Next Post
Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard.
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!
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.
Okay, these cookies are AMAZING. The best cookies I’ve (possibly ever) made. And I accidentally used melted butter instead of room temperature because I misread the recipe, and only realized my mistake after they were in the oven, but they still turned out so delicious. Thank you for such a great recipe!
Hey Abby,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
Can these be made a day ahead and placed in the fridge?
Hey Karen,
Sure, that would be totally fine to do. I hope you love the recipe, please let me know if you give it a try! xTieghan
Love love love your recipes ?? Thank you, but no matter how hard I try I can never get flat crispy cookies ? I measure with a scale, I don’t pack the flour, my butter is room temp but fail every time. They are still delicious, but my ultimate favourite cookie is the crispy thin chewy centre and I just can’t get it right ☹️
Are you taking them out and tapping them on the counter? This was a game changer for me!
Hey Lorena,
Thanks so much for giving the recipe a try. Are you banging the cookies on the counter multiple times throughout the baking process? That’s what really gets them flat for me. xTieghan
I haven’t tried this particular recipe, but in my experience, sticking the dough in the fridge for about an hour does wonders for getting the right texture. They flatten enough so that they can get crispy edges, but still stay thick enough to be a little chewy in the middle. Hope this helps!!
(English isn’t my first language, sorry if this isn’t perfectly written)
This recipe is quick, easy, and delicious! My grocery store only had chocolate malt powder so I used that when making these cookies and they turned out soooo well. Another note is that my butter was warmer than room temperature when I made them, so I put the cookie dough balls in the freezer for 10-15 minutes after forming them. They cooked without a hitch, and I can’t wait to make them again!
I love this recipe and I’m with Lorena, I wish I could get the cookie to be flatter and crispier on the outside and chewy in the middle, but they were still amazingly delicious ?
Hey there,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
Omg!!! I just finished making these and they are my new favorite cookie!!!! Wow! I can’t wait to take them to the get together I’m going to! Great recipe! I love that I don’t have to adjust anything for high altitude since you live in Colorado too!!!
Hey Candace,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
Made these
Yummm
I put in fridge for a bit before cooking
30min
Turned out perfect
Also grated some orange rind on a batch ?
Hey Victoria,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Despite lots of banging I can’t get them to flatten! Any ideas ?
Hey Jill,
Thanks so much for giving the recipe a try, sorry to hear they are not flattening for you. Is there anything you are adjusting in the recipe? Let me know how I can help! xTieghan
Mine didn’t flatten either. I didn’t have malt powder, so I just used the extra 2 tbsp of flour…not sure if that makes a difference.
just made this for my son!! we love oreos. it’s a hit!
Hey Rachel,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
Hi!
Love your recipes! Just wondering I can’t find malted milk powder (Canada) but I have the ovaltine powder is that the same idea ? Thanks!
Hey Jessica,
Yes, Ovaltine powder will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
You used Sarah Kieffer‘s pan banging method again without crediting her. Seems to be a pattern a lot of people have noticed here lol
Banging a pan can only be attributed to one person? Do we also need to credit the person who figured out how to cream butter and sugar together… I don’t think anyone is claiming this technique as their own in this recipe. It’s simply a technique
It’s interesting – my mom taught me that trick 30 years ago. Not sure you can credit any one person for inventing it, though of course Sarah Kieffer popularized it.
Hey Eryn,
I actually don’t use her method. If you read the two, mines much simpler and requires a lot less pan wacking on the counter. Hope that clears things right up for you!
Hi! Just made these tonight! They taste great but I couldn’t get that deep Golden color. What am I missing?? 🙁
Did them too, but for gaining a darker color I left them a couple of minutes more on the oven. Every oven’s different and mine need 4 more minutes to gain a golden color!
Hey Jennifer,
Thanks so much for giving the recipe a try! Was there anything you may have adjusted? A little more info would be helpful! xTieghan
delllicious
Thanks so much Jess!
We’re not huge fans of white chocolate. Can I just omit or sub w equal amount of regular chocolate chunks ?
Hey Jen,
You can just omit the white chocolate! I hope you love the recipe, please let me know if you give it a try! xTieghan
what brand of chocolate do you use in this recipe (was semi-sweet used? and what brand of white chocolate)?
Thank you
Hey Megan,
I like to use Chocolove and yes I used semi-sweet, dark chocolate is also delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan
Hi
If I make this ahead and chill for 24 hours, will the oreo cookies soften in the batter.
Hey Jackie,
That should be totally fine to do! I hope you love the recipe, please let me know if you give it a try! xTieghan