Cookies and Cream Cookies with Oreos
Cookies and cream cookies take the classic Oreo-and-milk combo and turn it into an actual cookie. Cream cheese in the base keeps them soft and slightly tangy, chopped Oreos and white chocolate chips pack every bite, and a quick chill means they bake up just right with crisp edges and soft centers.
These cookies and cream cookies are a fun twist on classic chocolate chip, and they might just steal the spot as my new favorite cookie! They start with a soft, buttery cream cheese dough, but swap in crushed Oreos and white chocolate chips for that classic cookies-and-cream flavor in every bite. If you’re as into Oreo desserts as I am, try my cookie dough Oreo brownies and Oreo truffles, too!
Why You’ll Love This Recipe
- Two cookies in one. Crushed Oreos and white chocolate chips bring the crunch and cream of your favorite childhood cookie right into a soft, chewy base.
- Perfectly soft texture. A hit of cream cheese in the dough keeps every cookie extra soft and slightly tangy, even days after baking.
- Crowd-pleasing flavor. That nostalgic cookies-and-cream taste means these disappear fast at parties, potlucks, or just an afternoon snack.
Ingredient Notes
- All-purpose flour: Measure the flour with a kitchen scale or spoon and level it into the measuring cup to avoid dry cookies.
- Cornstarch: Just like with my chocolate pistachio cookies, a little cornstarch helps keep the cookies soft and gives them a tender texture.
- Baking soda: This helps the cookies spread and gives them a nice golden color as they bake.
- Salt: Don’t skip the salt! It balances the sweetness and brings out the flavor of the chocolate and Oreos.
- Butter: Use unsalted butter at room temperature so it blends smoothly with the other ingredients.
- Cream cheese: Use block-style cream cheese, not the spreadable kind from a tub. It adds moisture and a slight tang to the cookies.
- Sugar: A mix of brown sugar and granulated sugar gives these the perfect balance of sweetness, chewiness, and crisp edges.
- Egg: Use a large egg at room temperature for the best results.
- Vanilla: Use 100% pure vanilla extract, not imitation, for the best flavor.
- White chocolate chips: For extra creamy sweetness.
- Oreos: Roughly chop the Oreos so you get a mix of bigger pieces and crumbs throughout the dough.
Refer to the recipe card for detailed information on ingredients and quantities.
Recipe Variations
Double chocolate. Swap the white chocolate chips for semi-sweet or milk chocolate chips for a chocolate-on-chocolate cookie.
Golden Oreos. Use Golden Oreos in place of regular Oreos for a vanilla cookies-and-cream version.
Birthday cake. Use birthday cake Oreos and add colorful sprinkles to the dough for a fun party cookie.
Chocolate drizzle. Once the cookies have cooled, drizzle them with melted white or milk chocolate for an extra-decadent finish.
How to Make Cookies and Cream Cookies
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- Beat the butter, cream cheese, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Scrape the sides of the bowl as needed. Add the egg and vanilla and beat until combined, about 20–30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over-beat.
- With a wooden spoon or rubber spatula, stir in the chocolate chips and Oreo cookie pieces by hand.
- Scoop 1½ tablespoons of dough, roll into balls, and place 2 inches apart on the prepared baking sheet. Cover and chill for at least 1 hour, or up to 48 hours.
- Bake cookies for 10 to 12 minutes or until the edges start to turn light brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely.
Expert Tips
Keep the cookies the same size. Use a cookie scoop to portion the dough. This helps the cookies bake evenly and makes sure they all finish at the same time.
Don’t skip the chill. Chilling the dough for at least 1 hour helps the cookies hold their shape and gives you soft, chewy centers.
Add extra Oreo pieces. Press a few extra Oreo chunks into the tops right before baking. It makes the cookies look bakery-worthy and adds even more cookies-and-cream goodness.
Don’t overbake. Take the cookies out when the edges are lightly golden but the centers still look a little soft. They’ll firm up as they cool.
Let them rest. Leave the cookies on the baking sheet for about 5 minutes before moving them to a wire rack. This helps them finish setting without falling apart.
Make Ahead and Storage Tips
Make the dough ahead. Cover the dough and refrigerate it for up to 48 hours before baking.
Freeze the dough. Scoop and roll the dough into balls, then freeze them in an airtight container for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Store baked cookies. Keep baked cookies in an airtight container at room temperature for up to 1 week.
Freeze baked cookies. Freeze baked cookies for up to 3 months. Wrap stacks of 4–5 cookies in plastic wrap, then place them in an airtight container to help prevent freezer burn.
Recipe FAQ
Absolutely! I really like the regular Oreos best, but you can use Golden Oreos, chocolate Oreos, or your favorite Oreo flavor.
The dough may not have been chilled long enough, or your butter may have been too warm. Make sure to chill the dough for at least 1 hour before baking.
The most common reason is too much flour. Be sure to spoon the flour into your measuring cup and level it off instead of scooping it directly from the bag. Overbaking can also dry out the cookies, so take them out when the edges are lightly golden and the centers still look slightly soft.
More Cookies You’ll Love
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Get the Recipe: Cookies and Cream Cookies
Ingredients
- 2 ¼ cups (280 g) unbleached all-purpose flour
- 2 teaspoons (10 g) cornstarch¹
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (2.5 g) salt
- ¾ cup (170 g) unsalted butter, room temperature
- ½ cup (113 g) block-style cream cheese, room temperature
- ½ cup (100 g) packed light brown sugar
- ½ cup (10 g) granulated sugar
- 1 (1) large egg, room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- ¾ cup (127 g) white chocolate chips
- 1 ¼ cups (220 g) Oreo cookie pieces, about 10 cookies roughly chopped
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the butter, cream cheese, brown sugar and granulated sugar until light and fluffy, about four minutes. Scrape down the sides of the bowl when necessary. Add the egg and vanilla. Beat until combined, 20 to 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. With a wooden spoon or rubber spatula, stir in the chocolate chips and Oreo cookie pieces by hand.
- Scoop 1 ½ Tablespoons of cookie dough (I use a medium cookie scoop), shape into a ball, and place onto the prepared baking sheet. Repeat placing each ball of cookie dough 2-inches apart. Cover the baking sheet with plastic wrap and chill in the refrigerator for at least 1 hour (up to 48 hours).
- Preheat oven to 350° F. Remove plastic wrap from baking sheet and press a couple extra cookie bits on top if desired.
- Bake cookies for 10 to 12 minutes or until the edges start to turn light brown. Cool on the pan for 5 minutes and then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
