Introduction

These Cookies & Cream Cookies combine classic Oreos with rich white chocolate chips for a delightful treat. Soft, chewy, and packed with creamy sweetness, they’re perfect for any cookie lover looking for a twist on a favorite flavor.

A round pile of soft cookies sits in the center of a white plate with colorful small dots, placed on a white marbled surface. Each cookie is light golden brown with visible chunks of dark chocolate sandwich cookies and white chocolate chips scattered on top, creating a textured look. The cookies have a slightly bumpy surface with patches of dark cookie pieces and creamy white chocolate bits evenly distributed. Around the plate, more cookies and some whole dark chocolate sandwich cookies are casually placed, adding a sense of abundance. photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For an extra creamy texture, make sure the cream cheese and butter are fully softened before mixing.
Substitute white chocolate chips with semi-sweet or milk chocolate for a different flavor profile.
Try adding a pinch of cinnamon for a subtle warm spice that complements the cookies.
Use gluten-free flour blend to make this recipe gluten-free while keeping the same texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, freeze the baked cookies for up to 3 months. To reheat, warm briefly in the microwave or let thaw at room temperature for a soft, fresh-baked taste.

How to Serve

A stack of six thick, soft cookies is placed on a white cake stand with a smooth, slightly shiny surface. Each cookie has a light golden-brown base with visible specks of white chocolate chips and dark brown cookie chunks throughout. The top cookie is broken in half, showing a soft, chewy inside with white chocolate and dark cookie pieces embedded in it. The background is a simple white marbled texture, creating a clean and bright setting for the cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip chilling the dough?

Chilling the dough helps the flavors develop and prevents the cookies from spreading too much. While you can bake immediately, chilling improves texture and flavor.

Can I use regular cream cheese instead of brick cream cheese?

Yes, you can use regular cream cheese, but brick cream cheese has a firmer texture that works best for cookie dough consistency.