Cookies and Cream Cookies are a comforting treat that balances ease with indulgence. Designed to be soft, chewy, and packed with classic Oreo and white chocolate flavors, these cookies are a “hug for your taste buds”. The recipe is practical for busy schedules, requiring simple pantry staples like flour, butter, and eggs, though it involves a total time of about 2 hours and 20 minutes due to an essential chilling step. This patience rewards bakers with a reliable, family-friendly dessert perfect for simple moments of connection.
Why You’ll Love These Cookies and Cream Cookies
Get ready to fall head over heels for these incredible Cookies and Cream Cookies! They’re a true game-changer for a few delicious reasons:
- Unbelievably Soft & Creamy: The secret weapon here is cream cheese, giving these cookies an impossibly tender and creamy texture that melts in your mouth.
- Perfect Flavor & Texture Harmony: We’ve struck a beautiful balance, with the satisfying chew of the cookie dough complementing the delightful crunch of Oreo pieces.
- Effortless Elegance: While they look and taste incredibly gourmet, these Cookies and Cream Cookies are surprisingly straightforward to make, making them perfect for any skill level.
- Guaranteed Crowd-Pleaser: Bring these to any gathering, and watch them disappear! They’re a universally loved treat that brings smiles to faces of all ages.
Ultimate Cookies and Cream Cookie: Soft, Chewy Bliss
Ingredients
Equipment
Method
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a silicone spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops—this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
The Magic Behind Our Cookies and Cream Cookies: Power Ingredients
Every great recipe has its stars, and these Cookies and Cream Cookies are no exception! The combination of classic baking staples with a few clever additions creates that irresistible texture and flavor profile we adore. Let’s dive into what makes these cookies so special.
- All-Purpose Flour: Our sturdy foundation, providing the necessary structure for the cookie dough. We measure it just right, spooned and leveled, to ensure we don’t end up with dry or tough cookies.
- Cornstarch: This little powerhouse adds tenderness and a lovely softness to the final cookie, contributing to that melt-in-your-mouth quality.
- Baking Soda: Our leavening agent, helping these cookies spread just enough and giving them a slightly chewy texture.
- Salt: A crucial flavor enhancer that balances the sweetness and brings out the depth of the other ingredients.
- Full-Fat Brick Cream Cheese: This is our absolute secret weapon! Softened to room temperature, cream cheese adds an incredible richness and a distinctively soft, almost cake-like tenderness that’s simply divine. It’s what elevates these cookies from good to utterly unforgettable.
- Unsalted Butter: Softened butter is key for creating that smooth, creamy base when beaten with the sugars and cream cheese, contributing to the overall richness and tender crumb.
- Granulated Sugar & Brown Sugar: This dynamic duo provides sweetness and moisture. Brown sugar, with its molasses content, adds a wonderful chewiness and a subtle caramel note.
- Large Egg: Acts as a binder, holding everything together and adding richness and structure. Room temperature eggs incorporate more easily into the batter.
- Pure Vanilla Extract: A classic for a reason! It enhances all the other flavors and adds that comforting, familiar aroma and taste.
- White Chocolate Chips: These creamy, sweet morsels melt beautifully into the dough, adding pockets of lusciousness that pair wonderfully with the Oreo.
- Oreos: The star of the show! Roughly chopped, these iconic cookies bring their signature chocolatey crunch and flavor, transforming a simple cookie into an irresistible Cookies and Cream Cookie.
Step-by-Step: Crafting Perfect Cookies and Cream Cookies
Get ready to create some magic in your kitchen! These Cookies and Cream Cookies are straightforward, but paying attention to a few details will ensure absolute perfection. Follow along with these easy steps, and you’ll be enjoying warm, delicious cookies in no time!
First, in a medium bowl, whisk together your dry ingredients: the all-purpose flour, cornstarch, baking soda, and salt. This ensures everything is evenly distributed. Set this bowl aside for now.
Next, grab a large bowl for your stand mixer (or use a hand mixer). Beat the softened cream cheese on medium-high speed until it’s completely smooth and wonderfully creamy – no lumps allowed! Add the softened butter and beat until just combined, making sure to scrape down the sides and the very bottom of the bowl to get everything incorporated.
Now, add both the granulated sugar and the packed brown sugar. Beat these on medium-high speed until the mixture is smooth and creamy, which usually takes about 2 minutes. Add your room-temperature egg and the pure vanilla extract, then beat on high speed until everything is beautifully combined, about 1 minute. Remember to scrape down those bowl sides and bottom again to make sure no ingredients are hiding!
It’s time to bring the wet and dry ingredients together. Add the dry mixture to the wet ingredients and mix on low speed until just combined. Now, with the mixer still running on low, beat in the white chocolate chips. Finally, add your roughly chopped Oreos. You can either continue mixing on low speed for just a few moments or gently fold them in with a silicone spatula or wooden spoon, as the dough will be quite heavy at this point.
Cover the bowl tightly and chill the dough in the refrigerator for at least 2 hours, and up to 4 days. This chilling step is crucial! If you’re chilling for longer than a few hours, you might need to let the dough sit at room temperature for about 30 minutes before rolling because it will become quite firm.
When you’re ready to bake, preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone baking mats. This prevents sticking and helps with even baking.
Now, scoop your dough! Use a heaping 1.5 tablespoons of dough for each cookie – I find a medium-sized cookie scoop works perfectly for this, giving you about a 2-ounce portion. Place the dough balls about 3 inches apart on your prepared baking sheets, giving them plenty of room to spread. Bake for 12–13 minutes. You’re looking for the edges to be lightly browned, while the centers will still appear very soft. This is exactly what you want for a chewy cookie!
Once they’re out of the oven, let the cookies cool on the baking sheet for 5 minutes. This allows them to set up just enough so they don’t fall apart. Then, carefully transfer them to a wire rack to cool completely. For an extra pretty touch, while the cookies are still warm, I love to gently press a few extra white chocolate chips or small Oreo pieces into the tops. It’s purely for aesthetics, but oh-so-lovely!
Mastering Your Dough: Tips for Cookie Success
Crafting the perfect Cookies and Cream Cookies involves a few key techniques that really make a difference. I’ve learned a thing or two over the years, and I’m excited to share these tips to help you achieve cookie perfection every single time.
Spoon & Level: The Flour Foundation
Accurately measuring your flour is one of the simplest yet most impactful steps in baking. Scooping directly from the bag with your measuring cup can pack in too much flour, leading to dry, dense cookies. To get it just right, spoon the flour into your measuring cup until it’s overflowing, then use the back of a knife or a straight edge to level it off flush with the rim. This ensures you have the correct flour-to-moisture ratio, which is vital for achieving that signature soft and chewy texture in our Cookies and Cream Cookies. Gluten-free bakers can also check out my gluten-free chocolate chip cookies for measuring tips that translate well here.
Chill Out: Why Dough Needs a Break
I know waiting is the hardest part, but chilling this cookie dough is absolutely non-negotiable! Refrigerating the dough allows the flour to hydrate fully and the fats to firm up. This crucial chilling period does two amazing things: it prevents your Cookies and Cream Cookies from spreading too much in the oven, keeping them nicely thick, and it allows the flavors to meld and deepen, resulting in a much more delicious cookie. Don’t skip this step – it’s your ticket to perfectly shaped, flavorful cookies.
The Art of the Oreo Chunk
For those delightful pockets of Oreo goodness, how you prep them matters! I like to use whole Oreos and give them a few good whacks in a sturdy zip-top bag with a rolling pin, or pulse them briefly in a food processor. You’re aiming for roughly chopped pieces, not dust. Too much fine powder can make the dough grayish and slightly gritty. Aim for chunks ranging from about the size of a pea to a small pebble. This variation in size ensures you get satisfying bites of Oreo throughout your Cookies and Cream Cookies. It also helps prevent the chocolate from bleeding too much color into the dough during mixing.
Scooping for Consistency
Uniformity is key for even baking, and that’s where your measuring tools come in handy. For these Cookies and Cream Cookies, I recommend using a cookie scoop that holds about 1.5 tablespoons of dough. This is roughly equivalent to 2 ounces. If you don’t have a scoop, you can use a kitchen scale to weigh out portions of dough. This ensures that each cookie bakes at the same rate, preventing some from being overdone while others are still gooey. Consistent size means consistently perfect Cookies and Cream Cookies every time!
Troubleshooting Common Cookie Conundrums
Even the most seasoned bakers run into the occasional kitchen hiccup! Don’t worry if your Cookies and Cream Cookies don’t turn out exactly as planned the first time. Here are some common issues and how to fix them.
Dough Too Sticky to Handle?
If your dough feels impossibly sticky after chilling, it likely needs a bit more time in the cold. Pop it back into the refrigerator for another 30-60 minutes. If it’s still a bit tacky but manageable, lightly flour your hands and your work surface, or use a little extra flour on your cookie scoop. This usually happens if your kitchen is particularly warm or if your butter and cream cheese were a tad too soft initially.
Cookies Spreading Like Puddles
Excessive spreading is a common cookie woe. The usual culprits are butter that’s too soft or not chilling the dough long enough. Ensure your butter and cream cheese are softened, not melted. If you accidentally over-softened them, more chilling time is your best friend. Baking on parchment paper can also help absorb excess moisture and prevent sticking, which can sometimes contribute to spreading. For future batches, ensure your dough is thoroughly chilled before baking.
Dry or Hard Cookies
Dry, hard Cookies and Cream Cookies are usually a result of overbaking or too much flour. Always pull your cookies out when the edges are lightly golden and the centers still look soft – they continue to bake on the hot sheet pan! Also, double-check your flour measurement; using the spoon and level method is crucial. Too much flour absorbs too much moisture, leading to a crumbly texture.
Delicious Variations and Add-In Adventures
While these classic Cookies and Cream Cookies are absolutely divine as is, sometimes it’s fun to shake things up! Here are a few ideas to get your creative juices flowing and customize your cookies.
Beyond White Chocolate: Alternative Add-ins
Feel free to swap out the white chocolate chips or add complementary flavors!
- Milk or Dark Chocolate Chips: These add a richer, deeper chocolate flavor that pairs beautifully with the Oreo.
- Mini Chocolate Chips: Offer a more subtle chocolate presence.
- Chopped Nuts: Pecans or walnuts add a delightful crunch and nutty depth. Toast them first for extra flavor!
- Sprinkles: For a festive touch, especially around holidays (see my Christmas Kitchen Sink Cookies for inspo), add colorful sprinkles to the dough or press them onto the tops before baking.
- Peanut Butter Chips: A fantastic pairing for a cookies and cream flavor profile!
Oreo Adventures: Exploring Different Flavors
The type of Oreo you use can subtly change the cookie experience! If you love fall bakes, pair these with my pumpkin cheesecake bars with streusel for a cozy dessert spread.
| Oreo Type | Potential Impact on Cookie | Notes |
|---|---|---|
| Double Stuf | More intense cookie flavor, potentially softer | You might notice a richer cookie flavor. The extra filling can make them slightly softer. |
| Golden Oreos | Lighter color, vanilla-forward flavor | These offer a beautiful visual contrast and a delightful vanilla twist. |
| Flavored Oreos | Unique flavor profiles | Consider complementary chip flavors. For mint Oreos, dark chocolate is great. |
| Seasonal Flavors | Fun, thematic taste additions | Get creative! Pumpkin spice Oreos in the fall, peppermint ones in winter. |
Storing and Reheating Your Cookies
Once your Cookies and Cream Cookies have cooled completely, storing them properly is key to keeping them fresh and delicious. I like to store them in an airtight container at room temperature for up to a week. Layer them between sheets of parchment paper if you’re stacking them to prevent sticking.
To enjoy that fresh-baked warmth again, simply pop a cookie in the microwave for about 10-15 seconds on a microwave-safe plate. It’s just enough to soften them up and bring back that wonderful gooey texture without overcooking. You can also gently warm them in a low oven (around 300°F or 150°C) for a few minutes if you’re warming several at once.
Frequently Asked Questions About Cookies and Cream Cookies
Got questions about these delightful Cookies and Cream Cookies? I’ve got answers to help you bake with confidence!
- Can I make these cookies ahead of time? Absolutely! The dough can be made up to 3 days in advance and stored, tightly covered, in the refrigerator. Just let it sit at room temperature for about 30 minutes before scooping and baking.
- How long do these cookies stay fresh? Stored in an airtight container at room temperature, these Cookies and Cream Cookies stay wonderfully fresh for up to a week.
- What’s the best way to store them? An airtight container is your best friend! Layering with parchment paper prevents sticking if you stack them.
- Can I freeze the cookie dough? Yes, you can! Scoop the dough balls onto a parchment-lined baking sheet, freeze until solid, then transfer them to a freezer-safe bag or container. Bake directly from frozen, adding a minute or two to the baking time.
- How do I prevent the Oreo pieces from turning the dough gray? Using roughly chopped Oreos and not overmixing helps significantly. Some slight graying is natural due to the cookie’s filling, but very fine powder will darken the dough more.
Happy Baking, Friends!
And there you have it – a recipe for Cookies and Cream Cookies that I truly hope brings a smile to your face and a sweetness to your day. Baking these has always been such a joy for me, a moment of calm and creativity in the midst of life’s beautiful chaos. I truly believe that anyone can whip up something wonderful, and these cookies are proof of that! They’re perfect for sharing with loved ones, treating yourself after a long day, or simply because you deserve something delicious.
