Description
These Cookies & Cream Cookies feature a soft and creamy texture made with cream cheese and butter, loaded with white chocolate chips and chunks of Oreo cookies. Perfectly balanced with a sweet, slightly tangy flavor, they are simple to prepare and bake into irresistibly delightful treats that stay fresh for a week.
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 together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl until well combined. Set aside for later incorporation.
- Cream Cheese and Butter Mixture: In a large bowl using a hand or stand mixer 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 fully combined, scraping the bowl as necessary.
- Add Sugars and Eggs: Add the granulated sugar and brown sugar to the bowl and beat on medium-high until the mixture is smooth and creamy, about 2 minutes. Then add the egg and vanilla extract, beating on high speed until fully combined. Scrape down the sides and bottom as needed to ensure even mixing.
- Combine Wet and Dry Ingredients: Gradually mix the dry ingredients into the wet mixture on low speed until just combined. Keeping the mixer on low, beat in the white chocolate chips. Then gently fold in the chopped Oreos by hand or mix on low speed until evenly distributed. Cover the dough and chill in the refrigerator for at least 2 hours or up to 4 days to firm up.
- Prepare to Bake: About 30 minutes before baking, remove dough from fridge to allow it to soften slightly. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats for easy cleanup.
- Shape and Bake Cookies: Using a medium cookie scoop or spoon, portion heaping 1.5 tablespoons of dough per cookie and place them about 3 inches apart on the baking sheets. Bake for 12 to 13 minutes, or until the edges are lightly browned but the centers remain soft and slightly underbaked.
- Cool and Finish: Remove cookies from oven and let cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely. While still warm, optionally press a few extra white chocolate chips or Oreo pieces on top for decoration.
- Storage: Store the cookies covered at room temperature; they stay fresh for up to one week.
Notes
- Make sure the cream cheese and butter are softened to room temperature for smooth creaming.
- Chilling the dough helps with texture and prevents excessive spreading during baking.
- If chilling longer than a few hours, allow dough to sit at room temperature for about 30 minutes before baking to soften.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and promote even baking.
- For best texture, do not overbake; cookies should look soft in the center when removed.
- Pressing additional chocolate chips or Oreo pieces on warm cookies is optional but enhances appearance.
