Cookies and Cream Cookies (Pillsbury Oreo Dough Hack!)Cookies and Cream Cookie
Transform Pillsbury Oreo cookie dough into bakery-style cookies with cookie butter, crushed Oreos, and flake salt—soft, rich, and ridiculously good.
Ingredients
- 1½ packs Pillsbury Oreo cookie dough
- 1 large egg
- ¼ cup creamy cookie butter
- ⅓ cup all-purpose flour
- 2 tablespoons vanilla extract
- About 2 cups crushed Oreo cookies
- Flake salt for topping
- Dark chocolate melted (for pressing the bottoms after baking)
Instructions
- In a stand mixer or large mixing bowl, combine the Pillsbury Oreo cookie dough, egg, cookie butter, flour, and vanilla until the dough is smooth and fully combined.
- Fold in the crushed Oreos, leaving some larger chunks for texture.
- Chill: Chill the dough for at least 30 minutes.
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough balls onto the prepared baking sheet using a cookie scoop. Gently press a few extra Oreo pieces on top for that bakery-style look.
- Bake for 14–16 minutes, or until the edges are set but the centers still look slightly soft.
- Cool completely on a wire rack.
- Once cool, press the bottoms of each cookie into melted dark chocolate, then sprinkle with flake salt. Let the chocolate set before serving.
Notes
Notes
- Swap the cookie butter for peanut butter or Nutella for a fun flavor twist.
- Want even more crunch? Fold in white chocolate chips or mini Oreo chunks before baking.
- If you can’t find Pillsbury Oreo cookie dough, any cookies and cream cookie dough works as a base—just add crushed Oreos for extra texture.
- For perfect, round cookies, use a round cookie cutter to gently “scoot” the edges into shape right after baking.
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