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Crinkly, Wrinkly, and oh so delicious…these Cookies n’ Cream Chocolate Chip Cookies are the ultimate cookies. Made with malted milk powder, crushed chocolate Oreos, and chocolate and white chocolate chunks. These cookies are rich in flavor and soon to become eveyone’s favorite. They’re the perfect summer cookie to make on repeat. Every bite is slightly crisp on the edges, yet soft and chewy in the center…with just the right amount of crunch…so DELICIOUS!

Cookies n' Cream Chocolate Chip Cookies |

The day has come, I finally caved in and made cookies n’ cream cookies. You guys know me. I don’t usually use things like store-bought Oreos, but as I like to say, there’s a time for everything. And well, these cookies are having their moment, and I’m actually quite happy about it.

Just like every other kid out there, I grew up with Oreo’s. And though we didn’t have them all the time. There’s just something about that cookie that really does it for everyone. It’s the smell, the crunchy cookie, and that cream filling. None of it is spectacular on its own, but when put together, they’re kind of magical.

Or maybe it’s just that we all have an attachment to the cookie. They’re nostalgic to our childhoods and that’s why we love them. Either way, whether you’re ten or sixty, you’re going to love these cookies. I mean, they’re pretty hard to not love, and so much fun for summer.

prep photo of oreo cookies

How these came to be

I was working on another recipe that in theory should have been incredibly easy and incredibly delicious. But as I was photographing it, I finally had to admit to myself that it just hadn’t turned out as I’d hoped. And that wasn’t OK with me.

I think as I was working on it throughout the day I was slowly coming to that realization. My mind had been starting to wander towards things that make me think of summer. Especially my favorite summer desserts.

prep photo of cookie dough in bowl

Cookie n’ cream was a constant in my head. Something about those chocolate cookies makes me think of summertime as a kid. Sneaking inside for a cookie out of the cupboard while playing outside. Or begging mom to stop at DQ for cookies n’ cream blizzards. I’m not sure exactly what it is, but cookies n’ cream reminds me of carefree summer days.

So, at the very end of the day, as I was shooting the recipe I just wasn’t excited about, I stopped and I made these instead. It was one of those last-minute decisions that turned out to be very, very good.

prep photo of cookies before baking

Now the details

The thing about these cookies that everyone will love is that they’re EASY. Which just adds to their magic.

Just make my favorite cookie dough…minus the brown butter – I didn’t want that flavor to overpower. But plus some malted milk powder (if you have it), crushed chocolate Oreos, chocolate chunks, and a small bit of white chocolate too.

Then bake, eat, and enjoy the indulgence that is this cookie.

Cookies n' Cream Chocolate Chip Cookies |

So the malted milk powder, yes, it’s not a usual cookie ingredient. But it’s one of the elements that sets these cookies apart. For those of you unfamiliar with malted milk powder, it’s the best kept secret ingredient in the baking world. Malted milk is what’s typically used to make malted milkshakes, among other things. It’s made from barley wheat and gives off a nutty flavor with a natural sweetness. It reminds me of the flavors in a toasted caramel sauce with undertones of browned butter and vanilla.

It’s very subtle, but DELICIOUS. It adds a layer of flavor that keeps everyone wanting more. And I found the flavor to work perfectly with the chocolate cookies.

That being said, if you don’t have malted milk powder and don’t want to run to the store, you can also substitute flour. The cookies will still be great!

For the cookies, I just used regular ole’ Oreo cookies, But if you’re looking for a slightly healthier option, chocolate wafer cookies would be great too.

Cookies n' Cream Chocolate Chip Cookies |

Less than an hour later you’ll have the sweetest, crinkled cookies.  Simple as that.

They’re chocolatey, salty, sweet, gooey, and have just the tiniest bit of CRUNCH. Basically, they’re everything you could want out of a cookie. They’re going to take you back to being a kid again, which I LOVE. Especially during the summertime. We should all be a little more carefree this time of year. So let yourself enjoy a slightly indulgent cookie. Trust me, it’s going to be great!

Next up on the summer dessert recipe lineup…I’m thinking I need to do some s’mores…

Cookies n' Cream Chocolate Chip Cookies |

Looking for other fun summer dessert recipes? Here are a few ideas:

Malted Milk Cookies n’ Cream Ice Cream Sandwiches

Giant Salted Espresso Hot Fudge Cookies

Homemade Chocolate Fudge Pop Tarts

Healthier Homemade Nutter Butter Cookies

Lastly, if you make these Cookies n’ Cream Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Cookies n' Cream Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 22 cookies
Calories Per Serving: 200 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, malted milk powder, baking soda, and salt. Fold in the crushed Oreos, chocolate chunks, and white chocolate.
    3. Roll the dough into 2 tablespoon size balls and place 3 inches apart on the prepared baking sheet.
    4. Transfer to the oven and bake for 6-7 minutes. Remove the pan from the oven and tap the baking sheet on the counter to flatten them down. Return to the oven and bake another 3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times, to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 


Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed. 
If Your Cookies are Coming out Cakey: use 1 3/4 cup flour and 1/4 cup malt powder. 
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Cookies n' Cream Chocolate Chip Cookies |

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  1. 5 stars
    I made these yesterday and they are so delicious! I like that they are not too sweet. I was worried that mine would come out really fluffy and not flat and crinkly like the picture. I opted to use 1 3/4 cup of flour and 1/4 cup of malt powder as directed in the notes, as well as at the different time intervals noted in the instructions tapping the sheet pan. Honestly it was more slamming of the sheet pan, but if you do it enough, you can see the cookies become nice and flat. Between these two steps I had the perfect flat, crispy edge, chewy middle cookie! Definitely will be making these again!!

    1. Hey Ashlyn,
      Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! Thanks for sharing what worked well for you! xx

  2. 5 stars
    My kids have celiac disease. I made this recipe using measure for measure gf flour and almond flour (I followed the suggestion of 1 3/4 flour then substituted the almond flour for the malted milk powder). Also used gf oreos but followed recipe exactly otherwise and OMG these are fabulous! Super moist and flavorful! Thank you so much!

    1. Hey Sharon,
      Happy Sunday!! So glad to hear that this recipe was enjoyed, thanks a bunch for making it! Thanks for sharing what worked well for you! xT

  3. 5 stars
    We were served these cookies by the host of an AirBNB and they were some of the best cookies I’ve ever eaten. She directed me to the recipe, and my first batch, like some here have mentioned, came out very puffy & cake-like. No amount of cookie sheet banging could flatten them, even though I used 1 3/4 cups of flour and tried banging the sheet at different intervals from 3-6 minutes. For the second batch, I removed after five minutes & pressed down on the center of the cookies with a medium-sized wooden spoon before returning to the oven for another 2-3 minutes to finish. Worked perfectly. I did sift the flour before adding to the recipe, and I’m wondering if maybe that had been a mistake? While it may be cheating, the “smoosh the middle” approach makes them look very much like the photos. EVERYBODY loves these and it’s now my go-to cookie.

    Three tips:
    1) For those who are hate white chocolate — bad white chocolate is the worst, but great white chocolate is amazing. You don’t need a lot here. Buy a fancy bar of white chocolate at Whole Foods or some other decent shop & you won’t be sorry. It really makes the cookie distinctive.
    2) I would add another 1/2 cup of crushed Oreos to the batter. It may be gilding the lilly, but dang if the cookie-in-a-cookie approach isn’t genius.
    3) The only place you’re likely to find malt powder in Amazon. 12 ounces of King Arthur brand, is $10. Get it. You can use it in a million different recipes.

    1. Hey John,
      Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! Thanks for sharing all of your handy notes! xx

  4. I’ve made these a few times and my dough is very sticky and tends to produce a very flat, thin cookie. This happens even if I refrigerate the dough before baking. They are still delicious! But wondering- should the dough be sticky?

    1. Hey Reena,
      Thanks so much for trying this recipe! Are you using the malted milk powder as well or anything you might be adjusting flour wise? I supposed I would try adding a touch more flour, but just be careful with it! Let me know if that helps! xx

  5. I actually have a question about the rye dark chocolate pretzel cookies in your new cookbook. I followed directions in the book the dough came out very soft but the recipe said “roll” also they were kind of cakey yet flat I’m just trying to figure out what may have happened. The directions ask to do a lot of extra mixing than I typically see in other recipes do you think that’s the problem ? Just wondering usually do not have issues with cookies I am very confused 😐

    1. Hi Sarah,
      Thanks so much for trying the cookies!! What kind of flour did you use? To roll the dough you could try popping it in the fridge and then for a flatter cookie, try tapping your baking sheet on the counter while baking. I hope this helps! xT

  6. I’m not a fan of white chocolate. Is it noticeable in this recipe or do you think I could simply omit it, please? Thanks, Tieghan!

    1. Hi Kate,
      The white chocolate is noticeable so I would just omit it. Please let me know if you have any other questions! xT

  7. Why didn’t mine crinkle? :(…. Trying to figure out what I did wrong. I know that I definitely used baking soda and not powder, Help!

    1. Hi Giovanna,
      Thanks so much for giving this recipe a try, sorry to hear they didn’t crinkle for you! Did you try the tapping trick? That’s usually how I get the crinkle affect. Let me know! xx

    1. Hi Amy,
      So sorry, I’ve never made a giant cookie cake, so I am not sure how this recipe would turn out. Please let me know if you give the recipe a try, I hope you love it! xx

  8. 5 stars
    Love these cookies so much!! So many compliments on how good they are! Thanks for sharing your delicious recipes with everyone!!

    1. Hey Lindsay,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan

  9. 5 stars
    Loved these cookies! Was a perfect blend of Oreo and chocolate chip. If made the cookies smaller would they still come out fine?

    1. Hey Erika,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! You bet, that will work well! ?xx

    1. Hi Marie,
      Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT

  10. 4 stars
    I’ve made these cookies a couple times now and they’re so good! I love the addition of the malted milk powder.

    I did notice that the cookies did come out a little cakey both times, so I think the next time I’ll do what Tieghan suggested and reduce the amount of flour to 1 and 3/4 cups. 🙂

    1. Hey Sheri,
      Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan