Easy Chocolate Cookies and Cream Cookies
As a cookie cookbook author I have mastered the art of making unbelievably delicious cookies anyone can make. This Chocolate Cookies and Cream Cookie recipe is not only foolproof but it also delivers a gourmet cookie in a fraction of the time.
Table of Contents
These chocolate cookies and cream cookies are the perfect treat for any Oreo lovers. What I love most about this recipe is the incredible chewy texture that stays soft for days {though they rarely last that long in my house!}. The contrast between the deep chocolate cookie and the sweet cream filling from the Oreos and white chocolate chips makes these one of the best cookies you’ll ever taste.
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Why This Recipe Works
- It starts with a cake mix. This makes it a simple recipe that’s foolproof even and ensures that these chocolate cookies and cream cookies turn out perfect every time.
- The cookies are full of Oreo pieces. These mini Oreo cookie crumbs add great texture and that classic cookies and cream taste throughout every bite.
- There is black cocoa powder. This special ingredient helps to enhance the Oreo cookie flavor and gives the cookies their deep, rich color.
- White chocolate chips included. These add an extra creamy element that balances the dark chocolate and creates that perfect cookies and cream white chocolate combination.
What goes into this Recipe
- Chocolate Cake Mix: This serves as the base of our cookie dough, providing rich chocolate flavor and the perfect texture. I also love using it for these Texas Sheet Cake Cookies.
- Black Cocoa Powder: This special dark cocoa powder gives these cookies their deep color and enhances the Oreo flavor. It’s what makes them taste like authentic cookies and cream white chocolate cookies. It also works great in these Oreo Cheesecake Cookies.
- Butter: I used salted butter in this recipe, melted to blend smoothly with the other ingredients. The melted butter helps create that perfect chewy cookie texture.
- Sour Cream: This secret ingredient adds moisture and balances the sweetness of the cookies.
- Mini Oreo Cookies: The chunks of Oreo cookies create pockets of cream filling throughout each cookie. Larger Oreos can also be used–I just love the look of the smaller version.
- White Chocolate Chips: These add creaminess and sweetness that balances the rich chocolate cookie base. They also look beautiful against the dark chocolate cookies.
See recipe card for full information on ingredients and quantities.
How to make Chocolate Cookies and Cream Cookies
- Whisk or sift the dry ingredients together in a large mixing bowl to ensure even distribution of the cocoa powder and eliminate any lumps.
- Add the wet ingredients including large eggs, melted butter, and sour cream to the bowl. Mix using an electric mixer {or stand mixer with paddle attachment} until you have a thick dough. Be careful not to overmix – just blend until everything is well combined. Fold in the Oreo cookie chunks, white chocolate chips, and mini chocolate chips using a rubber spatula or a wooden spoon. Gently mix until they are evenly distributed throughout the dough.
- Use a large cookie scoop to portion out 12-14 cookies. Press each scoop of dough into a thick disc shape with your hands. Place cookies 6 at a time on a baking sheet lined with parchment paper or a silicone mat. Leave enough space between each cookie for slight spreading during baking.
- Bake for 10-12 minutes or until the cookies are set. They may look slightly underdone in the center, but they’ll continue to firm up as they cool. While the cookies are still hot, gently press a few extra Oreo pieces, white chips, and mini chocolate chips onto the tops of the hot cookies. Allow the cookies to cool completely on the baking sheet.
Expert Tips
- Substitute other chocolate chip varieties. Milk chocolate chips or semi-sweet chocolate chips would both be delicious in place of {or in addition to} the white chocolate chips for a different twist.
- Add extra toppings after baking. Pressing chopped Oreos and chocolate chips onto the tops of the hot cookies helps to ensure that every bite is full of sweet cookies and cream goodness.
- Use a round cookie cutter or rubber spatula to shape cookies. Doing this right after you remove the cookies from the oven will make sure each cookie is perfectly round.
- Experiment with different flavors. I used chocolate Oreo cookies to get the cookies and cream flavor, but you can make other delicious cookies by using your favorite flavor of Oreos. Golden Oreos, mint Oreos, and other varieties would be delicious in these double chocolate cookies.
Storage and Freezing
Store: Keep your chocolate cookies and cream cookies in an airtight container at room temperature for up to 4 days. They’ll maintain their chewy texture and delicious flavor. For slightly longer storage, refrigerate them for up to 5 days.
Freeze: These cookies freeze beautifully for up to 3 months. Place the cooled cookies in a freezer bag or airtight container with parchment paper between layers to prevent sticking. Thaw at room temperature for about 30 minutes before enjoying, or microwave for 10-15 seconds for that fresh-baked taste.
You can also freeze the cookie dough balls for later baking – just add 1-2 minutes to the baking time when cooking from frozen.
Recipe FAQs
Yes! These chocolate cookies and cream cookies can definitely be made ahead. You can prepare the cookie dough up to 2 days in advance and store it covered in the refrigerator. Alternatively, make the cookies completely and store them in an airtight container at room temperature for up to 4 days or freeze them for up to 3 months.
Absolutely. While the recipe calls for a large cookie scoop to make 12-14 cookies, you can use a medium or small cookie scoop to make smaller cookies. Just adjust the baking time accordingly – smaller cookies will need about 8-10 minutes instead of 10-12 minutes.
While these chocolate cookies and cream cookies are similar to Crumbl’s popular soft cookies, this recipe is my own creation. I’ve developed it to be easy to make at home while still getting that gourmet bakery taste. If you’re a Crumbl fan, you’ll definitely enjoy these as a delicious homemade alternative and this Raspberry Cheesecake Cookie recipe.
Do you love chocolate cookies? Try these recipes…
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Easy Chocolate Cookies and Cream Cookies
Ingredients
- 1 box chocolate fudge cake mix {13.25 ounces}
- ⅓ cup black cocoa powder
- ⅓ cup all purpose flour
- 2 large eggs
- ⅓ cup butter {melted}-I used salted butter
- 2 Tablespoons sour cream
- 1 cup mini Oreo Cookies {broke into chunks}
- ¼ cup white chocolate chips
- 3 Tablespoons mini chocolate chips {optional}
Instructions
- Preheat the oven to 350°.
- Combine cake mix, flour and black cocoa in a medium bowl, whisk {or sift} together. Add eggs, melted butter and sour cream. Mix using a hand held {or stand} mixer until you have a thick dough. Add Oreo cookie chunks, white chocolate chips and semi-sweet mini chocolate chips to the cookie dough and mix until they are evenly distributed in the dough.
- Use a large cookie scoop to measure out 12-14 cookies. Use your hands to press the cookie dough into a disc that is a thick round circle. Bake 6 cookies at a time. Place the cookie on a silicone mat {or parchment} lined baking sheet for 10-12 minutes or until set.
- Remove cookies from the oven, add a few extra Oreo chunks, white chocolate chips and mini chocolate chips to the top of each cookie and allow them to cool completely on the baking sheet.
- Store cookies once they are cooled in an airtight container for up to 4 days at room temperature or 5 days in the refrigerator. They can also be frozen for up to 3 months.
