This post may contain affiliate links, please see our privacy policy for details.

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.

Fulfilled by target bullseyes logo

Shop ingredients at your local Target store. Learn more



  • 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. 
View Recipe Comments

Cookies n' Cream Chocolate Chip Cookies |

Add a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    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

  1. 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

  2. 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

  3. 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