Cookies N Cream Cookies
Cookies 'N' Cream Crunchers
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins

A fantastic, easy crunchy chewy cookie!

Course: Dessert
Cuisine: American
Servings: 40 cookies
Author: Betsy Edwards
  • 2 (6.5 ounce) packages Hershey’s Cookies ‘N’ Cream Crunchers
  • 3 cups all-purpose flour (360 grams)
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1 cup unsalted butter at room temperature
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon water
  • 2 large eggs
  • 1 cup mini marshmallows
  1. Set butter out to come to room temperature.

  2. Adjust oven racks to the 2 middle positions and preheat oven to 350 degrees F (175 degrees C).  Line 2 large baking sheets with parchment paper. Set aside.

  3. Put Cookies ‘N’ Cream pieces in a plastic bag, seal well, and smack with rolling pin until the pieces are pea-size.  Set aside.

  4. In a medium bowl, whisk together flour (spoon into measuring cup, don’t scoop), baking soda, cream of tartar and salt. Set aside.

  5. In a different bowl, cream together the butter, white sugar, and brown sugar until smooth, a couple minutes. Add 2 teaspoons vanilla and 1 teaspoon water then beat in the eggs one at a time.  Gently stir in flour mixture, and Cookies ‘N’ Cream Crunchers pieces.

  6. Drop by large spoon-fulls onto parchment paper.
  7. Bake for 10 - 13 minutes, or until edges are nicely browned.  Transfer to wire racks to cool completely.

  1. Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.   Freeze your baked cookies on baking sheets lined with wax or parchment paper first until firmly frozen, then transfer them to a freezer bag or another airtight container.  Otherwise, you'll end up with a mess.  

  2. When thawing frozen baked cookies, take them out of the containers and let sit at room temperature so that condensation doesn't form and make them soggy.