Name: Recipe "Cookies & Cream Cookies"
Prep time: 195 min
Cook time: 10 min
Total time: 205 min
Ingredients: 2.5 cup all-purpose flour; 1 tsp baking soda; 1 tsp kosher salt; 0.75 cup unsalted butter (at room temperature); 3 oz cream cheese (full fat, at room temperature); 1 cup light brown sugar (packed); 0.5 cup granulated sugar; 2 large eggs; 2 tsp pure vanilla extract; 12 Oreos (chopped); 1 cup white chocolate chips; flaky sea salt (for sprinkling on cookies); extra chopped Oreos (for garnish, optional)

Pastry pairs well with Peanut Butter Pretzel Clusters, Snacky Clusters (Trader Joe’s Copycat), Pretzel M&M Cookies, or Dorie’s World Peace Cookies too.

Why These Cookies and Cream Cookies Are So Good

These cookies and cream cookies get their soft, chewy texture from a surprising ingredient: cream cheese. With chopped Oreos and white chocolate chips stirred in, every bite brings that classic cookies-and-cream taste. I’ve been making this recipe for years, and the dough needs a long chill (at least three hours), but the result is always worth the wait.

The cream cheese keeps these cookies soft and chewy for days, even the next morning they’re still tender.
You get double the Oreos: chopped inside the dough and extra pieces pressed on top for a pretty finish.
The dough comes together with basic pantry ingredients, and the only hard part is waiting for it to chill.

Key Ingredients for Super Soft Cookies and Cream Cookies

Cream cheese: Use full-fat block cream cheese at room temperature. Low-fat or whipped cream cheese will change the texture and may make the cookies spread too much. It’s the secret to the soft, tender crumb.
Oreos: Regular Oreos work great, but Double Stuf or Golden Oreos are fine too. Chop the cookies and filling together for even distribution. Save a few extra to press on top after baking.
White chocolate chips: Guittard is my favorite brand for its creamy flavor. If you prefer, you can swap with milk or dark chocolate chips.

Kitchen Tools for Making Cookies and Cream Cookies

Stand mixer or hand mixer for creaming butter and cream cheese
Large baking sheet, preferably light-colored for even browning
Parchment paper or a Silpat baking mat to prevent sticking
Wire cooling rack for cooling cookies completely
Cookie scoop (2-tablespoon size) to make uniform balls

Tips for Perfect Cookies and Cream Cookies

Don’t overmix the dough once you add the flour, stop as soon as it comes together. Overmixing develops gluten and makes cookies tough. Chilling the dough is not optional; it firms up the butter and cream cheese so the cookies don’t spread too much in the oven. A minimum of three hours is required, but overnight gives the best texture and flavor.

Expert Baking Tips for Cookies and Cream Cookies

Bake the cookies until the edges are just golden and the centers still look soft and slightly underdone. For 2-tablespoon balls, that’s usually around 10 minutes. Let them rest on the baking sheet for exactly 5 minutes before moving to a rack, this allows them to set without overbaking. Right when they come out, sprinkle with flaky salt and gently press extra Oreo pieces on top for a beautiful finish.

The Secret to Soft Cookies and Cream Cookies

The cream cheese in this recipe does two important jobs. First, its high fat content keeps the cookies tender and prevents them from drying out. Second, the slight tang balances the sweetness of the Oreos and white chocolate. For best results, use brick-style full-fat cream cheese at room temperature, and cream it thoroughly with the butter and sugars until smooth. This ensures the dough is uniform and the cookies bake evenly.

You can switch up the Oreo type, try Double Stuf for extra cream filling or Golden Oreos for a vanilla twist. If white chocolate isn’t your thing, use milk or dark chocolate chips instead. For a more intense chocolate flavor, replace 1/4 cup of the flour with unsweetened cocoa powder. Mini cookies are great for parties: scoop 1-tablespoon portions and bake for 8 to 10 minutes.

What to Serve with Cookies and Cream Cookies

A tall glass of cold milk is the classic pairing. For a dessert board, serve these alongside vanilla ice cream, fresh berries, and a drizzle of chocolate sauce. If you like a sweet-salty hit, an extra sprinkle of flaky sea salt right before serving really makes the flavors pop.

How to Store Cookies and Cream Cookies

Keep baked cookies in an airtight container on the counter for up to 3 days. If you need to store them longer, freeze the baked cookies in a freezer-safe bag for up to 2 months. The unbaked dough can be wrapped tightly and refrigerated for up to 48 hours before baking.

To freeze the dough, scoop it into balls and place them on a baking sheet lined with parchment. Freeze until solid, then transfer the dough balls to a freezer bag. They’ll keep for up to 3 months. When you’re ready to bake, place frozen dough balls on a lined baking sheet and bake at 350°F, adding 2 to 3 minutes to the baking time. No need to thaw.

Best Way to Reheat Cookies and Cream Cookies

For a warm, gooey cookie, microwave a single cookie for 10 to 15 seconds. To reheat several at once, place them on a baking sheet in a 300°F oven for 5 minutes. Avoid overheating or they’ll dry out.

Cookies and Cream Cookies FAQs

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese gives the cookies their soft, tender texture. Low-fat or whipped versions have more water and less fat, which can make the cookies spread and turn out flat.

Do I have to chill the dough for 3 hours?

Yes, the chilling step is essential. It solidifies the fat so the cookies don’t spread too much, and it allows the flavors to meld. You can chill up to 48 hours, but don’t skip it.

Can I use Double Stuf Oreos?

Absolutely. Double Stuf Oreos work fine and add even more cream filling. You can also use Golden Oreos for a vanilla flavor.

How do I know when the cookies are done?

Bake until the edges are lightly golden and the centers still look soft and slightly puffy. They will continue to set as they cool on the sheet. Overbaked cookies will be crunchy rather than chewy.

Recipe

Cookies & Cream Cookies

Soft and chewy cookies made with cream cheese, chopped up Oreos, and white chocolate chips. Cookies and cream perfection!

easy

3 hr 15 min

Prep Time

10 min

Cook Time

3 hr 25 min

Total Time

Servings

Snack

Course

American

Cuisine

275 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
1 tsp baking soda
1 tsp kosher salt
0.75 cup unsalted butter, at room temperature
3 oz cream cheese, full fat, at room temperature
1 cup light brown sugar, packed
0.5 cup granulated sugar

2 large eggs
2 tsp pure vanilla extract
12 Oreos, chopped
1 cup white chocolate chips
flaky sea salt, for sprinkling on cookies
extra chopped Oreos, for garnish, optional

Instructions

1
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2
In the bowl of a stand mixer or with a hand mixer, cream the butter, cream cheese, and sugars together until smooth, about 2 minutes, scraping down the bowl with a spatula, as necessary.
3
Add the eggs and vanilla extract and mix until combined.
4
Add the dry ingredients and mix on low until just combined. Don’t over mix.
5
Stir in the chopped Oreos and white chocolate chips. Cover the dough with plastic wrap and chill for at least 3 hours before baking, preferably overnight.

6
When ready to bake, remove the dough from the refrigerator and preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat.
7
Form the dough into balls, about 2 tablespoons per cookie. Place the balls on the prepared baking sheet, 2 inches apart.
8
Bake for 9 to 12 minutes or until cookies are slightly golden brown around the edges but still soft in the center. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. Gently press extra Oreo pieces on top of the cookies, if desired.
9
Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Nutrition (per serving)

275kcal

Calorie breakdown

Protein5%15 kcal

Fat38%104 kcal

Carbohydrates57%159 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

baking sodaLeavening agents, baking soda0 kcal

kosher saltSalt, table0 kcal

unsalted butterButter, salted1291 kcal

cream cheeseCheese, cream298 kcal

light brown sugarSugars, brown912 kcal

granulated sugarSugars, granulated462 kcal

large eggsEgg, whole, raw, fresh3 kcal

pure vanilla extractVanilla extract29 kcal

OreosMcDONALD'S, McFLURRY with OREO cookies20 kcal

white chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

flaky sea saltSalt, table0 kcal

extra chopped OreosMcDONALD'S, McFLURRY with OREO cookies2 kcal

Serving size ≈ 63 g · 24 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: american, Chocolate, cookies, dessert, oreo, Oven Baked, white chocolate

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