Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Fill the dough with white chocolate chips and big chunks of Oreo cookies. Brown sugar and a touch of cornstarch adds extra softness, while the chopped Oreos add a little crunch. You definitely won’t regret making a double batch.
Two cookies in one. Literally! If you love cookies & cream ice cream and Oreos are your weakness, you’re going to be REALLY happy about this.
Do you have a paperback copy of Sally’s Baking Addiction cookbook? If so, you’ll see Cream Cheese Cookies ‘n Cream Cookies on page 125. We’re using the same exact ingredients here, but I add even more cream cheese and butter. I also skip 1 egg and add white chocolate chips. The cookies are just as soft, but they have more flavor, a creamier texture, and chewier edges. You’ll love the sweet white chips in each bite, too. You can’t go wrong with either variation!
These Cookies & Cream Cookies Are:
- Exceptionally soft from the cream cheese
- A texture lover’s dream (crunchy Oreos, soft cookie base)
- As chewy as my chewy chocolate chip cookies
- As thick as my peanut butter cookies (but with big chunks of Oreos!)
- Perfectly sweet with white chocolate chips
Cookies & Cream Cookies: Power Ingredients
A few ingredients add to their signature flavor and texture. Here’s how:
- Cornstarch: I love adding a touch of cornstarch to chocolate chip cookies because it helps create a softer, thicker cookie. Same story here.
- Cream Cheese: Like I mention above, I use more cream cheese in this recipe than the cookbook version. I wanted a more noticeable cream cheese flavor and a creamier texture, too; one that exceeds the texture of my cream cheese sugar cookies.
- Butter: Room temperature butter, along with cream cheese, is the base of this cookie recipe. You can soften butter quickly with this trick. (This trick also works for softening the cream cheese, too!)
- Granulated & Brown Sugar: Sugar is not only used for sweetness, but for providing structure and tenderness too. Granulated sugar helps the cookies spread, and brown sugar keeps the cookies soft.
- White Chocolate Chips: White chocolate chips add a similar sweet “cream” flavor that’s found in the Oreo cookies. If you don’t have white chocolate chips or don’t want to use them, semi-sweet, milk chocolate, dark chocolate, or even peanut butter chips work instead. Or skip them altogether and add more Oreos.
- Oreo Cookies: Just what you need to make the perfect Oreo cookie crust, too. To prevent the cookie dough from turning gray as a result of all the Oreos, keep the chunks of Oreo cookies on the larger side. And I actually broke them up by hand instead of using a knife.
Can I use other flavor Oreos? Yes, of course! Try peanut butter, birthday cake, golden, mint, or any other Oreo cookie flavor you love. If you love playing around with flavored Oreos, try my cookies & cream pie, too. It’s fantastic with the mint Oreos!
Cream the Butter & Cream Cheese Together
Creamed butter and sugar is the base of many cookie recipes. But before we add the sugar, it’s imperative to properly cream the cream cheese and butter together. The two are different textures—cream cheese is much softer than butter. My tip is to beat the cream cheese in your mixer until very soft and smooth, with no lumps. Then add the softened butter and beat together until combined and thick. See photo above (left).
This is your creamy base for the cookies. It’s the same cookie dough base as these strawberry & cream cookies. And it tastes much better in these both cookie recipes than using ONLY butter. (Trust me!)
The cookie dough is soft and creamy, so make sure you take the time to chill it in the refrigerator. The cookies will spread into puddles otherwise.
After chilling, roll the cookie dough into balls and bake:
3 Cookie Tips to Improve Your Next Batch
- Spoon & Level the Flour: The amount of flour makes or breaks a cookie recipe—literally. Spoon and level that flour or, better yet, weigh your flour.
- Chill the Cookie Dough: Chilling the cookie dough is an imperative step in this recipe. The colder the dough, the less the cookies will over-spread into greasy puddles. You’ll have thicker, sturdier, and more solid cookies.
- Bake 1 Batch at a Time:Â You get the best possible results when the oven only concentrates on 1 batch at a time. If you need to bake more than one batch at a time, rotate the baking sheets from the top rack to bottom rack a couple times through the baking process to encourage even browning. And turn the sheets around as well. Ovens have hot spots!
The bites with excessive Oreo cream are clearly the best. You’ll love this cookies and cream cake, too!
Print
Cookies & Cream Cookies
- Prep Time: 2 hours, 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours, 35 minutes
- Yield: 30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Chill the dough for at least 2 hours before baking.
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 and 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180g) white chocolate chips
- 1 and 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops—this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mat and Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Cornstarch: I love adding a little cornstarch to some cookie recipes because it helps keep the cookies extra soft. You can leave it out if you don’t have any with no other changes to the recipe needed. (The cookies are still pretty soft without it!)
- Cream Cheese: You only need 4 ounces (113g) of cream cheese, so use half of an 8-ounce brick of full-fat cream cheese. Do not use cream cheese spread or whipped cream cheese. If using low-fat or fat-free, keep in mind that the texture of the cookies will be different. They won’t be as rich or chewy and could spread more. I recommend full-fat.
- Oreos:Â You need about 10 Oreos. Use any flavor you love, including Golden Oreos. I like to use Double Stuf, but regular work too. Give the Oreos a very rough chop into bite-sized pieces as pictured above. Or break them up by hand. Chopping into finer pieces creates a lot of dark sandy crumbs. Obviously the taste of the cookies won’t change, but your cookies will look different and darker than pictured.
- White Chocolate Chips: Feel free to skip the white chocolate chips and add 5–6 more chopped Oreos or replace with the same amount of your favorite cookie add-in such as peanut butter chips, semi-sweet chocolate chips, chopped nuts, etc.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
These cookies are so delicious! They are wonderfully soft yet have a nice crunch with the Oreos. I have made them multiple times and they are always a huge hit.
NOM NOM NOM excellent recipe thank you 🙂
These cookies are so awesome! I couldn’t wait to add them to the cookie tray. They are beyond delicious and the dough is easy to ball up which I alwaysss appreciate. Love em.
These cookies are so amazing and not too sweet! Question, could I possibly increase the cream cheese to butter ratio? I’d like to see if they turn out creamier
Hi Amanda, you can certainly try, but it would take a bit of recipe testing to get just right so that the cookies aren’t too soft with the added cream cheese. Let us know it you do any experimenting!
Hi Sally,
I’m thinking of using the holiday oreo’s with the red creme filling to make them more festive. Do you think this will change the color of the dough?
Hi Ashley, there may be some bleeding of the red into the other dough. Let us know if you try!
Hi! I’m in a bind and don’t have time to chill the dough. Could I skip that step and will they still turn out okay? Or is that absolutely necessary? Thanks in advance!
Hi Negreen! The cookies will spread too much if the dough isn’t chilled.
hi! I was wondering if I could use margarine instead of butter for this recipe?
Hi Betty, we don’t recommend it — margarine has a different makeup than butter and the cookies will have different results. Best to stick with butter here.
This is the absolute bestest recipe also the white chocolate macadamia nut cookie
Hi there, this looks so fun! Do you think I could skip the chilling and make one giant skillet cookie using this recipe?
Hi Stephanie! Absolutely. For cookie bars we recommend a 9×13 inch pan for thin cookie bars or a 9×9 inch square pan for thicker bars. A skillet around those sizes will work too. We’re unsure of the best bake times.
These have become a family favorite! My husband – who always prefers something other than chocolate – has declared them his favorite. I think the cream cheese makes them special!
The first time I made them I measured the Oreos, and there definitely were not enough (I ended up sticking some extra pieces on after they baked). Since then I just go with 16 cookies, and they are perfect. I also have been making them with Halloween sandwich cookies from Wegmans – so fun.
This cookie base is creamy amazingness. To make a mango lassi cookie, I used candied dried mango instead of Oreos and added a dash of cinnamon and cardamom. It’s everyone’s favorite cookie!
Hi Sally, Can Double stuffed oreos be used?
Hi Sally, yes, Double Stuf Oreos will work here.
Hello Sally, these look amazing. Question, how would you recommend I make the cookie dough into a chocolate cookie dough? Got a request from a friend to make some “chocolate cookies with oreos in ’em.” Would I simply replace some of the flour with cocoa powder? Thank you for any advice you can give!
Hi Shauna, cocoa powder can be a finicky ingredient so unfortunately its not always as easy as swapping out some of the flour with cocoa. How about using our Inside Out Chocolate Chip Cookies recipe and using crushed Oreos instead of the chips? Let us know if you give it a try!
These cookies were delicious! However, my cookies spread out a lot and were not the lovely cookie shape as pictured in your recipe. I chilled the dough and was careful to roll them into proper balls. What do you suggest I try to correct this? Thank you for your recipes that get me compliments every time!
Hi Marina, For help troubleshooting cookies that spread, visit the post 10 Guaranteed Tips to Prevent Cookies from Spreading.
Can I use the same recipe and make the cookies bigger?? Would it change the taste if I make them bigger?
Hi Serina, You can make the cookies bigger. You may need to increase the bake time, but the taste won’t change.
Thank you so much for your website! I feel like I can make great baked goods with confidence when I use your recipes and super helpful instructions & tips! I just made these and the birthday cake chip cookies and got so many compliments- I told them it was your website! I love giving good things to people!!
Thank you so much for your positive feedback, Charity. We’re thrilled that you’re enjoying our recipes – happy baking!
These look amazing and I’ll be trying them this weekend. Is it possible to either add a bit of baking powder or substitute the 1/4c flour with cake flour to get the cookie bigger?
I’m not usually a big Oreo girl unless there’s PB involved, but man I am so glad I made these! The flavor is outstanding- truly cookies and cream tasting through the whole batter, not just regular cookies with a few Oreos thrown in. Holy Yum
Best cookie I’ve ever had. Thank you so much for this recipe!
We bought too many Oreos…ok..that’s not really possible…and I wanted to try these cookies. The cream cheese really adds to the “cream” vibe of the cookies. I followed the recipe as directed and broke the cookies by hand. I did also double it. I thought it would be more similar to a regular chocolate chip cookie, but legitimately tastes like cookies and cream. Super soft and delicious.
A new household favorite! These are absolutely perfect! Definitely recommend weighing your ingredients if you can.
I want to try this recipe for my church coffee hour. However, I am uncomfortable using Oreos because they contain high-fructose corn syrup. What ingredients could we use in place of Oreos to get the wonderful crunch and flavor?
Hi Margaret, We haven’t tested this cake with different cookies but you could certainly try any other crunchy cookie you would like. Also, if you really want the same flavor, take a look at the packaging of some different chocolate sandwich cookies (i.e. not Oreo brand) as some of them are made with different ingredients.
Thank you. I will check the labels on other cookies and give one that looks crunchy a try!
Hi sally,
SO I made these and they were really good but they didn’t seem to be cooked all the way.. I cooked them for 20 minutes and they still seemed to be doughy in the middle.. Do you by chance know the reason why they ended up like that???
Thx!
Hi Brooklyn! Did the cookies spread correctly? Make sure you’re spoon and leveling your flour to avoid over-measuring (which would keep the cookies from spreading and baking evenly). Did you measure the dough balls? If there were slightly larger, they could take longer to bake. Also make sure you’re placing the cookies correctly on the baking sheet with enough room between them. As always, bake the cookies until they look done – a few more minutes should help for next time. Hope you still love them!
Hi Sally, can I make this using gluten free flour and Oreos?
Hi Naomi! We haven’t tested this recipe with gluten free substitutes, but please let us know if you do!
I just tried these with GF flour (Bob’s Redmill 1:1) and GF Oreos and the cookies are not spreading. Having to roll the dough out and cut them before baking to get anything remotely cookie shaped. They are very dry.
Hi sally- this recipe looks amazing and I am sure to try it. One question though. What do you mean by roll out the dough before putting it in the oven? Thanks!
Hi Sydney, you’ll want to roll the cookie dough into balls (a heaping 1.5 Tablespoons of dough per cookie) before placing in the oven. See photos in the blog post for a visual. Hope you love these cookies!
Thank you!
These are an absolute hit and going fast! Thank you for another great recipe.
These are a crowdpleaser! If you are debating between recipes, choose this one! Sally has done it again. I have not made a recipe of hers that I did not like, and everyone I feed enjoys them just as much.
Yum! Definitely add a few more oreo chunks on top after they come out of the oven.
The cookies had no taste. I followed the recipe( at least I thought I did).
Anyhow, the cookies fell apart and were dry.
Thank you so much for the quick reply! Y’all are BEYOND quick, helpful and encouraging! It is extremely easy to feel as tho I am picking the brain of my baking neighbor. And I have known her for over 20 years! Thank you again!
I have not made these yet, but I plan to as soon as I have a question answered…
The filling inside the oreo… do scrape it off and just use the cookie itself? Or do you add in all the filling, or just what clings to the cookie when you break it?
Sorry if I’m being ignorant. I just never saw it addressed. Thanks
Hi Cathy! Not a silly question at all. You need roughly chopped whole Oreos for this recipe. We actually broke them up by hand instead of using a knife– less crumbles, more chunks!
Still not addressed….So the icing is left on?
Hi Michelle! Whole Oreos – so the filling is left in them. Enjoy!