These midnight chocolate cookies and cream cookies are basically TWO cookies in one. They’re dark, decadent, and loaded with chunks of Oreo.
Why settle for ordinary cookies when you can have ones that tastes like the love child of Oreos and a rich chocolate truffle? These midnight chocolate cookies and cream cookies are made with black cocoa powder for that iconic Oreo flavor and color. They have Oreos in two places: finely crushed Oreos are creamed into the butter and sugar so the WHOLE cookie tastes like Oreos, and they’re roughly chopped and folded in at the end for a delightful Oreo crunch.
As a cookie lover, cookies and cream ice cream has always been one of my favorite ice cream flavors. For a short period of time when I was a kid, Breyer’s made MIDNIGHT cookies and cream ice cream and it sent my chocoholic self straight to heaven. Unfortunately it was sold for a limited time, but I’ve never forgotten that magical flavor.
So these midnight cookies and cream cookies are my childhood dream reimagined. Fudgy, chocolatey cookies that truly taste like an Oreo, studded with white and dark chocolate. This is one of my favorite cookies and favorite cookie recipes to make – you’re gonna love them.
This post is all about midnight chocolate cookies and cream cookies.
Midnight Chocolate Cookies and Cream Cookies
Ingredients
This is what you’ll need to grab! Some cookies and cream cookies use pudding mix, but we are using all classic ingredients here.
- Oreos (duh): Regular or double stuf will work!
- 8 ounces of quality chocolate bar (60% cacao): In my best Ina Garten voice: “GOOD chocolate.” I’m a fan of Ghiradelli! Chocolate in bar form melts better than chips since it doesn’t have the same stabilizers.
- Semi-sweet chocolate chips (or milk chocolate chips) and white chocolate chips: We fold these in at the end! The white chocolate chips (you can use a bar, too) really make the cookies scream Oreo.
- Black cocoa powder: Black cocoa powder is my favorite flavor of cocoa powder and it’s KEY in this recipe. It legit tastes like Oreos and it gives us a really dark cookie that looks like Oreo. It’s a little tricky to find in grocery stores, so I buy it on Amazon.
- Substitutions: You can also make this recipe with Dutch process cocoa powder (easier to find in stores). You also can make this recipe with natural cocoa powder (what we typically think of for cocoa powder, like classic Hershey’s), but the cookie itself will not taste like Oreo – it’ll be more like a chocolate cookie that has Oreos folded in.
- All-purpose flour. All-purpose flour brings the cookie together and is the right type of flour to make these cookies perfectly tender.
- Baking powder. We use baking powder as the leavener here to give the cookies a little lift.
- Fine kosher or sea salt: If you only have fine table salt, you can reduce the salt in the recipe to scant 1/2 teaspoon.
- Unsalted butter: If you only have salted butter, you can omit the salt in the recipe.
- Granulated sugar: Granulated sugar gives us the crinkly top on the cookies! We don’t use brown sugar since the cookies are already so moist.
- Two eggs: Eggs help the cookies rise and stay nice and tender.
- Vanilla extract: Vanilla adds great flavor that enhances the chocolate. Opt for real pure vanilla extract for the best flavor.
How to Make Midnight Chocolate Cookies and Cream Cookies
This is a high-level overview. Please read the recipe card below for full instructions 🙂
1. Mix together the dry ingredients in a medium bowl – flour, black cocoa powder, baking powder and salt.
2. Melt the chocolate. Cream together the butter, sugar and finely crushed Oreo together (you can use a rolling pin or a food processor) in a stand mixer with a paddle attachment or in a large bowl with a hand mixer. Add the melted chocolate, followed by the eggs and vanilla. Turn to low speed and mix in the dry ingredients into the wet ingredients, adding roughly chopped Oreo pieces, chocolate chips and white chips when almost all the flour is incorporated.
3. Using a 3-tablespoon scoop, scoop the dough onto a parchment paper-lined rimmed baking sheet. Cover with plastic wrap and chill for 30-45 minutes to prevent spreading and let the flavors develop.
4. Bake at 350°F on a cookie sheet until the top no longer looks raw and shiny. It’s harder to tell when chocolate cookies are done since you can’t just see if they’re golden brown! Let cool on a wire rack and enjoy!
Tips for the Best Cookies and Cream Cookies
- Don’t skip the black cocoa powder: Black cocoa powder is essential for achieving the classic Oreo flavor and look.
- Properly measure your flour: too much flour can make the cookies too puffy, and too little will make them spread thin.
- Measure by weight: I always use a kitchen scale to measure my ingredients and include the measurements in grams in the recipe so you can, too. You can get a pretty cheap scale on Amazon (I used a $12 scale for years and now use a $28 KitchenAid scale).
- Measure by volume: If you’re using a cup measure instead of a scale, first fluff the flour in its bag, then use a spoon to place it into your measuring cup. Level the flour off by scraping the flat edge of a knife across the top of the cup measure.
- Use a cookie scoop to get evenly sized, easy-to-scoop cookies: For this recipe we use a 3-tablespoon scoop. I love this trio of scoops from Amazon.
- Chill your dough: This helps the cookies keep their shape while baking and intensifies the flavors.
- Add some white chocolate chips and Oreos on top of your cookies before or after baking. This gives the cookies an extra gorgeous, bakery-worthy look.
FAQs
For the most authentic Oreo taste, stick with black cocoa powder. The next best substitute is Dutch process cocoa powder. You can use natural cocoa powder, but the cookie itself will not taste like Oreo – it’ll be more like a chocolate cookie that has Oreos folded in.
Store them in an airtight container at room temperature for up to 5 days.
Yes! Scoop the dough, chill in the fridge for 30-45 minutes, and then put in a freezer bag and squeeze the air out. You can keep the dough balls in the freezer for 3 months. Bake directly from frozen – just add an extra 1-2 minutes to the baking time.
Yes! You can refrigerate the dough for up to 2 days. Scoop before chilling, since the hardened chocolate makes it tricky to scoop from the fridge.
More delicious recipes
- If you’re a choco-holic (same, same), you’ll love dark chocolate raspberry cookies (same cookie base as these cookies and cream cookies), chocolate hazelnut tart, or espresso caramel crunch brownies.
- If you can’t decide between cookies and brownies next, try fudgy brookies or brown butter chocolate chip blondies. Both are perfect love children of brownies and chocolate chip cookies.
- If you want a super quick and easy sweet treat, try safe-to-eat chocolate chip cookie dough for two, homemade pistachio croissants (they make storebought croissants look straight out of a bakery), or campfire banana boats (campfire optional).
If you make these cookies, please leave a star rating and review below and tag me on Instagram or TikTok at @loaves.and.such!
Midnight Chocolate Cookies and Cream Cookies
12
large cookies30
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minutesThese midnight chocolate cookies and cream cookies are basically TWO cookies in one. They’re dark, decadent, and loaded with chunks of Oreo.
Dough adapted from Imperial Sugar
Keep the screen of your device on
Ingredients
2 1/4 cup (270 grams) all-purpose flour
1/2 cup (48 grams) black cocoa powder
1 tsp. baking powder
1/2 tsp. fine kosher or sea salt
8 ounces quality, semi-sweet chocolate bar
12 Oreo cookies
1 cup (227 grams) unsalted butter, at room temperature
1 1/4 cup (250 grams) granulated sugar
2 eggs
1 tsp. vanilla extract
1/2 cup (3 ounces) chocolate chips
1/2 cup (3 ounces) white chocolate (bar or chips)
Directions
- In a medium-sized bowl, whisk together the flour, black cocoa powder, baking powder and salt until fully combined. Set aside.
- Melt the 8 ounces of chocolate bar either in the microwave for 1-2 minutes, or in a saucepan over very low heat. Don’t stir the chocolate, lick the spoon, and then stir again – this will cause the chocolate to seize and crumble. Set aside to cool.
- Finely crush 6 of the Oreos (you can use a food processor or put the Oreos in a plastic bag and crush with a rolling pin).
- Add the crushed Oreos, unsalted butter and granulated sugar into a large bowl or a stand mixer with the paddle attachment. Cream together on medium speed until fluffy and lighter in color, about 4 minutes. Still on medium speed, mix in the melted chocolate. Then mix in the eggs and vanilla extract.
- Turn the mixer to low speed and stir the dry ingredients into the wet ingredients until there are only a few streaks of flour left.
Roughly chop the remaining six Oreos. Mix in the Oreos, chocolate chips, white chocolate chips, making sure to scrape down the sides of the bowl. - Line a rimmed baking sheet with parchment paper and use a cookie scoop to add three-tablespoon scoops of dough. Press a few extra white chocolate chips and pieces of Oreo into teh dough balls. Cover with plastic wrap and refrigerate for 30-45 minutes.
- When the dough is almost done chilling, preheat the oven to 350°F.
Space the cookies a few inches apart. Bake for 12-15 minutes, until the edges are set and the top doesn’t look raw. The cookies should still feel a little underbaked – they’ll continue baking as they cool.
NOTE: if you scoop smaller cookies, reduce the baking time by a few minutes! - Let cool for 15 minutes, and enjoy!
