Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Fill the dough with white chocolate chips and big chunks of Oreo cookies. Brown sugar and a touch of cornstarch adds extra softness, while the chopped Oreos add a little crunch. You definitely won’t regret making a double batch.
Two cookies in one. Literally! If you love cookies & cream ice cream and Oreos are your weakness, you’re going to be REALLY happy about this.
These Cookies & Cream Cookies Are:
- Exceptionally soft from the cream cheese
- A texture lover’s dream (crunchy Oreos, soft cookie base)
- As chewy as my chewy chocolate chip cookies
- As thick as my peanut butter cookies (but with big chunks of Oreos!)
- Perfectly sweet with white chocolate chips
Cookies & Cream Cookies: Power Ingredients
A few ingredients add to their signature flavor and texture. Here’s how:
- Cornstarch: I love adding a touch of cornstarch to chocolate chip cookies because it helps create a softer, thicker cookie. Same story here.
- Cream Cheese: Like I mention above, I use more cream cheese in this recipe than the cookbook version. I wanted a more noticeable cream cheese flavor and a creamier texture, too; one that exceeds the texture of my cream cheese sugar cookies.
- Butter: Room temperature butter, along with cream cheese, is the base of this cookie recipe. You can soften butter quickly with this trick. (This trick also works for softening the cream cheese, too!)
- Granulated & Brown Sugar: Sugar is not only used for sweetness, but for providing structure and tenderness too. Granulated sugar helps the cookies spread, and brown sugar keeps the cookies soft.
- White Chocolate Chips: White chocolate chips add a similar sweet “cream” flavor that’s found in the Oreo cookies. If you don’t have white chocolate chips or don’t want to use them, semi-sweet, milk chocolate, dark chocolate, or even peanut butter chips work instead. Or skip them altogether and add more Oreos.
- Oreo Cookies: Just what you need to make the perfect Oreo cookie crust, too. To prevent the cookie dough from turning gray as a result of all the Oreos, keep the chunks of Oreo cookies on the larger side. And I actually broke them up by hand instead of using a knife.
Can I use other flavor Oreos? Yes, of course! Try peanut butter, birthday cake, golden, mint, or any other Oreo cookie flavor you love. If you love playing around with flavored Oreos, try my cookies & cream pie, too. It’s fantastic with the mint Oreos!
Cream the Butter & Cream Cheese Together
Creamed butter and sugar is the base of many cookie recipes. But before we add the sugar, it’s imperative to properly cream the cream cheese and butter together. The two are different textures—cream cheese is much softer than butter. My tip is to beat the cream cheese in your mixer until very soft and smooth, with no lumps. Then add the softened butter and beat together until combined and thick..
The cookie dough is soft and creamy, so make sure you take the time to chill it in the refrigerator. The cookies will spread into puddles otherwise.
After chilling, roll the cookie dough into balls and bake:
The bites with excessive Oreo cream are clearly the best. You’ll love this cookies and cream cake, too!
Cookies & Cream Cookies Recipe
Ingredients You’ll Need
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy.. 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 sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a silicone spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops—this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
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