Cookies and Cream Cookies

You can't beat a homemade cookie, but I do love Oreos. They are nostalgic. I also love using them to make homemade desserts: Oreo Brownies, Oreo Balls, Oreo Rice Krispie Treats, and homemade Peppermint Oreos.

I also LOVE these Cookies and Cream Cookies. They are one of my VERY favorite cookie recipes…and everyone who tries them loves them too!

The cookies are soft, chewy, and filled with chopped up Oreos and white chocolate chips. There is a secret ingredient too…cream cheese! It brings out the cream flavor AND keeps the cookies super soft.

You do have to chill this dough before baking for at least 3 hours, so plan ahead. I promise the cookies are worth the wait!

Ingredients

• Flour– fluff, spoon, and level! Never pack flour when measuring.
• Baking soda– make sure it Is fresh!
• Salt– use kosher salt.
• Butter– unsalted butter at cool room temperature.
• Cream cheese– use full-fat brick cream cheese, not whipped cream cheese or low fat cream cheese. The cream cheese makes the cookies super soft. Make sure the cream cheese is at room temperature.
• Sugar– brown sugar and granulated sugar.
• Eggs- use large eggs for baking.
• Vanilla extract– always pure vanilla extract.
• Oreos– chop up 12 Oreos, the cookie AND filling for the recipe. I use regular Oreos, but double stuff or golden Oreos will work too. I also like to chop up a few extra Oreos to garnish the cookies. Gently press them on top of the cookies when they come out of the oven so the cookies are extra pretty.
• White chocolate chips– Guittard is my favorite brand.
• Flaky sea salt– for sprinkling on cookies.

How to Make Cookies & Cream Cookies

Scroll down for the full recipe with ingredients and instructions.

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

• In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
• Add the eggs and vanilla extract and mix until combined.
• Add the dry ingredients and mix on low until just combined. Don't over mix.

• Stir in the chopped Oreos and white chocolate chips.

• Cover the dough with plastic wrap and chill for at least 3 hours before baking, preferably overnight.

• When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
• Form the dough into balls, about 2 tablespoons per cookie. Place the balls on the prepared baking sheet, 2 inches apart.

• Bake for 9 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don't over bake.
• Remove from the oven and sprinkle with flaky sea salt. Gently press extra Oreo pieces on top of the cookies, if desired.
• Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

How to Store & Freeze

• Storing Baked Cookies: Store the baked cookies in an airtight container on the counter for up to 3 days. You can freeze baked cookies in a freezer container or bag for up to 2 months.
• Chilling the Cookie Cookie Dough: Covered tightly, the cookie dough will keep in the fridge for up to 48 hours.
• Freezing Cookie Dough: Place the cookie dough balls on a baking sheet or tray and freeze until balls are solid. Transfer the dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove the balls from the freezer and preheat the oven. Bake the cookies as directed but add a couple of minutes to the baking time.

More Oreo Recipes

• Oreo Balls
• Oreo Brownies
• Oreo Rice Krispie Treats
• Chocolate Dipped OREO Cookies
• Homemade Peppermint Oreos
• Chocolate Mint Oreo Cookies

More Cookie Recipes

• Brown Butter Chocolate Chip Cookies
• Triple Chip Chocolate Cookies
• Ultimate Chocolate Cookies
• White Chocolate Macadamia Nut Cookies
• Chocolate Lover's Chocolate Chip Cookies
• Peanut Butter Chocolate Chip Cookies

Find MORE cookie recipes HERE and in my cookie cookbook, Let's Eat Cookies!

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Cookies

Cookies & Cream Cookies

Soft and chewy cookies made with cream cheese, chopped up Oreos, and white chocolate chips. Cookies and cream perfection!

4.67 from 21 votes

PrintSave RecipeReview

Prep Time 3 hours hrs 15 minutes mins

Cook Time 10 minutes mins

Total Time 3 hours hrs 25 minutes mins

Cuisine American

Servings 24 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 3/4 cup unsalted butter at room temperature
• 3 oz full fat cream cheese at room temperature
• 1 cup light brown sugar packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 12 Oreos chopped
• 1 cup white chocolate chips
• Flaky sea salt for sprinkling on cookies
• Extra chopped Oreos for garnish, optional

Instructions

 

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
• Add the eggs and vanilla extract and mix until combined.
• Add the dry ingredients and mix on low until just combined. Don't over mix.
• Stir in the chopped Oreos and white chocolate chips. Cover the dough with plastic wrap and chill for at least 3 hours before baking, preferably overnight.
• When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
• Form the dough into balls, about 2 tablespoons per cookie. Place the balls on the prepared baking sheet, 2 inches apart.
• Bake for 9 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don't over bake. Remove from the oven and sprinkle with flaky sea salt. Gently press extra Oreo pieces on top of the cookies, if desired.
• Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Nutrition

Calories: 236kcal, Carbohydrates: 32g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 34mg, Sodium: 193mg, Potassium: 74mg, Fiber: 1g, Sugar: 20g, Vitamin A: 247IU, Vitamin C: 0.04mg, Calcium: 33mg, Iron: 1mg

Keywords Oreo

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