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    You are here: Home / Desserts / Cookies / Cookies and Cream Cookies

    Cookies and Cream Cookies

    March 9, 2020 By Sam 76 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 Print Recipe
    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 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.

    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!
    4.85 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 24 cookies
    Calories: 200kcal
    Author: Sam Merritt

    Ingredients

    • 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)

    Recommended Equipment

    • Stand Mixer
    • Cookie sheet
    • Cookie scoop
    Prevent your screen from going dark

    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.
    • 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.

    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

    « Homemade Bread Bowl Recipe
    Caramel Cake »

    Reader Interactions

    Comments

    1. Cherv

      June 05, 2021 at 10:08 am

      Is it okay to cool this on a cooling rack rather than leaving it on the sheet?

      Reply
      • Sam

        June 05, 2021 at 2:18 pm

        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!

        Reply
    2. Dinaz

      January 29, 2021 at 10:34 pm

      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

      Reply
      • Sam

        January 30, 2021 at 8:48 pm

        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!

        Reply
    3. Cindy

      December 26, 2020 at 11:03 am

      5 stars
      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. 😊

      Reply
      • Sam

        December 27, 2020 at 11:46 am

        Hi Cindy! I have and it works great, no need to change anything. Enjoy! 🙂

        Reply
    4. Michelle Baker

      December 23, 2020 at 6:29 pm

      Hi Sam,
      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!

      Reply
      • Sam

        December 23, 2020 at 8:38 pm

        Sorry about the confusion, Michelle! 2/3 cup is my preference though I’ve made it both ways and the difference is minimal 🙂

        Reply
    5. Katie

      November 16, 2020 at 2:19 pm

      5 stars
      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!

      Reply
      • Sam

        November 16, 2020 at 10:01 pm

        I am so glad you enjoyed them so much, Katie! 🙂

        Reply
    6. Willie Heard

      October 16, 2020 at 11:53 pm

      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..

      Thank you

      Reply
      • Sam

        October 17, 2020 at 11:32 am

        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. 🙂

        Reply
      • Ashlee

        December 31, 2021 at 11:37 am

        If I changed baking time and maybe even temp could I make these into giant cookies? Scoop at about 1/4 cup?

        Reply
        • Sam

          February 01, 2022 at 11:36 am

          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. 🙂

    7. JasmineT

      October 14, 2020 at 4:03 pm

      Is it possible to replace some of the flour with finely crushed Oreos?

      Reply
      • Sam

        October 16, 2020 at 2:31 pm

        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. 🙂

        Reply
    8. Shaharban Hameed

      September 29, 2020 at 10:42 pm

      Hey Sam,

      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

      Reply
      • Sam

        September 30, 2020 at 4:42 pm

        I think that will work fine here. You may need to reduce the flour just a little bit. 🙂

        Reply
      • Diane Lynn Corser

        January 15, 2021 at 12:10 pm

        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 .

        Reply
      • Chris

        August 20, 2021 at 11:23 pm

        Hi Sam,
        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.

        Reply
        • Sam

          August 22, 2021 at 10:22 am

          I’m so glad to hear this, Chris! Thank you so much for letting me know how they turned out!

    9. Supriya Naidu

      September 28, 2020 at 3:39 am

      5 stars
      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

      Reply
      • Sam

        September 28, 2020 at 1:39 pm

        That is so awesome! I am so glad you have been enjoying everything, Supriya! 🙂

        Reply
    10. Sam

      August 31, 2020 at 10:19 am

      Hi Sam,

      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?

      Thanks

      Reply
      • Sam

        August 31, 2020 at 12:41 pm

        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?

        Reply
    11. Diana

      August 17, 2020 at 8:56 pm

      5 stars
      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.

      Reply
      • Sam

        August 17, 2020 at 9:11 pm

        I am so glad everyone enjoyed them so much, Diana! 🙂

        Reply
    12. Anne

      August 17, 2020 at 12:35 am

      I followed this recipe to a T and my cookies didn’t spread at all! just came out like pucks 🙁

      Reply
      • Sam

        August 17, 2020 at 9:15 pm

        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. 🙁

        Reply
    13. abigail

      August 16, 2020 at 9:12 pm

      5 stars
      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:)

      Reply
      • Sam

        August 16, 2020 at 9:17 pm

        I am so glad you enjoyed them so much, Abigail! 🙂

        Reply
    14. Mitts

      August 16, 2020 at 11:46 am

      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.

      Reply
      • Sam

        August 16, 2020 at 9:27 pm

        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. 🙂

        Reply
    15. Rachel Smalley

      August 14, 2020 at 9:11 pm

      5 stars
      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!

      Reply
      • Sam

        August 14, 2020 at 9:14 pm

        I am so glad everyone enjoyed them so much, Rachel! 🙂

        Reply
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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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