Throwing Oreos into a chocolate chip cookie is brilliant. These Cookies and Cream Oreo Chocolate Chip Cookies are so fun and delicious!

There are cookies. And then there are cookies. If you know what I mean.

These cookies and cream Oreo chocolate chip cookies are in the second category, and they have stolen my heart…and the hearts of about 200 other people in my surrounding area (I’ve made them four times over the last month for large gatherings and the recipe requesting has been at an all-time high).

A stack of Oreo chocolate chip cookies with the top cookie split in half.

Each time I’ve made them, I’ve tweaked the recipe just a little – trying a few different ingredients to see if the change would really make a difference.

You’ll know what I’m talking about with a quick glance at the recipe and some of those special ingredients. I’ve definitely settled on a favorite version.

It’s rare a recipe goes up on here without me making it at least twice, but usually it’s more like three or four times. These Oreo chocolate chip cookies are no exception. Of course no one was complaining as I churned out batches.

Four chocolate chip Oreo cookies stacked on top of each other with chunks of Oreo beside them.

These cookies and cream chocolate chip cookies are one of those cookies that you bite into (and trust me on this next part since I’ve bitten into no less than two dozen of these babies trying to get them just right) and kind of go “hmm, what IS it about these cookies?”

They are unique and dangerously delicious.

The cookie is ultra-creamy – almost velvety in texture – thanks to the cream cheese taking over part of butter’s normal chocolate chip cookie duties. And of course the tasty Oreo morsels crumbled in don’t hurt things at all either.

But that’s not all.

These cookies rank even higher on the delicious scale because of the malted milk powder.

It’s not overly malty (so if you are a malt hater, never fear); instead, it’s a beautiful accent of something slightly creamy and a little different, and it adds a delicious flavor to the cookies.

As noted below in the recipe, don’t be tempted to omit the malted milk powder OR sub in instant nonfat dry milk powder.

I tried both of those things. Disaster. The instant nonfat dry milk leaves a not-so-pleasant after taste that you just don’t want.

Having said that, I HAVE subbed in whole milk powder for the malted milk powder and talk about a creamy cookie! So, so delish.

Four chocolate chip Oreo cookies stacked on top of each other on a piece of parchment.

I know specific, fussy cookie recipes are a bit of a pain in the ol’ rumpus, but you have to trust me on this one. The results will be worth it if you stick with the right ingredients.

I believe you can get malted milk powder fairly easily at some grocery stores, but because my only goal in life is to be BFF’s with our UPS driver, I always order my malted milk powder (and the whole milk powder) on Amazon.

Feel free to source yours locally or elsewhere online.

We use our fair share of malted milk powder so I like to keep it on hand. I have several other cookie recipes I use the malt and whole milk powder in – if you have the Momofoku Milk Bar cookbook you know what I’m talking about.

I also have a pretty stellar malted brownie recipe (I’ll share it if enough people want it!), and our most favorite thing to do is just throw the malted milk powder in the blender with chocolate ice cream and a little milk for delicious chocolate malts.

Basically what I’m saying is: get your hands on some and make these cookies and cream Oreo chocolate chip cookies.

A chocolate chip Oreo cookie split in half on a piece of parchment paper.

The combination of creamy + soft dough, Oreo cookies, and chocolate chips is mighty delicious.

If you know me, you’ll be a little shocked to see milk chocolate showing up in my cookies.

I’ll confess, it hurt a little to throw them in there instead of my beloved bittersweet or semisweet, but the consensus of all my taste testers (and trust me, there were a lot) was that the milk chocolate won over the semisweet.

I don’t necessarily agree with that, but I’m also open to other people having opinions.


I’ll let you use your best judgment. Either way, I think you’re going to fall in love.

Chocolate chip and Oreo cookies stacked on top of each other on a piece of parchment.

One Year Ago: Grilled Chili-Lime Chicken with Strawberry Avocado Salsa
Two Years Ago: My Mom’s Famous Calico Baked Beans
Three Years Ago: Hoisin Rice Noodles with Shrimp {Or Chicken or Pork or…}


Cookies and Cream Chocolate Chip Cookies

4.86 stars (14 ratings)


  • 1 cup (227 g) salted butter, softened
  • 8 ounces (227 g) cream cheese, softened
  • 2 cups (424 g) light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 ½ cups (497 g) all-purpose flour
  • 1 cup (142 g) malted milk powder or whole milk powder (see note)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • 36 to 40 Oreo or other chocolate sandwich cookies, coarsely chopped (Trader Joe’s brand works great, too)
  • 2 cups (340 g) milk or semi-sweet chocolate chips


  • Preheat the oven to 350 degrees F. Line baking sheet(s) with parchment paper or silicone liners.
  • In a large bowl with an electric handheld mixer or in the bowl of an electric stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and brown sugar until well combined.
  • Add the vanilla and eggs and mix until the color lightens and the batter is fluffy, 2-3 minutes.
  • In a separate bowl, whisk together the flour, malted milk powder, baking soda, baking powder and salt. Add the dry ingredients to the wet and mix until just combined.
  • Stir in the Oreos and chocolate chips.
  • Roll the dough into 2-3 tablespoon size cookie dough balls (I use my large, #20 cookie scoop). Place them several inches apart on baking sheets and bake for 11-13 minutes until the edges are golden but the centers are still soft.


Malted Milk Powder: I love the very slight hint of malt taste from the malted milk powder. I’ve also made them with whole milk powder and the cookies are extra creamy and delicious. Leaving out the malted milk powder/whole milk powder will affect the taste, texture and consistency of the cookie dough – so I don’t recommend it. I tried the cookies using nonfat instant dry milk (I have a ton of it in my food storage); a friend that taste tested them said they were “fine” but I’ll be honest, I thought they were super icky terrible. So. It’s malted milk powder or whole milk powder all the way, in my ever so humble opinion. I buy both malted and whole milk powders from Amazon (details up above in the post).
Oreos: Don’t get too eager crushing the Oreo cookies in preparation for the recipe. They should be coarsely chopped – not pulverized – so you can get a nice taste of real, live pieces of Oreo cookie inside the chocolate chip cookie. My favorite method? Taking the whole Oreo/Jo-Jo cookies in my hands and crumbling them over the top of the dough (so each Oreo cookie is probably in about 4-5 pieces).
Serving: 1 Cookie, Calories: 291kcal, Carbohydrates: 38g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 31mg, Sodium: 248mg, Fiber: 1g, Sugar: 22g

Recipe Source: adapted from this recipe at Joy the Baker (doubled the recipe, used salted butter and decreased the salt amount, added weight measures, increased the flour just slightly, used malted milk powder, adapted the directions a bit to streamline the mixing)