Inside BruCrew Life

bake. eat. repeat.

Chocolate Chip Cookies and Cream Cookies

By - 197 Comments

Jump to Recipe

This easy Chocolate Chip Cookies and Cream Cookies recipe is full of chocolate and Oreo cookie chunks.  They are the perfect after school snack, lunch box snack, or midnight snack.  You choose!

A stack of four chocolate chip cookies and cream cookies on a white napkin with milk behind it

For some reason this week I am obsessed with all things cookies.

I think it is because this is back to school week for our kiddos.  In just one short day, we will go back to our normal daily routine.  

Not that we change our routine much during the summer, but it definitely changes from what we are normally used too. There have been a few too many late nights watching tv or movies, then sleeping in every morning and getting a late start to the day.

That kind of throws off the whole day because then I have a hard time fitting in some sort of exercise. This is the week that changes.  All those extra little snacks and desserts from our summer vacations and day trips have started to make a difference in how my jeans are fitting now. Time for more smoothies and lean and green meals for sure.  

Of course, drinking a Vanilla Pineapple Smoothie and eating heathy dinners makes me dream about cookies even more.  You would not believe how many new combos I have thought through in just one day!  

I had to giggle at our daughter last night.  I was grumbling under my breath about eating a healthy protein bar as I left the room and all of a sudden I heard laughing in the living room.

Apparently, my daughter was informing my hubby that “Mom, doesn’t want that kind of bar. She wants Reese’s Gooey Cake Bars.”  Man, does she know me or what!!!

Of course, now I have tons of ideas running through my head for more gooey bars too. Dang it!!!

These cookies and cream cookies made with a cake mix are one of my daughter’s favorite cookies.  Of course, anything cookies and cream gets her vote.

What are Cake Mix Cookies?

Basically it is just what it sounds like.  It is a shortcut cookie made from using a store bought cake mix instead of regular dry ingredients.

Using just a few more ingredients, you can transform any flavor of cake mix into a soft delicious cookie.

The fun comes when you start deciding what extra ingredients you want to add to the cookie. Here is a list of some of our favorite mix-ins:

  • Candy – M&M’s, Reese’s Peanut Butter Cups, Butterfingers, Bunch a Crunch, Reese’s Pieces, Peppermint Patties, Rolos
  • Dried Fruit – cherries, blueberries, cranberries
  • Cookies – Oreos, Nutter Butters, Chips Ahoy, Animal Crackers
  • Chocolate Chips – white chocolate, dark chocolate, milk chocolate, butterscotch, peanut butter, mint, peppermint
  • Sprinkles, Nuts, Maraschino Cherries

A stack of cookies and cream cookies on a white napkin with milk and more cookies behind it

How to make Chocolate Chip Cookies and Cream Cookies:

  1. Mix together a cake mix, butter, cream cheese, egg, and vanilla until a soft dough forms. (full recipe at bottom of post)
  2. Gently stir in chocolate chips and Oreo cookie chunks.
  3. Refrigerate dough for at least 30 minutes. An hour is better if you have the time.
  4. Scoop dough into 24 even dough balls and bake.

Recipe Tips:

  • Adding cream cheese to the batter makes these white cake mix cookies taste like cheesecake cookies. Make sure you set the butter and cream cheese out ahead of time.
  • Feel free to use your favorite mix-ins.  Today we went with Oreo cookie chunks and two kinds of chocolate chips.  There is no right or wrong combo when it comes to these easy cake mix cookies.
  • Make sure you do not over bake them.  They will look under done when the timer goes off!  Trust me, and take your cookie pan out of the oven.
  • These easy cake mix cookies will continue to bake on the hot baking sheet! Give the tops of the cookies a tap with a flat spatula after 2 minutes.  When they cool completely, they will be set up and ready to eat.  Of course, I suggest trying these Oreo cheesecake cookies warm and gooey!

I promise you these soft cake mix cookies will not last long enough to tempt you during the day.  My family gobbles up these Oreo cookies in no time at all!

You can also change these cookies and cream cookies up for different holidays by adding colored candies and sprinkles.  These Fireworks Cookies and Cream Cookies are loaded with lots of red, white, and blue fun.

Four chocolate chip cookies and cream cookies stacked up on a white striped napkin

More easy cake mix cookies recipes:

Connect with Inside BruCrew Life! Follow us on social media, so you never miss a post.

Email Subscription | Facebook | Pinterest | Twitter | Instagram | Bloglovin

I also have a fun Facebook group, and I would love for you to join. It’s a group where you can share your favorite recipes, ask questions, share photos, and see what’s new with the BruCrew. If you would like to check it out, you can request to join HERE.

CLICK HERE TO PIN THE RECIPE FOR LATER! 

Chocolate Chip Cookies and Cream Cookies

Chocolate Chip Cookies and Cream Cookies

Yield: 24 cookies
Prep Time: 45 minutes
Cook Time: 10 minutes
Total Time: 55 minutes

These easy Chocolate Chip Cookies and Cream Cookies are full of chocolate chips and Oreo cookie chunks. They are the perfect treat for the cookie lover in you.

Ingredients

  • 1 vanilla cake mix
  • 8 Tablespoons unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 2 cups Oreo cookie chunks
  • 1/2 cup white chocolate chips
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350 degrees.
  2. Combine the cake mix, butter, egg, vanilla, and cream cheese. Mix until a soft dough forms.
  3. Stir in the cookie chunks and chocolate chips by hand.
  4. Refrigerate the dough for 30 minutes to an hour. Roll the dough into 24 even balls.
  5. Place the dough balls on a baking sheet and bake for 10 minutes. Do not over bake! The cookies will seem under done, but will continue to set up as they cool.
  6. Let the cookies cool on the baking sheet for 2-3 minutes. Tap the tops of the cookies with a flat spatula to even them out.
  7. Move the cookies to a wire rack or a piece of parchment paper on the counter to cool completely. Store in a sealed container once they are completely cooled.

Notes

*You can also roll the dough into 36 balls and bake for 9 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 23mgSodium: 254mgCarbohydrates: 36gFiber: 1gSugar: 21gProtein: 3g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cookies & Whoopie Pies

Two pictures of chocolate chip cookies and cream cookies collaged together with a brown text box

*The post for Chocolate Chip Cookies and Cream Cookies was first published on February 18, 2014.  The photos have been updated, and it was republished on August 12, 2019. Click here to pin for later.

**This post does contain affiliate links. Inside BruCrew Life may receive a small percentage from sales made through these links. These do not cost you any extra.  Thank you for letting us share products we use and love this way!

Related Posts:

  • My sister love cookies and cream and anything oreo related. I’ve had cookies on the brain too. I went with Josh to an event last night and I ate 3 white chocolate macadamia nut cookies. 3!!!! What was I thinking? Bad, bad, bad! They were so good though. I only regret it a little bit this morning.

    Reply

  • Not sure it was a good idea to follow your blog Jocelyn… You are seriously bad for my waistline!! I made a batch of these cookies today and they are fabulous! Thanks for the new ideas!

    Reply

  • I think I better start a separate board for pinning just Cookie and Cream desserts! They always catch my eye because it is such a favorite flavor at our house!! Pinned and on the “make asap” list. Thanks, Jocelyn. 🙂

    Reply

  • These seem delicious. What is the texture of the cooled cookie? Is it like a Toll House cookie or is it light like a cookie made with more egg whites? Hopefully I’ve explained the question well enough. I’m just not a fan of a cookie that’s too airy and was wondering before I headed into the kitchen. They look great! Thank you for any advice and for sharing.

    Reply

  • Your recipe looks great but I was wondering what kind of cake mix you were talking about was one of those packeted Betty Crocker or Greens? And do you make them per the packets instructions or just add the dry mix?

    Reply

      • I realize this is an old post but I just found your blog and can’t wait to try these cookies! The question about brand of cake mix is a good one because the amount of cake mix per box is different by manufacturer. Pillsbury is smallest at 15.25 oz per
        Package. Duncan and Betty Crocker are an oz more at 16.25. Could make a difference in baking and texture! Can’t wait to try this!!!

        Reply

        • Actually it really doesn’t make a difference in the cookies, so feel free to use whatever brand you like. I usually get the Pillsbury cake mixes though.

          Reply

  • These cookies should be named, “The best cookie you’ll ever eat COOKIE.” Made them as directed for church and they were absolutely wonderful. Not the prettiest cookie lol but taste divine 🙂

    Thanks so much!

    Reply

  • I’ve had this recipe saved for quite some time now and I finally decided to make it on a whim — I can’t believe I didn’t do it sooner! From the first bite, I was hooked. So. Freakin. GOOD!!!

    Reply

  • Made these cookies for a big family dinner, and was really depressed when they wouldn’t set, even after baking for 14 minutes. Left them out over night and the next morning, they were magically transformed into soft, but not too soft, perfect cookies. And they were a huge hit, so yummy! Thank you for recipe, I’m sure I will use again and again!

    Reply

    • Hi, Morgan. I am so glad they turned out for you. Yes, these cookies are very soft when they first come out of the oven, but they set up so nicely after they cool. I was a little worried when I read you cooked them 14 minutes, because I never do longer than 9 minutes. Glad to hear they still tasted great! 🙂

      Reply

  • Hi! These are my new favorites! I did have a quick question – am I supposed to use milk chocolate chips or semi-sweet chocolate chips? I think I have made it both ways but I was just wondering what you recommended. Thanks!

    Reply

  • Made a batch of these for my acappella team. Needless to say this group of college kids loved them! I decided to use mint oreos for a bit of a holiday variation, turned out perfect! No one could believe they were homemade. Make these cookies!! Such as an awesome recipe that you can customize and change up.

    Reply

  • These are the best cookies. I made a few modifications. I use chocolate chips instead the white chocolate chips. I also use Andes Peppermint Crunch Baking Chips in half of the cookies. I store them in an air tight container with a piece of bread to keep them soft.

    Reply

  • These look amazing, I can’t wait to try them. Personally, I’m not a huge fan of white chocolate so I usually use vanilla chips as a substitute – I’m thinking these would work perfectly in this recipe!

    Reply

  • I just made these cookies and they turned out absolutely perfectly! I followed your directions exactly the timing and they the perfect cookie consistency of crispy on the outside and gooey inside. Thanks so much for the awesome recipe!

    Reply

  • I can’t remember if I’ve commented before but it would be an injustice if I didn’t so here I go (maybe again!). These cookies are shamazing. I have made them countless times now because people (especially my brother and husband) keep asking me too. I also made them for my Church Youth Group who ran off with them in 5 seconds lol. Not to mention a million people have asked me for the recipe. The only bad thing is I wish I had come up with it hehehe:) Thank you so much for sharing I will be making these until forever!

    Reply

    • I think it will be just fine. There is so much cookie and chocolate chip goodness in the cookies, that I don’t think it will make a difference if it is a white or yellow mix. Keep me posted on how you like them!

      Reply

  • I’m disappointed in these cookies. I baked them for 9 minutes. They didn’t look done, but I followed your directions because you said they wouldn’t. I let them sit on the pan for 3 minutes then transferred them to wax paper to finish cooling. I waited until they were completely cooled then took a bite of one and…they are not done inside! I feel like I just wasted my time and 36 cookies.

    Reply

    • I am so sorry to hear that you didn’t like the cookies, Liz. We make these and versions of these all the time, and we never bake them longer. Everyone does have different taste preferences though. I hope you saved them and give them another chance today…they really are amazing!

      Reply

  • This is my fav recipe ever! I loved the cream cheese addition. What would I need to add to make this into cupcakes instead?

    Reply

  • Hi Jocelyn,

    These cookies look amazing! I am going to bake them soon. I was wondering about storage after these cookies are baked. Do the cooked cookies need to be refrigerated since there is cream cheese in them? How long do they typically last in an airtight container?

    Thank you!

    Reply

    • I just store them in a sealed container on the counter. There is no need to refrigerate them. They usually last a few days here…I think if I didn’t have kids eating them they would last 5-6 days. I hope you enjoy them!

      Reply

  • These are my new favorite! I have made them twice now and both times they were a HUGE hit. They stay soft in a sealed container, no need for the slice of bread like with regular chocolate chip cookies.

    The second time I made them, my family made them into ice cream sandwiches with cookies & cream ice cream! SO GOOD!!

    I cannot wait to try some of your other recipes! Thank you!

    Reply

  • I’m still fairly new to cooking and baking, so maybe this is a dumb question? Do you do 8 tablespoons of melted butter, or 8 tablespoons of butter, that you then melt? Thanks! These sound delicious! I want to make them for my co-workers, as a Christmas treat.

    Reply

      • Hhmmm… melted butter… I just made this recipe, and missed that. I carefully softened my butter in the microwave, and they turned out ok! I was wondering why the need to refrigerate (which I did anyway), now I know why! Anyway, I was searching comments to find out how to store them until a bake sale in 2 days, looks like they’ll be fine in the ziplock baggies I packed them in. (I wasn’t sure because of the cream cheese. ) BTW, I made a second batch to use up the other half of the cream cheese block, but used a chocolate cake mix instead and mixed in peanut butter chips and mini Reese’s pieces. the yield was less because I couldn’t come up with an alternative to the 2 cups of Oreo crumbs, but they also turned out great!

        Reply

  • I’ve been making these cookies for a while and they are always a hit!! I have a question though. How many days prior can I make the dough and leave it in the fridge? Thank you!

    Reply

  • Jocelyn,
    Is there anything else you’d recommend in place of the cream cheese? The person I want to make these for is not a cream cheese lover (weird, right?). You think yogurt or sour cream might work w/o changing the flavor you’ve created too much?

    Reply

    • You don’t actually taste the cream cheese in these cookies. It just adds a soft puffy texture to the cookies. You might be able to substitute 1/4 cup sour cream in place of it, but I haven’t tried it to say for sure.

      Reply

      • Thank you. I’ll use it as written and just keep my mouth shut about the ingredients 😉 I find for those self proclaimed ‘picky types’ – they don’t usually realize when the “offending” ingredient is actually used!! LOL!

        Thanks again for the reply~
        Carol

        Reply

    • I didn’t measure them….I just grabbed balls of dough and rolled them into 36 even balls. You can also do 24 even dough balls and bake them for 10 minutes.

      Reply

  • I made these and they were amazing! Instead of chocolate chips I used Hershey’s cookies n creme drops. Thanks for the recipe! Excited to try other combinations!

    Reply

  • I know you are supposed to refrigerate these for 30 minutes but how do they do for longer than that? Like overnight?

    Reply

    • They are fine if you refrigerate them longer. I usually make the dough and then forget about it because I get busy doing other things. Let me know how you like them 🙂

      Reply

  • I made these and they are amazing!! I didn’t have to tweak the recipe like most of the other Pinterest recipes. I usually make a trial batch before I bring them to a get together, but these were perfect the first time! Thank you so much, they were the talk of the party and I will definitely make them again!!

    Reply

    • Woo hoo! Yay for recipes that work the first time! These are one of our absolutely favorite cookies here, so I am so glad you liked them too!!!

      Reply

  • My 9 year old son made these last week for his Creating with a Mix 4H project. He won First Place PLUS Reserve Grand Champion!!
    He only needed 3 to turn in and the other 33 here at home were gone in ONE DAY! He already has a request to make more for his grandparents. There cookies are delicious.

    Reply

  • Any idea if these cookies would last if they were shipped overseas? I have a loved one who is currently in Afghanistan, and I’d love to send him a care package with these in it. The last package took 2 weeks to arrive. Any idea if these would go bad in that amount of time if packaged in an airtight container?

    Reply

    • These cookies do stay soft for days! They have never lasted 2 weeks in our house, so I can’t say for sure. I think if you packed them in an airtight container, I think it’s possible though.

      Reply

  • ummmm I just made these and hate you. where have these cookies been all my life, wow! so good. and let me just say that I believe the dough is the best dough I have ever tasted. kudos!

    Reply

    • Hahahaha! I know that feeling…I hate myself every time I make them! Then I try to pack them in the kid’s lunches quickly because otherwise I eat the entire batch!

      Reply

  • Question – I have a trip where I want to make these to take on the road – since they have cream cheese will they keep fresh on the road without refrigeration?

    Reply

  • Realize this is an old post but just saw the video and it shows softened butter and recipe calls for melted butter. Could you clarify which is correct. I think the different versions would produce different textures in the baked cookie. Thanks, I am looking forward to making this!

    Reply

    • You can actually use either melted or softened because after the dough is mixed up you are going to refrigerate it until the dough is chilled again. I like to use softened butter though because then it doesn’t take as long to chill. Thank you for letting me know I had two different things written down. I went ahead and fixed the recipe to say softened. I hope you enjoy the cookies!!!

      Reply

  • Hello can these cookies be frozen….if so how do I do it before or after I cook them…THANK YOU..I have cooked them before and they are awesome

    Reply

  • I love these cookies!! Usually I make them with milk chocolate chips. Would semi sweet be better? Thanks!!

    Reply

    • It all depends on what chocolate chips you prefer. I usually make them with dark chocolate chips, but that’s what I like. I’m glad you are enjoying this recipe 🙂

      Reply

  • U mentioned 1 vanilla cake mixed… what’s d quantity? Is it 250gm. In d video looks like 1 bar of butter and 1 bar of cheese… does the recipe list the correct amount of butter and cheese? I’m try to make for the festive

    Reply

  • I’m in the process of making these right now! I used French vanilla cake mix by better Crocker. Couldn’t find just a vanilla one. I have the dough in the fridge chilling right now! I will let everyone know how they turn out. Super excited!!

    Reply

  • It would have been helpful to put the receipe further up. Had to flip thru a lot of pages on you site, then sign up for pintrest, and still couldnt find it!! Wasnt o the video either. Last chance I looked the entire (quite long) post on fb. Just saying.

    Reply

    • You shouldn’t have had to go through many pages to get to the recipe. And you definitely don’t have to sign up for anything like Pinterest to get to the recipes either. It’s as easy as opening a blog page and scrolling down below a few pictures to find the printable card.

      Reply

  • Two questions:
    1. Are the cookies cake like or soft, most chewy?
    2. Mailing these to my Army son is lives across the country. Do they stay fresh for awhile?

    Reply

    • These cookies are soft and puffy, no chewy, but not really cake like either. They definitely stay soft and fresh for days, so they are great for mailing. I hope your son enjoys them!!!

      Reply

  • Do you always recommend using cookies as one of the mix-ins? Say I wasted to do a strawberry cake, with white chocolate chips. Would I use 3 cups of white chocolate chips, or find a cookie that would work with my cake flavor?

    Reply

  • If I made these cookies on a Sunday for a Friday party will they still be good in a air tight container or do you recommend freezing them ?

    Reply

    • I think they would be fine as long as the container is tightly sealed. Cake mix cookies are always the ones I choose to mail because they do stay soft for days. I hope you enjoy the cookies!!!

      Reply

    • All of this info is in the recipe card. Step 1 says to preheat the oven to 350 degrees, and step 5 says to bake the cookies for 10 minutes. I hope that helps and that you enjoy the cookies!!!

      Reply

    • I just checked and was able to print that recipe from the link in the recipe card. You might need to check your printer settings to make sure it is set up to print right.

      Reply

  • Made these cookies for a cookie exchange and they were sooo popular! I was sort of expecting them to be overpoweringly sweet with the Oreos and two kinds of chocolate chips, but they were actually just perfect and so deliciously soft! Great recipe and super easy as well ????????

    Reply

  • These cookies were good, not great. Expensive ingredients for a cookie that didn’t WOW me. The bake time (10 minutes) was accurate. I’d suggest making the balls a little bigger and then flattening them slightly, before they go into the oven.
    Unfortunately if you’re not a fan of the flavor of a cake mix, these cookies are going to be a bit overpowering. Nice to have on ice-cream, probably won’t bother making again.

    Reply

  • These were mentioned in an article in Runner’s World as an athlete’s favorite cookie in college! So, I gotta give them a try. Curious…do you ever make them as bar cookies instead of scooping out dough balls?

    Reply

    • No way! That’s so cool that they were/are someone’s favorite and they talked about it in an interview. I had no idea! I hope you do give them a try, as they are one of our top favorite cookies in our house. Although, I have never tried baking them as bar cookies. I’m sure it would work, but I can’t give you an exact time for it. Keep me posted if you try it that way.

      Reply

  • Do you just smash real oreo cookies to get the cookie chunks? Or do you buy oreo cookie chunks that just have the cookie and no icing?

    Reply

  • ? I love these! Those chocolate cookies cream cookies are brilliant! I’m not going to show my hubby this post, I’m just going to make some and stick them in his lunch box as a surprise, heeee! Nice one ?

    Reply

  • Hey Jocelyn, Yummy cookie! I am a great chocolate and cookie lover. When I saw your blog I started preparing the Chocolate chip cookies. I followed your instructions and the cookie was turned out to be super delicious. Loved your recipe.Thank you for sharing.

    Reply

  • Hey there! These look amazing! Quick question: can I leave the dough over night in my fridge? I’ve done it with regular cookie dough, but never with cake mix. Thanks!

    Reply

    • You sure can! I’ve left the dough in the fridge for hours when I totally forgot to go back and bake it. It may be pretty solid after being in the fridge overnight, so you will need to let it sit out a few minutes so you can scoop it easily. The other option is to scoop the dough and put it on a tray and refrigerate that overnight. Then it’s easy to just move them onto a baking sheet. I hope you enjoy the cookies!

      Reply

    • Do mean the baked cookies? If you keep them in freezer safe bags or container, they will keep for 1-2 months. Just make sure to separate each layer with parchment or wax paper, so they do not freeze together.

      Reply

  • These were wonderful!!! A serving is one cookie, correct? I set them aside for a bit and they were so yummy! Even better after being in the refrigerator! Thank you!

    Reply
    • >