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
Units
Scale
- 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