Cookies and Cream Cookies
User Reviews
5
Cookies and Cream Cookies
Description
Cookies and Cream Cookies combine rich cream cheese and butter with granulated and brown sugars to create a soft and light batter. The addition of cornstarch ensures a tender texture, while baking soda helps achieve the right rise. Oreo cookies are broken into sizeable chunks to preserve their texture instead of crumbling fully into the dough. White chocolate chips are folded in and some placed atop before baking at 350°F until just golden. Chilling the dough before scooping prevents spreading during baking, and parchment or silicone mats help with even cooking and easy removal.
The cookies bake to a golden hue with a slightly soft center that firms as they cool. The texture balances creamy, chewy, and crunchy bits from the Oreos and white chocolate. These cookies work well as a treat alongside milk or tea.
Using softened brown sugar prevents dry dough, and breaking Oreos by hand limits crumbs, giving pockets of cookie in each bite. The dough should not be overbaked; it looks slightly underdone when removed but sets upon cooling. Baking parchment or silicone mats prevent sticking and overbrowning on the bottoms.
Ingredients
- 10 tbsp butter room temperature (140g, unsalted
- 4 ounces cream cheese room temperature (113g)
- ¾ cup granulated sugar (150g)
- ¼ cup light brown sugar (50g )
- 1 egg room temperature
- 2 tsp vanilla extract (10mL)
- 2 cups all-purpose flour (240g)
- 2 tsp cornstarch
- ¾ tsp baking soda
- ½ tsp salt
- 14 Oreo cookies
- ¾ cup white chocolate chips divided
Instructions
- Whisk together the flour, corn starch, salt, and baking soda in a medium bowl and set aside.
- Break the Oreos into large pieces (4-6 pieces per cookie) with your hands and set them aside.
- Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the butter and cream cheese together. Add the white and brown sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and mix one more time to combine.
- Add the dry mixture into the wet and mix on low until almost combined. Add ½ cup white chocolate chips and the broken cookies, then fold into the batter until evenly distributed using a spatula. Cover and chill for at least an hour.
- Preheat oven to 350F, then portion out roughly two tablespoon-sized pieces (50g), roll into balls, and place on parchment or silicone-lined baking sheets about two inches apart. Press the remaining white chocolate chips onto the tops of the cookies and bake for about 11 minutes or until the edges are set and just turning golden.
Notes
- Soften brown sugar if hardened by microwaving with a moist paper towel for short intervals.
- Chill dough well before shaping to prevent spreading during baking.
- Break Oreos into pieces by hand to retain chunks and reduce crumbs in cookies.
- Remove cookies from oven when edges are golden but centers look slightly underdone; they firm up while cooling.
- Use parchment paper or silicone mats on baking sheets to promote even baking and prevent sticking.
- Cornstarch and fresh baking soda are key for soft texture and proper rising; do not skip them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 186mg | 8% |
| Potassium | 75mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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