I don’t know about you, but this whole quarantine is getting the best of my snackin’ habits. I have been making a ton of random-whatever-we-have meals, but this Cookies and Cream Cookies recipe TAKES THE CAKE. For sweet treats that is. I’m honestly not so huge on sweets like my boyfriend Bryan is, but he loves Oreos, I love Oreos (who doesn’t), so I knew he would love these cookies. He’s honestly the main reason why I bake. He thinks it’s to fatten him up, but deep down I know it brings him joy to have the option of a fresh home bakes dessert.
I’m not going to give some big back story as to why I made these, but I will tell you my inspiration behind them. In my early twenties, I was nannying for a really amazing family. The mom loved to bake, and she always baked something to take to her husbands work dinners. Well, one day while I was there I came across a ginormous bag of cookies, which wasn’t unusual, so naturally I tried one. Holy heckinbob! My mind was blown. I was in love and amazed and inspired. So, while I don’t have her original recipe, I went on and created my own! Maybe one day I can get her recipe…. Until then, this is as good as it gets! You won’t be disappointed.
So, here went nothing and I must say, they are boyfriend approved! He’s the sweet tooth of the two of us and is a great dessert tester. I was munching on the batter the whole time and they turned out pretty heckin good. Now, read what I did below.
Cookies ‘N Cream Chip Cookies – Recipe
Prep Time- 60 min
Bake Time- 10 min
Total Time- 70 min
- Add cake mix into bowl, make a little hole in the middle, then add in the egg, vanilla, cream cheese, and softened butter. I mixed mine by hand with a wooden spoon, but it definitely would have been easier in a stand mixer, or hand mixer.
Dump in the chocolate chips and crushed Oreos, then mix by hand.Set in the fridge for at least 30 minutes.
After 30 minutes, preheat oven to 350 degrees.
Roll about 24 balls of dough on a non stick or greased baking sheet.
Bake for 10 minutes.
Take out of oven and let them sit on the baking sheet for another 1-2 minutes. NOTE: The cookies will look underdone! Trust me and take them out. They will continue cooking after they are out of the oven.
Once they have set for a couple minutes to firm up, transfer to a cooling rack.
Store in an air-tight container and try not to eat the entire batch in two days!
PS: In my opinion, these tasted much better the day after! They are perfectly set, ooey, gooey, and chewy, but were still able to hold their own. 10/10 recommend!
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