These cookies and cream cookies are an irresistible treat that is tender, chewy, packed with flavor, and completely delicious! They use cream cheese for extra creaminess, cornstarch to make them wonderfully soft, and chopped Oreos for some added crunch! It's like enjoying two cookies at once!
Best Cookies and Cream Cookie Recipe
Cookies and cream is such a popular dessert flavor combination, and for good reason! It is the perfect balance of indulgent chocolate with sweetened cream cheese!
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For more Oreo recipes, try my Oreo buttercream, Oreo cookie pie crust, Oreo dump cake, Oreo mug cake, and fudge-covered Oreos!
🥘 Cookies and Cream Cookies Ingredients, Notes, & Substitutions
Chunks of Oreo cookies add some crunch and flavor, while the cream cheese and cornstarch make these cookies super soft! The white chocolate chips are completely up to you (but I highly recommend them!)
- Cream Cheese - 4 ounces of cream cheese, softened at room temperature.
- Butter - ¾ cup of butter that is softened at room temperature.
- Sugar - ½ cup of white granulated sugar.
- Brown Sugar - ½ cup of light brown sugar, packed. You could also use dark brown sugar if that's what you have on hand.
- Egg - 1 large egg at room temperature.
- Vanilla - 2 teaspoons of vanilla extract.
- Cornstarch (optional) - 1½ teaspoons of cornstarch. I really recommend including this to make your cookies ultra-tender.
- Baking Soda - 1 teaspoon of baking soda.
- Salt - ¼ teaspoon of salt.
- Flour - 2¼ cups of all-purpose flour, spooned and leveled.
- White Chocolate chips (optional) - 1 cup of white chocolate chips or a combination of white chips and chocolate chips.
- Oreos - 1¼ cups of Oreos, roughly chopped. This is about 10 Oreo cookies. You can use your favorite kind!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Cookies and Cream Cookies
Make sure your ingredients are at room temperature before getting started so that everyone mixes together perfectly! The only equipment you will need is your stand mixer, a baking sheet, measuring cups and spoons, and a rubber spatula.
This recipe will make about 30 cookies. If you can't eat them all, you can always freeze them for later!
Make the Dough
Step 1: Cream. In a large bowl, using a hand mixer or the bowl of your stand mixer, beat the softened 4 ounces (113 grams) of cream cheese at a medium-high speed. Beat until the cream cheese is completely smooth, then add the ¾ cup (170 grams) of butter and continue beating until fully combined. Use a spatula to scrape down the bowl as needed to ensure the bottom gets mixed, too.
Step 2: Add. Once the cream cheese mixture is smooth, add both the ½ cup (100 grams) of sugar and ½ cup (110 grams) of light brown sugar. Continue beating on medium-high speed until creamy again.
Step 3: Mix. Next, add 1 large egg (50 grams), 2 teaspoons (10 milliliters) of vanilla extract, 1½ teaspoons (3 grams) of cornstarch, 1 teaspoon (4 grams) of baking soda, and ¼ teaspoon (1.5 grams) of salt. Beat the cookie dough on high speed until combined, scrape the sides and bottom, and beat again until smooth and combined.
Step 4: Combine. Add 2¼ cups (281 grams) of all-purpose flour and mix on low speed until just combined. Keep the same low-speed to mix in the 1 cup (180 grams) of white chocolate chips and crushed 1¼ cups (200 grams) of Oreos until evenly distributed in the thick cookie dough.
Step 5: Chill. Cover the bowl and move it to the fridge to chill for at least 2 hours (but no more than 4 days). If you keep the dough in the fridge for longer than 2 hours, let it sit at room temperature for about 30 minutes before continuing.
Portion & Bake
Step 6: Preheat. Preheat oven to 350°F (175°C/Gas Mark 4). Line your baking sheets with some parchment paper and set aside.
Step 7: Portion. Portion the cookie dough into heaping portions (about 1.5 tablespoons for each cookie), roll them into balls and place them onto baking sheets with 3 inches of spacing between the dough balls.
Step 8: Bake. Bake for 12–13 minutes or until the edges begin to turn lightly brown.
Step 9: Cool and serve. Take the cookies out of the oven and let them cool on the pan for 5 minutes. If desired, you can gently press a few more white chocolate chips or Oreo chunks onto the cookies. Move them to a cooling rack to finish cooling.
💭 Angela's Pro Tips & Recipe Notes
- Adding a bit of cornstarch is optional, but I recommend it because it will help to make these cookies extra soft and tender! If you don't have any, you can definitely omit it if you want.
- 4 ounces of cream cheese is equivalent to half of a standard-sized 8-ounce block. You want to use regular cream cheese, not cream cheese spread or whipped cream cheese.
- You can make these cookies using any variety of Oreo that you want! I like to use Double Stuf Oreos, but you can use the regular, golden versions or even holiday flavors like pumpkin spice, apple pie, or hot cocoa.
- The goal is to only give your Oreos a rough chop (into bite-sized pieces) and not to crush them completely.
- If desired, you can omit the white chocolate chips and add about 5 more chopped Oreos or your favorite cookie mix-ins (like chocolate chips or nuts!)
🥄 Make Ahead Options
You can prepare the dough completely and let it chill in the fridge for up to 4 days. Let it come to room temperature before continuing with baking.
Freezing Cookies
Freeze your baked cookies in a sealed container for up to 3 months.
Additionally, you can freeze the cookie dough by rolling it into portioned balls and flash-freezing them (not touching) on a baking sheet. Once frozen, move them into a bag or container and freeze for up to 3 months.
Bake your frozen cookie dough straight out of the freezer and add an extra minute to the baking time.
🥡 Storing
Keep your cookies stored at room temperature in a sealed container for up to 1 week (if they even last that long!)
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❓ Recipe FAQs
If your cookies are too dry or crumbly, you most likely added too much flour. Make sure you measure your flour by fluffing it with a fork and scooping it into the measuring cup using a spoon. Then, level the top off with a knife. Of course, weighing it with a kitchen scale also works perfectly!
The best way to do this is to set them out on the counter for about an hour. If you forgot and need to speed up the process, you can cube the butter and cream cheese, spread them onto a plate, and then set them out at room temperature for about 15 minutes.
Absolutely! These cookies are perfect for making ahead of time. The easiest way is to prepare the dough and chill it since it can be chilled in the fridge for up to 4 whole days before you bake it. If you want to go further in advance, the cookies can be frozen raw or baked.
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📖 Recipe Card
Cookies and Cream Cookies
Ingredients
- 4 oz cream cheese (softened, at room temperature)
- ¾ cup butter (softened, at room temperature)
- ½ cup sugar
- ½ cup light brown sugar (packed, or use dark brown sugar)
- 1 large egg (at room temperature)
- 2 teaspoon vanilla extract
- 1½ teaspoon cornstarch (optional, but recommended)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2¼ cups all-purpose flour (spoon and leveled)
- 1 cup white chocolate chips (optional, or a combination white and chocolate chips)
- 1¼ cups Oreos (10 whole Oreos, roughly chopped)
(Note: 2x or 3x only changes the ingredient list)
Instructions
Make the Dough
- In a large bowl using a hand mixer or the bowl of your stand mixer, beat the softened 4 oz cream cheese at a medium-high speed. Beat until the cream cheese is completely smooth then add the ¾ cup butter and continue beating until fully combined. Use a spatula to scrape down the sides and the bottom of your bowl as needed to make sure the bottom gets mixed too.
- Once the cream cheese mixture is smooth, add both the ½ cup sugar and ½ cup light brown sugar. Continue beating on medium-high speed until creamy again.
- Next, add the 1 large egg, 2 teaspoon vanilla extract, 1½ teaspoon cornstarch, 1 teaspoon baking soda, and ¼ teaspoon salt. Beat on high speed until combined then scrape the sides and bottom, and beat again until smooth and combined.
- Add 2¼ cups all-purpose flour and mix on low speed until just combined. Keep the same low-speed to mix in the 1 cup white chocolate chips and crushed 1¼ cups Oreos until evenly distributed in the thick cookie dough.
- Cover the bowl and move it to the fridge to chill for at least 2 hours (but no more than 4 days). If you keep the dough in the fridge for longer than 2 hours, let it sit at room temperature for about 30 minutes before continuing.
Portion & Bake
- Preheat oven to 350°F (175°C/Gas Mark 4). Line your baking sheets with some parchment paper and set aside.
- Portion the cookie dough into heaping portions (about 1.5 tablespoons per cookie), roll into balls, and place them onto baking sheets with 3 inches of spacing between the dough balls.
- Bake for 12–13 minutes or until the edges begin to turn lightly brown.
- Take the cookies out of the oven and let them cool on the pan for 5 minutes. If desired, you can gently press a few more white chocolate chips or Oreo chunks onto the cookies. Move them to a wire rack to finish cooling.
Notes
- Adding a bit of cornstarch is optional and can be omitted, but I recommend it because it will help to make them extra soft and tender.
- 4 ounces of cream cheese is equivalent to half of a standard-sized 8-ounce block. Do use regular cream cheese, not cream cheese spread or whipped cream cheese.
- You can make these cookies using any variety of Oreo that you want!
- The goal is to only give your Oreos a rough chop (into bite-sized pieces) and not to crush them completely.
- If desired, you can omit the white chocolate chips and add about 5 more chopped Oreos or your favorite cookie mix-ins.
- Keep your cookies stored at room temperature in a sealed container for up to 1 week
- You can prepare the dough completely and let it chill in the fridge for up to 4 days. Let it come to room temperature before continuing with baking.
- Freeze your baked cookies in a sealed container for up to 3 months.
- Additionally, you can freeze the cookie dough by portioning it into balls and flash-freezing them (not touching) on a baking sheet. Once frozen, move them into a bag or container and freeze for up to 3 months.
- Bake your frozen cookie dough straight out of the freezer and add an extra minute to the baking time.
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