Cookies & Cream Cookies
User Reviews
4.9
Cookies & Cream Cookies
Description
Cookies & Cream Cookies are made by creaming butter, cream cheese, and sugars, adding egg and vanilla, and mixing in a flour mixture containing cornstarch, baking soda, and salt. Crushed Oreo cookies and mini chocolate chips are folded into the dough for added texture and flavor. The dough is refrigerated for at least 30 minutes before scooping and baking at 350°F. Chilling the dough helps control spreading and creates a tender crumb with crisp edges.
The final cookies balance creamy richness from the butter and cream cheese with the chocolatey crunch from the Oreos and chocolate chips. Their texture is tender yet sturdy enough to hold the mix-ins, making them enjoyable for casual snacking or dessert.
Because the dough can be refrigerated or frozen, these cookies are convenient to bake fresh when desired. Storing baked cookies in an airtight container keeps them fresh for up to a week.
Ingredients
- ¾ cup butter softened to room temperature, unsalted
- 3 oz cream cheese use brick-style and not spreadable cream cheese, softened to room temperature
- ¾ cup granulated sugar
- ⅓ cup light brown sugar firmly packed
- 1 egg room temperature preferred, large
- ¾ teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 12 Oreo cookies broken into small pieces (I smash mine with a rolling pin
- ½ cup mini chocolate chips
Instructions
- In the bowl of a stand mixer or in a large bowl and using an electric hand mixer, cream together butter, cream cheese, and sugars.
- Add egg and vanilla extract and beat again until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- With mixer on low-speed, gradually add flour mixture to butter mixture. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
- Add broken Oreos and mini chocolate chips and use a spatula to stir until well-incorporated into the batter.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- When dough has chilled and you are almost ready to bake, preheat oven to 350F (175C). Prepare cookie sheets by lining with parchment paper.
- When oven is preheated, remove cookie dough from fridge and drop cookie dough by heaping 1 ½ Tablespoon-sized scoops onto baking sheet, spacing cookies at least 2” apart.
- Transfer to 350F (175C) oven and bake for 10-12 minutes or until cookies are just beginning to turn golden brown around the edges. Allow cookies to cool completely on baking sheet before enjoying.
Notes
- Dough can be refrigerated, covered, for up to 3 days before baking.
- Dough can be scooped and frozen in an airtight container for several months; baking time may need to be slightly extended when baking from frozen.
- Store baked cookies in an airtight container at room temperature for up to one week to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 200kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 27mg | 9% |
| Sodium | 105mg | 4% |
| Potassium | 41mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 243IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 17mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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