Incredibly soft and chewy cookies and cream cookies loaded with oreo pieces and white chocolate chips. These cookies are perfect for Christmas or any time of year and make excellent edible gifts!
You can't go wrong with cookies and cream flavored anything in my book and these cookies have quickly become a new favorite of mine. Bursting with oreo cookie chunks, these indulgent cookies are a crowd-pleaser!
For more irresistible cookie recipes, check out our Cinnamon Roll Cookies and Soft and Chewy Monster Cookies next!
Jump to:
- Ingredients You Need To Make This Recipe
- How To Make This Recipe
- Variations and Substitutions
- How Does Cream Cheese Affect the Texture of Cookies?
- Tips For The Best Cookies
- Make-Ahead and Storing Instructions
- How To Get Perfectly Round Cookies
- Recommended Tools for This Recipe
- More Dessert Recipes You Will Love!
- 📖 Recipe
Ingredients You Need To Make This Recipe
- All-purpose flour. To create a soft and tender cookie dough. Use good quality flour such as Bob's Red Mill.
- Cornstarch. For thick and chewy cookies.
- Baking soda. To help the cookies rise.
- Salt. To enhance the flavors of the other ingredients.
- Unsalted butter. For flavor and texture.
- Cream cheese. Stands in for some of the butter and makes the cookies extra soft.
- Granulated sugar. To sweeten the cookies.
- Brown sugar. For caramel-like sweetness and tenderness.
- Egg. To bind the ingredients.
- Vanilla extract. For flavor and depth. Use good quality vanilla extract - not vanilla flavoring!
- Oreo cookies. For the cookies and cream effect!
- White chocolate chips. Another layer of texture and vanilla-like sweetness.
How To Make This Recipe
- Line a baking sheet with parchment paper or a silicone baking mat (a must-have for baking!) and set it aside.
- Place 10 ten Oreos in a gallon zip-top bag and break them into coarse pieces by hitting them with a rolling pin a few times. Leave some large chunks intact. Set the Oreos aside.
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt and set it aside.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric handheld mixer and beat the butter on medium-high (speed of 6-7 on a stand mixer) for 2-3 minutes until light and creamy. Scrape down the bottom and sides of the bowl, add the cream cheese, and beat for 1-2 more minutes until smooth.
- Scape down the bowl, add both sugars and beat for 3-4 minutes until light and fluffy. Start on low speed and gradually increase to high (7-9). Add the egg and vanilla and beat on medium until completely mixed in.
- Add the flour mixture to the bowl with the butter mixture and mix until no more streaks of dry flour are visible. Start on low speed and gradually increase to medium-high. Do not overmix the dough. Scrape down the bowl as needed to ensure everything gets evenly mixed.
- Add the broken Oreos and white chocolate chips and mix them into the dough with a wooden spoon. Do not overmix. Cover the bowl with plastic wrap and refrigerate the dough for at least an hour up to overnight. Let the dough sit out for about 30 minutes before baking if you refrigerate it overnight.
- Preheat your oven to 350°F. Spoon out about two tablespoon portions of dough, roll them into balls using both palms, and place them on the lined baking sheet about two inches apart.
- Break the remaining 4 Oreos into pieces with your hands and press a couple of pieces into the tops of each cookie.
- Bake the cookies on a center rack in your oven for 10-12 minutes or until the edges barely start to turn golden brown. The centers will look like the cookies are not done - this is what you want.
- Allow the cookies to cool for five minutes on the baking sheet then transfer them to a wire rack to cool completely.
Variations and Substitutions
- If you do not have any cream cheese on hand, you can substitute ½ cup of butter. The texture will not be quite as soft (but still pretty soft!) and the cookies will not have the subtle tanginess from the cream cheese.
- You can substitute milk chocolate, semi-sweet, or dark chocolate chips for white chocolate chips. You can also omit the chocolate chips and add a few more Oreos.
- I like to use double-stuffed Oreos but regular works just fine as well. You also use any other flavor of oreo your in the mood for!
- Baking powder can be used in place of cornstarch if you do not have any on hand. You can also just omit the cornstarch and use only baking soda to leaven the cookies. They will still be pretty soft without it.
How Does Cream Cheese Affect the Texture of Cookies?
It makes them extremely soft and moist! Substituting cream cheese for the part of the butter in cookies gives them an unmistakably rich flavor and a thick, chewy texture.
Cream cheese adds the slightest tanginess which pairs so well with the sugars and vanilla. The cookies have more depth and an all-around more interesting flavor.
Tips For The Best Cookies
- Measure your flour properly! Use a kitchen scale for accurate measurements or use the spoon and level method. Too much flour will result in dry, dense cookies.
- Use room-temperature butter! Make sure your butter is softened to room temperature but is not too warm or partially melting for the best cookies.
- It should give when gently pressed but should still be slightly cool to the touch.
- Cream the butter, cream cheese, and sugars long enough. Cream these ingredients until they are light, creamy, and smooth for the best texture in your cookies.
- Do not overmix the dough! When the flour is added, only mix the dough until no more dry flour is visible. Overmixing the dough activates the gluten in the flour, taking your cookies from soft and crumbly to hard and overly chewy.
- Check the dates on your leavening agents! Using old baking soda, baking powder, or cornstarch can result in hard, dense cookies as they lose their effectiveness over time.
Make-Ahead and Storing Instructions
You can make the cookie dough up to 3 days in advance and store it in the refrigerator. Allow the dough to come to room temperature before baking.
Since there isn't a large amount of cream cheese in this cookie dough, there is no need for refrigeration, and the cookies can be stored at room temperature for up to a week.
Leftover baked cookies can be frozen for up to three months. Cookie dough can also be frozen in balls for up to 6 months.
How To Get Perfectly Round Cookies
Ever wondered how to get those picture-perfect round cookies you see in photos? It's super easy!
As soon as the cookies come out of the oven, take a glass that is larger than the cookies and place it over the cookie and swirl it around in a circular motion. The cookies will hit the side of the glass creating a perfectly round shape.
Keep in mind this only works when the cookies are hot and fresh out of the oven!
Recommended Tools for This Recipe
More Dessert Recipes You Will Love!
- Best Southern Pecan Pralines
- New Orleans Beignets
- Chocolate Butter Pecan Snowball Cookies
- Best Ever Bread Pudding
- Strawberry Lemon Shortbread Cookies
📖 Recipe
Cookies and Cream Cookies
Incredibly soft and chewy cookies and cream cookies loaded with oreo pieces and white chocolate chips. These cookies are perfect for Christmas or any time of year and make excellent edible gifts!
Ingredients
- 2 cups all-purpose flour (250g) weighed or spooned and leveled
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons butter unsalted, softened
- 4 ounces cream cheese room temperature
- ½ cup granulated sugar
- ⅓ cup brown sugar dark or light
- 1 large egg room temperature
- 1 ½ teaspoons vanilla extract
- 14 Oreos divided
- ¾ cup white chocolate chips
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat (a must-have for baking!) and set it aside.
- Place 10 ten oreos in a gallon zip top bag and break them into coarse pieces by hitting them with a rolling pin a few times. Leave some large chunks in tact. Set the oreos aside.
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, and salt and set it aside.
- Place the butter in the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using an electric handheld mixer and beat the butter on medium-high (speed of 6-7 on a stand mixer) for 2-3 minutes until light and creamy. Scrape down the bottom and sides of the bowl, add the cream cheese, and beat for 1-2 more minutes until smooth.
- Scape down the the bowl, add both sugars, and beat for 3-4 minutes until light and fluffy. Start on low speed and gradually increase to high (7-9). Add the egg and vanilla and beat on medium until completely mixed in.
- Add the flour mixture to the bowl with the butter mixture and mix until no more streaks of dry flour are visible. Start on low speed and gradually increase to medium-high. Do not overmix the dough. Scrape down the bowl as needed to ensure everything gets evenly mixed.
- Add the broken oreos and white chocolate chips and mix them into the dough with a wooden spoon. Do not overmix. Cover the bowl with plastic wrap and refrigerate the dough for at least an hour up to overnight. Let the dough sit out for about 30 minutes before baking if you refrigerate it overnight.
- Preheat your oven to 350°F. Spoon out about two tablespoon portions of dough, roll them into balls using both palms, and place them on the lined baking sheet about two inches apart.
- Break the remaining 4 oreos into pieces with your hands and press a couple pieces into the tops of each cookie.
- Bake the cookies on a center rack in your oven for 10-12 minutes or until the edges barely start to turn golden brown. The centers will look like the cookies are not done - this is what you want.
- Allow the cookies to cool for five minutes on the baking sheet then transfer them to a wire rack to cool completely.
Notes
- Do not overmix the dough! When the flour is added, only mix the dough until no more dry flour is visible. Overmixing the dough activates the gluten in the flour, taking your cookies from soft and crumbly to hard and overly chewy.
- You can make the cookie dough up to 3 days in advance and store it in the refrigerator. Allow the dough to come to room temperature before baking.
- Since there isn't a large amount of cream cheese in this cookie dough, there is no need for refrigeration, and the cookies can be stored at room temperature for up to a week.
- Leftover baked cookies can be frozen for up to three months. Cookie dough can also be frozen in balls for up to 6 months.
Nutrition
Serving: 1cookieCalories: 215kcalCarbohydrates: 26gProtein: 2.6gFat: 11.5gSaturated Fat: 6.6gCholesterol: 31mgSodium: 176mgPotassium: 60mgFiber: 0.6gSugar: 14gCalcium: 24mgIron: 1mg
Tried this recipe?Tag @thepinkowlkitchen on Instagram! And don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review!
Teresa
These were amazing! Used 14 double stuff Oreos in the batter and omitted the chips. Used 4 more for the top. Rave reviews from everyone. Your glass trick also salvaged a couple that touched while baking - genius! Thanks so much!
Ashley Boyd
I'm so happy to hear you enjoyed the cookies and cream cookies, Teresa! Thank you for trying the recipe!