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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.
The metric conversion for flour isn’t working. In fact, they’re giving different amounts of flour.
Thanks for the heads up! We’re working to try and fix this. I would recommend using an online calculator for best results. So sorry for the trouble! enjoy the cookies! xx
I was super excited to make these but they came out way too cake like. I guess too much flour? I followed the recipe exactly. I also think the dough could have used some chilling time but it was not in the recipe. I’ve had such good luck with your savoury recipes but the baking is a flop.
Hey Meera,
So sorry to hear this, was there anything you adjusted in the recipe? Did you try banging them on the counter? Chilling the dough would actually prevent them from flattening. Let me know how I can help for next time! xTieghan
Hey there! Love, love your recipes! I’ve noticed some comments and have experienced it myself, the cookies don’t get flat like yours! Despite banging on counter several times they stay poofy. Has anyone asked about the differences in elevation? I am very low elevation and you are in the mountains! Would that make a difference in results? Thanks so much for your tips and tricks and comments, you’re always so nice to do that!
Hey Paula,
So sorry to hear this. The elevation really should not be an issue as I don’t ever adjust recipes for the altitude. I always cook/bake as if I was at sea level. When baking, I always under-bake by a few minutes and I find this “fixes” most issues that can be caused from the altitude. Next time, you could try flattening your dough with your hand before baking. I hope this helps! xTieghan
Hi Tiegan!
I really want to make these and have already bought all of the ingredients but when converting the amounts to metric using the button on your blog, they seem a bit more off then usual (if that makes any sense?) for example it’s saying to use 0.75g of baking soda and is still saying to use 2 1/4 cups of all purpose flour.
Please help as I don’t have cups as I’m from the UK and love your recipes and really want to try this one but I can’t convert them myself as always get it wrong.
Thank you so much!
Hi May! For best results I always recommend using an online metrics convertor. Something the one on the site is not accurate. We’re working to fix it! So sorry for the inconvenience.
Hope you love the cookies!! xx
I made these yesterday. I used the Famous Chocolate Wafers and a combination of chopped dark chocolate and mini semisweet chips so instead of cookies and cream mine were more cookies and chocolate. I had malted milk powder I had used in another recipe and was excited to try this one. I measured carefully and after mixing everything up ( I use a big wooden spoon for cookies, not a mixer) I refrigerated the dough for about 2 hours. I baked according to the directions and the cookies were WONDERFUL. Even my picky, hypercritical husband who never likes anything I do, complimented them. Thank you for a special, new recipe!
Hey Lucy,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
I tried to enjoy these cookies but they sit so awful in my stomach. I really think it’s because of the too much dry ingredients. I really wanted to love thes cookies but just didn’t work out for me.
Hey Carla,
So sorry to hear this. Was there anything you adjusted in the recipe? Please let me know how I can help! xTieghan
Hi Tieghan,
Can I use instant milk powder instead malted milk powder?!?
Thanks!
Hey Priscila,
So sorry, I’ve never tried this so I am unsure of what the results would be. If you don’t have malted milk powder you can just use flour. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made these and they were simply amazing. Before I cooked them I let the dough sit in the fridge for 30 min so it could thicken. They were so moist and delicious
Hey Allaysia,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Hey Tieghan, my cookies also came out fluffy and pretty dry, But I did the correct ingredients.
2 1/4 cups, plus 2 tablespoons all-purpose flour
And I did not have malted milk powder (so I added the additional 2 tablespoons of flour) as instructed.
Any idea what happened here? I also should note I did not use an electric mixer.
Hey Lauren,
So sorry to hear you had issues with the recipe. Unfortunately, you used too much flour. You only want to use the 2 cups, if you are not using the malted milk powder you are just adding the 2 tablespoons, not the 1/4 cup for the malted milk powder. I hope this helps for next time! xTieghan
My cookies came out puffy too! Too much dry ingredients.
Hey Cecilia,
So sorry to hear this. Did you bang the cookies on the counter? Let me know how I can help! xTieghan
Do you use regular malted milk powder or chocolate?
Hey Laura,
I used regular malted milk powder. I hope you love the recipe, please let me know if you give it a try! xTieghan
Hello Tieghan!
New-ish cook here! My mom has been making your recipes for a couple years now, and now I’m in my own kitchen and trying them all the time. Especially when I want something fun to make that’s delicious and with lots of flavour depth, I know I will find something on HBH! Many of them are my go-to’s now. You have something really good going, and I just wanted to shoot a note to say, well done!
These cookies are JUST what I needed right now, going to try them tonight! Will defo be a highlight with the oreo-loving hubby.
Kudos to you!
Hey Andie,
Thank you so much for your kind message! I hope you love the recipe, please let me know if you give it a try! xTieghan
Perfect cookies! Thick, soft, chewy, tasty. Whole family loved them. The malted milk powder was an interesting touch and I’ll use that in more recipes. I couldn’t tell that tapping the sheet on the counter made any difference but I still did it. I had to refrigerate the cookies for a few days because I couldn’t bake them right away, but they still came out perfect. Thank you for the recipe!
Hey Jennifer,
Wonderful!! Thanks a bunch for making this recipe, I am so glad that it was enjoyed! ☀️xTieghan
Mine were puffy and dry, not flat and chewy. I think it was too much flour – the Tollhouse recipe calls for just 2 1/4 cups, not an additional 2T PLUS the 1/4 dry malt. Too much dry ingredients, next time I will try adding a tablespoon or so of milk and omitting the extra Ts of flour.
Hey Kristin,
Thanks for giving the recipe a try, so sorry these did not turn out to your liking. So you either wanted to use the malt or totally drop that and just use 2 tablespoons of flour, not both. I hope this makes sense! xTieghan
So, it’s not 2 1/4 cups PLUS 2 T flour? ‘Cause that’s how the recipe reads.
If we’re not supposed to used the 2T flour then don’t include it with the four measurements.
Or say, “only use the extra 2T if you’re NOT using malt”. The way it reads indicates that you use 2T, and then if you’re not using malt you use 2 T MORE.
Hey Kristin,
You want to use 2 cups plus 2 tablespoons. If you are not using the malted milk powder then you will add 2 extra tablespoons in place of the malted milk powder. xTieghan
Huge hit. Everyone loved them. Easy to make too. I’m not sure what makes them so good, the malt and chocolate, but will be making these all the time now.
Hey Heather,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan
I’m sorry to say these didn’t work out for me. I used the suggestion of 1 3/4 flour and 1/4 malt powder and they spread horribly. I usually chill my cookie dough but against my better judgment I didn’t here, and I got flat, greasy cookies. Also, the flavor was not my cup of tea-the malt flavor overwhelmed the rest of the ingredients. I threw the whole batch out. 🙁 I love 99.99% of HBH’s recipes but sadly this didn’t turn out.
Hey Katie,
Sorry to hear this, but the recipe calls for 2 cups of flour so that was the issue here. If you give the recipe another try, I would recommend following the measurements and instructions as is:) I hope this helps! xTieghan
Made these yesterday for friends and they were a hit! I have tried many of your cookie recipes and love them all, but these may be my favorite! Amazing flavor and great texture and I agree they best best warm out of the oven!
Hey Kim,
Awesome! I am so glad you enjoyed this recipe, thanks so much for making it! Have a great weekend:) xTieghan