Cookies & Cream Cookies: Soft and Chewy
Cookies & Cream Cookies are soft cookies packed with Oreos and white chocolate.Cream cheese helps create a rich, thick, and tender cookie texture.Chill the dough for 2 hours, then bake at 350°F for 12–13 minutes.
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
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.