. Make sure to leave about two inches between each cookie. Bake for 8-9 minutes. Be careful not to let these cookies get too dark. Remove them from the oven before they start to turn a slight golden brown color.

Remove the baking sheet from the oven and leave the cookies on the baking sheet to cool for 5-7 minutes. Remove the cookies from the baking sheet and place them on a wire cooling rack.