Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!
It should come as no surprise that we enjoy our fair share of cookies around here. I can’t help it – I love to bake and cookies are the thing I love to bake the most.
So one weekend the kids were asking me what I planned on doing with the excess of Oreo cookies in the pantry. I knew that if they were asking, my time to do something with them was limited before they just jumped in and ate them.
So I made sure to get in the kitchen and make these Cookies and Cream Cookies that I had been craving for weeks.
These are so soft, so chewy – with that delicious buttery flavor that epitomizes a chocolate chip cookie. But then you get that bite of cream from the inside of the Oreo – it’s pure heaven my friends.
As we were enjoying the first few cookies off the rack, the kids were commenting that only in America do we say “hey this cookie is so delicious – but let’s add cookies TO THE COOKIES”.
They are totally right, these are one of America’s favorite cookies stuffed into what is probably THE most popular cookie flavor in the country. So basically that makes these cookies THE MOST AMAZING COOKIES – EVER!
cookies and cream
Here are some commonly asked questions
What is the best way to store cookies and cream cookies?
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
Do I really need to chill the dough?
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
Should I use salted or unsalted butter?
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Can these cookies be made ahead of time?
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
cookies n cream
Why do you add vanilla extract?
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Should I use light or dark brown sugar?
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Can these baked cookies be frozen?
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
How to soften the butter to room temperature?
First
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
Second
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
Third
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
oreo chunk cookies
HOW DO YOU MAKE COOKIES AND CREAM COOKIES?
- In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
- Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
- Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
- Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
- Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
- Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment – set aside.
- Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
- Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
- Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
- Keep in an airtight container at room temperature for up to 5 days.
oreo white chocolate chip cookies
Ingredients for Cookies and Cream Cookies
- cream cheese – room temperature
- butter – room temperature
- granulated sugar
- brown sugar
- large egg – room temperature
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- table salt
- double-stuffed Oreo cookies or most-stuf, or regulars– CRUSHED
- semi-sweet chocolate chunks
- white chocolate chips
Can I change the cream cheese?
The cream cheese is super important to the consistency of the cookies. Because it is a fat that is taking the place of either shortening, butter or margarine (other fats) you want to make sure that it is FULL FAT cream cheese.
Also – please do not use whipped or spread as those don’t have the nice dense consistency of the block that we need for these cookies.
Can the dough be frozen for later?
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
oreo stuffed chocolate chip cookies
Can I use a vanilla substitute instead of vanilla extract?
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
How do I properly measure the flour?
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookies too dry.
Sometimes – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that can work. But FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD. Otherwise, the dough will definitely be too dry.
Why add cornstarch to the cookies?
I like to add the cornstarch because it is the little secret ingredient that helps keep the cookies extra soft. I’m super picky about my cookies and often won’t eat homemade cookies beyond the first day because they dry out too much for my taste.
But the cornstarch in these cookies keeps them just as soft as the first day – even into day 4. (if they last that long in your house) You can leave it out if you don’t have it without changing anything else in the recipe. But I highly recommend it.
chewy cookies and cream cookies
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I recommend a product that offers a 1:1 swap. I would love to know how it turns out if you give it a try.
How to crush Oreo cookies?
My favorite way to crush the Oreo cookies for these cookies is to just hold each cookie with both hands and sort of press my thumbs through the center of the cookie.
This usually results in the Oreo breaking into 3-4 semi-even pieces and leave minimal fine crumbs. This method is great when you want larger chunks.
You can also place the Oreos in a zip-top bag and lightly pound them with a rolling pin or meat tenderizer. This will give a more crushed result – which for these cookies will add more fine pieces to the dough – yielding a darker overall cookie.
buttery chocolate chip cookies with oreos
Products I love when making cookies and cream cookies…
This cookies and cream cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have all of these items on hand OR maybe you have never made cookies stuffed with cookies before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- granulated sugar
- brown sugar
- vanilla extract
- all-purpose flour
- cornstarch
- baking soda
- table salt
- double-stuffed Oreo cookies or most-stuf, or regulars
- semi-sweet chocolate chunks
- white chocolate chips
- baking sheet
- parchment paper
- mixer
- spatula
- cooling rack
Don’t miss my QUARTER POUND CHOCOLATE CHIP COOKIES TOO!
If you love these Easy Cookies and Cream Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Other Creative Cookies
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Cookies and Cream Cookies
Ingredients
- 4 ounces cream cheese – room temperature
- ¾ cup butter – room temperature
- ½ cup granulated sugar
- ½ cup brown sugar – firmly packed
- 1 large egg – room temperature
- 2 tsp vanilla extract
- 2¼ cups all-purpose flour spooned & leveled
- 1½ tsp cornstarch
- 1 tsp baking soda
- ½ tsp table salt
- 14 double-stuffed Oreo cookies or 12 most-stuf, or 16 regulars– CRUSHED
- ¾ cup semi-sweet chocolate chunks
- ½ cup white chocolate chips
Instructions
- In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
- Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
- Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
- Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
- Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
- Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
- Preheat the oven to 350 degrees.
- Line baking sheets with parchment – set aside.
- Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
- Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
- Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
- Keep in an airtight container at room temperature for up to 5 days.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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