Cookies and Cream Cookies
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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 Oreo cookies 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, Oreo cake 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.
Tips
- 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.
Enjoy!
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
Equipment
Ingredients
- ¾ cup (170 g) unsalted butter, softened to room temperature
- 3 oz (85 g) cream cheese, use brick-style and not spreadable cream cheese, softened to room temperature
- ¾ cup (150 g) granulated sugar
- ⅓ cup (70 g) light brown sugar, firmly packed
- 1 large egg, room temperature preferred
- ¾ teaspoon vanilla extract
- 2 ⅔ cups (325 g) all-purpose flour
- 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 (85 g) mini chocolate chips
Instructions
- 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.¾ cup (170 g) unsalted butter, 3 oz (85 g) cream cheese, ¾ cup (150 g) granulated sugar, ⅓ cup (70 g) light brown sugar
- Add egg and vanilla extract and beat again until well-combined.1 large egg, ¾ teaspoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, and salt.2 ⅔ cups (325 g) all-purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, ¼ teaspoon 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.12 Oreos, ½ cup (85 g) mini chocolate chips
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
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
Me and my boyfriend each tried making batches and neither were flavorful enough, way too much flour and not enough oreo unfortunately
Hi Julie, if this happens usually it is because the flour was over-measured. Other possibilities could be if you used spreadable or low-fat cream cheese, substituted any of the ingredients, if your baking soda was bad, or if the flour was added all at once and not gradually and well incorporated into the dough.
Will they come out just as good if you don’t use cornstarch?
Hi Sarah! They won’t be as soft and chewy without the cornstarch. 🙂
It’s taste absolutely amazing, it’s so fluffy and crispy on edges. My kids love it. I have been trying a couple of your recipes and all of them are really good. Thank you for sharing.
I am so glad everyone has enjoyed everything so far, Paramesh! 🙂
hi just wanted to know if it would be possible to stuff these cookies with a filling? 🙂 maybe nutella? would the dough hold? and also would i be able to chill the dough in the fridge maybe a few days before baking? 🙂 thank you !
Hi Danielle! This dough may be a little too soft to fill with nutella, but if you try it I would love to know how it turns out. 🙂
I baked this cookie again for a picnic at the farm , my kids love it. Thank you once again for sharing this recepy, it’s absolutely amazing👌👌👌The steps are easy too.
I am so glad everyone enjoyed them so much! 🙂
They never got flat.
Hi Karin! When this happens its most likely an issue of the flour being accidentally over-measured. I hope they still tasted good!
Is the dough supposed to be on the dryer side
Hi Stella! I would not say it is a particularly dry dough, though you can reference my video (at the top of the recipe) for exactly how the dough should appear. Unfortunately, if it is dry, then most likely the flour was accidentally over-measured.
That just happened to me. My dough looked dry (but still yummy) and I realized I measured too much flour. I just added 1/4 cup of milk and am hoping for the best. I read that too much flour can cause the cookies not to spread and to cause them to be crumbly. When I added the 1/4 cup milk it looked far more like the dough in the video.
Hi! I haven’t tried these yet but I’m still giving 5 stars for the photos alone! Looks delicious!
Thank you so much, Dee! I am so glad that you enjoyed the photos and I look forward to when you try the recipe. 🙂
Made these for the kiddos tonight. Holy delicious! I love how fluffy they stay! Thanks for sharing!
I am so glad everyone enjoyed the cookies, Chelsea! 🙂
Instead of cream cheese can I use processed cheese
Hi, Sangeetha! No, I don’t reccomend it. 🙁
Hi Sam, could you plz share eggless cake and eggless cookies recipes,
Thankq.
H, Sangeetha! Here are my eggless recipe suggestions: No-Bake Cookies, Pecan Sandies, Chocolate Chip Snowball Cookies, Fried Donut Holes (No Yeast), and Crazy Cake. I hope that this gives you some ideas. 🙂
Cake I freeze the cookies once they have been baked?
Hi, Jillian! Yes, that will be fine. 🙂
I find it silly to measure 3/4 tsp vanilla….why would 1 tsp be so bad?
Sure, you can use 1 teaspoon.
I am curious as to how you “pre-heat” an oven. Don’t you mean to “heat” your oven to the desired temperature? I taught Honors English, so I usually catch misuse of phrases.
Hi David, here is the definition. I hope you love the cookies!
I say Pre-heat always. It IS a correct use of the “Phrase” The cookies look amazing. Will definitely have to make these … Thank You!
Thank you, Ruth! I can’t wait for you to try the cookies. 🙂
Hello. I was wondering about the 3/4 teaspoon measuring spoon. How do you achieve that measurement if you don’t have that teaspoon size…
Hi, Rachel. If you happen to have a 1/4 teaspoon measuring spoon you can use that and measure it 3 times. Or if you have a 1/2 teaspoon measuring spoon you can use that and do it 1 1/2 times (eye-balling the half). I hope that helps! 🙂
Why is cornstarch listed in the mixture of dry ingredients, but not listed in the ingredients in the recipe?
Hi Kriste, sorry about that, it’s 1 teaspoon