Giant Cookies and Cream Cookie Recipe
This Giant Cookies and Cream Cookie Recipe makes giant bakery-style cookies that are thick, chewy and packed with crushed Oreos and melty white chocolate chips. Made with a vanilla cookie dough base and loaded with cookies and cream flavor, these giant cookies have chewy centers and crisp edges. Perfect for Oreo lovers and easy to make for birthdays, parties, or whenever you’re craving a fun and giant homemade cookie!
WHY YOU’LL LOVE THIS RECIPE
- Packed with crushed Oreos.
- Giant with soft, chewy centers.
- Loaded with cookies and cream flavor.
- Perfect for parties and any celebration.
INGREDIENTS FOR GIANT COOKIES AND CREAM COOKIES
- Butter: Butter adds richness and creates soft, chewy cookies. Cold butter is standard for giant cookies, but room-temperature is needed for this recipe. Room-temperature butter helps promote spreading, balancing the cocoa powder which can cause a slower spread.
- Granulated Sugar: Sugar doesn’t just sweeten things up – it’s also key for structure. Sugar allows the cookie dough spread, as well as set with distinct edges after cooling.
- Brown Sugar: Brown sugar adds moisture and chewiness to cookies thanks to the molasses in it. This ingredient helps keep giant cookies soft and gooey in the center, and key for rich flavor.
- Egg + Egg Yolk: The whole egg provides structure and moisture, and the extra yolk adds richness.
- Vanilla Extract + Salt: Vanilla and salt add flavor, balance sweetness, and help enhance other flavors.
- All-Purpose Flour: Flour provides the main structure for these cookies.
- Corn Starch: Prevents the dough from spreading and keeps the cookies thick and chewy.
- Baking Soda + Baking Powder: We need both! Baking soda helps cookies spread and brown, and baking powder gives them lift and keeps them ultra thick.
- White Chocolate Chips: Adds layers of texture and richness throughout the cookie. Add-ins like whtie chocolate chips are a must for giant, thick cookies — they help the dough hold its shape and keep the cookies from spreading too much as they bake.
- Crushed Oreo’s: Gives these cookies the perfect cookies and cream flavor.
MORE GIANT COOKIE RECIPES TO TRY NEXT:
- Giant Funfetti Cookies
- 12 Giant Cookie Recipes
- Giant Reese’s Peanut Butter Cookies
- Giant Peanut Butter Cookies
- Giant Cosmic Brownie Cookies
- Giant Red Velvet Cookies
- Giant Cookie Monster Cookies
- Giant White Chocolate Lemon Cookies
TIPS FOR GIANT COOKIES
- Whisk Dry Ingredients: Whisk dry ingredients in a separate bowl first. We don’t want to risk over-mixing the wet and dry ingredients!
- Higher Flour to Sugar Ratio: Adding more flour to sugar than standard cookie recipes keeps the cookies thick as they bake.
- Food Scale: Use a food scale to weigh the flour. It’s super easy to accidentally add too much flour!
- High Oven Temperature: A higher oven temperature is crucial for nailing that toasted outside and gooey and chewy inside.
- Cookie Size: Weigh the cookie dough on a food scale, this gives a consistent cookie size every time. I weighed these at about 5.7 oz each and was able to form 6 giant cookies. You can always make them smaller if you’d like, just adjust baking time as needed.
- Shape the Dough: What is the tall cookie trick? Shaping the dough! Shape the cookie dough into tall mounds. This simple hack keeps the cookies nice and thick as they bake. Pinch the tops slightly to give a rustic, homemade look.
- Oven Thermometer: Keep in mind, all oven’s bake differently. Utilize an oven thermometer. For example, my oven beeps too early, and needs about 10 more minutes to heat to the correct preheated temperature. To make sure your oven is at the correct baking temperature, hang an oven thermometer from the center rack.
- Patience is Key: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for at least an hour to finish setting before enjoying. Enjoy earlier if you love ultra gooey centers!
These Giant Cookies and Cream Cookies are a cookies-and-cream lover’s dream! Packed with crushed Oreo cookies and creamy white chocolate chips – they’re soft, thick, and completely irresistible. Perfect for parties, bake sales, holidays, or late-night cravings, these cookies and cream cookie recipe hits the spot every time!
Continue below for the easy-to-follow recipe, dig in, and enjoy every bite!
Print
Giant Cookies and Cream Cookie Recipe
- Total Time: 1 hour (includes cooling time)
- Yield: 6 giant cookies 1x
Description
This Giant Cookies and Cream Cookie Recipe makes giant bakery-style cookies that are thick, soft, and packed with crushed Oreos and melty white chocolate chips. Made with a vanilla cookie dough base and loaded with cookies and cream flavor, these giant cookies have chewy centers and crisp edges. Perfect for Oreo lovers and easy to make for birthdays, parties, or whenever you’re craving a fun and giant homemade cookie!
Ingredients
- 1/2 cup Unsalted Butter (cool)
- 3/4 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 Egg
- 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 cups All-Purpose Flour
- 2 Tablespoons Corn Starch
- 1/2 Teaspoon Baking Soda
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt (heaping)
- 1/2 cup White Chocolate Chips
- 8 Oreos
Instructions
- Preheat & Prep: Preheat oven to 375°F and line a baking sheet with parchment paper.
- Combine Dry Ingredients: Whisk together all-purpose flour, corn starch, baking powder, baking soda, and salt in a separate bowl.
- Butter: Add cold butter to stand mixer fitted with the paddle attachment, and mix on med-high for 1 min. Scrape sides, mix again for another 30 seconds.
- Cream the Sugars: Add brown sugar and granulated sugar to butter and mix on medium until combined and fluffy.
- Wet Ingredients: Add the egg, egg yolk, and vanilla extract until just combined. (don’t over mix!)
- Mix It Up! Add dry ingredient mixture on low until just combined. Don’t turn mixer on too high or you could end up with flour all over your kitchen!
- White Chocolate Chips: Add the white chocolate chips and pulse the mixer a few times until evenly distributed.
- Crush the Oreo’s: Place the Oreo cookies into a large gallon-size zip-top bag and seal tightly. Use a rolling pin or heavy cup to crush them into small chunks and crumbs, leaving some larger pieces for extra texture in the cookies.
- Add Oreo’s: Add the crushed Oreo’s to the vanilla cookie dough base, and pulse mixer until evenly distributed.
- Shape the Cookies: Shape cookies into tall mounds – pinching the tops a few times for a rustic bakery-style look. (see notes) Place on the prepared parchment lined baking sheet. These cookies weighed about 5.7 oz each and I was able to form 6 giant cookies.
- Bake: Bake on middle rack for 12-14 minutes, depending on cookie size. 13 minutes seems to be the sweet spot for me!
- Let Cookies Set: These giant cookies continue to bake from residual heat. Leave them on the baking sheet for 1–2 hours to finish setting before enjoying.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days, in the fridge for 1 week, or in the freezer for up to 3 months—just microwave for 10–15 seconds before enjoying.
Notes
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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