Get the Recipe: Cookies and Cream Cookies
These cookies and cream cookies are soft, chewy, and loaded with chopped Oreos and white chocolate chips for the ultimate cookies-and-cream treat.
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.
Notes
Cornstarch is optional. It helps create a soft texture for the cookies.
Make ahead the dough and refrigerate it for up to 48 hours before baking.
Freeze the dough balls for up to 3 months. Store in an airtight container or freezer bag. Bake from frozen, adding a 2 extra minutes to the baking time.
Store baked cookies in an airtight container at room temperature for up to 1 week.
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.
Serving: 1cookie, Calories: 250kcal, Carbohydrates: 33g, Protein: 4g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 29mg, Sodium: 206mg, Potassium: 88mg, Fiber: 1g, Sugar: 19g, Vitamin A: 233IU, Vitamin C: 0.03mg, Calcium: 46mg, Iron: 2mg