Cookies and Cream Lofthouse Cookies
Your favorite Lofthouse cookies are back with a brand new taste! Cookies and Cream Lofthouse Cookies are an indulgence worth every bite.
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Cookies and Cream Lofthouse Cookies Recipe
I am a complete and total sucker for Lofthouse cookies! With their perfect pillowy, melt-in-your-mouth, soft and tender texture topped with sweet and creamy frosting – they are so delicious. This recipe takes the drool-worthy texture of a standard Lofthouse cookie and amps it up with a new irresistible flavor: cookies and cream. Honestly they kind of remind me of Dirt Cake.
This chocolate lofthouse cookie base combined with smooth cookies and cream frosting and topped with Oreo cookie crumbs is bound to become your new favorite treat. These cookies and cream cookies take the unbeatable melty texture and paired it with a unique take on a beloved classic flavor to yield a cookie that is so unbelievably good, it’s insane! So go ahead and bookmark this recipe, it’s one you’ll be referencing for years to come.
Ingredients in Cookies and Cream Lofthouse Cookies
- Margarine, softened – Do not use imperial margarine. Get the cheapo, store brand or ‘I can’t believe its not butter’ brand. Imperial has a higher water content which will make the cookies spread like crazy. If you can not find something that is 80% vegetable oil, just use butter.
- Powdered sugar – This will make your cookies so soft they’ll melt in your mouth.
- Egg
- Vanilla extract
- Butter extract
- Cake flour – Using cake flour will help make them melt in your mouth and keep them super soft, too.
- Black cocoa powder – Using black cocoa powder will make them taste like a soft, melt in your mouth oreo. You can sub regular cocoa powder but they will taste significantly different. If you sub, you will want more of the regular cocoa powder, I would do 1/3 cup.
- Baking powder
- Salt
Frosting
- Margarine
- Powdered sugar
- Heavy whipping cream – You can use milk instead, you will just need significantly less!
- Clear vanilla extract
- Oreo pieces
How to Make Cookies and Cream Cookies
Chocolate Cookie
- Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
- Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
- Add the cake flour, cocoa powder, baking powder and salt. Mix until a soft dough forms.
- Allow the dough to rest for 10 minutes to make it easier to roll the dough.
- Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
- Arrange on your cookie sheet and repeat with the remaining dough.
- Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no longer look wet in the center of the cookie. Do not over bake.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.
Frosting
- To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
- Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
- Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
- Add the clear vanilla extract.
- You can now slowly add more heavy cream to the mixture then thin the frosting to your desired consistency.
- Frost each of the cookies and immediately add Oreo Crumbs on top.
- Enjoy! Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
How should I store Cookies and Cream Lofthouse Cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
What is black cocoa powder?
Black cocoa powder is ultra-dutch processed cocoa powder that gives your baked goods a smooth texture, dark color and rich flavor. I like to use this brand!
Other Copycat Recipes
Cookies and Cream Lofthouse Cookies
Your favorite Lofthouse cookies are back with a brand new taste! Cookies and Cream Lofthouse Cookies are an indulgence worth every bite.
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Servings: 14 cookies
Calories: 368kcal
Ingredients
- 1 cup margarine, softened Do not use imperial margarine. Get the cheapo, store brand or ‘I can’t believe its not butter' brand. Imperial has a higher water content which will make the cookies spread like crazy. If they can not find something that is 80% vegetable oil, just use butter.
- 1 1/4 cup (137g) powdered sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp butter extract
- 2 1/4 cups (295g) cake flour
- 1/4 cup black cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
Frosting
- 1/4 cup (55g) margarine
- 1 1/2 cups (165g) powdered sugar
- 1/4 cup (60ml) heavy whipping cream
- 2 tsp clear vanilla extract
- oreo pieces
Instructions
Chocolate Cookie
- Preheat the oven to 350° F (180° C) and line your cookie sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer, or with an electric hand mixer, cream together the margarine and powdered sugar until smooth and creamy.
- Add the egg, vanilla and butter extract. Mix on a high speed until everything is mixed evenly and the mixture is creamy and smooth.
- Add the cake flour, cocoa powder, baking powder and salt. Mix until a soft dough forms.
- Allow the dough to rest for 10 minutes to make it easier to roll the dough.
- Scoop the dough using a #24 scoop (approx 3 tbsp of dough) and then roll into a ball until no cracks are seen in the dough and then gently flatten the ball so it looks like a hockey puck.
- Arrange on your cookie sheet and repeat with the remaining dough.
- Bake at 350° F (180° C) for 9-11 minutes or until the cookies spread slightly and no l longer look wet in the center of the cookie. Do not over bake.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack. Wait until the cookies are completely cool to frost them.
Frosting
- To make the frosting, use your stand mixer or electric hand mixer to cream the margarine until smooth.
- Alternate adding in 1/2 cup of powdered sugar and then just a tiny splash of heavy cream, mixing until the powdered sugar is completely mixed in with the margarine.
- Repeat this step until all of the powdered sugar has been added. Your frosting should stay thick throughout this process.
- Add the clear vanilla extract.
- You can now slowly add more heavy cream to the mixture the thin the frosting to your desired consistency.
- Frost each of the cookies and immediately add Oreo Crumbs on top.
- Store in an airtight container for up to 4 days or in the freezer for up to 3 months.
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Nutrition
Calories: 368kcal | Carbohydrates: 74g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 130mg | Potassium: 50mg | Fiber: 1g | Sugar: 46g | Vitamin A: 231IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 0.4mg
