If you are craving a sophisticated yet completely approachable cookie, this recipe is about to become a staple in your repertoire. These cookies and cream shortbread cookies are buttery, tender, chocolatey, and packed with homemade Oreo white chocolate chunks. The beauty of this recipe is in its simplicity: the dough comes together so simply in the stand mixer, then gets shaped into a log, chilled, sliced, and baked. It’s very low effort, but delivers a very bakery-style result.

Highlights Of This Recipe

They feature a classic dense, melt-in-your-mouth shortbread texture with crisp edges.
Each bite delivers a soft snap and creamy cookies-and-cream pieces throughout.
The base dough is deeply flavorful, baking up buttery, tender, and chocolatey.

Essential Prep for Success

Start with your butter at room temperature, but ensure it is not too soft.
If the butter is too soft, the dough can become greasy and harder to shape.
Patience is key; you must wrap the dough log tightly in parchment or plastic wrap and chill for at least 2 hours, or up to overnight.

Secrets for the Perfect Recipe

Mix the dough with a paddle attachment until the butter works into the dry ingredients and a dough forms.
Don't overthink the texture—the final dough will be thick, dense, and buttery.
When folding in the cookies and cream chunks, use the stand mixer on low, or gently work them in by hand if needed to prevent over-mixing.
Bake exactly until the edges look set to ensure the perfect shortbread structure.

Ingredients

Oreo Cookies Bark

260 g white chocolate
100 g Oreo cookies, chopped
Pinch of sea salt

Cookies and Cream Shortbread

215 g unsalted butter, room temperature but not too soft
1 tsp honey
105 g powdered sugar
Seeds from ½ vanilla bean, or ½ tbsp vanilla extract
½ tsp kosher salt
195 g all-purpose flour
25 g cocoa powder
215–250 g oreo cookies barks, chopped

Yield: 1 dough log (Yields approximately 10–12 cookies, depending on slice thickness. Serving size: 1 cookie).

Instructions

Make the Oreo Cookies Bark

Melt the white chocolate until it is mostly melted, then remove from heat and stir until completely smooth.
Fold in the chopped Oreos and sea salt.
Spread onto a parchment-lined baking sheet in a thin layer.
Chill until set, then chop into chunks.

Make the Shortbread Dough

In the bowl of a stand mixer, add the butter, honey, powdered sugar, vanilla, salt, flour, and cocoa powder.
Mix with the paddle attachment until the butter works into the dry ingredients and a dough forms.
The dough will be thick, dense, and buttery.
Fold in the cookies and cream chunks. You can use the stand mixer on low, or gently work them in by hand if needed.
Transfer the dough onto a piece of parchment paper.
Shape into a smooth, even log.
Wrap tightly in parchment or plastic wrap and chill for at least 2 hours, or up to overnight.

Assemble and Bake

Preheat oven to 350°F and line a baking sheet with parchment paper.
Slice the chilled dough into ¾–1 inch thick shortbread cookies.
Space them out on the prepared baking sheet.
Bake for 15–17 minutes, until the edges look set.
Remove from the oven and top with extra cookies and cream chunks while warm, if desired.
Let cool fully before enjoying.

Slice and Serve

Once your beautiful shortbread cookies have finished baking and cooling, it's time to enjoy the fruits of your labor! Here are a few technical details to ensure you get the absolute best experience out of your bake.

FAQs About Cookies & Cream Shortbread

How do I know when the shortbread dough is perfectly mixed?

You will know the dough is ready when the butter works fully into the dry ingredients and a dough forms. The resulting texture should feel thick, dense, and buttery.

Why is my shortbread dough difficult to shape into a log?

This typically happens if your butter temperature is off. Make sure the butter is room temperature but still slightly firm. If it’s too soft, the dough can become greasy and harder to shape.

Notes

Serving Temperature: These are best once fully cooled, when the shortbread has that buttery snap and the cookies and cream chunks settle into the dough.
Clean Slicing Tricks: Do not rush the chilling process. Ensure your log chills tightly wrapped for at least 2 hours, or up to overnight, to ensure you can easily slice it into ¾–1 inch thick cookies.
Storage and Texture: Store your cookies in an airtight container at room temperature. This keeps that classic dense, melt-in-your-mouth shortbread texture with crisp edges perfectly intact.

Show Your Work!

Did you bake a batch of these glorious Cookies and Cream Shortbreads? I want to see your gorgeous, bakery-style results! Snap a photo of your chilled dough logs or your freshly baked slices, post it to Instagram, and don't forget to tag @sashacakeschicago. Happy baking!

If you loved the bakery-style results of this Cookies and Cream Shortbread, you will find even more inspiration in my Fantastic Pastry Cookies ebook. This guide is curated specifically for the home baker who wants to master unique flavor combinations—like these buttery, dense, melt-in-your-mouth chocolate shortbreads loaded with homemade Oreo white chocolate chunks—right in their own kitchen 🍰✨

Download the Fantastic Pastry Cookies Ebook Here

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