Cookies and Cream Cookie Recipe

Introduction

These Cookies and Cream Cookies combine creamy white chocolate chips with crunchy Oreo pieces for a delightful twist on a classic treat. Soft in the center and lightly crisp on the edges, they’re perfect for any cookie lover looking for something special. Easy to make and sure to impress, these cookies will quickly become a favorite.

Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (180g) white chocolate chips
• 1 and 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)

Instructions

1. Step 1: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
2. Step 2: In a large bowl, beat the cream cheese on medium-high speed until smooth and creamy. Add the softened butter and beat until combined, scraping the bowl as needed.
3. Step 3: Add granulated sugar and brown sugar; beat on medium-high until smooth and creamy, about 2 minutes. Add the egg and vanilla extract and beat on high until combined, about 1 minute. Scrape the bowl and beat again if needed.
4. Step 4: Add the dry ingredients to the wet ingredients and mix on low speed until just combined. With the mixer on low, beat in the white chocolate chips. Add the chopped Oreos and gently fold in with a spatula or spoon until combined.
5. Step 5: Cover the dough and chill in the refrigerator for at least 2 hours and up to 4 days. If chilling longer, let the dough sit at room temperature for at least 30 minutes before baking.
6. Step 6: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
7. Step 7: Roll heaping 1.5 tablespoon portions of dough per cookie and place them 3 inches apart on the prepared sheets. Bake for 12–13 minutes or until edges are lightly browned and centers look soft.
8. Step 8: Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. For a decorative touch, press extra white chocolate chips or Oreo pieces into the warm cookies.

Tips & Variations

• Use full-fat cream cheese for the best texture and flavor in your cookies.
• For a richer cookie, substitute half of the white chocolate chips with dark chocolate chips.
• If you don’t have cornstarch, you can omit it but expect a slightly different texture.
• Try adding a pinch of instant espresso powder to enhance the chocolate flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To refresh, microwave individual cookies for 10–15 seconds to soften. You can also freeze the baked cookies for up to 3 months and thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, cookie dough can be frozen for up to 3 months. Scoop the dough onto a tray and freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.

Why do the cookies need to be chilled?

Chilling the dough firms it up, which helps prevent spreading during baking and allows the flavors to meld for a richer taste and better texture.

Cookies and Cream Cookie Recipe

Print Recipe

★★★★★

4.8 from 54 reviews

Delight in these chewy and creamy Cookies and Cream Cookies featuring a smooth cream cheese batter swirled with crunchy Oreo cookie pieces and white chocolate chips. Perfectly balanced sweetness and texture create an irresistible treat that stays fresh for a week.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract

Add-ins

• 1 cup (180g) white chocolate chips
• 1 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)

Instructions

1. Mix Dry Ingredients: Whisk together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl until evenly combined. Set aside for later.
2. Beat Cream Cheese and Butter: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed until completely smooth and creamy. Then add the softened butter and beat until thoroughly combined, scraping down the sides and bottom of the bowl as needed.
3. Add Sugars, Egg, and Vanilla: Add the granulated sugar and brown sugar to the cream cheese mixture. Beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Add the egg and vanilla extract, then beat on high speed until fully combined, about 1 minute. Scrape the bowl again if necessary to ensure all ingredients are well mixed.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
5. Incorporate White Chocolate Chips and Oreos: With the mixer running on low speed, beat in the white chocolate chips. Then add the chopped Oreos and mix gently on low speed or fold in manually with a silicone spatula or wooden spoon to prevent breaking the chunks.
6. Chill the Dough: Cover the cookie dough and chill in the refrigerator for at least 2 hours or up to 4 days. If chilled longer than a few hours, allow it to come to room temperature for at least 30 minutes before baking to soften.
7. Preheat the Oven: Set the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
8. Portion and Bake Cookies: Using a medium cookie scoop or spoon, portion about 1.5 tablespoons of dough per cookie. Place the dough balls 3 inches apart on the prepared baking sheets. Bake for 12 to 13 minutes until the edges are lightly browned but the centers remain soft.
9. Cool and Add Finishing Touches: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While still warm, you may optionally press additional white chocolate chips or Oreo pieces on top for decoration.
10. Store Cookies: Keep cookies covered at room temperature for up to one week to maintain freshness.

Notes

• Ensure cream cheese and butter are softened to room temperature for smooth mixing.
• Chilling the dough improves flavor and prevents excessive spreading during baking.
• Let dough come back to room temperature if chilled for extended periods before baking.
• You can substitute light or dark brown sugar based on your preference; dark brown sugar adds a richer molasses flavor.
• Pressing extra chips on warm cookies is optional but enhances appearance.
• Use parchment paper or silicone baking mats to help with easy release and cleanup.

Keywords: Cookies and Cream Cookies, Oreo Cookies, White Chocolate Chip Cookies, Cream Cheese Cookies, Dessert Cookie Recipe