Cookies and Cream Cookies bring together the best of two worlds—crispy, chocolatey Oreo pieces and smooth, velvety white chocolate, all enveloped in a rich, chewy cookie base. Every bite offers a delightful contrast of textures, from the crunch of the crushed cookies to the soft and gooey cookie dough, making it an irresistible treat for dessert lovers. Perfect for those who crave indulgence, these cookies are a luxurious upgrade to classic chocolate chip cookies, providing a decadent experience with every mouthful.
Ingredient Breakdown
The foundation of these cookies lies in a carefully curated balance of ingredients. The combination of all-purpose flour, cornstarch, baking soda, and salt creates a stable yet tender cookie structure. The cornstarch contributes to the signature softness, while baking soda ensures the cookies rise evenly, giving them a light yet chewy texture. Cream cheese and butter, both softened to room temperature, introduce richness and a melt-in-your-mouth quality, elevating the cookies from standard bakery treats to a gourmet experience. The use of granulated sugar and brown sugar not only provides sweetness but also influences texture—granulated sugar adds crisp edges, while brown sugar, with its molasses content, delivers depth of flavor and chewiness. Vanilla extract and salt work as flavor enhancers, amplifying the sweetness while balancing it to avoid overwhelming richness. The showstoppers, however, are the white chocolate chips and crushed Oreos, which add indulgence to every bite. The white chocolate lends a creamy, buttery sweetness, complementing the deep cocoa flavor of the Oreos, while the cookie chunks provide a satisfying crunch, ensuring each bite is packed with texture and flavor.
Step-by-Step Preparation Guide
Preparing the Dough
To begin, the dry ingredients must be properly combined to ensure even distribution of the leavening agents. Whisking together flour, cornstarch, baking soda, and salt aerates the mixture, preventing clumping and ensuring the dough bakes evenly. Meanwhile, the butter and cream cheese should be beaten together until the texture becomes smooth and creamy. This step is crucial, as it ensures the fats are well incorporated, leading to a uniform dough. Once the mixture is light and fluffy, both the granulated and brown sugar are added, beaten in until they dissolve, creating a smooth consistency. The addition of an egg and a splash of vanilla extract introduces moisture and enhances the overall flavor profile. Each ingredient is incorporated at the right moment to create a perfectly balanced dough.
Mixing & Chilling
Once the wet ingredients have been thoroughly mixed, the dry ingredients are gradually added, ensuring a smooth incorporation without overmixing. Overworking the dough can lead to tough cookies, so gentle mixing at low speed is key. As the dough takes shape, the white chocolate chips are folded in to evenly distribute their creamy sweetness. The final addition of crushed Oreos brings in the signature cookies and cream flavor, with each chunk strategically blended into the dough. At this stage, the dough is thick and slightly heavy, requiring refrigeration for at least two hours. Chilling the dough not only enhances the flavors but also prevents excessive spreading during baking, ensuring the cookies maintain their perfect chewy texture.
Baking to Perfection
Preheating the oven to 350°F (177°C) is essential for achieving the right balance between crisp edges and soft centers. The cookies should be scooped into 1.5-tablespoon portions, ensuring consistent sizing for even baking. Arranging them three inches apart on a lined baking sheet prevents them from merging into one another as they expand. As they bake for 12 to 13 minutes, a light golden color should appear around the edges, signaling they are done while the centers remain slightly underbaked. This allows for the perfect chewy texture once cooled. Removing them from the oven and allowing them to rest for five minutes before transferring them to a wire rack helps them set without overcooking. For a picture-perfect finish, additional white chocolate chips and Oreo pieces can be pressed into the warm cookies for extra visual appeal.
Recipe Tips & Frequently Asked Questions
Ensuring ingredients are at room temperature:
Softened butter and cream cheese blend more easily, resulting in a smoother dough.
Adjusting baking time:
For crispier cookies, extend baking time by 1 to 2 minutes; for softer cookies, remove them slightly earlier.
Achieving perfectly round cookies:
Gently shape the dough before baking, or use a circular cutter while they are still warm.
Proper storage:
Store in an airtight container at room temperature for up to a week, or freeze for longer shelf life.
Can I use different types of chocolate?
Yes, milk or dark chocolate chips can be substituted for white chocolate to create a different flavor balance.
What if I don’t have cream cheese?
Mascarpone or an additional tablespoon of butter can be used, though it may slightly alter the texture.
Can I make the dough ahead of time?
Yes, it can be stored in the refrigerator for up to four days or frozen for up to three months.
Why did my cookies spread too much?
Overmixing, using overly softened butter, or skipping the chilling process can cause excess spreading.
Can I freeze the cookies?
Yes, both the unbaked dough and baked cookies freeze well. Store in an airtight container and thaw before baking or serving.
What to Serve With This Recipe
These cookies are a treat on their own, but they pair wonderfully with a variety of complementary flavors. A classic glass of cold milk enhances the richness, creating a nostalgic experience. For an even more indulgent dessert, these cookies can be transformed into ice cream sandwiches, with vanilla or cookies and cream ice cream nestled between two cookies. Pairing them with coffee or tea balances the sweetness, making them an ideal afternoon treat. For an extra layer of decadence, they can also be served with a drizzle of warm chocolate or caramel sauce, perfect for dipping or drizzling over the top.
Cookies and Cream Cookies are a luxurious twist on a classic favorite, combining the crunch of Oreos with the creamy richness of white chocolate in every bite. The key to achieving the perfect texture lies in properly creaming the butter and cream cheese, chilling the dough, and baking at the right temperature. Whether enjoyed fresh out of the oven, paired with ice cream, or dipped in a warm beverage, these cookies are a crowd-pleaser that never disappoints. Experimenting with different chocolate varieties or mix-ins can further personalize this already decadent treat. Store them properly to maintain their chewy texture and savor them throughout the week for a sweet, satisfying indulgence.
Ingredients
1 and ¼ cups (about 110g) roughly chopped Oreos (10 whole Oreos)
1 cup (180g) white chocolate chips
2 and ¼ cups (281g) all-purpose flour (spooned & leveled)
1 and ½ teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
¾ cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
Instructions
In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly distributed. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed until completely smooth and lump-free. Add the butter and continue mixing until fully blended, scraping down the bowl as necessary. Pour in both the granulated and brown sugar, then beat on medium-high speed for approximately 2 minutes, until the mixture becomes light and creamy. Crack in the egg and add the vanilla extract, then mix on high speed until everything is well incorporated. Scrape the bowl’s sides and bottom, then give it one final mix.
Gradually add the dry ingredients to the wet mixture, keeping the mixer on low speed to prevent overmixing. Once combined, stir in the white chocolate chips, ensuring they are evenly dispersed. Next, add the chopped Oreos and either mix on low speed or gently fold them in using a silicone spatula or wooden spoon—this dough will be thick and slightly heavy. Cover the dough and refrigerate for at least 2 hours, or up to 4 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for about 30 minutes before scooping, as it will firm up significantly.
Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
Scoop out heaping 1.5-tablespoon portions of cookie dough (a medium-sized cookie scoop works well) and arrange them about 3 inches apart on the prepared baking sheets. Bake for 12 to 13 minutes, or until the edges appear lightly golden while the centers remain soft.
Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While still warm, press a few extra white chocolate chips or Oreo pieces on top for an enhanced presentation.
Store cookies in an airtight container at room temperature for up to 1 week, keeping them soft and fresh.
Cookies and Cream Cookies Recipe
Ingredients
- 1 and ¼ cups about 110g roughly chopped Oreos (10 whole Oreos)
- 1 cup 180g white chocolate chips
- 2 and ¼ cups 281g all-purpose flour (spooned & leveled)
- 1 and ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 12 Tbsp; 170g unsalted butter, softened to room temperature
- 4 ounces 113g full-fat brick cream cheese, softened to room temperature
- ½ cup 100g granulated sugar
- ½ cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
Instructions
- In a medium-sized mixing bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly distributed. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, beat the softened cream cheese on medium-high speed until completely smooth and lump-free. Add the butter and continue mixing until fully blended, scraping down the bowl as necessary. Pour in both the granulated and brown sugar, then beat on medium-high speed for approximately 2 minutes, until the mixture becomes light and creamy. Crack in the egg and add the vanilla extract, then mix on high speed until everything is well incorporated. Scrape the bowl’s sides and bottom, then give it one final mix.
- Gradually add the dry ingredients to the wet mixture, keeping the mixer on low speed to prevent overmixing. Once combined, stir in the white chocolate chips, ensuring they are evenly dispersed. Next, add the chopped Oreos and either mix on low speed or gently fold them in using a silicone spatula or wooden spoon—this dough will be thick and slightly heavy. Cover the dough and refrigerate for at least 2 hours, or up to 4 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for about 30 minutes before scooping, as it will firm up significantly.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop out heaping 1.5-tablespoon portions of cookie dough (a medium-sized cookie scoop works well) and arrange them about 3 inches apart on the prepared baking sheets. Bake for 12 to 13 minutes, or until the edges appear lightly golden while the centers remain soft.
- Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. While still warm, press a few extra white chocolate chips or Oreo pieces on top for an enhanced presentation.
- Store cookies in an airtight container at room temperature for up to 1 week, keeping them soft and fresh.
Notes
Make-Ahead & Freezing Instructions
- Cookie dough can be prepared and stored in the refrigerator for up to 4 days. Let it come to room temperature before baking.
- Baked cookies freeze well for up to 3 months.
- Unbaked cookie dough balls can be frozen for up to 3 months.
- Bake frozen cookie dough balls without thawing—just add an extra minute to the baking time.
- Tip: Learn how to freeze cookie dough for the best results.
Special Tools
- Glass Mixing Bowl
- Whisk
- Electric Mixer (Handheld or Stand)
- Silicone Spatula or Wooden Spoon
- Baking Sheets
- Silicone Baking Mat or Parchment Paper
- Medium Cookie Scoop
- Cooling Rack
Cornstarch
- Helps keep cookies extra soft.
- If omitted, no other changes are needed—the cookies will still be soft and chewy.
Cream Cheese
- Use 4 ounces (113g) of full-fat brick cream cheese (half of an 8-ounce brick).
- Do not use cream cheese spread or whipped cream cheese.
- Low-fat or fat-free versions can alter the texture—cookies may spread more and lack richness.
- Recommendation: Stick with full-fat for the best flavor and consistency.
Oreos
- You’ll need about 10 Oreos—choose any flavor you love, including Golden Oreos.
- Double Stuf works great, but regular Oreos are fine too.
- Chop into bite-sized pieces or break them by hand.
- Avoid chopping too finely to prevent excessive crumbs, which can darken the cookies.
White Chocolate Chips
- Can be skipped—replace with:
- 5–6 extra chopped Oreos
- Peanut butter chips
- Semi-sweet chocolate chips
- Chopped nuts or any preferred cookie mix-in
More Cookie Tips
- Check out my top 5 cookie baking tips for foolproof results.
- Explore my 10 must-have cookie baking tools for the best baking experience.
