Cookies and Cream Shortbread Cookies
Tender. Buttery. Nostalgic. Are you a big fan of Oreo cookies and want to make the best, and most delicious, shortbread cookie this holiday?! Elevate your holiday cookie baking with these mouth-watering Cookies and Cream Shortbread Cookies. These cookies have all the rich and delicate notes of cookies and cream in a gently sweet, melt in your mouth, buttery shortbread cookie. Made with crushed chocolate sandwich cookies and rimmed with chocolate cookie crumbs, they are a show-stopping cookie that will have your guests coming back for seconds!
What is a Cookies and Cream Shortbread Cookie?
My Cookies and Cream Shortbread Cookies are an Oreo cookie inspired adaptation of my favourite Vanilla Shortbread Cookies. They are speckled with bits of chocolate sandwich cookies, rolled in cookie crumbs, and pair perfectly with a glass of milk (just like your nostalgic Oreo cookie!). These cookies are soft, crumbly, and a delicious feast for the eyes.
How can I store my Cookies and Cream Shortbread Cookies?
After chilling the dough for at least 2h in the fridge, you can slice and bake them right away or keep them in the fridge until ready to use. These cookies store well in an air-tight container for up to 2 weeks.
Can I freeze these cookies?
Yes! My Cookies and Cream Shortbread Cookie dough can be frozen for up to 3 months in a log, wrapped in plastic wrap. For ease of baking after freezing, I recommend flash freezing your cut dough discs on a plate, then reforming the log using the cut pieces.
Are these cookies gluten-free?
These Cookies and Cream Shortbread Cookies are made with both Oreo sandwich cookies and all-purpose flour that contains gluten. To make this recipe gluten-free, you can easily substitute both All-purpose flour and the sandwich cookies with a gluten-free alternative. All-purpose flour can be substituted 1:1 with your favourite gluten-free flour mix.
To make this recipe, you will need:
- Flour (All-purpose, unbleached)
- Sugar (Powdered)
- Butter (unsalted, room temperature)
- Chocolate cookies (12 whole cookie sandwiches such as Oreos)
- Chocolate Cookie Crumbs
- Baking essentials: Salt, vanilla extract
Let’s make Cookies and Cream Shortbread Cookies!
Step 1 – Preparing the dough
In the bowl of an electric stand mixer, beat butter on medium speed until soft and creamy (1 min). Reduce mixer speed to low and slowly add the powdered sugar to the butter.
Mix until mixture appears evenly combined. Add the vanilla extract and mix briefly to incorporate.
Slowly add the flour and salt until the dough is evenly mixed. The dough will resemble a moist, soft dough. Add crushed Oreo cookie pieces and mix together.
Using clean hands, divide the dough into 2 parts and place onto a flat surface. Shape dough into 2 logs that measure ~2″ in width.
In a small bowl, mix together chocolate cookie crumbs and powdered sugar. Spread mixture onto a flat surface. Roll each of the logs in the mixture of chocolate cookie crumbs and powdered sugar until both logs are well coated.
Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 2 – Baking
Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
Remove dough logs from the fridge and cut each into 0.5 inch slices.
Arrange onto baking sheets and bake for ~15-17 minutes or until slightly golden on the surface and firm to the touch.
Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
Also check out:
The Ultimate Oreo Cupcakes
Easy Oreo Brownies
Vanilla Shortbread
Cookies and Cream Shortbread Cookies
Ingredients
- 1 1/2 cup (340g) Unsalted Butter softened
- 1 1/4 cup (150g) Powdered Sugar
- 3 cup (400g) All-purpose Flour
- 12 Chocolate sandwich cookies such as Oreo cookies, broken (note: you can place them in a ziplock bag and hit it with a rolling pin until the cookies become small pieces)
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
Cookie Crumb Coating
- 1/3 cup (47g) Chocolate cookie crumbs these crumbs are often found in the baking aisle (or you can simply crush chocolate cookies until they become powder)
- 1/3 cup (40g) Powdered Sugar optional
Instructions
Step 1 – Preparing the dough
- In the bowl of an electric stand mixer, beat butter on medium speed until soft and creamy (1 min). Reduce mixer speed to low and slowly add the powdered sugar to the butter.
- Mix until mixture appears evenly combined. Add the vanilla extract and mix briefly to incorporate.
- Slowly add the flour and salt until the dough is evenly mixed. The dough will resemble a moist, soft dough. Add crushed chocolate cookie pieces and mix together.
- Using clean hands, divide the dough into 2 parts and place onto a flat surface. Shape dough into 2 logs that measure ~2" in width.
- In a small bowl, mix together chocolate cookie crumbs and powdered sugar. Spread mixture onto a flat surface. Roll each of the logs in the mixture of chocolate cookie crumbs and powdered sugar (optional) until both logs are well coated.
- Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).
Step 2 – Baking
- Preheat oven to 350F. Line 2 baking sheets with silicone baking mats or parchment paper.
- Remove dough logs from the fridge and cut each into 0.5" slices.
- Arrange onto baking sheets and bake at 350F for ~15-17 mins or until slightly golden brown around the edges and firm to the touch.
- Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!
Video
Notes
- This cookie dough can be made up to 4 days in advance!
- Simply make the dough, and store in the refrigerator in a tightly sealed container until ready to use.
- If using a convection oven, reduce the temperature by 25F. Cookies may bake 1-2 minutes quicker than the recipe calls for
- These cookies freeze really well! You can store them, well wrapped in the freezer (cling film/press and seal wrap + freezer bag) for up to 4 months.
- Want to make these Cookies Gluten-Free? You should be able to easily replace the flour called for in this recipe with a 1:1 Gluten-Free All Purpose Flour substitute!
Hello. I was looking at your recipe with the intent to make these cookies this weekend!! I noticed in the ingredients some are listed twice. I’m a bit confused. Can you please clarify?
Hi there, Thank you so much for your comment! Yes – the powdered sugar is initially needed for the shortbread cookie dough (1 1/4 cups) and at the end for the cookie crumb coating (1/3 cup). I have updated the recipe with a few additional details about this to help. I’m so happy you are interested in making this recipe and wishing you all the success! Please let me know if you have any other questions – Happy Baking! – Sofia