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Cookies & Cream Cookies Recipe

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★★★★★

4.6 from 70 reviews

These Cookies & Cream Cookies combine the classic flavors of creamy white chocolate and crunchy Oreo pieces in a soft, chewy cookie. Made with cream cheese and a perfect balance of sugars, these cookies are deliciously rich and have a tender texture that melts in your mouth. Perfect for Oreo lovers and those who enjoy indulgent homemade treats.

Ingredients

Scale

Dry 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

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 and 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)

Instructions

  1. Combine Dry Ingredients: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  2. Cream Cream Cheese and Butter: In a large bowl using a hand or stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed until smooth and creamy. Add the softened butter and beat until fully combined, scraping down the sides and bottom of the bowl as needed.
  3. Add Sugars and Wet Ingredients: Add the granulated sugar and brown sugar and beat on medium-high speed until the mixture is smooth and creamy, about 2 minutes. Then add the egg and vanilla extract and beat on high speed until fully incorporated, about 1 minute. Scrape the bowl again to ensure even mixing.
  4. Mix in Dry Ingredients and Chips: Add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. While mixing on low, beat in the white chocolate chips. Add the chopped Oreos and gently fold or beat on low speed until evenly distributed.
  5. Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours and up to 4 days. If chilled longer than a few hours, allow dough to sit at room temperature for at least 30 minutes before baking, as it will harden.
  6. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Shape Cookies and Bake: Using a cookie scoop or spoon, roll heaping 1.5 tablespoons of dough per cookie and place on baking sheets spaced 3 inches apart. Bake for 12–13 minutes until the edges are lightly browned and the centers still look soft.
  8. Cool Cookies: Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Optionally, press extra white chocolate chips or Oreo pieces into warm cookies for an attractive finish.
  9. Store: Keep cookies fresh covered at room temperature for up to 1 week.

Notes

  • For best texture, be sure the cream cheese and butter are both softened to room temperature before mixing.
  • Chilling the dough allows the flavors to meld and helps control spread during baking.
  • If dough is very firm after chilling, let it soften at room temperature before scooping to make handling easier.
  • Pressing extra chips or Oreo pieces into the warm cookies after baking enhances the visual appeal but is optional.
  • Do not overbake; cookies should look slightly underbaked in the center when removed from the oven for the best chewy texture.

Keywords: Cookies and Cream Cookies, Oreo Cookies, White Chocolate Cookies, Soft Cookies, Homemade Cookies, Dessert Recipe

Find it online: https://amayaharis.com/cookies-and-cream-cookies-recipe/