Cookies and Cream Cookies
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
2 hrs
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Total Time
2 hrs 22 mins
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Servings
30 cookies
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Calories
182 kcal
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Course
Dessert, Baked Goods, Brunch
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Cuisine
American
Cookies and Cream Cookies
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Cookies and Cream Cookies are made with the perfect blend of white chocolate chips and big chunks of Oreo cookies. These delightfully soft and chewy cookies are made with a secret ingredient that gives them their superb creamy taste. These are definitely the perfect cookies to satisfy your sweet cravings.
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Ingredients
- 2 ¼ cups (281 g) all-purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces (113 g) cream cheese, softened to room temperature (use full-fat cream cheese from a brick of cream cheese)
- 3/4 cup 12 Tbsp; (170 g) unsalted butter, softened to room temperature
- 1/2 cup (100g ) granulated sugar
- 1/2 cup (100 g) brown sugar, packed
- 1 large egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup (180 g) white chocolate chips
- 1 ¼ cups (about 110g roughly) chopped Oreos (about 10 whole Oreos)
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using an electric hand mixer, beat the cream cheese over medium-high speed, until creamy and smooth. Add the softened butter and beat until nicely combined and creamy, scraping the sides and the bottom of the bowl with a spatula as needed.
- Next, add the granulated sugar and the brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes.
- Add the egg and the vanilla extract and mix until combined.
- With the mixer on low speed, gradually add the flour mixture to the cream cheese mixture. Mix until combined.
- Add the white chocolate chips and using a spatula or a wooden spoon, mix them into the dough. Next, add the Oreo chunks and gently fold them in until combined.
- Wrap the cookie dough with plastic wrap and refrigerate dough, for 2 hours or up to 4 days. The cookie dough must be chilled before you bake the cookies. This dough is soft and will spread out if skipping this step.
- Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper and set aside. You can use silicone mats also.
- Scoop about 1 ½ heaping tablespoons of cookie dough per cookie, and place them on the prepared baking sheet leaving 3 inches between each cookie scoop.
- Bake for 12–13 minutes or until the edges are lightly browned and the centers look very soft.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Notes
- No Mixer, No Problem: These cookies can be made by hand in a large mixing bowl. First, beat the cream cheese until smooth and creamy, then add the room temperature butter and mix well.
- Batch Baking: Ovens have hot spots. If you bake more than one batch of cookies at once, rotate the baking sheets at least once while baking.
- No Mixer, No Problem: These cookies can be made by hand in a large mixing bowl. First, beat the cream cheese until smooth and creamy, then add the room temperature butter and mix well.
- Batch Baking: Ovens have hot spots. If you bake more than one batch of cookies at once, rotate the baking sheets at least once while baking.
- Break up the Oreo Cookies into Chunks: Don’t crush the Oreo cookies into crumbs as they will turn the cookie dough grayish. I prefer cutting them into small pieces with my fingers.
- Chill It: Since this is a thick dough, if you chill it in the refrigerator for more than 2 hours, you may need to let the dough sit at room temperature for about 20 minutes before you are able to scoop it out easily.
- Picture Perfect: For looks only, you can press a few more white chocolate chips or Oreo pieces into the tops while the cookies are still warm.
- Make it Ahead: Cookie dough can be made 4 days ahead of time. Tightly wrap the dough in plastic wrap and store it in the refrigerator.
- Storage: Store baked cookies covered, at room temperature for up to a week.
- Freezing: You can freeze the unbaked cookie dough for about 3 months. I like scooping out the cookie dough balls, then freeze them ready to be baked. Store them in a freezer safe container or resealable bag. When ready to bake, you don't need to thaw them out. Additional baking time will be needed (about 1 additional minute).
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
23mg
(8%)
Sodium
159mg
(7%)
Potassium
57mg
(2%)
Fiber
0.5g
(2%)
Sugar
13g
(26%)
Vitamin A
204IU
(4%)
Vitamin C
0.03mg
(0%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 159mg | 7% |
| Potassium | 57mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 13g | 26% |
| Vitamin A | 204IU | 4% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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