These Cookies and Cream Cookies are a dreamy twist on a classic treat, combining rich, creamy flavors with a satisfying crunch. Each bite delivers a perfect balance of sweet and indulgent, with chunks of chocolate sandwich cookies adding a delightful texture. Ready in just 27 minutes, they’re an effortless way to satisfy your sweet tooth or impress guests with minimal effort.
The soft, chewy base contrasts beautifully with the crispy cookie pieces, creating a mouthwatering experience that’s hard to resist. With 200 calories per cookie, they’re a guilt-free indulgence you can enjoy anytime. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a new favorite in your recipe collection.
Ingredients for Cookies and Cream Cookies
- ¾ cup (170 g) unsalted butter, softened to room temperature
- 3 oz (85 g) cream cheese (use brick-style, not spreadable), 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 (use a rolling pin to smash them)
- ½ cup (85 g) mini chocolate chips
Step-by-Step Instructions
- In the bowl of a stand mixer or a large bowl with an electric hand mixer, cream together the butter, cream cheese, granulated sugar, and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract, then beat again until well combined.
- In a separate medium-sized bowl, whisk together the flour, cornstarch, baking soda, and salt.
- With the mixer on low speed, gradually add the flour mixture to the butter mixture. Scrape the sides and bottom of the bowl with a spatula to ensure everything is thoroughly combined.
- Fold in the broken Oreos and mini chocolate chips using a spatula until evenly distributed in the dough.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
- When ready to bake, preheat the oven to 350°F (175°C). Line cookie sheets with parchment paper.
- Remove the dough from the fridge and scoop heaping 1 ½ Tablespoon-sized portions onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just beginning to turn golden brown.
- Allow the cookies to cool completely on the baking sheet before serving. Enjoy!
Storage and Reheating Tips
Store your Cookies and Cream Cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Recipe Variations to Try
Swap out the mini chocolate chips for white chocolate chips or dark chocolate chunks for a different flavor twist. You can also use different types of cookies, like Golden Oreos or chocolate sandwich cookies, to mix things up. For a nutty crunch, add ½ cup of chopped walnuts or pecans to the dough.
Time-Saving Tips for Busy Bakers
If you’re short on time, skip the chilling step—just bake the cookies right away for a slightly thinner, chewier texture. To save even more time, use pre-crushed Oreo pieces or a food processor to break them up quickly. Pre-measure your ingredients the night before to streamline the process.
Equipment Guidance for Perfect Cookies
A stand mixer or electric hand mixer makes creaming the butter and sugars a breeze, but you can also mix by hand with a sturdy spatula. Use a cookie scoop for evenly sized cookies, and always line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Serving Suggestions for Extra Fun
Serve these cookies with a tall glass of cold milk or a scoop of vanilla ice cream for a classic treat. For a party, arrange them on a platter with a drizzle of melted chocolate or a dusting of powdered sugar. They’re also perfect for gifting—wrap them in a cute box or jar with a ribbon!
Cookies and Cream Cookies
Ingredients
- 3/4 cup unsalted butter softened to room temperature
- 3 oz cream cheese use brick-style and not spreadable cream cheese, softened to room temperature
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar firmly packed
- 1 large egg room temperature preferred
- 3/4 teaspoon vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 12 Oreos broken into small pieces (I smash mine with a rolling pin)
- 1/2 cup mini chocolate chips
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.