These cookies and cream cookies are rich, chewy, chocolatey, and packed with two kinds of Oreo bark. The cookie base is soft and cocoa-heavy with a little coffee extract if you want to deepen the chocolate flavor, then it gets loaded with creamy white chocolate Oreo bark and crunchy chocolate cookie crumb bark.

They bake up thick with soft centers, chewy edges, and those pretty cookies-and-cream chunks throughout. Very bakery-style, very nostalgic, and so good chilled or slightly warm.

Highlights

Rich, chewy, and soft-centered chocolate cookies packed with two distinct custom Oreo barks.
Bakery-style thick texture achieved with simple dough chilling.
Can be enjoyed warm, room temperature, or chilled for an extra fudgy bite.

Ingredients

Chocolate Cookie Dough

100 g unsalted butter, room temperature
180 g brown sugar
20 g granulated sugar
1 large egg
1 egg yolk
½ tbsp vanilla extract
1 tsp coffee extract, optional
130 g all-purpose flour
35 g cocoa powder
½ tsp salt
½ tsp baking soda
½ tsp baking powder
150 g oreo bark, chopped
150 g oreo crumb bark, chopped

Oreo Bark

Ingredients

255 g white chocolate
50 g Oreo crumbs, without cream

Instructions

Melt White Chocolate: Melt the white chocolate until smooth.
Add Crumbs: Stir in the Oreo crumbs until fully combined.
Spread Layer: Spread onto a parchment-lined baking sheet in a thin, even layer.
Set Bark: Chill in the fridge until fully set.
Chop & Prep: Chop into pieces and keep chilled until ready to use.

Oreo Crumb Bark

Oreo Crumble Sheet

155 g crushed Oreos, with cream
48 g unsalted butter, melted
Pinch of salt

Chocolate Layer

205 g chocolate
155 g Oreo crumble sheet

Instructions

Preheat & Line: Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine Base: In a bowl, combine the crushed Oreos, melted butter, and salt.
Mix Crumbs: Mix until the crumbs are evenly coated.
Spread Crumbs: Spread onto the lined baking sheet in a thin layer.
Bake Crumble: Bake for 10–12 minutes, then remove from the oven.
Top with Chocolate: While warm, top with the chocolate.
Melt & Smooth: Let the heat from the crumble melt the chocolate, then smooth it evenly over the top.
Chill Bark: Chill in the fridge until fully set.
Chop Bark: Chop into bark pieces and keep chilled until ready to add to the cookie dough.

Make the Cookie Dough

Cream Butter & Sugars: In a bowl, cream together the butter, brown sugar, and granulated sugar until light, fluffy, and smooth.
Whisk Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
Combine Wet Ingredients: Add the egg, egg yolk, vanilla, and coffee extract, if using, to the butter mixture.
Whip Mixture: Whip until smooth, glossy, and slightly lightened.
Form Dough: Add the dry ingredients and mix until a soft chocolate cookie dough forms.
Fold in Barks: Fold in the chopped cookies and cream bark and chocolate cookie crumb bark.
Scoop Balls: Scoop the dough into cookie dough balls and place onto a lined baking sheet.
Top Dough: Top each dough ball with a few extra pieces of chocolate cookie crumb bark.
Chill Dough: Chill for at least 1 hour, but ideally overnight for the best texture.

Bake

Preheat & Prepare: Preheat oven to 350°F and line one or two baking sheets with parchment paper.
Space Dough: Space the chilled cookie dough balls apart on the baking sheets.
Bake Cookies: Bake for 14–15 minutes, until the edges are set and the centers still look slightly soft.
Shape Cookies: Remove from the oven and scoot the cookies while warm for round edges.
Garnish Top: Press a few extra pieces of bark on top, if desired.
Cool & Serve: Let cool slightly before enjoying.

Notes

For the best flavor and texture, chill the dough overnight. The cocoa deepens, the dough hydrates, and the bark pieces stay chunky throughout.
These are delicious slightly warm, but they also get extra chewy once cooled. Store in an airtight container at room temperature, or chill them if you like a firmer, fudgier cookie.

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