Cookies and Cream Cookies Recipe

These Cookies and Cream Cookies are the best of both worlds and are everything you'd want in a cookie! These marbled cookies have a black cocoa cookie side and a chocolate chip cookie side. They're packed full of semi-sweet, dark, and white chocolate, plus a ton of crispy and creamy sandwich cookies!

Marbled cookies and cream cookies on a wrinkled piece of parchment paper surrounded by pieces of white chocolate, and Oreo like sandwich cookies.

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You haven't seen cookies and cream cookies like this before! They're. two cookies in one, so they're a dream come true. These fun, marbled cookies are GIANT and chock full of goodness.

They've got melty pools of chocolate and crunchy cookie pieces throughout. Don't forget the gooey, rich centers and the perfect crispy edges, too. If you want a truly impressive cookie, you're in for quite the treat.

For more irresistible desserts, try our Lucky Charms cookies, these Biscoff cookie butter cookies, these homemade oatmeal creme pies, these chocolate chip pecan cookies, and these monster cookie bars!

If you love cookies and cream flavor, be sure to check out these white chocolate and chocolate chip cookies, these Oreo red velvet cookies, and these loaded brownies!

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❤️Why we love this recipe
🍫Ingredients
✨Substitutions
✨Variations
🔪Prep work
📋Instructions
✨Tips & tricks
💭Frequently Asked Questions
More Dessert Recipes To Consider
📖 Recipe
💬 Community

❤️Why we love this recipe

Incredibly satisfying flavor and texture. The combination of two cookies rolled into one with 3 different kinds of chocolate and crunchy sandwich wafer cookies makes them absolutely incredible. What more is there to say about them? They're the whole package and are guaranteed to satisfy your sweet tooth.
Impressive crowd pleaser. Looking for something truly showstopping? These cookies are a HIT with their stunning look and flavor! We can guarantee that these will be a favorite, based on the reactions of our friends and family after trying them.
Approachable recipe. Don't let the good looks of these cookies fool you - these cookies are approachable for all skill levels! With our step-by-step photos and instructions, we will guide you through!

🍫Ingredients

Here are the ingredients we used for this recipe. You can find more information for substitutions below.

Brown sugar & white sugar. The brown sugar gives the cookies an incredible molasses-like flavor and chewy, fudgy texture. The white sugar helps us achieve super crispy edges. We would recommend using a combination of both sugars for the best results.
Large eggs. Make sure these are at room temperature and not straight from the fridge, or they won't mix properly in the cookie dough.
Black cocoa. This gives that alluring, super dark (but all natural!) color to the chocolate side of the cookies. It's ultra Dutch-processed cocoa powder treated with alkaline to lessen its acidity. It's dark and smooth, and less bitter than other cocoa powders. It's what gives the cookie that nostalgic Oreo-flavor! This is the only ingredient in these cupcakes that isn't very easy to find at some grocery stores. Find it on Amazon. Dark cocoa is what gives this black velvet cake and these black velvet cupcakes such a stunning, jet black color!
Sandwich cookies. Oreo cookies or any sandwich cookie of choice will work here. We used these incredible Back to Nature Classic Creme cookies. (affiliate link) They're delicious and have a super short ingredient list! ☺️
Chocolate. We recommend using a mixture of different kinds of chocolate, as well as different textures! We used white chocolate chips, white chocolate bar pieces that get cut up to create melty pools of white chocolate, mini semi-sweet chocolate chips, and dark chocolate chunks. Use your favorite types!

Visit the recipe card for the full quantities and nutritional information.

✨Substitutions

Here are a few suggestions on additional flavors to try, or simple variations to this recipe.

Add browned butter. To really ramp up the flavor of these cookies, use melted browned butter instead of just plain melted butter! Here's a step-by-step guide on how to brown butter!
No brown sugar. If you don't have brown sugar, you can either make your own by adding a bit of molasses to white sugar, or you can just use all white sugar. Keep in mind, if you use all white sugar your cookies won't be as chewy and moist, and instead will have a crispier texture. Brown sugar adds so much moisture and flavor!
No white sugar. Again, just use all brown sugar! We do think the combo of the two sugars is truly the sweet spot, but you can use one or the other in a pinch.
No black cocoa powder. If you can't find black cocoa powder, you can use Dutch-processed cocoa or even natural cocoa powder. Please note that the cookie color will not be as dark as shown in the pictures. You can use a bit of black food dye to achieve the same result.
Use your favorite combo of chocolate. If you love milk chocolate, feel free to use it. We prefer the combo of semi-sweet and dark chocolate with all of the white chocolate in these cookies, but the choice is yours.

✨Variations

Gluten-free. Simply swap the all-purpose flour with a 1:1 gluten free flour. We like using Bob’s Red Mill 1:1 gluten free flour, and use gluten-free sandwich cookies like these gluten-free Oreos.
Add espresso powder. Adding 1-2 teaspoons of espresso powder to the dark cocoa cookies will enhance the chocolate flavor. Don't worry, it won't make it taste like coffee!
Dairy-free. Use vegan butter instead of regular butter to make this recipe dairy-free.

*This recipe hasn't been tested with other substitutions or variations. If you change or add any ingredients, please let us know how it turned out in the comments below.

🔪Prep work

Allow the eggs to sit out at room temperature for about 30 minutes to 1 hour before making the cookie dough. Alternatively, you can place them in a bowl of warm warm for about 10 minutes to get them to room temperature quickly.
Chop the white chocolate bar into pieces, if using.
Break apart the sandwich cookies with your hands, or cut them up using a sharp knife.
Measure out the remaining ingredients using a digital scale. We always recommend this, but it's especially important in this recipe because of the two different cookie doughs. The amounts of everything need to be more precise because each batch of dough is smaller than a normal batch.

📋Instructions

Add melted butter, granulated sugar, and brown sugar to a mixing bowl. Cream together with a hand mixer or in a stand mixer with the paddle attachment until light and fluffy. (Image 1) Be sure to scrape the sides of the bowl a few times to make sure everything is fully incorporated.

Add in the egg and vanilla extract. (Image 2)

Mix until fully combined, but don’t continue to mix. (Image 3)

Creamed butter and sugar in a large mixing bowl.

Creamed butter and sugar in large mixing bowl with an egg and vanilla extract added.

⭑Pro Tip: Take your time mixing the butter and sugar. You want to dissolve the sugars as best as you can and incorporate them into a smooth and creamy mixture. Don't worry if it doesn't totally come together at this stage. The proportion of sugar to butter is high, so it will be a bit gritty until we add the egg and vanilla.

Gently fold in the flour, baking soda, and kosher salt. (Image 4)

Mix until almost all the way combined, then, when there are still a few streaks of flour, add in the chocolate and crushed cookie pieces. (Image 5)

Use a rubber spatula to combine, (Image 6) then using a small cookie scoop, make 24 small pieces of cookie dough. Place on a parchment lined baking sheet, and refrigerate for at least 30 minutes. (Image 7)

Flour, salt, and baking soda added to cookie dough in a bowl.

Cookie dough mixed together in a bowl with white, dark, semi-swet chocolate, and cookie pieces added.

⭑Pro Tip: Precise measurements are super important for this recipe, because each batch of cookie dough is smaller than an average batch. Use a digital food scale for precise results when measuring the flour. This will ensure your cookies don't end up too dry! You'll also want to be sure to mix the dry ingredients very gently, and stop mixing just before adding the mix-ins to avoid dense cookies.

Add the melted butter, dark cocoa powder, and brown sugar to a mixing bowl. Mix until well combined. (Image 8)

Add in the egg and vanilla extract. (Image 9)

Mix until fully combined, but don’t continue to mix. Make sure it’s totally combined with no streaks of egg. (Image 10)

Dark cocoa powder, butter, and sugar mixed together in a bowl.

Dark cocoa, butter, and sugar mixture in a bowl with vanilla extract and an egg added.

Gently fold in the flour, baking soda, and kosher salt. (Image 11)

Mix until almost all the way combined, then add in the white chocolate chips, chunks, and crushed cookie pieces. (Image 12)

Use a rubber spatula to combine, (Image 13) then using a small cookie scoop, make 24 small pieces of cookie dough. Place on a parchment lined baking sheet, and refrigerate for at least 30 minutes. (Image 14)

Dark cocoa cookie dough base with flour, salt and baking soda added.

Dark cocoa cookie dough with white chocolate and crushed sandwich cookie pieces added.

⭑Pro Tip: There will be slightly less dark cocoa cookie dough than the other side of the cookies, that's okay! The cookie dough balls can be a little smaller. This is because there is slightly less volume. We'd also like to mention the dough will be quite sticky at first, but just needs a bit of time to chill.

Preheat the oven to 350°F, and line a baking sheet with parchment paper.

After the cookie dough has had time to chill, take 2 pieces of each of cookie dough, press them together, (Image 15), and roll them with your hands to make a large ball of cookie dough. (Image 16)

These will make 12 large cookies. (Image 17)

If desired, you can chill them again for a few minutes before baking.

Hand pressing 4 small pieces of cookie dough together to make a marbled cookie.

Hand holding a large piece of marbled cookie dough.

⭑Pro Tip: DO NOT skip chilling the cookies, at least for the first time. They need time to cool down because they use melted butter! It definitely helps to chill them for a second time because they get handled with warm hands as well when rolling them together, so if you can, chill them for just few more minutes before baking.

Preheat the oven to 350°F. Add more chocolate pieces and cookie pieces on top if desired. (Image 18)

Place 3-4 cookies on a parchment lined baking sheet, and bake for 14-16 minutes. We want to underbake them slightly, they will look slightly gooey in the center.

They will continue to bake while they cool. Scoot the cookies with a large cookie cutter when they come out of the oven to give them a nice round shape. (Image 19)

Allow them to cool on the baking sheet for about 10 minutes, then transfer to a cooling rack to cool completely. (Image 20)

Cookie dough balls on a parchment lined baking sheet topped with more cookie pieces and chocolate before baking.

Baked cookies and cream cookies on a parchment lined baking sheet that have been scooted for an extra round shape.

⭑Pro tip: We recommend only baking 3 to 4 cookies at a time, because they are quite large and will spread a little!

Once they are cool enough to handle, dig in and enjoy!

Close up shot of a cookies and cream marbled cookie topped with crushed cookie pieces, white, semi-sweet, and dark chocolate on parchment paper.

✨Tips & tricks

Make sure your melted butter isn’t too hot. This will make the cookie dough sticky and runny, and the cookies won’t set up properly. The butter can be warm, just not hot!
Measure accurately. Use a kitchen scale if you have one, as the sizes of cups vary. Measuring correctly measurements can take a baked good from good to great, and too much flour can lead to a dry, dense cookie.
Use room-temperature ingredients. Make sure the eggs are at room temperature for easier mixing and a smoother cookie dough.
Don’t skip mixing the butter and sugar. While it’s not entirely necessary, it will yield the best results, and we highly recommend it. Because there is a large proportion of sugar in this dough, the butter won't quite come together totally right away, that's okay - it will when the eggs and vanilla extract get added! Taking the extra time to mix the butter and sugars helps dissolve and disperse the sugars in the dough, as well as helps the cookies bake properly and prevents spreading. It will yield a thick and chewy cookie!
Don’t overmix. Once you add the dry ingredients to the wet ingredients, mix just until combined to avoid tough, dense cookies. Start adding in the mix-ins when there are still a few streaks of flour in the dough.
Fold in add-ins carefully. Make sure to fold in the chocolate chips, chocolate chunks, and cookie pieces carefully, and ensure there is enough in every cookie! Use a rubber spatula to fold the ingredients in gently.
Chill the cookie dough. We know it’s hard to wait! However, chilling the cookie dough for at least 30 minutes allows the flour to absorb the other ingredients, resulting in a delicious, dense, and chewy cookie with crispy edges. Plus, it helps the cookies hold their shape when baking. Since these cookies are so large, use melted butter, and are rolled together using your hands (which are warm!) chilling them before baking really helps them to hold their shape.
Use an oven thermometer. Make sure your oven is fully preheated before baking. An oven thermometer can help confirm that the oven has reached the right temperature. Often, the beep you hear from the oven goes off prematurely before the temperature is reached. Also, different ovens run at different temperatures.
Underbake the cookies a little. We promise, this is the *secret* to making the best cookies! These cookies will need time to chill on the baking sheet, where they will continue to cook when they come out of the oven. If you underbake them, this allows them to become the perfect texture after they have a few moments to cool when they come out of the oven. Nobody wants dry cookies!
Parchment paper. Always line your baking pan with parchment paper for easier cookie removal and cleanup. It helps prevent the cookies from sticking to the pan.
If freezing the cookie dough, you may need to bake them for an extra minute or two after pulling them out of the freezer.
Bake fewer cookies at a time on the middle rack. This will ensure that your cookies are soft and evenly baked. You want to use the middle rack and only do one tray at a time. Speaking of, make sure to bake only 3-4 cookies at a time and give the cookies plenty of room, as these cookies will spread a bit, and they're naturally quite large to begin with!

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💭Frequently Asked Questions

How to store the leftovers?

Store leftovers in an airtight container at room temperature for up to 5 days.

Can I freeze these cookies?

It's best to freeze the cookie dough before being baked if possible.

To freeze, allow them to cool off a room temperature completely before transferring them to a parchment-lined baking sheet and freezing them solid in an even layer in the freezer. Once frozen, transfer them to a freezer bag, where they will keep for up to three months in the freezer.

You can bake the cookie dough straight from frozen, just keep in mind they may need extra time (2-3 minutes) of bake time because they're a bit colder.

The cookies can be stored in the freezer if fully baked for up to 2 months. Defrost on the countertop. Just be aware the texture may change.

Can I make these cookies ahead of time?

Yes, you can. Cookie dough can be stored in the fridge before baking for a few days if covered in plastic wrap or in an airtight container.

Why are my cookies dry or puffy?

You probably added too much flour or overbaked them. Always make sure to use a food scale to get accurate measurements of flour.

We also always recommend under-baking the cookies, because they will finish baking as they cool.

Why are my cookies tough?

It's possible that you overmixed the dry ingredients. Make sure to gently fold together the wet and dry ingredients, and mix until just combined!

Can I make these cookies smaller?

Yes! Instead of making giant cookies, you can easily cut the size in half to make about 24 cookies. Simply roll the cookie dough balls together as instructed, then pull each large cookie dough ball in half and re-roll them to make a smaller cookie.

This would be perfect to bring to parties so everyone can have one! Just be mindful that the baking time will need to be reduced. These will probably need about 8-12 minutes in the oven, so keep a close eye on them.

More Dessert Recipes To Consider

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