It’s cookie inception! Soft and chewy Cookies and Cream Cookies stuffed with Oreo pieces! This cookie recipe is easy to make and includes a how-to video!
I have this thing with Oreos where I don’t really recognize them as cookies in and of themselves. While I’ve been known to devour a row or two straight out of the pack, I really think of them in the same way that I think of ingredients. Every time I get my hands on one of those blue packages and peel back that plastic cookie window, all I can think is: what can I make with these.
Oreo cheesecake, these Oreo balls, and these Oreo brownies are just three examples of what I’m talking about. Oreos might be cookies, but for me they’re also an ingredient, and sometimes an ingredient in… other cookies.
Cookie inception, in line with my recurring theme of dessert redundancy, is what I have for you today with these Cookies & Cream Oreo Cookies.
What You Need:
- Butter. Soften to room temperature
- Cream cheese. Soften this as well to it blends well with the butter. Cream cheese adds a depth of flavor to these cookies (without making them taste like cheesecake) and makes them super soft. I use this secret ingredient in my coffee cake for the same reason!
- Sugar. I like to use both granulated and light brown sugar.
- Egg. Just one. Make it a large one, and ideally have it it at room temperature. All of your ingredients *should* be at room temperature so they combine well (though it won’t ruin your cookies if they’re not).
- Flour. Use all-purpose flour, I do not recommend using self-rising.
- Cornstarch. Another favorite secret ingredient of mine! I use it in many of my cookie recipes for added softness (like my “worst” chocolate chip cookies).
- Baking soda. This helps our cookies to spread rather than stay in ball-shape in the oven.
- Salt. for flavor.
- Oreos. Well, of course. Smash ’em up with a rolling pin.
- Mini chocolate chips. Not required, but I love the extra pop of chocolate.
This is just an overview of the ingredients used and additional notes on why they were chosen, please scroll to the bottom of the post for the full recipe and video.
- The dough needs to chill for at least 30 minutes before baking, but you can make it up to three days n advance, just store tightly covered in the refrigerator.
- Cookies should be slightly underbaked when coming out of the oven. Let them cool completely on the baking sheet where they will finish baked. If they are firm and cooked completely when you pull them out of the oven they will actually end up over-baked and harder than desired once cooled.
- Feel free to experiment with your favorite Oreo varieties! There are so many of them out there now!
These cookies and cream cookies are pretty simple, so only a few tips today.
More Cookie Recipes to Try:
- The WORST Chocolate Chip Cookies
- Butter Cookies
- Peanut Butter Cookies
- Big Soft Oatmeal Cookies
- Funfetti Cookies
Are you more of a visual learner? Check out my YouTube channel where I show you how I make these cookies step-by-step in my own kitchen.
Cookies & Cream Cookies
- ¾ cup unsalted butter softened to room temperature (170g)
- 3 oz cream cheese use brick-style and not spreadable cream cheese, softened to room temperature (85g)
- ¾ cup granulated sugar (150g)
- ⅓ cup light brown sugar firmly packed (70g)
- 1 large egg room temperature preferred
- ¾ teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour (325g)
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 12 Oreos broken into small pieces (I smash mine with a rolling pin)
- ½ cup mini chocolate chips (85g)
- In the bowl of a stand mixer or in a large bowl and using an electric hand mixer, cream together butter, cream cheese, and sugars.
- Add egg and vanilla extract and beat again until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.
- With mixer on low-speed, gradually add flour mixture to butter mixture. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are thoroughly combined.
- Add broken Oreos and mini chocolate chips and use a spatula to stir until well-incorporated into the batter.
- Cover bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- When dough has chilled and you are almost ready to bake, preheat oven to 350F (175C). Prepare cookie sheets by lining with parchment paper.
- When oven is preheated, remove cookie dough from fridge and drop cookie dough by heaping 1 ½ Tablespoon-sized scoops onto baking sheet, spacing cookies at least 2” apart.
- Transfer to 350F (175C) oven and bake for 10-12 minutes or until cookies are just beginning to turn golden brown around the edges. Allow cookies to cool completely on baking sheet before enjoying.
Treat yourself to a FREE E-BOOK!
I originally published this post 04/06/2017 but have since updated to improve the recipe, add helpful (well, I think they’re helpful) notes, and add a video