Cookies and Cream Cookies

5 from 4 votes

These Cookies and Cream Cookies are chewy and creamy and filled with white chocolate chips and chunks of crushed Oreos in every delicious bite in less than 30 minutes.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 167kcal

Author: Jennifer Fishkind

Ingredients

1 8-ounce package cream cheese softened
1 cup (2 sticks) salted butter softened
1 cup granulated white sugar
2 large eggs
2½ cups all-purpose flour spooned and leveled
1¼ tsp baking soda
1 tsp cornstarch
15 regular Oreo cookies roughly chopped
¾ cup white chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit and prepare a sheet pan with parchment paper or cooking spray.
In a large bowl, use a mixer to beat the cream cheese, butter, and sugar together until creamy, about 1-3 minutes.
Add in the eggs and beat until completely combined. Scrape down the sides and bottom of the bowl if necessary.
In a separate, medium sized bowl, whisk together the flour, baking soda, and cornstarch.
Add the flour mixture in with the wet ingredients. Beat until just combined and be sure not to overmix.
Fold in the Oreo cookies and white chocolate chips.
Use a 1 ½ Tablespoon cookie scoop to scoop the dough onto the prepared sheet pan.
Bake in the oven for 10-12 minutes or until the cookies start to turn a light brown on the bottom and the top has started to set.
Remove from the oven and let the cookies cool before serving.

Notes

Storage :

To Store: Use an airtight container with wax or parchment paper between layers to store your cookies at room temperature for up to one week.
To Freeze: Cookie dough can be tightly wrapped in saran wrap or preferably in an airtight container and frozen up to 1 month prior to baking. Freeze baked cookies with wax or parchment paper between layers in airtight container up to 3 months.

Tips:

Spend a little extra time when you beat the cream cheese, butter, and sugar. Creaming them together for 1-3 minutes will improve the consistency of your cookies.
Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be too brown.
Even though this recipe uses only 1 teaspoon of cornstarch, it is essential for soft cookies, so don’t skip it.
Make sure your baking soda hasn’t expired--it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
Don’t crush the Oreos! I found that crushing the Oreos with a rolling pin created too many crumbs which then turned the cookie dough a brown color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.

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