Cookies and Cream Cookies

5 from 3 votes

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!

Prep Time15 mins

Cook Time10 mins

Chill Time1 hr

Total Time1 hr 25 mins

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 215kcal

Author: Ashley Boyd

Equipment

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