Cookies and Cream Shortbread Cookies

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!

Cookies and Cream Shortbread cookie dipped in milk over a glass of milk
Cookies and Cream Shortbread Cookies

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
Stack of Cookies and Cream Shortbread Cookies

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.

butter mixed in a stand mixer
powdered sugar being added to mixed 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.

flour added to butter mixture
cookie crumbs added to butter and flour mixture
Cookies and Cream Shortbread cookie dough in a mixer

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.

forming the Cookies and Cream Shortbread cookie dough into two balls
forming the Cookies and Cream Shortbread cookie dough into logs

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.

rolling the Cookies and Cream Shortbread cookie dough in oreo crumbs
Cookies and Cream Shortbread cookie  dough rolled in oreo cookie crumbs

Wrap each individual log in plastic wrap and refrigerate for 2 hours (1 h minimum).

wrapping Cookies and Cream Shortbread cookie dough for refrigeration

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.

cutting Cookies and Cream Shortbread cookie dough into slices

Arrange onto baking sheets and bake for ~15-17 minutes or until slightly golden on the surface and firm to the touch.

Cookies and Cream Shortbread cookie dough placed on a baking tray before baking

Allow the cookies to cool on the cookie sheet for 5-10 minutes, then transfer to a cooling rack to cool completely!

Cookies and Cream Shortbread cookie  stacked
Cookies and Cream Shortbread cookies

Also check out:

The Ultimate Oreo Cupcakes

Easy Oreo Brownies

Vanilla Shortbread

Cookies and Cream Shortbread Cookies

Sofia Quick
Tender. Buttery. Nostalgic. 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.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Refrigeration 2 hours
Course Breakfast, Dessert, Snack
Cuisine American, European
Servings 24 cookies

Ingredients
  

  • 1 1/2 cup (340g) Unsalted Butter softened
  • 1 1/4 cup (150g) Powdered Sugar
  • 3 1/3 cup (400g) All-purpose Flour
  • 12 Chocolate sandwich cookies such as
  • 1 tsp Vanilla Extract
  • 1/2 tsp Salt
  • 1/3 cup (47g) Chocolate cookie crumbs
  • 1/3 cup (40g) Powdered Sugar

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 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

Sofia’s Tips:
 
  • 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!
 
 
Have you tried this recipe!? I would love to know what you think! Leave a comment below! 🙂
Keyword cookies and cream desserts, holiday baking, oreo shortbread, shortbread, shortbread cookies
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1 thought on “Cookies and Cream Shortbread Cookies”

  • 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?

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