Cookies and Cream Cookies (Super Soft & Chew)

These Cookies and Cream Cookies are chewy and creamy and filled with white chocolate chips and chunks of crushed Oreos in every delicious bite in less than 30 minutes.

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These Cookies and Cream Cookies are chewy and creamy and filled with white chocolate chips and chunks of crushed Oreos in every delicious bite. With a few key ingredients like cream cheese (to keep them super soft), and some other pantry staples, it is so easy to make these soft, yet crunchy cookies at home in less than 30 minutes.

Soft and Chewy Cookies and Cream Cookies

While a classic chocolate chip cookie is perfectly delicious on its own, we’ve tweaked the traditional and created a recipe we call the best baked “cookie within a cookie”. We fill our dough with white chocolate chips and big Oreo pieces that leave behind a deep chocolate flavor into a dense and chewy center, with just the right amount of crunch.

These cookies and cream cookies are extra soft with a unique creamy texture, just like your favorite Oreo cookie filling. They may be all cookie in shape, but they taste as smooth and velvety as a bite of cheesecake (quoted from a cookie critic)!

Why We Love This Cookies and Cream Cookies Recipe

Easy to make with simple ingredients.
Chewy and creamy; sweet and fluffy.
Thick and loaded with chunks of Oreos and white chocolate chips.
Perfect mid-day snack, lunch box treat, or decadent dessert.
Every delicious bite is slightly crisp on the edges, yet soft and dense in the center.

Ingredients / Shopping List

Cream cheese: You can switch this out for mascarpone cheese for a more “gourmet” feel.
Salted butter: Feel free to use unsalted butter. However, add an extra pinch of salt if you do. The salt helps to cut through the sweetness.
Granulated white sugar: I like using only white sugar to keep the cookies as white as possible. The black and white contrast looks great. However, if you need to use brown sugar, that will work fine as a replacement.
Eggs
All-purpose flour
Baking soda
Cornstarch
Oreo cookies: You can use both regular and/or double stuffed Oreos.
White chocolate chips

Substitutions and Additions

Vary the Oreo Variety: We love these cookies with both regular and double stuf Oreos, but don’t stop there! Try your favorite Oreo flavor such as golden, lemon, dark chocolate, peanut butter, birthday cake, or mint.
Change the Cookie: Because the base for these cookies can compliment any cookie flavor, feel free to use non-Oreo cookies, such as chocolate chip, Nutter Butter, or Snickerdoodle cookies.
Change the Chip: Instead of white chocolate chips, you can try semi-sweet, milk, or dark chocolate or change it completely and use butterscotch or peanut butter chips.
Mix-Ins: Add some candy to the mix! M&M’s, Reese’s Peanut Butter Cups, Butterfingers, Bunch a Crunch, Reese’s Pieces, and Peppermint Patties are some fun ideas.

Recommended Tools

Cookie sheets
Parchment paper or cooking spray
Mixing bowl
Hand or stand mixer
Measuring tools
1 ½ Tablespoon cookie scoop

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How to Make Cookies & Cream Cookies

It is so easy to make these deliciously sweet cookies and cream cookies. With chunks of Oreos and white chocolate chips baked into a soft cookie base, these treats will tempt any cookie connoisseur.

Beat together the cream cheese, butter, and sugar. Beat eggs into cream cheese mixture.
Pro-Tip: Spend a little extra time when you beat the cream cheese, butter, and sugar. Creaming them together for 1-3 minutes will improve the consistency of your cookies.
Whisk together flour, baking soda, and cornstarch in a separate bowl.
Pro-Tip: Even though this recipe uses only 1 teaspoon of cornstarch, it is essential for soft cookies, so don’t skip it. Make sure your baking soda hasn’t expired–it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
Combine flour mixture into the wet ingredients.
Fold Oreos and white chocolate chips into cookie batter.
Pro-Tip: Don’t crush the Oreos! I found that crushing the Oreos with a rolling pin created too many crumbs which then turned the cookie dough a brown color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.
Scoop dough onto parchment-lined sheet ban and bake.
Pro-Tip: Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be too brown.
Cool, plate, serve, and enjoy!

Tips

Spend a little extra time when you beat the cream cheese, butter, and sugar. Creaming them together for 1-3 minutes will improve the consistency of your cookies.
Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be too brown.
Even though this recipe uses only 1 teaspoon of cornstarch, it is essential for soft cookies, so don’t skip it.
Make sure your baking soda hasn’t expired–it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
Don’t crush the Oreos! I found that crushing the Oreos with a rolling pin created too many crumbs which then turned the cookie dough a brown color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.

Storage Tips

To Store: Use an airtight container with wax or parchment paper between layers to store your cookies at room temperature for up to one week.
To Freeze: Cookie dough can be tightly wrapped in saran wrap or preferably in an airtight container and frozen up to 1 month prior to baking. Freeze baked cookies with wax or parchment paper between layers in airtight container up to 3 months.

Frequently Asked Questions

How do I store cookies and cream cookies?

Store your cookies in an airtight container at room temperature for about a week. If you freeze them, they will be good for about six months.

Can I prepare my cookies in advance?

You can prepare the cookie dough up to 3 days in advance. Keep the dough tightly wrapped in the fridge until you’re ready to bake. Baked cookies will also stay fresh at room temperature for up to a week as long as you keep them in an airtight container.

Can I freeze my cookies and cream cookies?

You can freeze these cookies raw or baked! Before freezing baked cookies, allow them to cool to room temperature. You can freeze baked cookies for up to 3 months. If you’d like to freeze the cookie dough raw, roll them into balls before freezing them. Flash freeze the dough balls on a sheet pan before transferring them to a freezer-safe bag. When ready to bake, you can bake them directly from frozen for an extra 1-2 minutes.

5 from 4 votes

Cookies and Cream Cookies

Author — Jennifer Fishkind

Serves —

These Cookies and Cream Cookies are chewy and creamy and filled with white chocolate chips and chunks of crushed Oreos in every delicious bite in less than 30 minutes.

Print Rate PinSave

Prep Time 15

Cook Time 12

Total Time 27

Ingredients

▢ 1 8-ounce package cream cheese softened
▢ 1 cup (2 sticks) salted butter softened
▢ 1 cup granulated white sugar
▢ 2 large eggs
▢ 2½ cups all-purpose flour spooned and leveled
▢ 1¼ tsp baking soda
▢ 1 tsp cornstarch
▢ 15 regular Oreo cookies roughly chopped
▢ ¾ cup white chocolate chips

Instructions

Preheat your oven to 350 degrees Fahrenheit and prepare a sheet pan with parchment paper or cooking spray.
In a large bowl, use a mixer to beat the cream cheese, butter, and sugar together until creamy, about 1-3 minutes.
Add in the eggs and beat until completely combined. Scrape down the sides and bottom of the bowl if necessary.
In a separate, medium sized bowl, whisk together the flour, baking soda, and cornstarch.
Add the flour mixture in with the wet ingredients. Beat until just combined and be sure not to overmix.
Fold in the Oreo cookies and white chocolate chips.
Use a 1 ½ Tablespoon cookie scoop to scoop the dough onto the prepared sheet pan.
Bake in the oven for 10-12 minutes or until the cookies start to turn a light brown on the bottom and the top has started to set.
Remove from the oven and let the cookies cool before serving.

Jenn’s Notes

Storage :

To Store: Use an airtight container with wax or parchment paper between layers to store your cookies at room temperature for up to one week.
To Freeze: Cookie dough can be tightly wrapped in saran wrap or preferably in an airtight container and frozen up to 1 month prior to baking. Freeze baked cookies with wax or parchment paper between layers in airtight container up to 3 months.

Tips:

Spend a little extra time when you beat the cream cheese, butter, and sugar. Creaming them together for 1-3 minutes will improve the consistency of your cookies.
Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be too brown.
Even though this recipe uses only 1 teaspoon of cornstarch, it is essential for soft cookies, so don’t skip it.
Make sure your baking soda hasn’t expired–it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
Don’t crush the Oreos! I found that crushing the Oreos with a rolling pin created too many crumbs which then turned the cookie dough a brown color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.