Cookies & Cream Cookies are super soft and chewy with crunchy edges. The addition of butter, cream cheese and cornstarch is the reason these cookies are so incredibly soft, chewy and creamy. The oreos add a great crunch.
The texture is so good and they have a perfect sweetness. I used the classic oreo cookies because the result reminds me a lot of cookies & cream ice cream, which I love. These cookies taste fantastic when they are still slightly warm, but they are also delicious after they have cooled.
Tools & Equipment
- 2 large baking sheets
- 2 silicone baking mats or parchment paper
- Ice cream scoop
- Medium bowl
- Plastic wrap
- Silicone spatula
- Stand mixer fitted with the paddle attachment
- Wire rack
Make Ahead: you can make this cookie dough up to 3 days in advance. Wrap the dough in plastic and chill in the fridge until ready to use. Let it come to room temperature and then proceed with step 9 of the recipe. If you like to have some cookie dough handy to make a quick batch of cookies, this dough freezes very well. See storage instructions below.
Cornstarch: adding cornstarch will make these cookies extra soft. This is optional and you can leave it out if you don’t have any available. The cookies will still be soft.
Cream Cheese: I used full fat cream cheese. You can probably use low-fat cream cheese, but it will change the texture of the cookies, they won’t be as chewy and will spread more in the oven.
Oreos: for this recipe I used classic oreo cookies. You can use any flavor or mix different kinds. Chop the oreos into big chunks or break them into quarters by hand. This doesn’t have to be exact.
Ingredients For This Recipe
Step By Step Guide – How To Make Cookies & Cream Cookies
Break the oreos into quarters or chop them into big chunks. Whisk together flour, cornstarch, baking powder and salt. In the bowl of a stand mixer beat the cream cheese on medium-high until smooth and creamy.
Beat in the butter until incorporated. Add both sugars and beat on medium-high until smooth and creamy. Then add the egg and vanilla and beat on high speed until combined. Scrape down the sides and bottom of the bowl.
Pour the dry ingredients into the wet ingredients and mix on low speed until combined. Add the oreos and beat on low speed just until combined .
Shape the dough into a disc, wrap in plastic and chill in the fridge for at least 2 hours. Preheat the oven to 180°C / 350°F. Line the baking sheets with silicone baking mats.
Shape balls and place on the baking sheet 5cm / 2-inch apart. Bake for 12-13 minutes or until lightly browned around the edges. Remove from oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Storage: you can store the baked cookies at room temperature for up to 1 week or freeze them in an airtight container or zipper bag for up to 3 months. You can freeze the unbaked cookie dough balls for up to 3 months. Do not thaw the frozen cookie dough balls before baking, just bake them for an extra minute.
My Summary For Cookies & Cream Cookies
Taste: the cookies taste chocolaty and buttery. The combo of cream cheese and oreos gives the cookies a sweet, but not too sweet taste.
Texture: the addition of butter and cream cheese make these cookies & cream cookies extra soft, chewy and super creamy and at the same time the oreo chunks add a little crunch to them.
Time: you need to chill the cookie dough in the fridge for at least 2 hours, so it will take you about 3 hours to get the fresh baked cookies out of the oven and enjoy them.
More “Cookie” Recipes
- Chocolate Pistachio Slice’ N Bake Cookies
- Lace Cookies
- Lemon Crinkle Cookies
- Salted Caramel Cookies
- White Chocolate Matcha Cookies
- 280g all-purpose flour (550)
- 3g cornstarch
- 6g baking soda
- 3g salt
- 110g full-fat cream cheese, at room temperature
- 170g butter, at room temperature
- 100g granulated sugar
- 100g light brown sugar
- 1 large egg, at room temperature
- 10g vanilla extract
- 225g / 20 oreos, roughly chopped
- In a medium bowl, whisk together flour, cornstarch, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth and creamy, for about 1 minute.
- Beat in the butter until incorporated, for about 1 minute.
- Add both sugars and beat on medium-high until smooth and creamy, for about 2 minutes.
- Then add the egg and vanilla and beat on high speed until combined, for about 1 minute. Scrape down the sides and bottom of the bowl.
- Pour the dry ingredients into the wet ingredients and mix on low speed until combined, for about 30 seconds.
- Add the oreos and beat on low speed just until combined .
- Shape the dough into a disc, wrap in plastic and chill in the fridge for at least 2 hours. Allow the dough to stand at room temperature for about 30 minutes if you chill it longer than 2 hours, as the dough will be pretty hard.
- Preheat the oven to 180°C / 350°F. Line 2 baking sheets with silicone baking mats or parchment paper. Set aside.
- Use an ice cream scoop to shape balls of about 50g each and place on the baking sheet 5cm / 2-inch apart.
- Bake for 12-13 minutes or until lightly browned around the edges. The centers will look very soft.
- Remove from oven and let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.