Go Back
–+ servings

Cookies and Cream Cookies

Prep 10 minutes
Cook 12 minutes
Chilling Time 2 hours
Total 2 hours 22 minutes
Makes 30 cookies

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

  1. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
    Dry ingredients in a mixing bowl.
  2. 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.
    Smooth cream cheese and butter in a bowl.
  3. Next, add the granulated sugar and the brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes.
    Brown sugar on top of creamed butter and cream cheese mixture in a bowl.
  4. Add the egg and the vanilla extract and mix until combined.
    Egg and vanilla in a mixing bowl with dough.
  5. With the mixer on low speed, gradually add the flour mixture to the cream cheese mixture. Mix until combined.
    Adding dry ingredients into a mixing bowl with cookie dough
  6. 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.
    Adding white chocolate chips to a bowl of cookie dough
  7. 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.
    Oreo cookie chunks on top of cookie dough in a mixing bowl.
  8. Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper and set aside. You can use silicone mats also.
    Cookies and cream cookie dough in a mixing bowl.
  9. 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.
    Cookie dough balls on a baking sheet.
  10. Bake for 12–13 minutes or until the edges are lightly browned and the centers look very soft.
    Baked cookies on a parchment paper lined cookie sheet.
  11. 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.
    Baked cookies with white chocolate chips and oreo chunks on a cooling rack.

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

Calories: 182 kcal, Carbohydrates: 23 g, Protein: 2 g, Fat: 9 g, Saturated Fat: 5 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 3 g, Trans Fat: 0.2 g, Cholesterol: 23 mg, Sodium: 159 mg, Potassium: 57 mg, Fiber: 0.5 g, Sugar: 13 g, Vitamin A: 204 IU, Vitamin C: 0.03 mg, Calcium: 24 mg, Iron: 1 mg
QR Code linking back to recipe