Cookies ‘n Cream Cookies.

How delicious are Cookies ‘N’ Creme chocolate bars? Crunchy chocolate cookie bits speckled throughout creamy white chocolate… yum.

Now, how delicious would cookies n creme bars be melted inside a cookie?!

Ever since I made my Chewy Butterfinger Cookies, I knew I had to recreate the whole candy-inside-cookie ordeal and bake up something just as fabulous.

I bought a couple king sized Cookies ‘n’ Creme bars the other day, chopped them up, and threw them into the same basic drop cookie recipe.  I added some white chocolate chips on top because I favor chunky cookies with a lot of texture goin’ on.

These cookies are SO easy. 🙂

Cookies 'n Cream Cookies

Yield: 2.5 dozen

Print Recipe


  • 1 and 3/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/4 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 king size Hershey's Cookies 'n' Creme bars, chopped
  • 3/4 cup white chocolate chips


Preheat oven to 375 degrees.

Combine flour, baking soda, and salt in small bowl and set aside. In a separate bowl, using a hand-held mixer or stand alone mixer, beat the butter and sugar together until light and creamy. Beat in egg until just combined. Gradually beat in flour mixture. Stir in chopped cookies n creme pieces by hand. Do not overmix.

Drop by slightly rounded tablespoonfuls onto ungreased baking sheet. Stick 4-5 white chocolate chips on top of the cookie dough ball. Bake for 10-12 minutes or until lightly browned. Allow to cool and enjoy!

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 ps- I think you’ll enjoy my Peanut Butter Snickers Cookies too 😉



36 Responses to “Cookies ‘n Cream Cookies.”

  1. #
    Choc Chip Uruposted March 14, 2012 at 3:07 pm

    These look simply beautiful! I adore Hershey’s cookies and cream and by incorporating them into cookies is a genius idea 😀

    Choc Chip Uru


    • Sallyreplied on March 15th, 2012 at 11:47 am

      Thank you!


  2. #
    Erin @ Dinners, Dishes, and Dessertsposted March 14, 2012 at 5:13 pm

    Love cookies and cream flavored everything!


  3. #
    Simply Tiaposted March 15, 2012 at 7:06 am

    All these cookies look soooo amazing!!!! I don’t know which to pick but since the cookies n cream ones brought me here, I must say they look out-of-this-world yummy!!


    • Sallyreplied on March 15th, 2012 at 11:48 am

      thank you so much, that means a lot!


  4. #
    Tia the Bakerposted March 15, 2012 at 7:45 pm

    you are right. candy inside cookies is the best thing ever! and another reason i raid the after holiday candy sales!


  5. #
    Reeni (@Reeni_Spice)posted March 17, 2012 at 12:36 pm

    I used to love these candy bars! Haven’t eaten one in so long. Your cookies are positively delectable! Candy cookies rule.


  6. #
    Mercedes Porterposted March 23, 2012 at 2:35 pm

    Congrats on the food gawker acceptance! It’s funny how obsessed we get with having them “accept” our photos, but I am right there with you!


    • Sallyreplied on March 26th, 2012 at 10:54 am

      thank you mercedes!! yes, i get obsessed with foodgawker too 🙂


  7. #
    Rachel Hposted March 28, 2012 at 10:51 am

    Thanks for verifying about the brown sugar!! I poured the flour in from my canister (which is how I usually measure it), but I will make sure next time to double check my flour measurement. Regardless, the cookies were super yummy and I got lots of compliments. Thanks for a great recipe!!!


  8. #
    Karaposted May 13, 2012 at 1:06 am

    Made these today. Very good even though I accidentally put 2 giant 4 oz bars instead of 2 king sized bars.. Oopsie. Extra sweet but still good -xo


    • Sallyreplied on May 13th, 2012 at 7:37 am

      Kara – sometimes a little extra sweetness isn’t a bad thing 😉 So glad you enjoyed them despite the cookie bar overload!


  9. #
    Leslieposted February 2, 2013 at 5:43 pm

    Was looking for this exact recipe because my boyfriend hates chocolate and will ONLY eat the cookies and creme. So I’ll be trying these for Valentines day, thanks!


    • Sallyreplied on February 3rd, 2013 at 12:11 pm

      So glad to hear that Leslie! I love these cookies – I haven’t made these since last year. I have to change that because they are a favorite of mine!


  10. #
    sarahposted July 30, 2013 at 6:46 pm

    Hi sally! Is it ok if i used the regular salted butter instead of the unsalted as unsalted butter is pricey where I live. I would just have to omit the salt called for in this recipe?


    • Sallyreplied on July 30th, 2013 at 9:04 pm

      Hi Sarah – yes, you can use salted. And yes, omit the salt. Enjoy!


  11. #
    Reneeposted December 1, 2013 at 9:36 am

    Hi Sally! I’m busy looking thru your cookies recipes too gather up for my Christmas tray’s this year…….I know my tray’s will be extra special this year cause if my cookies turn out half as good as your’s looks then they will be very well recived……..I just also wanted too ask if all your cookie recipes can be doubled without any problems?Thanks for a very AWSOME blog too go to when I need a recipe or two……..Hope you had a nice safe Thanksgiving………


    • Sallyreplied on December 1st, 2013 at 9:43 am

      Hi Renee! I can safely say that all of the cookie recipes on my blog may be doubled. I do it all the time! I hope everyone loves the cookie trays Renee.


  12. #
    Reneeposted December 1, 2013 at 10:04 am

    Thank you for such a quick reply…………I’ll let you know but i’m sure there gonna be loved how can they not be …….


  13. #
    stephanieposted December 31, 2013 at 1:20 pm

    love these cookies. i made them twice already and they were a hit! i just had one question. if i wanted to make a little more but not double the recipe entirely how would i do that? like if i just wanted a few extra but not 60.


    • Sallyreplied on December 31st, 2013 at 1:59 pm

      I’m not sure how to 1.5x this recipe. You could double it and freeze extra cookies and/or cookie dough.


  14. #
    Ashleyposted February 7, 2014 at 3:48 pm

    Everyone LOVED these cookies! Cookies N Cream in a cookie, what’s not to love? When I made them they came out as thicker (yet still soft and delicious) and small cookies, they didn’t spread as nicely as yours. What did I do wrong? And, by don’t over mix, is it the same standard 20 mixes that goes for muffins?

    I recently stumbled upon your website and now I’m SUPER obsessed (have already made three things). I will most definitely be purchasing your recipe book when it comes out!!


    • Sallyreplied on February 8th, 2014 at 4:36 pm

      Hey Ashley! I’m so glad that you love my blog and recipes! Thanks for being excited for my cookbook too. That means a lot! It sounds like you may have overmeasured the flour. Though your cookies still tasted wonderful (so glad about that!) – it sounds like they did not spread because there was too much flour. Try to spoon the flour into your measuring cup, rather than scooping and/or packing it in.


  15. #
    kateposted February 13, 2014 at 7:54 pm

    Hi Sally,

    First off, congratulations on everything in your life! Cookbook, engagement, and everything in between! I have made so many things from your site and all have been a hit! I am waiting for these cookies to come out of the oven but like the previous commenter, mine did not spread well. I spoon my flour everytime and the dough was very tough when I mixed it- any idea what may have happened?

    Looking forward to kore yummy treats when I get your cookbook next month!

    All the best to you from Canada!


    • Sallyreplied on February 13th, 2014 at 10:34 pm

      Hi Kate! Try using a little less flour next time – or you could even add in an extra egg yolk for extra moisture. I use this “base” recipe quite often and haven’t found it to be dry. Thank you for all the kinds words, too. I appreciate it so so much!


  16. #
    taniaposted February 28, 2014 at 12:29 pm

    hey! can i use 1/2 cup of white granulated sugar and 1/4 cup of brown sugar instead of all white sugar? i really like the flavor of brown sugar


    • Sallyreplied on February 28th, 2014 at 3:30 pm

      You sure can, Tania!Or even 1/2 cup brown sugar and 1/4 cup granulated. I don’t suggest ALL brown though.


  17. #
    Melissaposted March 19, 2014 at 9:11 am

    Hi Sally! Love your blog so much, I really want to make these cookies because I absolutely LOVE cookies and cream Hershey bars! How could I make these cookies soft and thick like your regular chocolate chip cookies or peanut butter cookies?


    • Sallyreplied on March 19th, 2014 at 10:10 am

      These cookies already ARE super soft! Or you can always use the other cookie dough recipe bases and add copies and cream bars.


  18. #
    Vicky Campionposted May 15, 2014 at 8:50 am

    Hi Sally

    These look amazing. They are my next bake! Just one question. How many grams in a king size Cookies and Cream bar? I live in England and while they do a large bar it is not a huge one ( though I wish it was! ;0) ). Thank you xxx


    • Sallyreplied on May 15th, 2014 at 4:44 pm

      Hi Vicky! 73 grams each.


  19. #
    Kikatposted September 28, 2014 at 9:41 am

    Hi Sally! Just want to know, Is it okay to use baking soda without acidic ingredient? Coz some others say it must have an acid if you’ll use baking soda. Thanks! 🙂


  20. #
    Jameyposted April 18, 2015 at 12:19 pm

    I made these, and they’re great! I made them a second time removing the white chocolate and sub with macadamia nuts. Also used honey instead of sugar.


  21. #
    Catherineposted June 20, 2015 at 1:51 pm

    Hi Sally! I know you stress the importance of chilling your cookie dough for a lot of recipes, but I noticed this one does not. Do you recommend chilling for a short period of time or does it not make a difference in this cookie recipe? Thank you! 


    • Sallyreplied on June 21st, 2015 at 4:06 pm

      Doesn’t make too much of a difference with this particular cookie dough– some doughs are thick and sturdy enough to not require some chilling.


  22. #
    cposted October 3, 2015 at 10:48 pm

    hey Sally,

    I’ve made these cookies twice now and both times they dont spread as nicely as yours have. they come out quite lumpy looking. I was wondering if you have the amount of flour in grams that should be used for this recipe? or if you have any ideas on how I can fix it that would be much appreciated! the cookies were still delicious – they just didn’t look very presentable. 


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