Oh wow, have you ever bitten into a cookie so good that you had to close your eyes for a second? That’s exactly what happens when I take a bite of these Cookies & Cream Cookies. They’re soft, chewy, and loaded with chunks of cookies and cream goodness.

It’s like your favorite cookies and cream ice cream, but in cookie form. The perfect mix of buttery dough and crunchy chocolate cookie pieces—oh, it’s pure magic. Every bite is packed with that sweet, creamy flavor we all love.

And the best part? They’re ridiculously easy to make. No fancy ingredients, no tricky steps—just mix, bake, and enjoy. Trust me, once you make these, you’ll want them all the time.

So, what are we waiting for? Let’s get baking and fill the kitchen with that warm, sweet cookie smell. You’re gonna love these!

Table of Contents

Why You’ll Love This Recipe

Perfectly Soft & Chewy: The combination of butter, cream cheese, and cornstarch keeps these cookies tender.
Packed with Cookies & Cream Flavor: Every bite is filled with crunchy Oreos and creamy white chocolate.
No Fancy Ingredients Needed: Uses common pantry staples, making it easy to whip up anytime.
Make-Ahead Friendly: The dough can be prepared in advance and refrigerated for later.
Crowd-Pleaser: These cookies disappear fast at parties and gatherings.

What You Need to Know Before You Start

Prep Time & Bake Time

Prep Time: 15 minutes (plus 30 minutes chill time)
Bake Time: 10-12 minutes
Total Time: About 1 hour

Servings

This recipe makes about 24 cookies, perfect for sharing—or keeping all to yourself.

Difficulty

Beginner-friendly. No special baking skills required.

Required Kitchen Tools

Mixing bowls
Hand or stand mixer
Measuring cups and spoons
Whisk
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop (optional, for evenly sized cookies)

Ingredients for Cookies & Cream Cookies

Here’s everything you’ll need to create these soft, cookies-and-cream-inspired treats (exact measurements are in the recipe card below):

Butter: Softened unsalted butter gives the cookies a rich, buttery flavor.
Cream Cheese: A secret ingredient that adds an ultra-soft texture.
Granulated Sugar & Brown Sugar: A combination of both provides sweetness and chewiness.
Vanilla Extract: Enhances the classic cookie flavor.
Egg: Binds everything together.
All-Purpose Flour: The base of the cookie dough.
Cornstarch: Helps create a soft, thick texture.
Baking Soda: Gives the cookies a slight lift.
Salt: Balances the sweetness.
Chopped Oreos: The star ingredient—gives every bite that classic cookies & cream crunch.
White Chocolate Chips: Adds creamy sweetness to complement the Oreos.

How to Make Cookies & Cream Cookies (Step-by-Step Instructions)

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures even distribution of ingredients and helps create a soft, well-structured cookie. Set aside.

2. Cream the Butter, Cream Cheese, and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to beat the butter and cream cheese together until smooth and fluffy. This step is essential for achieving soft, chewy cookies.

Add the granulated sugar and brown sugar, then beat again on medium speed for 2-3 minutes until the mixture is light and creamy. Scrape down the sides of the bowl as needed.

3. Mix in the Egg and Vanilla

Add the egg and vanilla extract, then mix on low speed until fully combined. The dough should look smooth and glossy at this stage.

4. Combine the Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed. Be careful not to overmix—stop as soon as the flour is fully incorporated. Overmixing can make the cookies tough instead of soft.

5. Fold in the Mix-Ins

Using a rubber spatula or wooden spoon, gently fold in the chopped Oreos and white chocolate chips. Be careful not to break the Oreo pieces too much—you want to keep some chunks for texture.

6. Chill the Dough

Cover the dough and refrigerate for at least 30 minutes (or up to 2 hours). Chilling helps prevent the cookies from spreading too much while baking, resulting in a thicker, chewier texture.

Baking and Cooling the Cookies

7. Preheat the Oven

Once the dough has chilled, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

8. Scoop the Dough

Use a cookie scoop or tablespoon to portion out 1.5 to 2 tablespoon-sized dough balls. Place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.

9. Bake the Cookies

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. The cookies will continue to set as they cool on the baking sheet.

10. Cool the Cookies

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step is crucial for achieving the perfect chewy texture.

How to Serve Cookies & Cream Cookies

These cookies are incredibly versatile and can be enjoyed in different ways:

With Milk: The classic combo—dunk them in a cold glass of milk for the ultimate treat.
As an Ice Cream Sandwich: Sandwich a scoop of vanilla or cookies & cream ice cream between two cookies.
Crumbled Over Desserts: Use as a topping for ice cream, yogurt, or even a milkshake.
With Coffee or Hot Chocolate: Enjoy with a warm drink for a cozy pairing.

Storing Cookies & Cream Cookies

Room Temperature

Store cookies in an airtight container at room temperature for up to 5 days to maintain their softness.
To keep them extra chewy, place a slice of bread in the container—the cookies will absorb moisture from the bread and stay fresh longer.

Freezing

To freeze baked cookies: Allow them to cool completely, then store them in an airtight container or freezer-safe bag for up to 3 months.
To freeze cookie dough: Scoop the dough into balls and place them on a baking sheet. Freeze for 1 hour, then transfer to a zip-top freezer bag. When ready to bake, place frozen dough balls on a baking sheet and bake, adding 1-2 extra minutes to the baking time.

Variations & Add-Ins

Want to customize your cookies? Try these fun variations:

Double Chocolate: Add ¼ cup cocoa powder to the dry ingredients for an extra chocolatey flavor.
Extra Crunchy: Stir in crushed chocolate wafers or swap half the white chocolate chips for semi-sweet chocolate chunks.
Stuffed Cookies: Place a mini Oreo or piece of Hershey’s Cookies ‘N’ Cream candy bar in the center of each dough ball for a gooey surprise.
Nutty Twist: Mix in ½ cup chopped toasted almonds or pecans for added crunch.
Drizzled with Chocolate: Melt white or dark chocolate and drizzle over the cooled cookies for a bakery-style touch.

Nutrition Information

Here’s an approximate breakdown per cookie (based on 24 cookies):

Nutrient	Amount per Cookie
Calories	170
Carbohydrates	22g
Protein	2g
Fat	9g
Saturated Fat	5g
Cholesterol	20mg
Sodium	95mg
Sugar	12g

Note: Nutrition may vary based on ingredient brands and substitutions.

Cookies & Cream Cookies

Recipe by Erin Shweta

Yield

Prep time

minutes

Bake Time

minutes

Calories

170

kcal

Ingredients

2 ¼ cups (281g) all-purpose flour (spooned & leveled)
1 ½ teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
¾ cup (170g) unsalted butter, softened to room temperature
½ cup (100g) granulated sugar
½ cup (100g) packed light or dark brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup (180g) white chocolate chips
1 ¼ cups (about 110g) roughly chopped Oreos (10 whole Oreos)

Directions

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
Cream Butter & Sugars: In a large bowl, beat the butter and cream cheese until smooth. Add the granulated and brown sugars, beating until light and fluffy (about 2-3 minutes).
Mix in Egg & Vanilla: Add the egg and vanilla extract, mixing until fully combined.
Combine Wet & Dry Ingredients: Gradually mix in the dry ingredients on low speed until just combined.
Fold in Mix-Ins: Stir in the chopped Oreos and white chocolate chips.
Chill the Dough: Cover and refrigerate for at least 30 minutes (up to 2 hours).
Preheat & Scoop: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Scoop the dough into 1.5-2 tablespoon portions and place 2 inches apart.
Bake: Bake for 10-12 minutes until edges are lightly golden. The centers will look slightly underbaked.
Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

FAQs

Why do I need to chill the dough?

Chilling the dough prevents excessive spreading and enhances the flavor and texture of the cookies.

Can I make these cookies without cream cheese?

Yes, but the texture will be slightly different. You can substitute an extra ¼ cup of butter for the cream cheese.

How do I keep my cookies soft?

Store them in an airtight container with a slice of bread or reheat them in the microwave for 5-10 seconds before eating.

Can I use different cookies instead of Oreos?

Absolutely! Try swapping the Oreos for chocolate wafer cookies, Golden Oreos, or even crushed chocolate chip cookies for a twist.

Conclusion

These Cookies & Cream Cookies are the ultimate treat for Oreo lovers! Soft, chewy, and packed with cookies-and-cream flavor, they’re easy to make and perfect for any occasion. Whether you enjoy them with milk, in an ice cream sandwich, or straight from the cookie jar, they’re sure to become a favorite.

Give this recipe a try, and let me know how they turn out!