Cookies and Cream Cookies
User Reviews
5
Cookies and Cream Cookies
Description
This cookie recipe starts by beating cold butter and room temperature cream cheese with granulated and brown sugars until creamy and lump-free. Eggs and vanilla are added before mixing in the flour, baking soda, and salt, forming a thick dough that holds mix-ins well.
White and dark chocolate chips are folded in along with gently crushed Oreos to add texture and varied chocolate flavors. Using an ice cream scoop portioned dough forms uniformly sized cookies, which are then gently pressed down before baking to encourage even spreading.
The cookies bake at a moderate temperature until their edges are set but remain soft and slightly gooey in the center. Cooling on the pan before transferring ensures they hold together well. These cookies are best enjoyed fresh but can be stored covered at room temperature or frozen for longer preservation.
Adjusting baking time is key to maintaining their soft texture and avoiding overbaking. The choice of regular or gluten-free flour works without compromising cookie structure.
Ingredients
- ½ cup butter cut into small cubes, cold unsalted
- 4 ounces cream cheese room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar tightly packed
- 1 egg
- 1 tsp vanilla extract
- 2 ½ cups flour all purpose or gluten free
- 1 tsp baking soda
- pinch salt sea salt
- ½ cup white chocolate chips
- ½ cup chocolate chips
- ½ cup Oreo pieces regular or gluten free
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In the bowl of a stand mixer, add cold butter, room temperature cream cheese, sugar and brown sugar. Beat on high until combined, about 1 minute.
- Add in egg and vanilla. Stir to combine.
- Add in flour, baking soda and sea salt. Stir until a thick dough forms.
- Fold in white chocolate chips, chocolate chips and gently crushed Oreo pieces.
- Use an ice cream scoop to scoop balls of dough onto lined pan. Space at least 2 inches apart. Gently press down on each dough ball with hands.
- Bake for 9 to 10 minutes or until edges are set.
- Finally, remove cookies from oven. Cool on pan for 10 minutes before carefully transferring to a wire rack.
Notes
- Use butter cold from the fridge and cream cheese at room temperature for best dough texture.
- Beat butter, cream cheese, and sugars thoroughly until creamy and smooth without lumps.
- Both regular all-purpose and gluten-free 1:1 flour blends are suitable.
- The dough will be thick; use an ice cream scoop to form uniformly sized cookies.
- Press down cookie dough balls gently on the baking sheet as they spread little while baking.
- Do not overbake; cookies should remain soft and gooey in the center.
- Store the cookies covered at room temperature for up to 4 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 128mg | 5% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 300IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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