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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!
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.
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.
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.
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.
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.
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…
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
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.
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup light or dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1/4 cup malted milk powder (or 2 tablespoons additional flour)
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 (rounded) cup crushed Oreo cookies
- 2/3 cup chopped chocolate chunks or chips
- 1/4 cup chopped white chocolate
Instructions
- 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.
Notes
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.
These are OUT OF THIS WORLD! I made them without the malt because I didn’t have any in my pantry and I am sure the malt would have gave it that extra kick, but they are still delicious! My whole family is obsessed! I made some of them into ice cream sandwiches and let me just say, GAME CHANGER! Thank you for this delicious, easy recipe that the whole family loves!
Hey Emily,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Please keep in mind what once was made in America is know done in Mexico. Look on the back of a Nabisco Chips Ahoy .
And might want to be sure to look on the back of all Nabisco products,you are going to be surprised.
These look delicious and am excited to make them. Have to e malted milk for the true experience. I was wondering about the site too. I used to be able to save my to a recipe box and I don’t see that anymore. What happened to my recipe box? I also can’t save to Pinterest from the recipe. These were both great options to save recipes. What happened?
Hey Anne,
I hope you love the cookies! Yes, you can now create an account to save your recipes to your recipe box and access it from any device. To save to Pinterest, simple roll your mouse over a photo and the Pinterest “save” button will appear. Please let me know if you have any other questions! xTieghan
I am very excited about these cookies , however, my first batch has come out rather dry. Should I mix in a little
More butter before I bake the rest of the dough ?
Hey Pat,
So sorry to hear this. Was there anything you adjusted in the recipe? Could you have possibly over mixed the batter? Were the cookies baked for too long? Please let me know how I can help! xTieghan
Mine turned out dry too, tasted more like a scone than a cookie. I didn’t overbake.
Can I ask why you use Kosher salt? I am Jewish and use this but not sure what it may add to these delicious Oreo cookies?
Hey Caryl,
You always want to add a touch of salt to your cookies to balance out the sweetness. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can u please help with the substitute for egg please
Hey there,
So sorry, I have not tested this recipe without the egg. Please let me know if you give it a try! xTieghan
Just want to say I LOVE your recipes they are always so tasty !!
I was wondering did you change the website ? There used to be an option to easily convert the ingredients to grams etc but haven’t been able to find it?
Hey Steph,
Thanks so much for your kind message! We changed the site to better serve our readers and for a new and improved look. You can still convert to grams, just click “metrics” below the list of ingredients. Please let me know if you have any other questions! xTieghan
Yum! Looks like my niblings are getting a new treat! Thoughts on using Golden Oreos instead? And have you ever implemented Chobani Cookies & Cream coffee creamer in recipes?
Hey there,
Sure, golden Oreos would work just fine, I have never used Chobani coffee creamer in any of my recipes:) I hope you love the cookies! xTieghan
Just saw this on your Instagram. I’m 100% making this these weekend for my friends!!! I can’t wait!
Thanks Courtney! I hope you love the recipe:) xTieghan
Any High Altitude adjustments that should be made?
Hey Joe,
No adjustments are needed, you can follow this recipe as is! I hope you love the cookies, please let me know if you give them a try! xTieghan
I love cookies n cream too, and chocolate chip cookies! But I don’t like thin, flat chocolate chip cookies—I like them thick. These look thin and like they spread a lot. What would happen if I don’t do the tap the baking sheet thing to flatten them?
Hey Jennifer,
if you are looking for a thicker cookie, just skip the tapping of the baking sheet:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Oh good I wanted to know about leaving out the oreos also…will try the brown butter malted recipe. Thanks!
I hope you love the recipe Linda!
Is there any way to adjust the recipe to make these into bar cookies?
Hey Erica,
So sorry, I have not tried that with this recipe. Let me know if you give it a try! xTieghan
These look delicious.
Can you recommend a site for converting cups to grams particularly for flour?
Hey Bev,
Let me add the metric measurements for you here! There is 120 grams in 1 cup of flour. I hope you love the recipe, please let me know if you have any other questions:) xTieghan
HBH hi!
I really like the sound of the malted milk and choc chip cookie, but not the addition of Oreos or cream filled wafers. I don’t like the fatty mouthfeel of cream filled cookies. What can I substitute for that?
Hey Marilla,
I would give this recipe a try:
https://www.halfbakedharvest.com/brown-butter-malted-chocolate-chunk-cookies/
Please let me know if you have any other questions! xTieghan