How to Make Marbled Cookies and Cream Cookies

Perfect Blend of Crunch and Cream

If you’re a fan of cookies and cream desserts, you’ll love these marbled cookies and cream cookies! Combining the rich, chocolatey goodness of Oreos with the soft, chewy texture of homemade cookies, this recipe is a showstopper.

The marbled effect not only looks impressive but also gives you a perfect swirl of flavor in every bite. Whether baking for a crowd or just satisfying a sweet tooth, these cookies and cream cookies are easy to make and impossible to resist. Let’s dive into this fun and delicious recipe that’ll have everyone asking for seconds!

pro tips

• mise en place: weigh and prepare your ingredients and supplies before starting. The purpose is to streamline the cooking process, ensuring efficiency, and reducing stress. Minimize the risk of errors and allow for better focus on technique and timing.
• equipment varies: ovens vary, purchase an oven thermometer to ensure the oven is at the correct temperature. Each oven will have different hot spots and some use convection to heat. If your oven has convection, I recommend lowering the temperature by 25°. Place your baking pans in the center of the oven on the middle rack for even baking.
• read the recipe: be sure to read the entire recipe before starting. This way you can see if any of your ingredients need to be room temperature or cold, or if any of the ingredients need to be processed before adding to the other ingredients. For example, in this recipe, the mini Oreos are chopped in half and the white chocolate chips need to be roughly chopped.

equipment and supplies

• stand mixer
• food processor, optional
• small cookie scoop
• scale
• cutting board
• bowls, various sizes
• sheet pans
• parchment paper
• chef’s knife
• bowl scraper

ingredients

• Oreos: I used mini Oreos cut in half for this recipe but you can use large ones, you’ll need to chop them into smaller pieces.
• white chocolate: my favorite white chocolate is Callebaut. You can use white chocolate chips but remember that chocolate chips hold their shape when melted. If you want that ooey, gooey, melty chocolate then stick with couverture or chopped bars of chocolate. I like to roughly chop the pistoles so there’s a pocket of melty goodness in every bite.
• butter: this recipe calls for cold butter. Cold butter will incorporate less air when creaming with sugar. Less air in the cookie batter will produce a thicker, chewier cookie.
• cake flour: cake flour has less gluten, which will help prevent the cookies from getting tough.
• cornstarch: cornstarch helps soften the all-purpose flour without interfering with structure.
• cocoa powder: Cacao Barry Extra Brute cocoa powder is my all-time favorite. Great flavor and color.

marbled cookies and cream cookies recipe instructions

mise en place!

step one: Add the cold butter and both sugars to the bowl of a stand mixer. Mix on low speed for 5 minutes until creamy. Do not go any higher than speed 2 during this step, you do not want to incorporate too much air. Scrape the bowl.

step two: Add the eggs and yolks one at a time, ensuring each has been incorporated fully before adding the next. Add the vanilla. Scrape the bowl.

step three: Add the flours, cornstarch, baking soda, and salt. Mix just until the flour has mostly disappeared. Do not over-mix. Add the chopped white chocolate and mix for 30 seconds.

step four: Remove half of the dough and place it into a large bowl, set aside. Add the cocoa powder to the remaining dough in the mixing bowl and mix on low speed until mixed in. Remove the bowl from the stand mixer and add half of the chopped Oreos. With gloved hands or a sturdy spatula, fold in the Oreos.

Fold in the remaining Oreos to the cookie dough that you set aside.

step five: Using a small cookie scoop, portion the vanilla cookie dough onto a sheet pan lined with parchment paper. Do the same for the chocolate cookie dough but add it to the top of the vanilla cookie dough. Using your hands, I suggest wearing gloves, roll the dough into balls.

*for a bakery cookie look: place some Oreo chunks and white chocolate pistoles on top of each dough ball before baking.

step six: refrigerate the cookie dough balls for at least 2 hours before baking. This step prevents too much spreading and helps bloom the flavors together, as well as gives the flour time to absorb moisture.

step seven: Bake the cookies at 350°F for 14 minutes. Turn the sheet pan halfway through the bake for even baking. Allow the cookies to cool on the sheet pan completely, the residual heat from the pan will continue to cook the cookies all the way through. Remember, soft and chewy cookies come from a good recipe and technique, NOT underbaking! Raw cookies should not be eaten as they can cause food poisoning.

Enjoy!

Marbled Cookies and Cream Cookies

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Course Dessert

Cuisine American

Ingredients

  

• 230 g cake flour
• 275 g AP flour
• 5 g kosher salt
• 8 g cornstarch
• 6 g baking soda
• 280 g butter cold, cubed
• 285 g brown sugar
• 115 g sugar
• 2 each eggs large
• 3 each egg yolks large
• 1 tbsp vanilla
• 5oo g white chocolate chopped
• 452 g mini Oreos rough chop

Instructions

 

• Add the flours, salt, cornstarch, and baking soda to a large bowl and whisk to combine. Set aside.
• Add the butter and sugars to the stand mixer bowl. Beat on speed one until mixed, then increase to speed 2 for 5 minutes. Scrape the bowl.
• Add the eggs and yolks one at a time, ensuring each has mixed in completely before adding the next. Add the vanilla. Mix on speed one for 3 minutes.
• Add the flour mixture and mix just until the flour has disappeared. Add the chope

like this recipe? try these…

The Ultimate Chocolate Chip Cookies, The BEST Espresso S’mores Cookies, Fruity Pebbles Cookies, Homemade Milano Cookies

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