These buttery, delightfully chewy, and chunky Cookies and Cream Cookies are sure to be a fast favorite with their heavenly flavor and chunky bits of double-creamed Oreos.
These cookies are one of the best scrumptious and chewy cookies I’ve made so far.
My grandson’s favorite cookies are mini Oreos and these cookies and cream cookies have become one of his favorite desserts of all time. And for a big reason.
Chunky bakery-style cookies stuffed with chunks of oreo cookies, white chocolate chips, and cream cheese are made in minutes and taste divine. A cookie in a cookie!
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If you are looking for more baking recipes with cream cheese, we have delicious Pumpkin Bread With Cream Cheese Frosting, incredibly moist Blueberry Cream Cheese Bread With Lemon Glaze, or even Pumpkin Cheese Cake Roll for something different.
We have plenty of baking recipes for breakfast or to enjoy as a quick snack to satisfy your sweet tooth.
Ingredients
- Oreos - I used double-creamed Oreos in this recipe. Break the cookies with your hand into chunks, not very big or small. You want to feel the crunchy flavor in those Cookies and Cream Cookies. You can also pulse a couple of Oreos in a food processor until a very fine crumb, this will add some dimension and change the color of cookies. Did you know that they are now making gluten-free Oreos now?
- Chocolate chips - I used white chocolate chips as I like the extra creaminess they add to those cookies. For added flavor and texture, you could also roughly chop Hershey’s Cookies n Cream Bars and stir them into the batter (instead of the chips or about half of the amount of the chips).
- Brown sugar - adds sweetness, helps with browning, and keeps the cookies moist and chewy.
- White granulated sugar - adds sweetness and texture.
- Vanilla extract - use 2 teaspoons instead of 1, you won’t regret this!
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy.
Gradually add eggs, vanilla, and cream cheese. Mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
Mix until ingredients are almost combined, a few lumps here and it is fine.
Stir in Oreos and white chocolate chips.
The batter will be on the softer side and sticky, freeze it for 30 or more minutes until you can form balls (not very frozen though).
Preheat the oven to 350 F.
Chill between the batches too for less spreading and uniform cookies.
Scoop 2 tablespoonfuls of dough, rolling it into about 2-inch balls.
Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate them by adding more Oreos and chocolate chips on top.
The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
Tips
- White and brown sugars - both sugars are needed here, if possible do not substitute one for another. This magic combination makes perfectly chewy and soft cookies, EVERY TIME.
- You can also crush about ½ of Oreos very fine, this will add a different color to cookies.
- If the cookies spread too much, I recommend freezing the dough for longer. I wouldn’t add more flour here unless you have made a mistake while measuring.
- Measure out your ingredients the right way - use a food scale to measure the ingredients for baking and also to weigh your cookie dough to ensure uniform-sized cookies. If you don’t have the scale, at least measure your flour with the spoon and level method.
- You don’t have to use a stand mixer here as these cookies can be made with an electric hand mixer as well.
- If your cookies are spreading too much and look flat, try adding more flour and refrigerating them. It is fine if you have to chill them again. Been there done that!
- If you are just starting with baking, try baking 1 cookie first to see how your cookie dough came out.
- For a pretty presentation press more oreo chunks and white chocolate chips into cookies right after they are baked and still warm.
Freezing and Storing Instructions
Cool the cookies and cream cookies before storing them completely.
Transfer to airtight containers and keep at room temperature for 3-5 days or freeze for 2-3 months.
What Causes Cookies To Spread?
There can be a few reasons why your cookies spread too much or too little. Let's look at a few:
- If there isn’t enough flour or too many liquid ingredients (such as melted butter) in the recipe, they will melt fast and become flat in the oven fairly quickly. It takes some trial and error to find the best ratio of butter and flour in the cookies recipe.
- Too much butter vs flour ratio - you have to master the balance between those two if you want to achieve perfectly chewy and soft cookies without them spreading too much.
- Not refrigerating the cookie dough - for best results almost every cookie recipe I’ve made I have refrigerated them for at least 30 minutes. It helps the cookies hold their shape. Makes the rolling easier and keeps the texture correct. It doesn’t affect the flavor if all the ingredients were measured properly.
- Not using parchment paper or baking silicone mats.
- Incorrect oven temperature or old oven. Too low or high temperatures affect the cookie dough. The standard cookie temperature is usually around 350 F but each oven is different and may affect the final result.
- Some recipes call for melted butter (like in this Pumpkin Cookies recipe), and thus you'll have to be careful in measuring the ingredients, especially flour correctly. Also refrigerating the dough.
Thank you so much for reading about how to make Cookies And Cream Cookies from scratch! Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
Breakfast and Dessert Recipes
- Chocolate Rice Pudding
- Valentine Oreo Brownie Bars With Chocolate Ganache Glaze
- Healthy Almond Flour Banana Bread
- Healthy Chocolate Chip Banana Bread
Did you make this recipe? Be sure to leave a rating and a comment below. Thank you!
📖Recipe
Cookies and Cream Cookies
Ingredients
- 1 and ½ cup butter, room temperature
- 2 teaspoon vanilla extract
- ½ cup white sugar
- ½ cup brown sugar
- 1 cup oreo cookies, chunks, I used double cream oreos
- 2 eggs, room temperature
- 2 and ½ cup flour, sifted
- ½ teaspoon baking soda, sifted
- ½ teaspoon baking powder, sifted
- ¾ cup white chocolate chips
- ½ cup cream cheese, room temperature
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 F.
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or stand mixer until smooth and creamy. Gradually add eggs, vanilla, and cream cheese. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually.
- Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and it is fine.
- Stir in Oreos and white chocolate chips. The batter will be on the softer side and sticky, freeze it for 30 or more minutes until you can form balls (not very frozen though). Chill between the batches too for less spreading and uniform cookies.
- Scoop 2 tablespoonfuls of dough, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 3 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens). While cookies are hot, decorate them by adding more Oreos and chocolate chips on top.
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack to cool completely.
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Rita
Delicious cookies and cream cookies with chunks of oreos and white chocolate chips.
Tonja
Should I use salted or unsalted butter?
Rita
for sweet baking recipes I prefer unsalted