Description
Deliciously soft and chewy Cookies & Cream Cookies made with a rich cream cheese and butter dough, studded with crunchy Oreo pieces and white chocolate chips. These cookies offer the perfect balance of creamy, sweet, and crunchy textures, ideal for cookie lovers looking for a decadent treat.
Ingredients
Scale
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
Add-Ins
- 1 cup (180g) white chocolate chips
- 1 and 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)
Instructions
- Mix Dry Ingredients: Whisk the all-purpose flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- Cream Cheese and Butter: In a large bowl, using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed until completely smooth and creamy. Add the softened butter and beat until combined, scraping down the sides and bottom of the bowl as needed.
- Add Sugars and Eggs: Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy (about 2 minutes). Then add the egg and vanilla extract, beating on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again if necessary to ensure even mixing.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet mixture and mix on low speed until just combined.
- Add White Chocolate Chips and Oreos: With the mixer running on low, beat in the white chocolate chips. Then gently fold in the chopped Oreos by hand or beat on low speed carefully until combined, as the dough is heavy.
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 2 hours and up to 4 days. If chilling more than a few hours, let sit at room temperature for 30 minutes before baking to soften.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set aside.
- Shape the Cookies: Using a medium-size cookie scoop or tablespoon, scoop a heaping 1.5 tablespoons of dough per cookie, placing them 3 inches apart on the prepared baking sheets.
- Bake: Bake for 12 to 13 minutes or until edges are lightly browned. Centers may look soft but will set as the cookies cool.
- Cool and Finish: Remove from oven and cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Optionally, press additional white chocolate chips or Oreo pieces onto warm cookies for decoration.
- Storage: Store cooled cookies covered at room temperature for up to 1 week.
Notes
- For best texture, do not skip the chilling step; it helps prevent spreading and enhances flavor.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- If the dough is too hard after chilling, let it sit at room temperature for about 30 minutes before scooping.
- Use full-fat brick cream cheese for optimal creaminess and texture.
- Ensure all refrigerated ingredients are at room temperature before mixing for even incorporation.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 37g)
- Calories: 180
- Sugar: 12g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.1g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cookies and cream cookies, Oreo cookies recipe, white chocolate chip cookies, cream cheese cookies, chewy cookies recipe
