RECIPE // COOKIES AND CREAM COOKIES (ANTHONY’S COOKIES-INSPIRED)

Suffice it to say that after making 4 batches of these cookies within a month, these might be my favorites cookies yet. This popular cookie (seriously, it goes quickly) has perfectly crisp edges, a warm gooey center, and is jam-packed with Oreos. Inspired by the famous cookies and cream cookie from Anthony’s Cookies, this is a ‘copycat’ recipe that comes pretty close to the real thing. Even all the boys that don’t normally eat sweets can’t stop gushing about the cookie, and it’s totally giving me some street cred as a baker. Without further ado, I present to you…

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COOKIES AND CREAM COOKIES (ANTHONY’S COOKIES INSPIRED)

Ingredients:

  • 3 columns of Oreo’s
  • 2 sticks of butter
  • 2 cups all purpose flour
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 tsp baking soda
  • 1/2 tsp salt

Start off by taking your butter out of the fridge and letting it sit at room temperature. Preheat the oven to 375 degrees F.

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Use one column of Oreo’s and remove the cream centers, keeping only the chocolate cookies. Place the chocolate cookies into a large plastic bag and crush finely with a rolling pin. Essentially, you’re creating a sort of flour from the cookie. In a large bowl, mix together the crushed Oreo, flour, baking soda, and salt. Set aside.

In the same bag, crush the rest of Oreos (not separated, with cream center) into large chunks. You don’t want to crush it too finely.

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Cut the butter sticks into large chunks and combine with sugars and vanilla in the bowl of a stand mixer (or with a hand mixer). Cream together until smooth. Add in eggs one at a time and make sure it’s mixed well.

Slowly add the flour into the butter mixture until just combined. Be careful of not overmixing.

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Gently fold in the Oreo pieces.

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Scoop out the cookies onto a silpat lined baking sheet or parchment paper. Use an ice cream scoop and drop the dough about two inches apart (they will spread). Bake for 14 minutes, rotating halfway, until the edges are lightly browned.

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Remove the cookies and cool on a wire rack. They will continue to cook. The cookies & cream cookies should be crispy on the edges and soft and chewy on the side.

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Enjoy and please let me know what you think!

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14 Comments

  1. This is making my mouth water. I made “deconstructed oreo chocolate chip cookies” once and they were amazing, and a lot like this, so I know I would LOVE these. How could you not? Gorgeous photos, too.

    • Ooooh those deconstructed cookies sound so amazing! Will def have to check it out. And let me know if you try these!! xx

  2. I made a batch and it was very delicious, however, it became hard within a few hours. Is there a reason for this? Can I add pudding to the mix?

    • Oh no! Did you store it in an air tight container? I’ve never experienced it to get hard in just a few hours. I can’t comment on the pudding because I’ve never tried it. Also, be careful not to overmix everything together. I hope this helps!

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  5. Thanks for the recipe; these are delicious! I love Anthony’s cookies but I live on the east coast now, and these were perfect for satisfying my craving. One note: our ovens are probably very different, but after several tries I achieved the best chewy / crunchy consistency after refrigerating the dough and baking for 10 minutes.

    • I’m glad you enjoyed them! Thanks for the tip— great to know how others are adapting it to fit different ovens and elevation heights!

  6. Anonymous

    Taste was great; but too hard and crunchy. Will modify to try and get a soft, more chewy consistency.

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