Cookies & Cream Cookies are thick, soft, and loaded with crunchy Oreo pieces and creamy white chocolate chips. Cream cheese adds extra richness and helps create a wonderfully tender texture, while brown sugar gives every cookie a soft, chewy center.
These cookies combine everything people love about classic cookies and cream flavor in an easy homemade dessert. You get crisp chocolate cookie pieces, sweet vanilla cream, pockets of melted white chocolate, and a buttery cookie base in every bite.
The dough does require chilling, but the extra time is worth it. Chilling helps prevent excessive spreading and gives these Oreo cream cheese cookies their thick, bakery-style appearance.
Why You’ll Love This Recipe
These cookies have an irresistible contrast of textures. The centers stay soft and tender while the edges develop just enough structure and light browning. Chopped sandwich cookies add little pockets of crunch throughout the dough.
Cream cheese is one of the ingredients that makes this recipe special. It gives the dough richness and tenderness without turning the cookies into cheesecake. Combined with softened butter, it creates a smooth base for both granulated and brown sugar.
White chocolate chips complement the chocolate sandwich cookies with creamy sweetness, making these white chocolate Oreo cookies especially decadent.
The recipe is also straightforward to prepare. Once the dough is mixed, the refrigerator handles the most important waiting period. After chilling, simply scoop, roll, and bake.
They are ideal for dessert tables, family gatherings, bake sales, holiday cookie trays, or keeping at home when you want an indulgent homemade treat.
Ingredients
- 2¼ cups (281g) all-purpose flour, spooned and leveled
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- ¾ cup (170g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180g) white chocolate chips
- 1¼ cups (about 110g) roughly chopped Oreo cookies, about 10 whole cookies
Instructions
- Add the all-purpose flour, cornstarch, baking soda, and salt to a medium mixing bowl. Whisk until evenly combined, then set the dry ingredients aside.
- Place the softened cream cheese in a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high speed until completely smooth and creamy.
- Add the softened unsalted butter. Beat until the butter and cream cheese are thoroughly combined, stopping to scrape the sides and bottom of the bowl when necessary.
- Add the granulated sugar and brown sugar. Beat on medium-high speed for approximately 2 minutes, until the mixture looks smooth, creamy, and well combined.
- Add the room-temperature egg and vanilla extract. Beat on high speed for about 1 minute, or until incorporated.
- Scrape down the sides and bottom of the bowl again to make sure there are no unmixed pockets of butter, cream cheese, or sugar.
- Add the dry ingredients to the wet ingredients. Mix on low speed just until a thick cookie dough forms. Avoid excessive mixing once the flour has been incorporated.
- With the mixer running on low speed, add the white chocolate chips and mix briefly until evenly distributed.
- Add the roughly chopped Oreos. Mix on the lowest speed or gently fold them into the dough with a silicone spatula or wooden spoon. The cookie dough will be thick and heavy.
- Cover the bowl tightly and refrigerate the dough for at least 2 hours. The dough can also be refrigerated for up to 4 days.
- If the Cookies & Cream Cookies dough has been refrigerated for considerably longer than 2 hours, let it stand at room temperature for approximately 30 minutes before shaping. This makes the firm dough easier to scoop and roll.
- When ready to bake, preheat the oven to 350°F (177°C).
- Line large baking sheets with parchment paper or silicone baking mats.
- Scoop a heaping 1½ tablespoons of dough for each cookie and gently roll into balls.
- Arrange the cookie dough balls approximately 3 inches apart on the prepared baking sheets. Giving them enough space allows air to circulate and prevents the cookies from touching as they spread.
- Bake for approximately 12–13 minutes, or until the edges are lightly browned. The centers should still look very soft when the cookies come out of the oven.
- Remove the baking sheets from the oven and leave the cookies on the hot pans for about 5 minutes. They will continue setting as they cool.
- While the cookies are still warm, gently press a few extra white chocolate chips or chopped Oreo pieces into the tops if desired.
- Transfer the cookies to a wire cooling rack and allow them to cool completely.
- Serve once cooled, or store in an airtight container at room temperature.
Tips & Tricks
Measure the flour carefully. Too much flour can make cookies dry or prevent them from spreading properly. For the most consistent results, weigh the flour with a kitchen scale. If using measuring cups, spoon the flour into the cup and level the top instead of packing it down.
Use brick-style cream cheese. Full-fat brick cream cheese provides the appropriate consistency for cookie dough. Spreadable cream cheese sold in tubs usually contains more moisture and can affect the texture.
Bring the butter and cream cheese to room temperature. They should be soft enough to blend smoothly but should not be melted or greasy.
Use a room-temperature egg. A room-temperature egg combines more easily with the butter and cream cheese mixture, helping create a more uniform dough.
Do not skip the cornstarch. Cornstarch contributes to the soft, tender texture of these cookies and helps create a thick bakery-style result.
Avoid overmixing the dough. Once you add the flour, mix only until everything is combined. Excessive mixing can make baked cookies tougher.
Fold in the Oreos gently. The sandwich cookies should remain in noticeable pieces rather than being completely crushed into fine crumbs.
Chill the dough. This is one of the most important steps. Chilling firms the butter and cream cheese, reducing excessive spreading during baking and helping develop the desired thick texture.
Do not overbake. The centers should look soft when the cookies leave the oven. They will continue setting on the baking sheet.
Give the cookies room to spread. Place the dough balls approximately 3 inches apart.
Add extra toppings while warm. Pressing additional white chocolate chips and Oreo pieces into freshly baked cookies gives them an attractive bakery-style finish.
Check packaged ingredients when needed. For halal-friendly baking, choose suitable chocolate sandwich cookies, white chocolate chips, cream cheese, and vanilla extract. An alcohol-free vanilla flavoring can be used if preferred.
Details
Prep Time: 20 minutes
Chill Time: 2 hours
Cook Time: 12–13 minutes per batch
Total Time: Approximately 2 hours 45 minutes
Yield: Approximately 24–28 cookies
Category: Dessert
Method: Baking
Cuisine: American-inspired
Difficulty: Easy
Dietary Notes: Vegetarian and halal-friendly when prepared with suitable packaged ingredients and alcohol-free vanilla if required
Notes
For the best cookies and cream flavor, leave some of the Oreo pieces relatively large. A mixture of smaller crumbs and larger chunks gives the cookies more interesting texture.
Either light or dark brown sugar can be used. Dark brown sugar contains more molasses, so it may give the cookies a slightly deeper flavor.
White chocolate chips work particularly well because their creamy sweetness complements the chocolate sandwich cookies. White chocolate chunks can also be substituted.
If you prefer more visible cookie pieces, reserve a small amount of chopped Oreos before mixing the dough. Press them gently into the tops immediately after baking.
The dough can be refrigerated for up to 4 days. When chilling overnight or longer, let the dough sit at room temperature for about 30 minutes before trying to scoop it.
You can make smaller cookies if preferred, but the baking time will need to be reduced. Likewise, oversized cookies may need a few additional minutes.
Watch the appearance rather than relying only on the timer. The edges should look set and lightly browned while the centers remain noticeably soft.
Nutrition (optional)
Approximate nutrition per cookie, based on 26 cookies:
Calories: Approximately 220 kcal
Protein: Approximately 3 g
Carbohydrates: Approximately 28 g
Fat: Approximately 11 g
Sugar: Approximately 17 g
Nutrition information is an estimate only. Actual values depend on the brands used and the final number and size of cookies.
FAQ
What are Cookies & Cream Cookies?
Cookies & Cream Cookies are soft homemade cookies filled with pieces of chocolate sandwich cookies and creamy mix-ins such as white chocolate chips. This version also includes cream cheese, which helps create a rich and tender cookie texture.
Why is cream cheese added to cookies?
Cream cheese contributes moisture, richness, and tenderness. In this recipe, it works alongside butter rather than completely replacing it, producing soft Oreo cookies with a rich texture.
Do Cookies & Cream Cookies need to be refrigerated before baking?
Yes. Chill the cookie dough for at least 2 hours. This firms the butter and cream cheese, helping control spreading and creating thicker cookies.
Can I chill the cookie dough overnight?
Yes. The dough can be refrigerated for up to 4 days. If it becomes very firm, leave it at room temperature for approximately 30 minutes before scooping and rolling.
Can I make these cookies without white chocolate chips?
Yes. The white chocolate chips add creamy sweetness, but the cookies can still be made without them. You can also experiment with another suitable baking chip or chopped chocolate.
Can I use different chocolate sandwich cookies?
Yes. Another chocolate sandwich cookie can replace Oreos as long as its size and texture are reasonably similar. Flavor and sweetness may vary slightly depending on the brand.
Why did my cookies spread too much?
Warm dough, overly soft butter, insufficient flour, or skipping the chilling period can cause excessive spreading. Make sure the dough chills for at least 2 hours and measure the flour accurately.
Why didn’t my cookies spread enough?
Too much flour is a common cause. Flour packed firmly into a measuring cup can add considerably more than the recipe requires. Weighing the flour is the most accurate method.
Very cold dough can also spread less. If the dough has been refrigerated overnight, let it soften slightly at room temperature before shaping and baking.
How do I know when Oreo cream cheese cookies are done?
Look at the edges. They should be lightly browned and appear set, while the centers should still look soft. The cookies continue baking slightly from residual heat while resting on the hot baking sheet.
Can I freeze the cookie dough?
Yes. Shape the chilled dough into individual cookie dough balls and freeze them on a tray until firm. Transfer them to an airtight freezer-safe container or bag.
Frozen cookie dough can generally be baked from frozen, although it may require a little additional baking time.
Can I freeze baked Cookies & Cream Cookies?
Yes. Once completely cooled, place them in a freezer-safe container with parchment paper between layers. Freeze for up to 2–3 months for best quality and thaw at room temperature before serving.
How do I make the cookies look bakery-style?
Reserve some chopped Oreo pieces and white chocolate chips. Immediately after removing the cookies from the oven, gently press a few pieces into each warm cookie. This makes the cookies look fuller and highlights the cookies and cream ingredients.
Storage
Room Temperature: Allow the cookies to cool completely before transferring them to an airtight container. Store at room temperature for up to 1 week.
Keep the container tightly sealed so the cookies stay soft and do not absorb unwanted odors.
Refrigerator: Refrigeration is generally unnecessary for properly baked cookies when they are being stored for the recommended short period. If you choose to refrigerate them, store them tightly covered and allow them to return toward room temperature before serving for a softer texture.
Freezer: Baked cookies can be frozen in a freezer-safe airtight container for approximately 2–3 months. Place parchment paper between layers to prevent them from sticking together.
Freezing Cookie Dough: Portion the dough into individual balls before freezing. Freeze until firm, then transfer to a freezer-safe container. This allows you to bake smaller batches whenever you want freshly baked cookies.
Similar Recipes
Cookies & Cream Cookies: Soft and Chewy
Ingredients
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces 113g full-fat brick cream cheese, softened to room temperature
- ¾ cup 170g unsalted butter, softened to room temperature
- ½ cup 100g granulated sugar
- ½ cup 100g packed light or dark brown sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup 180g white chocolate chips
- 1¼ cups about 110g roughly chopped Oreo cookies, about 10 whole cookies
Instructions
- 1½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- ¾ cup (170g) unsalted butter, softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180g) white chocolate chips
- 1¼ cups (about 110g) roughly chopped Oreo cookies, about 10 whole cookies
Notes
Conclusion
Cookies & Cream Cookies bring together soft homemade cookie dough, crunchy Oreo pieces, creamy white chocolate chips, and rich cream cheese in one indulgent dessert.
The secret to getting that thick, soft texture is giving the dough enough time to chill and removing the cookies from the oven while their centers still look slightly underdone. As they rest on the baking sheet, they finish setting without losing their tender centers.
Whether you make them for a gathering, dessert table, cookie box, or simply an afternoon treat, these cookies deliver plenty of cookies and cream flavor in every bite.