Cookies and Cream Cookies

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.

Course Baking, Brunch, Dessert

Cuisine American

Keyword Cookies and Cream Cookie Recipe, Cookies and Cream Cookies, Cookies and cream cookies recipe

Prep Time 10

Cook Time 12

Chilling Time 2

Total Time 2 22

Servings cookies

Calories 182kcal

Author Chef Kathy McDaniel

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.

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).

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