4-Ingredient Cookies and Cream Cookies

Three cookies in a stack with the top one with a bite removed.

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4-Ingredient Cookies and Cream Cookies

These easy 4-Ingredient Cookies and Cream Cookies are truly just four ingredients! They are kind of magical. You'll use a white cake mix and plenty of chocolate sandwich cookies to make these deliciously chewy cookies 'n cream treats!

Prep Time15

Cook Time15

Chill Time2 30

Total Time3

Course: Dessert

Cuisine: American

Keyword: 4 ingredient cookies, cookies and cream cookies, cool whip cookies, cool whip cookies and cream cookies, white cake mix cookies

Servings: cookies

Calories: 109kcal

Ingredients

1 box white cake mix (15.25 ounces size)
1 cup Cool Whip, thawed
1 large egg
1 1/2 cup chocolate sandwich cookies (Oreos) this is about 8 ounces or 20 cookies

Instructions

Crush about 1/3 of the Oreos into small crumbs and break the rest up into chunks. You can use a food processor or a zip top bag (closed) with a rolling pin to make crumbs.
Pour Oreos into a ziptop bag and place in freezer for two hours to solidify the cream center. You can skip this step, but I really do recommend it as it helps the creamy center stay intact in the final cookies!
Grab a large mixing bowl and combine the cake mix, Cool Whip, and the egg. Use a large sturdy spoon to mix everything together until a thick sticky dough forms.
Fold in Oreo crumbs and chunks with a sturdy spatula until combined.
Chill dough for 30-60 minutes. You can bake it right away, but it is easier to scoop after chilling.
Once dough is chilled, preheat oven to 350℉.
Use a #40 cookie scoop (about 1.5 tablespoons or a .75 ounce scoop) to scoop cookies on to a baking sheet 2" apart.
Bake cookies one sheet at a time for 10-12 minutes, or until set and just lightly golden around the edges. Allow to cool for a few minutes, then transfer to a cooling rack to cool completely.

Notes

Frosting the cookies: If you want to frost the cookies, press them down gently with a flat-bottomed glass before baking and after baking (using a clean glass). This create a flattened top that is frosting-ready like the photos in this recipe.

Storing the Cookies: The cookies keep well in an airtight container at room temperature for about 5 days. Or freeze them in a freezer-safe container for 1-2 months.

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