If you’re a fan of cookies and cream, then you’ll love these cookies. They’re loaded with chunks of chocolate cookies from the Oreos with pockets of creamy vanilla throughout. They are so easy to make, and you won’t believe how deliciously dreamy they are!
These cookies are thick, chewy, and creamy, just like those you could find in a cafe. All you need are some pantry staples, and you can make these sweet treats at home in no time. Don’t have any Oreos in your pantry? Try my White Chocolate Chip Cookies or my Sour Cream Cookies instead.
WHAT YOU NEED TO MAKE THIS RECIPE
Butter — when selecting butter, be sure to bring unsalted butter and not salted butter to room temperature. Salted butter does not have a consistent amount of salt, so it’s best for you to add your own, or you might have an overly salty cookie. Make sure the butter is soft enough so when you press into it, your finger leaves a dent. If it’s cold, it’ll be challenging to beat it into a smooth consistency.
Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Using cream cheese will make the cookies soft and cakey so they’ll melt in your mouth. If the cream cheese is not at room temperature, you’ll end up with a lumpy batter.
Oreos — Oreos come in all sorts of flavors. I use the original version but if you only have double-stuffed, golden, or another flavor, feel free to use that instead.
HOW TO MAKE COOKIES AND CREAM COOKIES
1. Whisk together the flour, cornstarch, salt, and baking soda in a medium bowl and set aside.
2. Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together. Then, add the white and brown sugar in and beat until light and fluffy.
3. Add the egg and vanilla in and mix until combined.
4. Add the dry ingredients that you set aside earlier until almost combined.
5. Add ½ cup white chocolate chips and the broken Oreo cookies, then fold into the batter until evenly distributed using a spatula. Then, cover and chill for at least an hour.
6. Roll out the cookie dough into two tablespoon-sized balls and place them on a prepared baking sheet. Press the remaining chocolate chips onto the balls and bake for about 11 minutes or until the edges are set and just turning golden.
PRO TIPS FOR MAKING THIS RECIPE
- Make sure your brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar.
- Do not skip chilling the cookies. As the dough is super soft, chilling will make it easier for you to roll and keep the dough from flattening in the oven.
- I like using my hands to break up the Oreos as there are fewer crumbles than when I roughly chop them with my knife. Be sure to not accidentally crush them into fine-crumbles as you want chunks of Oreos in the cookies.
- Be careful not to overbake the cookies. They may look underdone when you pull them out of the oven, but they’ll firm up once cooled. They should look just golden instead of golden all the way through like a chocolate chip cookie.
- Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown.
- Even though it’s only 2 teaspoons, the cornstarch is essential for soft cookies, so don’t skip it.
- Make sure your baking soda hasn’t expired, as it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
FREQUENTLY ASKED QUESTIONS
Can I prepare these in advance?
You can prepare the cookie dough up to 3 days in advance. Keep the dough tightly wrapped in the fridge until you’re ready to bake. The cookies will also stay fresh at room temperature for up to a week; just be sure to keep them in an airtight container.
Can I freeze these?
You can freeze these cookies raw or baked! When baked, allow them to cool to room temperature before freezing. You can freeze baked cookies for up to 3 months. If you’d like to freeze the cookie dough raw, you’ll have to roll them into balls before freezing them. Flash freeze the dough balls on a sheet pan before transferring them to a freezer-safe bag. When ready to bake, you can bake them directly from frozen for an extra 1-2 minutes.
How do I bring my butter and cream cheese to room temperature?
The easiest way to bring butter and cream cheese to room temperature is by taking them out of the fridge and letting them sit on your counter for 1 to 2 hours. If your kitchen is cold, it might take longer. If you’ve forgotten to do so, you can bring them both quickly to room temperature by cutting them into small cubes, then spreading them out on a plate at room temperature for 15 to 30 minutes. Alternatively, place the cubes into separate bowls and then place the bowls into warm water.
If you love this recipe try these out!
If you’ve tried these Cookies and Cream Cookies, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cookies and Cream Cookies
Equipment
- Mixer
- Baking Sheets
Ingredients
- 10 tbsp unsalted butter room temperature (140g)
- 4 ounces cream cheese room temperature (113g)
- ¾ cup granulated sugar (150g)
- ¼ cup light brown sugar (50g )
- 1 egg room temperature
- 2 tsp vanilla extract (10mL)
- 2 cups all-purpose flour (240g)
- 2 tsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- 14 Oreos
- ¾ cup white chocolate chips divided
Instructions
- Whisk together the flour, corn starch, salt, and baking soda in a medium bowl and set aside.
- Break the Oreos into large pieces (4-6 pieces per cookie) with your hands and set them aside.
- Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the butter and cream cheese together. Add the white and brown sugar in and beat 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 white chocolate chips and the broken cookies, then fold into the batter until evenly distributed using a spatula. Cover and chill for at least an hour.
- Preheat oven to 350F, then portion out roughly two tablespoon-sized pieces (50g), roll into balls, and place on parchment or silicone-lined baking sheets about two inches apart. Press the remaining white chocolate chips onto the tops of the cookies and bake for about 11 minutes or until the edges are set and just turning golden.
Video
Notes
- Make sure your brown sugar is soft and moist. If your brown sugar has hardened, not to worry! Simply add the sugar to a bowl, place a moist paper towel on top, and microwave it for 20 seconds. Repeat if the brown sugar is still not soft.
- Do not skip chilling the cookies. As the dough is super soft, chilling will make it easier for you to roll and keep the dough from flattening in the oven.
- I like using my hands to break up the Oreos as there are fewer crumbles than when I roughly chop them with my knife. Be sure to not accidentally crush them into fine-crumbles as you want chunks of Oreos in the cookies.
- Be careful not to overbake the cookies. They may look underdone when you pull them out of the oven, but they’ll firm up once cooled. They should look just golden instead of golden all the way through like a chocolate chip cookie.
- Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown.
- Even though it’s only 2 teaspoons, the cornstarch is essential for soft cookies, so don’t skip it.
- Make sure your baking soda hasn’t expired, as it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
