Picture this: you bite into a buttery, melt-in-your-mouth shortbread, and then bam—surprise flecks of chocolate cookie crunch hit you with every bite. That, my friend, is the magic of the Cookies-and-Cream Shortbread Cookie. It’s like someone took the nostalgic joy of cookies and cream ice cream and packed it into a rich, crumbly biscuit you can snack on all year round.

This recipe is one of those “hide the cookie tin” situations because they disappear fast. We’re talking about the perfect balance of creamy vanilla-scented dough and crushed chocolate cookies (yep, like those iconic black-and-white sandwich cookies you know and love). And since it’s shortbread, you don’t need any eggs or rising agents—just quality butter, a little sugar, flour, and those crunchy mix-ins. It’s the ultimate combo of elegance and comfort food. Best part? These cookies stay good for days, and they make gorgeous gifts, party treats, or just an excuse to eat something sweet with your coffee.

Why You’ll Love This Cookies-and-Cream Shortbread Cookie

Melt-in-your-mouth texture: These cookies are rich, crumbly, and buttery in the best way. The kind of cookie that makes you pause and savor each bite because it’s that good.
Only a handful of ingredients: No fancy steps, no egg separating, no chilling overnight (unless you want to). Just simple pantry staples whipped into a dreamy dough.
All about the flavor balance: The subtle sweetness of the vanilla shortbread contrasts beautifully with the deep cocoa bite from the crushed chocolate cookies.
Cookies inside cookies? Yes, please: It’s basically a cookie inception situation. Classic shortbread meets cookies-and-cream ice cream flavor. Genius.
Perfect for gifting: These cookies hold their shape well and look stunning in a gift box or holiday tin. Add a ribbon, and boom—you’re everyone’s favorite person.
They’re freezer-friendly: Make a big batch, freeze the dough, and slice and bake whenever that cookie craving hits. Spoiler alert: that craving hits often.
No eggs, no fuss: This is a great recipe if you’re baking for someone with an egg allergy or if you just ran out and don’t feel like running to the store.
Make them ahead: The flavor gets even better after a day or two. It’s like the ingredients become besties and throw a flavor party in your mouth.
Easily customizable: Want to drizzle them with white chocolate? Go for it. Add a pinch of espresso powder for a mocha twist? Do it. The base is your playground.
Kid-friendly and grown-up approved: These cookies please every palate, from picky toddlers to the most discerning dessert connoisseur.

Preparation Time and Yield

Prep Time: 15 minutes
Chill Time (optional): 30 minutes
Bake Time: 12–14 minutes
Total Time: 30–45 minutes
Yield: About 24 cookies (depending on size and thickness)

Nutritional Information (Per Serving)

Calories: 140
Carbohydrates: 17g
Protein: 1g
Fat: 8g
Fiber: 1g
Sugar: 6g

(Note: Nutrition estimates are based on one standard 2-inch cookie.)

Ingredients for Cookies-and-Cream Shortbread Cookie

Here’s everything you’ll need to whip up a batch of these beauties:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
12 chocolate sandwich cookies (like halal-certified Oreos or similar), crushed into small chunks

Optional toppings:

White chocolate drizzle
Extra cookie crumbs for garnish
Pinch of sea salt for sprinkling on top (yes, it makes a difference!)

Step-by-Step Instructions for Cookies-and-Cream Shortbread Cookie

Step 1:
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set them aside.

Step 2:
In a large mixing bowl, cream together the softened butter and powdered sugar. You want the mixture to be fluffy and pale, which usually takes about 2–3 minutes using a hand mixer or stand mixer.

Step 3:
Add in the vanilla extract and salt. Mix until just combined. This is where the cookie starts to smell like a dream.

Step 4:
Gradually add the flour. Mix on low speed at first so it doesn’t puff everywhere, then increase to medium until the dough comes together into a soft, buttery mass.

Step 5:
Fold in the crushed chocolate sandwich cookies using a spatula or your hands. Don’t pulverize them into dust—you want chunks and flecks for texture and that classic cookies-and-cream look.

Step 6:
Turn the dough out onto a lightly floured surface and shape it into a log (about 2 inches in diameter). Wrap it in plastic wrap and chill for 30 minutes if you want super clean sliceable rounds. Otherwise, you can skip chilling and shape the dough into balls right away.

Step 7:
Slice the chilled dough into 1/4 to 1/2-inch thick rounds and place them about 1 inch apart on the prepared baking sheets. Or if you’re rolling the dough into balls, flatten them slightly with your palm.

Step 8:
Bake for 12 to 14 minutes, or until the edges are just barely golden. You don’t want them to brown too much—these are meant to stay pale and tender.

Step 9:
Remove from the oven and let them cool on the pan for about 5 minutes before transferring to a wire rack. They’ll firm up as they cool.

Step 10:
(Optional but highly encouraged) Once cool, drizzle with melted white chocolate or sprinkle with a touch of flaky sea salt for a fancy

Ingredient Background

The beauty of these Cookies-and-Cream Shortbread Cookies lies in the simplicity of the ingredients—and yet each one plays a key role in building that luxurious texture and flavor profile. Let’s unpack the stars of the show.

First up, butter. This isn’t just the base of the dough, it’s the backbone of shortbread itself. Traditional shortbread dates back to Scotland, where butter was king and used as a sign of quality and richness. The fat content in butter is what gives shortbread that unmistakable crumbly texture and rich mouthfeel. Using unsalted butter gives you full control over the seasoning, letting the natural sweetness shine without going overboard.

Next, powdered sugar. While many cookies call for granulated sugar, this recipe opts for powdered sugar (also called confectioners’ sugar) because it blends more smoothly into the dough, creating that tender, melt-away bite. The cornstarch in powdered sugar also helps with that delicate crumble that’s essential in any proper shortbread.

And then we have the chocolate sandwich cookies. Think halal-friendly versions of Oreos—those crunchy, cocoa-rich discs with a creamy center. When you crush them into chunks and fold them into buttery dough, they don’t just add flavor, they add texture, visual appeal, and a delightful twist. The chocolate contrasts beautifully with the vanilla in the shortbread, making every bite layered and interesting.

Flour and vanilla extract may seem basic, but they’re not to be underestimated. All-purpose flour gives these cookies their structure, while real vanilla extract brings warmth and depth. It’s not just about making things sweet—it’s about crafting a flavor that feels cozy, nostalgic, and satisfying. Every ingredient here is doing double duty: bringing flavor and supporting texture.

Technique Tips for Cookies-and-Cream Shortbread Cookie

There’s a bit of an art to getting shortbread just right. It’s not tricky, but there are a few things you can do to take your cookies from “yum” to “whoa, where’d you learn to bake like this?!”

The first key tip is all about butter temperature. You want it softened, but not melted. Room temperature butter blends perfectly with powdered sugar, creating a creamy base that catches all the flour without becoming greasy. If your butter is too cold, your dough will be stiff and hard to mix. If it’s too warm, the cookies can spread too much or bake unevenly. Think: soft enough to press with a finger, but still holding its shape.

Another big game changer? Not overworking the dough. Shortbread is delicate by nature, and it doesn’t need aggressive mixing. Once you’ve added the flour, mix until just combined, then fold in your cookie bits gently. Over-mixing can lead to tough cookies or a dough that’s too warm to shape. If you’re ever unsure, use your hands to finish bringing it together—it gives you more control and keeps everything tender.

Finally, when it comes to baking, less is more. Shortbread should be pale and just slightly golden around the edges. Overbaking dries them out and can dull that rich, buttery flavor. Watch them closely after the 10-minute mark, and pull them when they still look a little underdone—they’ll finish setting up as they cool. Trust the process. Cool them completely before decorating or storing. That rest time lets the texture set and brings the flavors into full bloom.

Alternative Presentation Ideas

If you’re baking to impress or just want to make your cookie tray pop, there are so many fun ways to dress up your Cookies-and-Cream Shortbread Cookies. Presentation turns these from a delicious bite into a showstopper dessert centerpiece.

Imagine dipping one edge of each cookie in melted white chocolate and then sprinkling crushed cookies over the wet chocolate. Once they dry, you’ve got a half-dipped, double-cookie situation that looks as good as it tastes. That stark contrast between dark crumbs and smooth white chocolate? It’s pure visual appeal.

You can also get creative with the shape. Instead of simple rounds, use a biscuit cutter or cookie cutter to create hearts, stars, or even holiday-themed shapes. Just make sure the chunks of cookie inside the dough aren’t too big, or they might interfere with clean cutting. This is especially fun for birthday treats, tea parties, or cookie swaps.

Another classy option? Sandwich two shortbread cookies together with a light vanilla or cream cheese frosting in between. Think whoopie pie meets butter cookie. It adds a creamy texture and transforms them into a handheld dessert worthy of any event. Add a sprinkle of powdered sugar over the top or a tiny swirl of piped frosting for flair, and you’re officially operating on bakery level.

Freezing and Storing Cookies-and-Cream Shortbread Cookie

One of the best things about shortbread is that it stores like a dream. You can make them ahead, freeze the dough, or stash away extras (if you can resist eating them all in one sitting).

For storing baked cookies, once they’ve cooled completely, transfer them to an airtight container. They’ll stay fresh at room temperature for up to 5 days, and the flavor actually improves with time. Layer them between sheets of parchment paper to keep them from sticking or breaking.

If you’re planning ahead, you can freeze the unbaked dough. After mixing and shaping into a log, wrap the dough tightly in plastic wrap and place in a zip-top bag or airtight container. It’ll keep in the freezer for up to 2 months. When you’re ready to bake, just slice the frozen dough (no need to thaw), place on a baking sheet, and bake as directed—just add a minute or two to the bake time.

Want to freeze already-baked cookies? Totally doable. Let them cool completely, then freeze in a single layer before transferring to a container with parchment paper between layers. Thaw them at room temperature or reheat gently in a low oven for that fresh-from-the-oven feel. This way, you always have a sweet snack on standby.

Healthier Twist Ideas

Now, let’s be honest—shortbread is a treat. But that doesn’t mean you can’t put a little health-conscious spin on it without sacrificing flavor.

First up, you can swap some of the flour with whole wheat pastry flour. This keeps things tender but adds a bit of fiber and a subtle nutty flavor. The key is not to overdo it. Replace about 1/3 to 1/2 of the all-purpose flour with the whole wheat variety for a balanced result.

For a reduced sugar option, cut the powdered sugar slightly and boost the flavor with a dash of cinnamon or espresso powder. The cookies will be slightly less sweet, but the added spice or depth will make up for it. If you’re feeling adventurous, try using coconut sugar (blitzed into a fine powder) for a slightly caramelized twist.

And if you’re watching dairy, there are some great plant-based butter alternatives out there that mimic the real thing beautifully. Just make sure to use a stick version (not tub spreads), which hold up better in baking. Combine that with dairy-free chocolate sandwich cookies, and you’ve got a vegan version that still checks every indulgent box.

Serving Suggestions for Events

Whether you’re baking for a birthday party, hosting an elegant tea, or curating a dessert table for your next big gathering, these cookies have serious star power. It’s all about how you showcase them.

At a birthday party or celebration, these cookies can be packaged in individual treat bags with ribbons and tags. Use themed shapes or colors to match the event, and even let guests decorate their own with icing pens or edible glitter for a fun DIY activity.

For something more elegant like a bridal shower or tea party, serve them stacked on a tiered tray with other bite-sized desserts. Add in a few chocolate-dipped strawberries or mini tartlets, and you’ve got yourself a classy spread that’s Insta-worthy and delicious.

During holidays or cozy family gatherings, these cookies fit beautifully on a dessert charcuterie board. Pair them with chunks of white and dark chocolate, some fruit preserves, and a few pieces of fresh fruit or nuts. It’s like adult snacking meets childhood memories in the best way.

Frequently Asked Questions (FAQs)

1. Can I make these without a stand mixer?
Absolutely. A hand mixer works just fine, and you can even do it by hand with a sturdy spoon and a bit of muscle.

2. Can I use margarine instead of butter?
Technically yes, but you’ll lose that rich buttery flavor that makes shortbread so amazing. Stick to butter or a high-quality plant-based butter for the best results.

3. Do I need to remove the cream filling from the sandwich cookies?
Nope! That creamy center blends right in and adds a little sweetness and moisture to the dough.

4. Can I chill the dough overnight?
Definitely. Chilling overnight can enhance the flavor and help the cookies hold their shape even better.

5. My cookies spread too much—what happened?
Most likely your butter was too soft or the dough wasn’t chilled. Try popping the sliced cookies in the fridge for 10 minutes before baking next time.

6. Can I add other mix-ins besides sandwich cookies?
Sure thing! Try mini chocolate chips, chopped nuts, or even crushed freeze-dried strawberries for a fruity twist.

7. How do I get clean slices when cutting the log?
Use a sharp knife and rotate the log slightly after each cut to keep it round. Chilling helps a lot too.

8. Are these good for gifting?
Oh yes. They look beautiful, pack well, and have a long shelf life. Perfect for holiday tins or care packages.

9. Can I double the recipe?
Absolutely! Just make sure your mixer can handle the volume, or divide the batch into two.

10. Are they safe for kids with nut allergies?
This recipe doesn’t include nuts, but always check your cookie brand and ingredient labels to be sure.

Conclusion

There’s something timeless and charming about a well-made shortbread cookie. Add a cookies-and-cream twist, and you’ve got yourself a treat that hits every nostalgic note while still feeling fresh and fun. Whether you’re baking for a crowd or just sneaking a midnight snack, these cookies are here for you—easy to make, endlessly satisfying, and unapologetically indulgent.

What makes them special isn’t just the ingredients. It’s the experience. The buttery aroma wafting from the oven, the snap of that first bite, the playful flecks of crushed cookies peeking through. It’s a cookie that doesn’t need frosting, decorations, or fanfare to impress—it just does.

So go ahead and bookmark this one. Make a batch for your next movie night, or gift a dozen to someone who needs a pick-me-up. And when someone asks, “Where’d you get these?” you’ll know it came from a little butter, a little love, and a sprinkle of cookie magic.

Cookies-and-Cream Shortbread Cookie

Author: Olivia
Total Time: 30–45 minutes
Yield: About 24 cookies (depending on size and thickness) 1x

Print Recipe

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
12 chocolate sandwich cookies (like halal-certified Oreos or similar), crushed into small chunks