Anyone can make these Cookies and Cream Cookies. They are loaded with Oreos and white chocolate chips, in less than 30 minutes.

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Table of Contents

WHY WE LOVE THIS COOKIES AND CREAM COOKIES RECIPE
Ingredients
SUBSTITUTIONS AND ADDITIONS
HOW TO MAKE COOKIES & CREAM COOKIES
Tips
STORAGE TIPS
More Delicious Cookie Recipes
Cookies and Cream Cookies Recipe

We happily introduce Cookies and Cream Cookies: a delicious velvety spin on a beloved classic! Anyone can make this simple recipe, loaded with Oreos and white chocolate chips, in less than 30 minutes. These chewy delights are creamy, decadent, and packed with chocolate chip flavor! Just imagine a smooth bite of cheesecake with crispy cookie edges—what a mouthwatering combination!

WHY WE LOVE THIS COOKIES AND CREAM COOKIES RECIPE

Easy to make with simple ingredients.
Chewy and creamy; sweet and fluffy.
Thick and loaded with chunks of Oreos and white chocolate chips.
Perfect mid-day snack, lunch box treat, or decadent dessert.
Every delicious bite is slightly crisp on the edges, yet soft and dense in the center.

Ingredients

Cream cheese: You can switch this out for mascarpone cheese for a more “gourmet” feel.
Salted butter: Feel free to use unsalted butter. However, add an extra pinch of salt if you do. The salt helps to cut through the sweetness.
Granulated white sugar: I like using only white sugar to keep the cookies as white as possible. The black and white contrast looks great. However, if you need to use brown sugar, that will work fine as a replacement.
Eggs
All-purpose flour
Baking soda
Cornstarch
Oreo cookies: You can use both regular and/or double stuffed Oreos.
White chocolate chips

SUBSTITUTIONS AND ADDITIONS

Vary the Oreo Variety: We love these cookies with both regular and double stuf Oreos, but don’t stop there! Try your favorite Oreo flavor such as golden, lemon, dark chocolate, peanut butter, birthday cake, or mint.
Change the Cookie: Because the base for these cookies can compliment any cookie flavor, feel free to use non-Oreo cookies, such as chocolate chip, Nutter Butter, or Snickerdoodle cookies.
Change the Chip: Instead of white chocolate chips, you can try semi-sweet, milk, or dark chocolate or change it completely and use butterscotch or peanut butter chips.
Mix-Ins: Add some candy to the mix! M&M’s, Reese’s Peanut Butter Cups, Butterfingers, Bunch a Crunch, Reese’s Pieces, and Peppermint Patties are some fun ideas.

HOW TO MAKE COOKIES & CREAM COOKIES

It is so easy to make these deliciously sweet cookies and cream cookies. With chunks of Oreos and white chocolate chips baked into a soft cookie base, these treats will tempt any cookie connoisseur.

Beat together the cream cheese, butter, and sugar. Beat eggs into cream cheese mixture.
Pro-Tip: Spend a little extra time when you beat the cream cheese, butter, and sugar. Creaming them together for 1-3 minutes will improve the consistency of your cookies.
Whisk together flour, baking soda, and cornstarch in a separate bowl.
Pro-Tip: Even though this recipe uses only 1 teaspoon of cornstarch, it is essential for soft cookies, so don’t skip it. Make sure your baking soda hasn’t expired–it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
Combine flour mixture into the wet ingredients.
Fold Oreos and white chocolate chips into cookie batter.
Pro-Tip: Don’t crush the Oreos! I found that crushing the Oreos with a rolling pin created too many crumbs which then turned the cookie dough a brown color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.
Scoop dough onto parchment-lined sheet ban and bake.
Pro-Tip: Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be too brown.
Cool, plate, serve, and enjoy!

Tips

Spend a little extra time when you beat the cream cheese, butter, and sugar. Creaming them together for 1-3 minutes will improve the consistency of your cookies.
Make sure to line your cookie sheet with baking parchment or a silicone mat. A lined pan helps the cookies bake more evenly. If you add the dough directly onto a sheet pan, they’ll stick, and the bottoms will be too brown.
Even though this recipe uses only 1 teaspoon of cornstarch, it is essential for soft cookies, so don’t skip it.
Make sure your baking soda hasn’t expired–it’s an essential ingredient for the shape and texture of the cookies. Without the baking soda, your cookies won’t be as soft and fluffy.
Don’t crush the Oreos! I found that crushing the Oreos with a rolling pin created too many crumbs which then turned the cookie dough a brown color. For the best results, use a knife to roughly chop the cookies into pieces or break them by hand.

STORAGE TIPS

To Store: Use an airtight container with wax or parchment paper between layers to store your cookies at room temperature for up to one week.
To Freeze: Cookie dough can be tightly wrapped in saran wrap or preferably in an airtight container and frozen up to 1 month prior to baking. Freeze baked cookies with wax or parchment paper between layers in airtight container up to 3 months.