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Chocolate Chip Cookies and Cream Cookies

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These easy Chocolate Chip Cookies and Cream Cookies are full of chocolate chips and Oreo cookies.  They are the perfect after school snack, lunch box snack, or midnight snack.  You choose!

Chocolate Chip Cookies and Cream Cookies - lots of cookie chunks and chocolate make these easy cookies disappear. Great dessert recipe!

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

I really think it is because last week we were on vacation, and I ate anything and everything I wanted.  It was fun, for a while.  Unfortunately, eating like that isn’t great for summer clothes wearing.  I know summer is coming in just a few short months.  Time to back off the sweets again.

Drinking a Vanilla Pineapple Smoothie + eating heathy dinners = wild and crazy cookie dreams! Just saying.

You would not believe how many new combos I have thought through in just one day!  It must be the sugar withdrawals hitting me big time.  Maybe just one little bite wouldn’t hurt…  

Cookie chunks and chocolate are the perfect mix ins to these Chocolate Chip Cookies and Cream Cookies!

I had to giggle at my daughter last night.  My husband and I were discussing our food intake for the day, and he was telling me that I had plenty of room to have a protein bar if I wanted.

I must have been grumbling under my breath about this said healthy bar as I left the room, because all of a sudden I  heard laughing in the living room.

Apparently my daughter was informing my hubby that “Mommy, 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!!!

Chocolate Chip Cookies and Cream Cookies

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.  Cookies get made at least once a week around here.  Then I have to really stay out of the kitchen because those cookies tease me.  I think they know that I am trying to cut back on sugar!

Cookies made from cake mixes are starting to become regulars around here.  I hope you don’t mind a few more variations that I’m thinking through.

Tips on making these Chocolate Chip Cookies and Cream Cookies:

It is a fun trick to turn a cake mix into cookies.  I like to add a little bit of cream cheese.  Cream cheese in cookies makes them so soft and delicious.

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 though.  They will look under done when the timer goes off!  Trust me and take your cookie pan out of the oven.

The cookies will continue to bake on the hot baking sheet! Give the cookies a tap with a flat spatula after 2 minutes.  Then when they cool completely, they will be set up and ready to eat.  Of course, I like to eat them warm and gooey!

I promise you these soft cookies will not last long enough to tempt you during the day.  My family gobbles these Chocolate Chip Cookies and Cream Cookies up in no time at all!

*You can also change these 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.

Chocolate Chip Cookies and Cream Cookies - lots of chocolate and cookies make these treats disappear in a hurry! Great dessert recipe!

More cake mix cookies you may enjoy:

Chocolate Chip Cherry Cookies

Chocolate Chip Cherry Cookies – soft vanilla cookies loaded with chocolate chips and cherry chunks and topped with a hidden cherry and chocolate

Chocolate Mint Cookies

Chocolate Mint Cookies – chocolate cookies filled with mint cookie chunks and chocolate and mint chocolate chips

Peanut Butter Fluffernutter Cookies

Peanut Butter Fluffernutter Cookies – peanut butter cookies with a toasted marshmallow and a peanut butter filled chocolate bar

Chocolate Candy Cookies

Chocolate Candy Cookies – chocolate cookies made with Butterfingers and mini M&M’s

 

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Chocolate Chip Cookies and Cream Cookies Recipe and Video:

 

 

Yield: 24 cookies

Chocolate Chip Cookies and Cream Cookies

Chocolate Chip Cookies and Cream Cookies
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.
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes

Ingredients

  • 1 vanilla cake mix
  • 8 Tablespoons butter, softened
  • 1 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.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving:Calories: 260 Total Fat: 12g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 23mg Sodium: 284mg Carbohydrates: 36g Fiber: 1g Sugar: 21g Protein: 3g
© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Cookies & Whoopie Pies

Chocolate Chip Cookies and Cream Cookies - lots of chocolate and cookie chunks make these soft cookies a fun treat! Great dessert recipe!

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Comments

  27. Heehee I always have cookie dreams, no matter if I’m eating healthy or bad foods. 😉 And now I’ll be dreaming of these cookies and cream cookies! So much chocolate and cookie flavor, I must make these immediately! 😀

    Reply

  30. 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

  32. 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

  33. 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

  36. 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

  37. This recipe has gone nuts on Pinterest! It has been pinned from my board over 6000 times! Congrats 🙂 And I’m really craving cookies and oreos now….thanks for that. Ha!

    Reply

  38. 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

  39. 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

  40. 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

  42. 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

  43. 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

  44. 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

  47. 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

  48. 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

  49. 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

  51. 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

  53. 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

  54. 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

  55. 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

  56. 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

  57. 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

  58. 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

  61. 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

  64. 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

  65. 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

  66. 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

  67. 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

  68. 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

  73. 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

  74. 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

  75. 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

  78. 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

  82. 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

  85. 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

  86. 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

  90. 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

  92. 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

  94. 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

  95. 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

  99. 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

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