Cookies and Cream Cookies Recipe
These Cookies and Cream Cookies are the perfect balance of crunchy Oreo chunks, creamy white chocolate, and a soft, chewy center. Each bite is packed with rich flavors and delightful textures, making them a must-try treat for any cookie lover.
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Servings: 24 cookies
Calories: 200kcal
Ingredients
- 1 and ¼ cups about 110g roughly chopped Oreos (10 whole Oreos)
- 1 cup 180g white chocolate chips
- 2 and ¼ cups 281g all-purpose flour (spooned & leveled)
- 1 and ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 12 Tbsp; 170g unsalted butter, softened to room temperature
- 4 ounces 113g full-fat brick cream cheese, softened to room temperature
- ½ cup 100g granulated sugar
- ½ cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly distributed. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed until completely smooth and lump-free. Add the butter and continue mixing until fully blended, scraping down the bowl as necessary. Pour in both the granulated and brown sugar, then beat on medium-high speed for approximately 2 minutes, until the mixture becomes light and creamy. Crack in the egg and add the vanilla extract, then mix on high speed until everything is well incorporated. Scrape the bowl’s sides and bottom, then give it one final mix.
- Gradually add the dry ingredients to the wet mixture, keeping the mixer on low speed to prevent overmixing. Once combined, stir in the white chocolate chips, ensuring they are evenly dispersed. Next, add the chopped Oreos and either mix on low speed or gently fold them in using a silicone spatula or wooden spoon—this dough will be thick and slightly heavy. Cover the dough and refrigerate for at least 2 hours, or up to 4 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for about 30 minutes before scooping, as it will firm up significantly.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop out heaping 1.5-tablespoon portions of cookie dough (a medium-sized cookie scoop works well) and arrange them about 3 inches apart on the prepared baking sheets. Bake for 12 to 13 minutes, or until the edges appear lightly golden while the centers remain soft.
- Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While still warm, press a few extra white chocolate chips or Oreo pieces on top for an enhanced presentation.
- Store cookies in an airtight container at room temperature for up to 1 week, keeping them soft and fresh.
Notes
Make-Ahead & Freezing Instructions
- Cookie dough can be prepared and stored in the refrigerator for up to 4 days. Let it come to room temperature before baking.
- Baked cookies freeze well for up to 3 months.
- Unbaked cookie dough balls can be frozen for up to 3 months.
- Bake frozen cookie dough balls without thawing—just add an extra minute to the baking time.
- Tip: Learn how to freeze cookie dough for the best results.
Special Tools
- Glass Mixing Bowl
- Whisk
- Electric Mixer (Handheld or Stand)
- Silicone Spatula or Wooden Spoon
- Baking Sheets
- Silicone Baking Mat or Parchment Paper
- Medium Cookie Scoop
- Cooling Rack
Cornstarch
- Helps keep cookies extra soft.
- If omitted, no other changes are needed—the cookies will still be soft and chewy.
Cream Cheese
- Use 4 ounces (113g) of full-fat brick cream cheese (half of an 8-ounce brick).
- Do not use cream cheese spread or whipped cream cheese.
- Low-fat or fat-free versions can alter the texture—cookies may spread more and lack richness.
- Recommendation: Stick with full-fat for the best flavor and consistency.
Oreos
- You’ll need about 10 Oreos—choose any flavor you love, including Golden Oreos.
- Double Stuf works great, but regular Oreos are fine too.
- Chop into bite-sized pieces or break them by hand.
- Avoid chopping too finely to prevent excessive crumbs, which can darken the cookies.
White Chocolate Chips
- Can be skipped—replace with:
- 5–6 extra chopped Oreos
- Peanut butter chips
- Semi-sweet chocolate chips
- Chopped nuts or any preferred cookie mix-in
More Cookie Tips
- Check out my top 5 cookie baking tips for foolproof results.
- Explore my 10 must-have cookie baking tools for the best baking experience.
Nutrition
Calories: 200kcal
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