Description
These ultra-soft Cookies & Cream Cookies combine the creamy richness of cream cheese with crunchy chopped Oreos and sweet white chocolate chips. Perfectly thick, chewy, and packed with cookies-and-cream flavor, they’re the ultimate treat for any occasion.
Ingredients
2 ¼ cups (281g) all-purpose flour (spooned & leveled)
1 ½ teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
4 oz (113g) full-fat brick cream cheese, softened
¾ cup (170g) unsalted butter, softened
½ cup (100g) granulated sugar
½ 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 ¼ cups (110g) roughly chopped Oreos (about 10 cookies)
Instructions
Whisk together flour, cornstarch, baking soda, and salt in a medium bowl.
In a large bowl, beat cream cheese until smooth. Add butter and beat until creamy.
Add both sugars and beat until fluffy, about 2 minutes.
Mix in the egg and vanilla.
Add dry ingredients and mix on low speed until combined.
Fold in white chocolate chips and chopped Oreos.
Cover and chill the dough for at least 2 hours.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Scoop dough into 1.5 tablespoon balls and place 3 inches apart.
Bake for 12–13 minutes, or until edges are lightly golden.
Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use full-fat brick cream cheese only—avoid whipped or spreadable types.
White chocolate chips can be swapped with peanut butter or dark chocolate chips.
Baked cookies stay soft for up to 1 week stored at room temp.
Dough can be chilled for up to 4 days or frozen for 3 months.
- Prep Time: 2 hours 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg