Copycat Insomnia Rainbow Dream Cookies N' Cream Cookie Recipe (St. Patrick's Day 2026)
A thick, chewy cookies and cream cookie loaded with rainbow sprinkles and crushed OREO pieces — Insomnia Cookies' St. Patrick's Day drop is as fun to look at as it is to eat. Warm from the oven with a gooey center and crispy edges, this copycat delivers that midnight cookie craving without the delivery fee.
Ingredients
Main ingredients
- unsalted butter 1 cup
- cream cheese 2 oz
- granulated sugar 3 4 cup
- light brown sugar 1 cup
- large egg 2 pieces
- vanilla extract 1 tbsp
- all-purpose flour 2.25 cups
- bread flour 1 cup
- cornstarch 2 tbsp
- baking soda 1 tsp
- salt 0.75 tsp
- crushed OREO cookies 1.25 cups
- rainbow sprinkles 0.5 cup
- white chocolate chips 1 cup
Seasonings/Sauce
- extra rainbow sprinkles (for topping) 0.25 cup
- crushed OREO cookies (for topping) 0.25 cup
Nutrition summary
Carbohydrates
72 g
53%
Protein
6 g
4%
Fat
26 g
43%
Cooking steps
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1
Preheat oven to 375°F. Line two large baking sheets with parchment paper for even baking and easy removal.
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2
In a large bowl, cream 1 cup unsalted butter, 2 oz cream cheese, 3/4 cup granulated sugar, and 1 cup light brown sugar on medium-high for 2–3 minutes until fluffy. The cream cheese is your secret weapon for that gooey, soft Insomnia-style interior.
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3
Add 2 eggs and 1 tbsp vanilla extract. Beat until just combined; do not overmix, or cookies will be cakey rather than chewy.
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4
Whisk together 2¼ cups all-purpose flour, 1 cup bread flour, 2 tbsp cornstarch, 1 tsp baking soda, and ¾ tsp salt. Slowly add dry ingredients to the wet, mixing until just a few streaks remain for tender, thick cookies.
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5
Stir in 1¼ cups crushed OREO cookies, ½ cup rainbow sprinkles, and 1 cup white chocolate chips using a spatula. Reserve extra OREO and sprinkles for topping.
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6
Scoop dough into 8 massive (about 4 oz each) balls. For best Insomnia-style thickness and texture, gently press each ball so the top is domed but rough — this helps hold toppings.
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7
Lightly press reserved sprinkles and crushed OREO pieces onto tops of dough balls. Chill the sheet of portioned dough in the fridge for at least 30 minutes for thick, bakery-style cookies.
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8
Bake one sheet at a time in the center rack for 12–14 minutes, or until edges are set and tops appear slightly underdone. Copycat tip: Pull cookies from the oven with gooey centers — they’ll set perfection as they cool, just like warm Insomnia delivery!
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9
Let cookies cool on the baking sheet for 10–15 minutes before serving. Enjoy warm for ultimate gooeyness and classic Insomnia experience.
Personalized Q&A
Q. Does this actually taste like the Insomnia Cookies Rainbow Dream Cookies N' Cream Cookie?
Yes! This recipe uses a blend of all-purpose and bread flour, cream cheese in the dough for ultra-softness, and a heavy hand of crushed OREO cookies and rainbow sprinkles. The dough is scooped in big bakery-style portions, chilled, and underbaked slightly—just like Insomnia—for that gooey, warm-center experience, crispy edges, and signature look.
Q. My cookies spread too flat. How do I fix this?
Make sure to chill your portioned dough balls for at least 30 minutes before baking. Warm dough or warm butter leads to flat cookies. Also, creaming butter and sugars properly and using both all-purpose and bread flour keep the cookies tall and thick, as in step 4 and 7.
Q. Can I skip the bread flour or substitute ingredients?
Using some bread flour is key for a thicker, chewier cookie—like Insomnia’s. If you must use all-purpose flour only, your cookies may be slightly less thick but still tasty. For cream cheese, full-fat is best; skipping it will lose some gooeyness. You can swap white chocolate chips for milk or semisweet if desired.
Q. How many calories and macros are in each Rainbow Dream Cookies N' Cream Cookie?
Each Crumbl-sized cookie is about 135g, with roughly 540 calories, 72g carbohydrates, 6g protein, and 26g fat per serving. Carbs provide 53% of calories, fats 43%, and protein 4%.
Q. How should I store these cookies and can I freeze them?
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. The dough balls can also be frozen—bake straight from frozen, adding 1-2 minutes to the time.
