Cookies and cream cookies are so dreamy and easy to make! Packed with Oreo pieces and white chocolate chips, they always disappear quickly when I make a batch. I developed this recipe to bake up perfectly soft, thanks to two secret but simple ingredients: cornstarch and cream cheese! This recipe has been a favorite for years with my family and readers alike—I make them all the time for the boys. In this post, I share how to make cookies-and-cream cookies ahead of time, how to switch up the flavor, and more.
A reader, Clint, says: “OMG! These are the best cookies I’ve ever had….This is the 2nd recipe I tried, and it’s spot on! Everyone wants me to make some now.” ★★★★★
Table of Contents
Why You’ll Love My Recipe
There are so many reasons to love my cookies and cream cookies!
- Soft texture. Cream cheese and cornstarch are the secret ingredients for tender cookies. Cream cheese adds moisture, fat, and a bit of acid (which softens the cookies), while cornstarch absorbs moisture to help keep the cookies soft for several days.
- Rich flavor. This is sort of like a cookie within a cookie. Not only do you have lots of cookies and cream flavor from the Oreos, but you also get some “cream” flavor from cream cheese. White chocolate and vanilla extract add lovely vanilla notes.
- Easy to make ahead. While you can bake these cookies straight from the mixing bowl, they do bake best if the cookie dough has a chance to chill. In fact, the dough can be kept in the fridge for 3 days or in the freezer for weeks before baking, making these cookies an excellent make-ahead treat option.
Key Ingredients For Soft & Chewy Cookies
These are the main ingredients you need to make white chocolate chip Oreo cookies that are perfectly soft and chewy. You can find the full list of ingredients and measurements in the recipe card below.
Oreo cookies — broken Oreos give these cookies their addictive cookies-and-cream flavor. I use regular Oreos, but you can switch up the flavor (more on that just below).
Cream cheese — cream cheese might seem like a surprising ingredient in cookies, but, like in my cream cheese cookies recipe, it creates tender, soft cookies. Use brick-style cream cheese, not the spreadable kind in a tub. Tub cream cheese has added moisture and other ingredients that will affect how the cookies spread.
Cornstarch — a small amount of cornstarch has an almost magical effect on cookies. It is key to creating incredibly soft cookies that don’t spread too much. Cornstarch softens the proteins of all-purpose flour, and is also really great at absorbing moisture, both of which help the cookies and cream cookies turn out wonderfully tender.
Sugar — you need granulated sugar and brown sugar for this cookie recipe. White sugar adds sweetness and structure, and brown sugar adds light molasses flavor notes and moisture (which keeps the cookies-and-cream cookies chewy).
Chocolate chips — white chocolate chips add a bit of extra decadence to these cookies. They are perfectly melty and give the cookies a classic bakery-style look.
Baking soda — baking soda is the leavening agent in these cookies, helping them rise and spread just enough and turn chewy by reacting with acidic ingredients like cream cheese and brown sugar.
Can I Use Other Oreo Flavors?
Yes! Any Oreo flavor will work. Peanut butter, mint, or birthday cake are all delicious choices! I recommend avoiding kinds with extra filling like Double Stuf — the filling tends to melt in the oven and can burn or cause the cookies to spread unevenly. Regular Oreos have plenty of filling for the right amount of “cream” flavor.
Variations & Substitutions
With a few simple swaps, you can switch up the flavor of these cookies and even make them festive for the holidays.
- Mix-ins: Replace the chocolate chips with peanut butter chips, chopped chocolate bars, or M&M’s. Add festive sprinkles for holidays or celebrations.
- Drizzle with melted chocolate: Melt white or dark chocolate in the microwave or double boiler and drizzle it over the cooled cookies. Or, dip half of the cookies in the melted chocolate and let them set on a parchment paper-lined baking sheet.
- Gluten-free: Swap in 1:1 gluten-free baking flour and use gluten-free Oreos to make gluten-free cookies and cream cookies.
Pro Tips For Making The Best Cookies
Measure the flour accurately. Using too much flour is not good for these cookies, as it will turn them dry and crumbly. The best way to measure flour is using a kitchen scale, but if you don’t have one, just fluff the flour in its container, spoon it into your measuring cup, and use a knife to level off the top.
Use room temperature ingredients. Room temperature eggs, butter, and cream cheese are important as they blend much more easily with the other cookie dough ingredients. Set them out in advance so they lose their chill. If you forget, just place the egg in a bowl of water for a few minutes. For the butter, follow my tutorial for how to soften butter quickly. You can use the bowl and hot water method in that tutorial for the cream cheese, too!
Use a cookie scoop for a uniform size. For perfectly uniform-sized cookies, a cookie scoop is super helpful! I like to use a #30 triggered cookie scoop.
Press more chocolate chips or cookie bits on top for that bakery-style look. For a professional look, I like to press a few extra white chocolate chips or Oreo bits into the tops of the cookie dough balls before baking.
Slightly underbake the cookies for the best texture. Pull the cookies and cream cookies out of the oven when they just turn lightly golden brown, so they’re slightly underbaked. They will finish setting as they cool, and their soft, chewy texture is enhanced by not baking them for too long.
Do I have To Chill The Cookie Dough Before Baking?
I tested this recipe both ways. When I baked them straight from the bowl after mixing, they worked surprisingly well! The cookies spread a touch more, but look very similar to the cookies baked with chilled dough. The main difference is in the texture. Chilling the cookie dough gives the flour time to hydrate and the sugars to start to break down, resulting in a chewier, more flavorful cookie.
How To Make Cookies And Cream Cookies
Below, I’ve highlighted portions of the recipe in step-by-step process images along with instructions for making these easy Oreo stuffed cookies. You can find the full set of instructions in the recipe card below.
1. Whisk together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl and set the dry ingredients aside for now. Use your hands or a knife to break the Oreo cookies into large pieces. You want big cookie pieces throughout the cookies, so don’t make them too small. Set aside as well.
2. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and cream cheese together just for 1 minute on medium speed. Then add both sugars and beat for another minute.
3. Add the egg and vanilla extract and mix to combine.
4. Add the dry ingredients to the wet ingredients and mix on low speed until they’re almost combined.
5. Fold ½ cup of white chocolate chips and the chopped Oreos into the dough using a spatula. Cover and chill the cookie dough for at least 1 hour (or up to 3 days).
6. When you’re ready to bake, let the dough sit out at room temperature for 15 to 20 minutes while the oven preheats (this will make the dough easier to scoop). Scoop the dough into 2 tablespoon-sized pieces and roll them into balls between your palms. Place the dough balls onto 2 prepared baking sheets lined with parchment paper, 2 inches apart, so they have room to spread. Press the rest of the white chocolate chips onto the tops of the cookies (you can also use small broken cookie bits). Bake one cookie sheet at a time at 350°F for 10 to 12 minutes. Let the cookies and cream cookies cool for a few minutes on the baking sheets, then transfer to a wire rack to cool completely.
Cookies and Cream Cookie Recipe
Video
Equipment
- Electric hand or stand mixer
- Baking Sheets
- Mixing Bowls
Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 14 Oreo cookies (160g)
- 10 tablespoons unsalted butter (140g), room temperature
- 4 ounces cream cheese (113g), room temperature
- ¾ cup granulated sugar (150g)
- ¼ cup packed light brown sugar (55g)
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- ¾ cup white chocolate chips (135g) divided
Instructions
- In a medium bowl whisk together the flour, corn starch, baking soda and salt, set aside.
- Break the Oreos into large pieces (4-6 pieces per cookie) with your hands or chop them with a knife, and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, or a large bowl and an electric hand mixer, cream the butter and cream cheese together on medium speed for 1 minute. Add the granulated and brown sugar in and beat on medium speed for 1 minute until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and mix one more time to combine.
- Add the dry mixture into the wet and mix on low until almost combined. Add ½ cup (90g) white chocolate chips and the broken cookies then fold into the batter until evenly distributed using a spatula. Cover and chill for at least 1 hour or up to 72 hours.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Let the dough warm up at room temperature for 15 to 20 minutes while the oven preheats so it’s easier to scoop.
- Portion out the dough into heaping two tablespoon-sized pieces (about 50g), roll into smooth balls between your palms, and place them on the lined baking sheets about two inches apart. Press the remaining white chocolate chips onto the tops of the cookies.
- Bake one sheet at a time for 10 to 12 minutes or until the edges are set and just turning golden. Let the cookies cool for a few minutes on the baking sheets before transferring to wire racks to cool completely.
Notes
- Want to save some time in the future? Scoop the dough before you chill it. Place the cookie dough balls on a smaller lined baking sheet or tray, cover them tightly, then refrigerate the dough balls. You can just arrange the chilled dough balls on the large baking sheets when you’re ready to bake!
- If your cookies don’t spread perfectly round, shimmy them into shape while hot. You can use a large round cookie cutter or a bowl flipped upside down. Place it around the cookie and move in a circle pattern around the edges of the hot cookies to “scoot” any misshapen edges into a round shape. Do this right when they come out of the oven, before the edges cool and set.
Nutrition
Storage and Make-Ahead Tips
Storing: Store baked cookies and cream cookies in an airtight container at room temperature for up to 1 week.
Freezing: Once the cookies have cooled completely, store them in a freezer bag or freezer-safe container for up to 3 months. Thaw on the counter for a few hours before enjoying them.
Can I freeze the cookie dough?
Yes! Roll the cookie dough into balls and flash freeze on a lined baking sheet until solid. Then freeze in a freezer bag or freezer-safe container for up to 3 months. Bake them from frozen, adding an extra 1 to 2 minutes to the bake time.
More Cookie Recipes To Try
If this recipe has inspired you to bake more cookies, try one of these simple recipes next!
White chocolate chip cookies have soft centers and crisp edges, and are so buttery! No need to chill the dough, so they’re ready in no time.
Soft, fluffy sour cream cookies have an incredible cake-like texture and wonderful flavor. Top them with your favorite buttercream for a decadent treat.
You only need 3 main ingredients to make a batch of Oreo balls — Oreos, cream cheese, and chocolate. So fudgy and delicious!
It’s hard to beat classic chocolate chip cookies, especially when they have crisp edges and gooey, chocolatey middles! Chill the dough or skip it to save time.
Monster cookies are always a hit with my kids! Chock-full of oats, peanut butter, chocolate chips, and M&M’s, they disappear in a flash every time.
If you’ve tried this cookies and cream cookies recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Cristina Matthews says
This cookies are absolutely delicious! I’ve made them a few times now and always get requests for more! Delicious!
stephanie says
Made these for Easter and they were a hit. The family is already asking for more! They are soft and delicious.
sd says
so good!
Alyssa amador says
Amazing!!!!!!
Laura McAlevy says
Won 1st prize in a cookie bake off with this recipe. I’m entering it in another one tomorrow!
Clint says
OMG! These are the best cookies I’ve ever had. Lately I’ve been getting these cookies and cream Oreo cookies from Great American Cookie, but they cost so much, so I thought I’d try to make my own. This is the 2nd recipe I tried and it’s spot on! Everyone wants me to make them some now.
Anne says
Every your cookie is come out perfect..thank for sharing
Catherine says
A delicious recipe. I was skeptical about so much cream cheese,but it does make a softer cookie. And I love Oreos but am usually opposed to buying any processed foods Thanks for giving me an excuse to buy Oreos!