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!
1cupwhite chocolate chips(optional, or a combination white and chocolate chips)
1¼cupsOreos(10 whole Oreos, roughly chopped)
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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 tochill 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
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.
Storing:
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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Course Christmas Cookies, Cookies & Bars Recipes, Dessert, Dessert Recipes