Description
Incredibly soft cookies and cream cookies made with cream cheese for that perfect chewy texture. Loaded with chunky Oreos and white chocolate chips. They stay soft for days and are perfect for any sweet craving.
Ingredients
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)
Instructions
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).
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.
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.
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.
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.
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!
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.
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.
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!
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!
Notes
- 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.
- Prep Time: 2 hours 15 minutes (includes chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American