Cookies and Cream Cookies are made with the perfect blend of white chocolate chips and big chunks of Oreo cookies. These delightfully soft and chewy cookies are made with a secret ingredient that gives them their superb creamy taste. These are definitely the perfect cookies to satisfy your sweet cravings. 

Cookies and Cream Cookies Recipe at a Glance

• Main Ingredients: Oreo chunks, white chocolate chips, cream cheese.
• Dietary Information: Vegetarian, gluten-free adaptable.
• What You Need to Know: This will become one of your favorite cookie recipes. You may need to make a double batch of cookies though. Their chewy texture and richly cream flavor is irresistible.
• Why You Should Make them? A touch of cornstarch and cream cheese make the base of this cookie recipe super soft. Oreo cookie pieces adds a bit of a crunchy bite and the white chips are creamy and delicious. These cookies are similar to Hershey’s cookies n’ creme candy bars but a lot better.

What’s in Cookies and Cream Cookies?

• Flour: This recipe is made with all-purpose flour. If you have a kitchen scale, weight the ingredients, otherwise spoon and level the flour. into the measuring cup.
• Cornstarch: Adds a melt-in-your-mouth softer texture and velvety quality to baked goods.
• Cream Cheese: The secret ingredient that makes the softest, most  decadent cookies. I use a block of full-fat cream cheese, soften to room temperature
• Butter: I prefer using unsalted butter for baking however, use salted butter if that’s what you have handy. Using room temperature butter and room temperature cream cheese help the ingredients in the cookie dough blend together.
• Sugars: I use granulated sugar as well as brown sugar. Both light brown sugar or dark brown sugar work in this recipe.
• White Chocolate Chips: Use good quality white chocolate chips. They add a creaminess to the recipe that reminds me of the cream filling found in Oreos. 
• Oreo Cookie Chunks: We are definitely Oreo lovers so we use regular Oreo cookies that I break up (or cut-up) into pieces. Oreo cookie crumbs are too fine and tend to turn the cookies a grayish color.
• Other ingredients: Vanilla Extract, salt, baking soda.

Substitutions and Mix-Ins

• Replace the white chocolate chips used in these delicious cookies, with dark chocolate chips, semi-sweet chocolate chips or milk chocolate chips. Peanut butter chips can be used as well.
• Use golden Oreos for a slightly different taste.
• Favorite Mix-Ins: M&Ms and mini marshmallows.

How to Make the Best Cookies and Cream Cookies?

1. In a medium bowl, whisk together the dry ingredients. 
2. In a separate bowl, using an electric mixer or a stand mixer, beat the cream cheese until smooth and creamy. Add the softened butter and beat until nicely combined and creamy.

1. Add the granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy
2. Add the vanilla extract and the egg and mix until combined.

1. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix until combined.

1. Add the white chocolate chips and with a spatula or wooden spoon, mix to combined.
2. Add the Oreo chunks and gently mix them in until combined. 

1. The cookie dough must be chilled before you bake the cookies. This dough is soft and will spread out if skipping this step (and you will most likely end up with cookie puddles).
2. Scoop the cookies and place them on a parchment paper lined baking sheet.

1. Bake the cookies until they have golden brown edges, about 12-15 minutes.
2. Remove from the oven and place cookies on a cooling rack.

Frequently Asked Questions

Is Cookies and Cream the Same as Oreos?

Yes. Oreo is a licensed brand also called Cookies and Cream.

Make Ahead, Storing and Freezing

• Make Ahead: This cookies and cream cookie dough recipe can be made 4 days ahead of time. Tightly wrap the dough in plastic wrap and store it in the refrigerator for up to 4 days.
• Storing: Store the baked cookies in an airtight container for about a week.’
• Freezing Unbaked Cookie Dough: You can freeze the unbaked cookie dough for about 3 months. I like scooping out the cookie dough balls, then freeze them ready to be baked. Store them in a freezer safe container or resealable bag. When ready to bake, you don’t need to thaw them out. Additional baking time will be needed (about 1 additional minute).
• Freezing Baked Cookies: Baked cookies freeze well for up to 3 months. Storing them properly wrapped to prevent freezer burn is a must.

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KitchenAid Artisan Tilt-Head Stand Mixer 5 Qt

Classic Mixing Bowls

Baking Sheet Pan (Half sheet)

Parchment Paper Sheets

Recipe adapted from Sally’s Baking Recipes

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Cookies and Cream Cookies

By: Chef Kathy McDaniel

5 from 1 review

Cookies and Cream Cookies are made with the perfect blend of white chocolate chips and big chunks of Oreo cookies. These delightfully soft and chewy cookies are made with a secret ingredient that gives them their superb creamy taste. These are definitely the perfect cookies to satisfy your sweet cravings. 

Servings: 30 cookies

Prep: 10 minutes mins

Chilling Time: 2 hours hrs

Cook: 12 minutes mins

Total: 2 hours hrs 22 minutes mins

Ingredients 

• ▢ 2 ¼ cups (281 g) all-purpose flour
• ▢ 1 ½ teaspoons cornstarch
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 4 ounces (113 g) cream cheese, softened to room temperature (use full-fat cream cheese from a brick of cream cheese)
• ▢ 3/4 cup 12 Tbsp; (170 g) unsalted butter, softened to room temperature
• ▢ 1/2 cup (100g ) granulated sugar
• ▢ 1/2 cup (100 g) brown sugar, packed
• ▢ 1 large egg at room temperature
• ▢ 2 teaspoons vanilla extract
• ▢ 1 cup (180 g) white chocolate chips
• ▢ 1 ¼ cups (about 110g roughly) chopped Oreos (about 10 whole Oreos)

Instructions 

• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using an electric hand mixer, beat the cream cheese over medium-high speed, until creamy and smooth. Add the softened butter and beat until nicely combined and creamy, scraping the sides and the bottom of the bowl with a spatula as needed.
  
• Next, add the granulated sugar and the brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes.
  
• Add the egg and the vanilla extract and mix until combined.
  
• With the mixer on low speed, gradually add the flour mixture to the cream cheese mixture. Mix until combined.
  
• Add the white chocolate chips and using a spatula or a wooden spoon, mix them into the dough. Next, add the Oreo chunks and gently fold them in until combined.
  
• Wrap the cookie dough with plastic wrap and refrigerate dough, for 2 hours or up to 4 days. The cookie dough must be chilled before you bake the cookies. This dough is soft and will spread out if skipping this step.
  
• Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper and set aside. You can use silicone mats also.
  
• Scoop about 1 ½ heaping tablespoons of cookie dough per cookie, and place them on the prepared baking sheet leaving 3 inches between each cookie scoop.
  
• Bake for 12–13 minutes or until the edges are lightly browned and the centers look very soft.
  
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
  

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Recipe Notes

• No Mixer, No Problem: These cookies can be made by hand in a large mixing bowl. First, beat the cream cheese until smooth and creamy, then add the room temperature butter and mix well.
• Batch Baking: Ovens have hot spots. If you bake more than one batch of cookies at once, rotate the baking sheets at least once while baking.
• Break up the Oreo Cookies into Chunks: Don’t crush the Oreo cookies into crumbs as they will turn the cookie dough grayish. I prefer cutting them into small pieces with my fingers.
• Chill It: Since this is a thick dough, if you chill it in the refrigerator for more than 2 hours, you may need to let the dough sit at room temperature for about 20 minutes before you are able to scoop it out easily.
• Picture Perfect: For looks only, you can press a few more white chocolate chips or Oreo pieces into the tops while the cookies are still warm.
• Make it Ahead: Cookie dough can be made 4 days ahead of time. Tightly wrap the dough in plastic wrap and store it in the refrigerator.
• Storage: Store baked cookies covered, at room temperature for up to a week.
• Freezing: You can freeze the unbaked cookie dough for about 3 months. I like scooping out the cookie dough balls, then freeze them ready to be baked. Store them in a freezer safe container or resealable bag. When ready to bake, you don’t need to thaw them out. Additional baking time will be needed (about 1 additional minute). 

Nutrition

Nutrition Facts

Cookies and Cream Cookies

Amount Per Serving

Calories 182 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.2g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 23mg8%

Sodium 159mg7%

Potassium 57mg2%

Carbohydrates 23g8%

Fiber 0.5g2%

Sugar 13g14%

Protein 2g4%

Vitamin A 204IU4%

Vitamin C 0.03mg0%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Baking, Brunch, Dessert

Cuisine: American