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    Home ยป Recipes ยป Cookies

    Cookies and Cream Cookies

    Updated: Jul 6, 2023 โ€ข Published: Mar 9, 2020 by Sam Merritt โ€ข 87 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    cookies on marble surface

    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!

    cookie with a bite out of it

    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.

    cookie dough in a glass bowl

    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.

    cookies and cream cookie dough in a glass bowl

    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.

    Cookies and cream cookies

    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 on marble surface

    Cookies & Cream Cookies

    Soft and chewy Cookies & Cream Cookies stuffed with Oreo pieces! This cookie recipe is easy to make and includes a how-to video!
    4.91 from 30 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 27 minutes minutes
    Servings: 24 cookies
    Calories: 200kcal
    Author: Sam Merritt

    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

    Recommended Equipment

    • Stand Mixer
    • Cookie sheet
    • Cookie scoop

    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

    Cookie dough may be refrigerated (covered) for up to 3 days.
    Cookie dough may also be scooped and frozen in an airtight container. It will keep in the freezer for several months.
    Cookies may need to bake for several minutes longer when baked from frozen.
    Store baked cookies in an airtight container at room temperature for up to one week.

    Nutrition

    Serving: 1cookie | Calories: 200kcal | Carbohydrates: 27g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 41mg | Fiber: 1g | Sugar: 14g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Cookies and cream cookies

    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

    More Easy Cookie Recipes

    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies
    • Overhead view of egg cookies made with lemon curd on a cooling rack.
      Egg Cookies

    Reader Interactions

    Comments

    1. Julie

      July 17, 2020 at 11:52 pm

      Me and my boyfriend each tried making batches and neither were flavorful enough, way too much flour and not enough oreo unfortunately

      Reply
      • Sam

        July 18, 2020 at 7:42 am

        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.

        Reply
    2. Sarah

      June 13, 2020 at 8:49 pm

      Will they come out just as good if you don’t use cornstarch?

      Reply
      • Sam

        June 15, 2020 at 11:49 am

        Hi Sarah! They won’t be as soft and chewy without the cornstarch. ๐Ÿ™‚

        Reply
    3. Paramesh

      May 27, 2020 at 7:33 am

      5 stars
      Itโ€™s taste absolutely amazing, itโ€™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.

      Reply
      • Sam

        May 27, 2020 at 9:24 am

        I am so glad everyone has enjoyed everything so far, Paramesh! ๐Ÿ™‚

        Reply
    4. danielle

      May 26, 2020 at 9:29 am

      hi just wanted to know if it would be possible to stuff these cookies with a filling? ๐Ÿ™‚ 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? ๐Ÿ™‚ thank you !

      Reply
      • Sam

        May 27, 2020 at 10:29 am

        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. ๐Ÿ™‚

        Reply
      • Paramesh

        August 08, 2020 at 12:30 pm

        I baked this cookie again for a picnic at the farm , my kids love it. Thank you once again for sharing this recepy, itโ€™s absolutely amazing๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘ŒThe steps are easy too.

        Reply
        • Sam

          August 09, 2020 at 10:59 am

          I am so glad everyone enjoyed them so much! ๐Ÿ™‚

    5. Karin

      May 08, 2020 at 5:57 pm

      They never got flat.

      Reply
      • Sam

        May 09, 2020 at 9:52 am

        Hi Karin! When this happens its most likely an issue of the flour being accidentally over-measured. I hope they still tasted good!

        Reply
    6. Stella

      May 02, 2020 at 3:38 pm

      Is the dough supposed to be on the dryer side

      Reply
      • Sam

        May 03, 2020 at 9:45 am

        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.

        Reply
        • Loni

          May 17, 2020 at 3:34 pm

          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.

    7. Dee

      April 19, 2020 at 11:53 pm

      Hi! I haven’t tried these yet but I’m still giving 5 stars for the photos alone! Looks delicious!

      Reply
      • Sugar Spun Run

        April 20, 2020 at 7:57 am

        Thank you so much, Dee! I am so glad that you enjoyed the photos and I look forward to when you try the recipe. ๐Ÿ™‚

        Reply
    8. Chelsea

      April 11, 2020 at 10:18 pm

      Made these for the kiddos tonight. Holy delicious! I love how fluffy they stay! Thanks for sharing!

      Reply
      • Sam

        April 11, 2020 at 10:24 pm

        I am so glad everyone enjoyed the cookies, Chelsea! ๐Ÿ™‚

        Reply
    9. SANGEETHA

      March 30, 2020 at 8:45 am

      Instead of cream cheese can I use processed cheese

      Reply
      • Sugar Spun Run

        March 30, 2020 at 9:43 am

        Hi, Sangeetha! No, I don’t reccomend it. ๐Ÿ™

        Reply
    10. Sangeetha

      March 30, 2020 at 8:42 am

      Hi Sam, could you plz share eggless cake and eggless cookies recipes,
      Thankq.

      Reply
      • Sugar Spun Run

        March 30, 2020 at 9:49 am

        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. ๐Ÿ™‚

        Reply
    11. Jillian

      March 19, 2020 at 8:20 am

      Cake I freeze the cookies once they have been baked?

      Reply
      • Sugar Spun Run

        March 19, 2020 at 9:04 am

        Hi, Jillian! Yes, that will be fine. ๐Ÿ™‚

        Reply
    12. pat watson

      March 10, 2020 at 6:24 pm

      I find it silly to measure 3/4 tsp vanilla….why would 1 tsp be so bad?

      Reply
      • Sam

        March 10, 2020 at 8:25 pm

        Sure, you can use 1 teaspoon.

        Reply
    13. David Hendrix

      March 10, 2020 at 5:39 pm

      5 stars
      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.

      Reply
      • Sam

        March 10, 2020 at 8:23 pm

        Hi David, here is the definition. I hope you love the cookies!

        Reply
        • Ruth

          March 12, 2020 at 11:07 am

          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!

        • Sugar Spun Run

          March 12, 2020 at 11:18 am

          Thank you, Ruth! I can’t wait for you to try the cookies. ๐Ÿ™‚

    14. Rachel

      March 10, 2020 at 1:33 pm

      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…

      Reply
      • Sugar Spun Run

        March 10, 2020 at 2:12 pm

        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! ๐Ÿ™‚

        Reply
    15. Kriste

      March 04, 2018 at 9:33 am

      Why is cornstarch listed in the mixture of dry ingredients, but not listed in the ingredients in the recipe?

      Reply
      • Sam

        March 04, 2018 at 10:26 pm

        Hi Kriste, sorry about that, it’s 1 teaspoon

        Reply
    Newer Comments »
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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