Cookies and Cream Cookies

Cookies and cream cookies are the perfect combination of two beloved treats – soft, pillowy cookies loaded with chunks of Oreos and sweet white chocolate chips! These bakery-style cookies have that perfect chewy texture thanks to a secret ingredient.

Love More Cookies? Try My Crumbl Chocolate Chip Cookies or this Blueberry Cheesecake Swirl Cookies  next.

Why You’ll Love This Recipe

The cream cheese creates an incredibly soft and tender crumb that stays fresh for days, while the combination of chunky Oreos and white chocolate chips delivers that perfect cookies and cream flavor in every single bite. Plus, they’re made with pantry staples you probably already have on hand!

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Ingredient List

For the Cookie Base:

• 2¼ cups (281 g) all-purpose flour (spooned & leveled)
• 1½ teaspoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• 4 ounces (113 g) full-fat brick cream cheese, softened to room temperature
• ¾ cup (170 g) unsalted butter, softened to room temperature
• ½ cup (100 g) granulated sugar
• ½ cup (100 g) packed light or dark brown sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract

For the Good Stuff:

• 1 cup (about 180 g) white chocolate chips
• 1¼ cups (≈ 110 g) roughly chopped Oreos (about 10 whole Oreos)

Friendly note: Buy an extra sleeve of Oreos because my husband always steals a few during the chopping process!

Why These Ingredients Work

Okay, real talk – I discovered the cream cheese trick by accident when I grabbed the wrong ingredient from my fridge. Best mistake ever! It creates this incredible soft texture that beats any bakery cookie I’ve tried. The cornstarch is my mom’s old baking secret for extra chewy cookies.

Brown sugar gives these that deep, molasses-y flavor that makes them taste way more expensive than they are. And honestly? The white chocolate chips aren’t negotiable – they balance out all that chocolate from the Oreos perfectly.

Essential Tools and Equipment

• My trusty KitchenAid mixer (though a hand mixer totally works)
• Two mixing bowls
• Regular whisk
• Cookie scoop from Target – best $7 I ever spent
• A couple baking sheets
• Parchment paper (don’t even think about skipping this)
• Wire racks for cooling

How To Make Cookies and Cream Cookies

Step 1: Prepare Your Dry Ingredients

Whisk your flour, cornstarch, baking soda, and salt together in a bowl. I learned this tip from my grandma – it saves you from getting pockets of baking soda in your cookies (trust me on this one).

Step 2: Cream the Fats

Beat that cream cheese until it’s completely smooth – no chunks allowed! I once had lumpy cream cheese in my cookies and my daughter thought they were “mystery ingredients.” Add the butter and keep mixing until everything looks fluffy.

Step 3: Add Sugars and Aromatics

Dump in both sugars and beat for about 2 minutes until the mixture looks pale and fluffy. My kitchen smells incredible at this point! Crack in that egg and vanilla, then beat everything together for another minute.

Step 4: Combine Wet and Dry Ingredients

Pour your flour mixture into the bowl and mix on low until it just comes together. Don’t go crazy here – overmixing makes tough cookies and nobody wants that! While it’s still mixing, add those white chocolate chips.

Step 5: Fold in the Oreos

Now comes the fun part – add those chunky Oreos! I fold them in by hand because my mixer tends to pulverize them. The dough gets pretty thick and heavy, which is exactly what we want.

Step 6: Chill the Dough

Cover that bowl and stick it in the fridge for at least 2 hours. I know waiting sucks, but this step is what makes these cookies thick instead of flat pancakes. Sometimes I make the dough the night before – it keeps for days!

Step 7: Prep for Baking

Crank your oven to 350°F and line those baking sheets with parchment. Do NOT skip the parchment – I learned this the hard way when I spent an hour scraping burnt cookie bits off my pans.

Step 8: Shape and Bake

Use a cookie scoop if you have one (makes life so much easier!), or just spoon out about 1.5 tablespoons of dough per cookie. Give them some space – about 3 inches apart because they do spread a little.

Step 9: Bake to Perfection

Bake for 12-13 minutes until the edges look set but the centers still seem a bit soft. They look underdone, but they’re not – they’ll finish cooking on the hot pan. My first batch always makes me nervous!

Step 10: Cool and Enjoy

Let them sit on the pan for 5 minutes before moving them – they’re too soft right out of the oven. While they’re still warm, I sometimes press extra Oreo pieces on top because I’m extra like that!

You Must Know

That dough HAS to be cold – no shortcuts here! I tried skipping the chilling once when my kids were being impatient, and the cookies turned into sad, flat circles. Also, your cream cheese and butter need to be soft but not melty – I set them out about 2 hours before I start.

Personal Secret: I always save some white chocolate chips and Oreo chunks to press into the tops right when they come out of the oven. Makes them look like they came from a fancy bakery!

Pro Tips & Cooking Hacks

• Pull your cold ingredients out way ahead of time – like when you’re having your morning coffee. Room temperature stuff mixes so much better.
• When chopping Oreos, I use a big knife and go for chunky pieces. Fine crumbs make the dough look gray and nobody wants gray cookies.
• Cookie scoops are worth the investment! Mine was like $8 and makes perfectly even cookies every time.
• Don’t panic if the centers look too soft – they’re supposed to! My neighbor always overbakes hers and they turn into hockey pucks.
• Want extra thick cookies? Pop those shaped dough balls in the freezer for 15 minutes before baking.

Flavor Variations & Suggestions

Double Chocolate Version: Swap the white chocolate chips for dark ones and add 2 tablespoons of cocoa powder. My teenage son requests these constantly.

Birthday Cake Style: Use Golden Oreos instead and throw in some colorful sprinkles with the white chocolate chips. Kids go absolutely crazy for these.

Mint Chocolate: Add a teaspoon of peppermint extract and use those mint Oreos if you can find them. Perfect for the holidays!

Peanut Butter Lovers: Half white chocolate chips, half peanut butter chips, plus peanut butter Oreos. This combo is dangerous – you’ve been warned.

Make-Ahead Options

This recipe is a lifesaver for busy weeks! I make the dough on Sunday and keep it in the fridge for up to 4 days – then I can have fresh cookies whenever the mood strikes. You can also scoop the dough into balls and freeze them for up to 3 months. Just bake them straight from frozen, adding an extra minute or so.

The baked cookies freeze amazingly too! I wrap them in freezer bags and they taste just as good when thawed. Perfect for those moments when you need to bring something to a last-minute potluck.

Recipe Notes & Baker’s Tips

That cornstarch is what makes these cookies insanely soft – but if you don’t have any, just skip it. They’ll still be good, just with a slightly different texture. And please, please use the brick cream cheese, not the stuff in the tub. I learned this lesson the hard way after a batch came out all weird and flat.

When measuring flour, use the spoon-and-level method – scooping directly from the bag packs in too much flour and makes dense cookies. And remember, these cookies should look slightly underdone when you pull them out. They keep cooking on the hot pan!

Serving Suggestions

Obviously these are amazing with milk, but my family also loves them crumbled over vanilla ice cream or used in a trifle. I always bring these to parties because they’re easy to grab and they disappear first from every dessert table I’ve ever put them on.

For something extra special, try warming them up slightly and making ice cream sandwiches. My kids request this for their birthdays instead of cake!

How to Store Your Cookies and Cream Cookies

Counter: Keep them in a sealed container for about a week. I use an old coffee tin and they stay perfect.

Fridge: These actually taste amazing cold! My kids prefer them this way. They’ll keep for 2 weeks easy.

Freezer: Wrap them up good and they last months. I do this when I make too many (which is always).

Warming up: Pop one in the microwave for like 10 seconds if you want that fresh-baked taste again. Game changer.

Allergy Information

What’s in them: Wheat, dairy, eggs, and soy from the Oreos and chocolate chips

No gluten? Try that 1:1 gluten-free flour blend with xanthan gum. My sister uses it and they turn out great.

No dairy? Vegan cream cheese and butter work, plus grab some dairy-free chocolate chips. You’ll need to find gluten-free sandwich cookies too.

Questions I Get Asked A Lot

Can I use spreadable cream cheese from a tub?

Honestly, stick with the brick kind if you can! The tub cream cheese has different stuff in it that can make your cookies turn out weird. I learned this after a batch came out all flat and sad-looking.

My cookies spread too much – what went wrong?

Usually this happens when the dough wasn’t cold enough or your kitchen was too warm. Make sure you chill that dough for the full 2 hours – I know it’s tempting to rush, but it really matters!

Can I make these without cornstarch?

Absolutely! The cornstarch makes them extra soft, but you can totally skip it. I’ve made them without it when I’m out, and they’re still delicious.

Why are my cookies cakey instead of chewy?

This usually means either the dough got mixed too much after adding the flour, or they got overbaked. The centers should still look soft when you take them out – they finish cooking on the pan.

Can I use different types of Oreos?

Yes! Golden Oreos, Double Stuf, mint ones – whatever you like! Just chop them up chunky so your dough doesn’t turn gray from tiny crumbs.

💬 Made these cookies? Drop a comment and let me know how they turned out! I love hearing about everyone’s favorite mix-ins!