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.
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.
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
Is it okay to cool this on a cooling rack rather than leaving it on the sheet?
Hi Cherv! When baked properly, these cookies will still be a bit underdone in the center right when they come out of the oven (this is what helps keep them soft and chewy). If you were to move them from the baking sheet before they finish cooling, they could be fragile and break, which is why I recommend letting them cool completely on the baking sheet. However, I think you could probably get away with moving them after 5-10 minutes. I hope that helps!
Hi Sam, I’m a great fan of your recipes! The brick style cream cheese us not available in my country. Only the tub cream cheese is available. How wrong could it go if I were to use the tub cream cheese? Please advise
Hi Dinaz! Honestly, I’m not sure exactly how it will turn out, because of the differing ingredients I just avoid it in my kitchen. I believe it would make the cookies more prone to spreading. Since this recipe only uses 3 oz I think you are more likely to be able to get away with it in here as opposed to a more cream cheese-heavy recipe (like cheesecake). If you do try it, please let me know how it turns out for you!
Have you ever used Double Stuff Oreos for this recipe? Didn’t know if I would need to change anything if I used the double stuff version. Can’t wait to try these. Making them today. 😊
Hi Cindy! I have and it works great, no need to change anything. Enjoy! 🙂
I noticed that in your video, you said to add 2/3 cup of mini chocolate chips and in the written recipe it says 1/2 cup of mini chocolate chips. Can you clarify that for me please? Thank You!
Sorry about the confusion, Michelle! 2/3 cup is my preference though I’ve made it both ways and the difference is minimal 🙂
Yummy cookies! I baked the first batch at 12 mins, and the second batch probably 16 mins, and I definitely liked the ones that were baked longer. The 16 min ones were still soft and yummy and tasted more like an Oreo than the 12 min ones. The 12 min ones were soft and still tasted cookie-doughy—which I don’t prefer. Also, they taste better the next day!
I am so glad you enjoyed them so much, Katie! 🙂
Greetings Sam I truly love your baking, I tried baking the Oreo cream cheese cookies and for some reason they did not spread and that was the first time I used butter . I did something wrong…Please help..
O no! I’m so sorry they didn’t spread for you Willie! The most likely culprit is too much flour. Using butter won’t cause this issue. Make sure to check my post on how to properly measure flour if you are using cup measurements. 🙂
If I changed baking time and maybe even temp could I make these into giant cookies? Scoop at about 1/4 cup?
Hi Ashlee! I haven’t tried it so I can’t say for sure how they would turn out. If you do try it I would love to know how it goes. 🙂
Is it possible to replace some of the flour with finely crushed Oreos?
Hi Jasmine! I’m not sure it would turn out quite the same and these already have a good bit of Oreos in each cookie so I’m not sure it would be worth the risk here. 🙂
I have just 75 gms of cream cheese… Is that ok? We don’t get this cheese here commonly… I got this from a frnd
I think that will work fine here. You may need to reduce the flour just a little bit. 🙂
Diane Lynn Corser
I had the same problem as the other woman about them not spreading. I spooned the flour into the measuring cups. I was dissatisfied with the outcome. I really wanted them to .
I really enjoy your recipes. I tried this one, but I didn’t have mini chocolate chips. I substituted a chopped bar of Baker’s white chocolate with good results as well as compliments and requests. Thank you.
I’m so glad to hear this, Chris! Thank you so much for letting me know how they turned out!
I am on a spree with your recipes! 😀 I have always failed with cookies (spreading too much, not flavourful) but these turned out so well! I love the additional crunch of the Oreos and the soft texture. I used a dark brown sugar so the batter wasn’t as light as yours. Thank you so so much for this amazing recipe and all you do for this blog. I’m looking to make something chocolate-y again now <3
That is so awesome! I am so glad you have been enjoying everything, Supriya! 🙂
These cookies look absolutely divine! I cannot wait to bake up a storm but before I do, I have a slight dilemma.
I live in the UK and am hard pressed to find the block cream cheese that you have mentioned in your recipe. Is there an alternative that you could recommend?
Hi Sam! Unfortunately it doesn’t work with tub cream cheese in the United States, but I wonder if it’s different elsewhere. What are the ingredients in the cream cheese you have?
These were a huge hit. They were devoured by my family in mere minutes! Thank you for such a fantastic and easy to follow recipe.
I am so glad everyone enjoyed them so much, Diana! 🙂
I followed this recipe to a T and my cookies didn’t spread at all! just came out like pucks 🙁
I’m so sorry this happened, Anne! Did you weigh your flour? If there is too much flour in the cookie dough this can happen. 🙁
soo good love!!!! literally a perfect consistency and texture and just what i was looking for. the cookie itself could have a little more flavor but i really don’t mind at all with the amazing oreo combination! if you’re stuck, pick this one and try it u won’t regret it:)
I am so glad you enjoyed them so much, Abigail! 🙂
Hey!! I’m planning to make these cookies so wanted to ask you if i can skip eggs or should replace eggs? My brother doesn’t like eggs in his cookies.
I really recommend the eggs here. I haven’t tried a substitute so I am not sure how they will turn out. You won’t taste the egg when they are done. 🙂
I made these a few weeks ago and got rave reviews. They froze really well, and we were able to enjoy them for a few weeks!
I am so glad everyone enjoyed them so much, Rachel! 🙂