cookies and cream cookies

Craving something sweet, soft, and packed with chocolatey crunch? These Cookies and Cream Cookies are the perfect treat for Oreo lovers and cookie fanatics alike.

Loaded with crushed chocolate graham crackers (or Oreos for a more indulgent twist), a hint of vanilla, and the option to make it protein-packed, this recipe is quick, easy, and customizable.

Whether you’re making them for a cozy night in, a party tray, or your post-workout snack, these cookies will hit the spot—every time.

Ingredients List

These cookies are made with a delicious blend of creamy vanilla flavor, chocolate graham crunch, and a smooth base that makes them soft, chewy, and irresistible. Here’s everything you’ll need:

Cookies and Cream Cookie Dough

• 1 scoop vanilla protein powder (or substitute with 6–8 oz vanilla Greek yogurt)
• 1 ½ cups crushed ice (for texture and thickness)
• ½ cup unsweetened vanilla cashew milk (or use almond milk or dairy milk)
• ⅛ teaspoon salt
• 1 chocolate graham cracker, crushed (or substitute with crushed Oreo cookies for a richer taste)

Optional Toppings

• Whipped topping
• Additional crushed graham crackers or Oreo crumbs
• Chocolate syrup drizzle

Required Kitchen Tools

Before getting started, make sure your kitchen is equipped with these essential tools to make the process smooth and efficient:

1. High-Speed Blender
   Crucial for blending the ice, milk, and protein powder into a smooth and creamy cookie base.
2. Mixing Bowl
   For combining the cookie dough and folding in the crushed graham crackers or cookies.
3. Baking Sheet
   Line it with parchment paper to ensure your cookies don’t stick and bake evenly.
4. Cookie Scoop or Tablespoon
   Helps to portion your dough for uniform cookie sizes and even baking.
5. Cooling Rack
   Allows air to circulate around the cookies after baking so they stay soft, not soggy.

Dough Preparation

The dough for these Cookies and Cream Cookies is incredibly simple to whip up—no fancy techniques or long wait times. Whether you’re using protein powder or yogurt, the goal is to create a creamy, scoopable dough with just the right amount of sweetness and cookie crunch.

Mixing the Ingredients

Start by adding your vanilla protein powder (or Greek yogurt), crushed ice, cashew milk, and salt into a high-speed blender. Blend on high until the mixture is thick, smooth, and creamy. You’re aiming for a texture similar to thick batter or soft-serve ice cream—if it’s too loose, simply add a bit more ice and pulse again.

Once smooth, transfer the mixture to a medium-sized mixing bowl. Gently fold in your crushed chocolate graham cracker (or Oreo crumbs), reserving a small amount for topping if you’d like to add extra crunch later.

Adjusting Consistency

Depending on your choice of ingredients, especially the type of protein powder or yogurt, the dough might vary slightly in consistency. It should be thick enough to scoop and hold its shape. If it’s too thin, chill the dough in the refrigerator for about 15–20 minutes to let it firm up before scooping.

Shaping the Cookies

Once your dough is ready, it’s time to shape these irresistible cookies. Here’s how I make them:

1. Scoop the Dough
   Use a medium cookie scoop or tablespoon to portion out the dough onto a parchment-lined baking sheet. Leave about 1–2 inches of space between each cookie, even if you’re not baking them—they’ll need room to chill evenly.
2. Press and Shape
   Gently flatten each scoop with the back of a spoon or your fingers to shape them into round cookie forms. They won’t spread much, so shaping now will help with presentation later.
3. Optional Garnish
   Sprinkle the tops with extra crushed graham cracker or Oreo crumbs, a swirl of whipped topping, or even a light drizzle of chocolate syrup if you want that bakery-style finish.

At this stage, your Cookies and Cream Cookies are ready to chill—or bake, depending on how you prefer to enjoy them.

Chilling or Baking the Cookies

Depending on the consistency you prefer—soft, chilled treats or warm, baked cookies—you can go two ways with this dough. Here’s how to finish them off:

Option 1: Chill and Serve (No-Bake Style)

If you’re after a protein-packed, no-bake cookie experience, place the shaped cookies in the fridge for 30–60 minutes to set. The chilling time helps them firm up, develop flavor, and hold their shape for easy handling. This is the perfect option if you’re using Greek yogurt or want a cool, refreshing treat post-workout or on a warm day.

Option 2: Light Bake (Optional)

Craving a warm, chewy cookie instead? Preheat your oven to 325°F (163°C) and bake the shaped cookies for 8–10 minutes. Because this dough contains ice and protein powder or yogurt, the cookies may not rise much—expect a soft, dense texture with a slightly crisp edge. Let them cool on a wire rack for 5–10 minutes before serving.

Serving and Decoration

Cookies and Cream Cookies are a treat on their own, but adding a little flair can elevate them to something truly special. Here are my favorite ways to serve and garnish them:

Topping Ideas

• Whipped Topping: A dollop of whipped cream adds a light, airy contrast to the dense cookie base.
• Crushed Cookies: Sprinkle more chocolate graham cracker or Oreo crumbs over the top for added texture and visual appeal.
• Chocolate Syrup Drizzle: A quick zigzag of chocolate syrup creates that dessert-shop feel and makes them instantly more indulgent.

Serving Suggestions

• Enjoy chilled with a glass of cold milk for a nostalgic cookies-and-cream experience.
• Serve warm with a scoop of vanilla ice cream for a decadent dessert.
• Pack into lunchboxes or gym bags for a high-protein, on-the-go snack.

Whether you’re indulging post-dinner or need a quick energy boost, these cookies strike the perfect balance of flavor and function.

Storage Instructions

Whether you’ve made a fresh batch to snack on throughout the week or baked a few extra for later, storing your Cookies and Cream Cookies properly is key to keeping them delicious.

How to Store (No-Bake or Baked)

• Refrigerator Storage
  If you went the no-bake route or used Greek yogurt, store the cookies in an airtight container in the fridge. They’ll stay fresh and soft for up to 4 days. I recommend layering parchment paper between cookies to avoid sticking.
• Room Temperature Storage
  If you baked the cookies, you can keep them at room temperature in a sealed container for up to 3 days. Keep them out of direct sunlight or warm areas to prevent melting or sogginess.

Freezing Instructions

Want to prep ahead? You can freeze these cookies!

1. Place shaped (but unbaked) cookies on a tray and freeze until firm—about 1 hour.
2. Transfer to a freezer-safe bag or container with layers of parchment in between.
3. Store for up to 1 month.

To enjoy again, thaw them in the fridge overnight, or bake directly from frozen at 325°F (163°C) for 10–12 minutes.

Conclusion

There you have it—your ultimate Cookies and Cream Cookies recipe! Whether you’re blending up a protein-packed no-bake treat or baking a fresh batch for that warm cookie comfort, this recipe is both flexible and foolproof. The creamy vanilla base paired with crunchy chocolate grahams (or Oreos!) delivers everything you want in a dessert: texture, sweetness, and a little nostalgia.

By using simple ingredients and quick prep steps, these cookies fit perfectly into a busy schedule or a spontaneous dessert craving. Plus, with the option to make them healthier or more indulgent, you’re totally in control of how you enjoy them.