Is there anything more soul-soothing than the combo of cookies and cream? Probably not especially when your sweet tooth strikes late at night, and all you want is something soft, chewy, and comforting. That’s where cookies & cream cookies shine. These bakery-style delights are packed with crushed Oreos, velvety cream cheese, and melty white chocolate chips perfect for those cozy cravings or last-minute dessert missions.
Why You’ll Love This Recipe
When You Need Something Sweet That Feels Like Home
We all have days when everything feels a little off. Maybe the kids are restless, work was draining, or you’re just longing for a moment of stillness. That’s when I reach for a batch of cookies & cream cookies. They remind me of childhood afternoons Oreos and milk, cartoons on TV, and that perfect balance of crunchy and creamy.
When my son had his first heartbreak, he curled up with these cookies and said, “This is exactly what I needed.” That’s when I knew this wasn’t just a dessert it was comfort, connection, and calm.
This Recipe Solves the Craving Dilemma
If you’ve ever found yourself torn between homemade cookies and classic Oreos, this is the delicious solution you didn’t know you needed. These cookies & cream cookies blend the soft chewiness of a bakery-style cookie with the nostalgic crunch of crushed Oreos. No need to chill for hours just mix, scoop, bake, and indulge.
They’re rich, gooey, and packed with creamy white chocolate and Oreo bits in every bite.
Check out more nostalgic comfort treats like our chocolate chip cookie bars or soft sugar cookies.
Ingredients Breakdown & Prep Tips
The Stars Behind That Cookies & Cream Flavor
These cookies are built for crave-worthy texture and flavor. Every ingredient plays its part from chewy centers to crisp edges and melty bits in between. Here’s how the magic happens:| Ingredient | Notes |
|---|---|
| All-purpose flour | Gives the dough structure spoon and level for accuracy |
| Cornstarch | Adds softness and keeps the cookies thick |
| Baking soda | Provides the lift so your cookies don’t fall flat |
| Salt | Balances sweetness with just a hint of savoriness |
| Cream cheese | The secret to a creamy, rich cookie center |
| Unsalted butter | Gives moisture and flavor room temp is key |
| Granulated sugar | Helps cookies spread and gives crisp edges |
| Brown sugar | For chewiness and a hint of caramel flavor |
| Egg | Binds everything and adds richness |
| Pure vanilla extract | Deepens the cookie’s warm flavor |
| White chocolate chips | Sweet and creamy contrasts perfectly with the Oreos |
| Chopped Oreos | The star of the show! Crunchy and nostalgic |
💡 Tip: Always use full-fat brick cream cheese, not spreadable tubs it’s what gives these cookies their ultra-creamy texture.
Step-by-Step Prep with Visual Cues
Making cookies & cream cookies is as easy as 1-2-3 and the dough smells amazing even before it hits the oven. Here’s how:
- Whisk the dry ingredients in one bowl.
- In a large bowl, beat the cream cheese until creamy, then blend in the softened butter.
- Add both sugars and beat until light and fluffy.
- Mix in the egg and vanilla until fully combined.
- Slowly add the dry ingredients and mix on low until a soft dough forms.
- Fold in the white chocolate chips and chopped Oreos gently!
- Chill the dough for at least 2 hours.
- Scoop and bake at 350°F for 12–13 minutes until edges are golden and centers look puffy.
While cookies cool, press a few extra white chips and cookie bits on top for a picture-perfect finish.
Looking for other creamy comfort desserts? You’ll love our samoa cheesecake or apple pie recipe.
| Nutrient | Per Serving |
|---|---|
| Protein | 7g |
| Carbs | 12g |
| Fat | 6g |
Avoid These Mistakes
Common Mistakes & Fixes
Even the most forgiving cookie dough can go sideways without a little guidance. Here’s how to dodge the most common pitfalls when baking cookies & cream cookies:
- Using spreadable cream cheese instead of brick-style
➤ Fix: Always use full-fat brick cream cheese. Anything else will make the dough too soft and greasy. - Skipping the chill time
➤ Fix: Chill the dough for at least 2 hours. This prevents spreading and gives that signature thick, bakery-style look. - Overmixing after adding Oreos
➤ Fix: Gently fold in the crushed Oreos by hand or on low speed overmixing turns them into crumbs instead of chunks. - Overbaking
➤ Fix: Remove cookies when the centers look soft. They’ll continue to cook on the sheet as they cool, giving you gooey middles and crisp edges.
Pro Tips to Get It Right Every Time
- Room temperature = everything
Let your butter, egg, and cream cheese sit out until they feel cool but not cold. This makes creaming easier and the dough smoother. - Use a cookie scoop for uniform size
A medium cookie scoop helps each cookie bake evenly no overbaked edges or underbaked centers. - Press extras on top post-bake
For that bakery-style look, press a few more white chips and Oreo pieces onto each cookie right after they come out of the oven.
Hungry for more baking tips? You might love these:
- Banana bread for foolproof, moist results
- Pumpkin bread to master seasonal flavors
Serving, Storage & Creative Variations
Best Ways to Serve It
These cookies are more than just dessert they’re a whole mood. Serve them warm with a glass of cold milk on a cozy night in, or stack them on a platter for bake sales and parties.
Here are a few crowd-favorite pairings:
- With ice cream: Sandwich vanilla or chocolate ice cream between two cookies for a DIY ice cream sandwich.
- With coffee: Serve as a sweet midday bite with a creamy latte or cold brew.
- As a celebration treat: Wrap them in parchment and tie with twine for edible gifts they travel well and impress every time.
You might also like the sweet indulgence of our cinnamon roll muffins or blueberry cottage cheese muffins.
Storage + Seasonal or Dietary Variations
How to Store These Cookies
- Room Temp: Store cooled cookies in an airtight container for up to 1 week.
- Freezing Dough: Roll into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen just add 1 minute.
- Freezing Baked Cookies: Freeze fully cooled cookies in a container for up to 3 months.
Fun Twists & Swaps
- Holiday vibe: Add red and green sprinkles to the dough for a festive look.
- Gluten-free: Use a 1:1 gluten-free flour blend and gluten-free chocolate sandwich cookies.
- Extra chocolate hit: Swap white chips for dark or milk chocolate if you want less sweetness.
These cookies are endlessly flexible just like our fan-favorite samoa cheesecake or soft sugar cookies that you can dress up or down for any occasion.
FAQ Section
How do I keep cookies & cream cookies soft for days?
Store them in an airtight container with a slice of bread. The moisture from the bread keeps your cookies soft without making them soggy.
Can I use low-fat cream cheese in this recipe?
It’s not recommended. Full-fat brick cream cheese gives the cookies their creamy texture. Low-fat versions can make the dough too soft or gummy.
What’s the best way to crush the Oreos?
Place them in a zip-top bag and gently crush with a rolling pin. Aim for chunky bits not fine crumbs for the best cookies & cream texture.
Can I chill the dough overnight?
Yes! You can chill the dough up to 4 days. Just let it sit at room temp for 30 minutes before scooping and baking.
CONCLUSION
There’s something undeniably nostalgic and comforting about cookies & cream cookies a dessert that hits all the right notes of chewy, creamy, and crunchy in every bite. Whether you’re baking for comfort, celebration, or just a cozy afternoon treat, this recipe is always a good idea.
If this dish brings back a memory, pass it on. Someone you love might need it today.
Explore more warm, family-favorite bakes in our Cookies & Bars Collection.
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Print
Cookies and Cream Cookies
- Total Time: 2 hours 30 minutes
- Yield: 24 cookies 1x
Description
These cookies & cream cookies are thick, chewy, and loaded with Oreo chunks and creamy white chocolate chips. A crowd-favorite that’s soft in the center and crispy at the edges your new go-to comfort cookie.
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 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
1 and 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)
Instructions
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl, beat the cream cheese until smooth. Add butter and beat until combined.
Add both sugars and beat until light and creamy, about 2 minutes.
Add the egg and vanilla, then beat until well combined.
Gradually mix in dry ingredients on low speed until a dough forms.
Beat in the white chocolate chips on low. Gently fold in the chopped Oreos.
Cover and chill dough for at least 2 hours and up to 4 days.
Preheat oven to 350°F (177°C) and line baking sheets.
Roll dough into heaping 1.5 Tbsp balls and space 3 inches apart on baking sheet.
Bake for 12–13 minutes or until edges are golden and centers are soft.
Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Optional: Press extra Oreo pieces or chips on top while warm for appearance.
Notes
You can freeze dough balls for up to 3 months and bake straight from frozen just add 1 minute to bake time.
Use full-fat brick cream cheese, not spreadable or whipped.
Cookies stay soft for up to 1 week in an airtight container.
- Prep Time: 20min
- Cook Time: 12min
- Category: cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg