These cookies & cream cookies are extra soft and uniquely creamy-tasting using a combination of butter and cream cheese. Fill the dough with white chocolate chips and big chunks of Oreo cookies. Brown sugar and a touch of cornstarch add extra softness, while the big pieces of Oreos add a little crunch. You definitely won’t regret making a double batch.
Two cookies in one. Literally! If you love cookies & cream ice cream and Oreos are your weakness, you’re going to be so happy. If you tried my chewy chocolate chip recipe, we have similar ingredients here, but I add cream cheese skip one egg and add white chocolate chips. The cookies are just as soft, but they have more flavor, a creamier texture, and chewier edges. You’ll love the sweet white chips in each bite, too.
Cornstarch: I love adding a touch of cornstarch to chocolate chip cookies because it helps create a softer, thicker cookie. Same story here.
Cream Cheese: As I mention above, I use cream cheese in this recipe. I wanted a cream cheese flavor and a creamier texture, too, which exceeds the texture of my chewy chocolate chip cookies.
Butter: I always use unsalted butter at Room temperature and cream cheese, which is the base of this cookie recipe. You can soften butter quickly using microwave or place in your microwave for an hour to come to room temperature.
Granulated & Brown Sugar: Sugar is used not only for sweetness but also for providing structure and tenderness. Granulated sugar helps cookies spread, and brown sugar keeps cookies soft and chewy.
White Chocolate Chips: White chocolate chips add a similar “cream” flavor in the Oreo cookies. If you don’t have white chocolate chips or don’t want to use them, semi-sweet, milk chocolate, dark chocolate, or even peanut butter chips work instead. Or skip them altogether and add more Oreos.
Ingredients
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy.
- Add the butter and beat until combined, scraping down the sides and bottom of the bowl. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes.
- Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon.
- Cover and chill the dough for at least 30 minutes in the refrigerator.
- Preheat oven to 350°F. Line baking sheets with parchment paper and Set aside.
- Scoop the cookie dough, and place 3 inches apart on the baking sheets—Bake for 12-13 minutes or lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!