Cookies

Cookies And Cream Cookies

Posted by Mama Woon on

Soft and chewy, these delightful Cookies and Cream Cookies are perfect for any occasion. Packed with white chocolate chips and chunks of Oreo cookies, it’s a cookie within a cookie! These sweet treats are super easy to make and are the perfect mid-day snack.

Equipment

  • Mixer
  • Baking Sheets

Ingredients

  • 10 tbsp unsalted butter room temperature (140g)
  • 4 ounces cream cheese room temperature (113g)
  • ¾ cup granulated sugar (150g)
  • ¼ cup light brown sugar (50g
)
  • 1 egg room temperature
  • 2 tsp vanilla extract (10mL)
  • 2 cups all-purpose flour (240g)
  • 2 tsp cornstarch
  • ¾ tsp baking soda
  • ½ tsp salt
  • 14 Oreos
  • ¾ cup white chocolate chips divided

Instructions

  • Whisk together the flour, corn starch, salt, and baking soda in a medium bowl and set aside.
  • Break the Oreos into large pieces (4-6 pieces per cookie) with your hands and set them aside.
  • Using a stand mixer fitted with a paddle attachment or an electric hand mixer, cream the butter and cream cheese together. Add the white and brown sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and mix one more time to combine.
  • Add the dry mixture into the wet and mix on low until almost combined. Add ½ cup white chocolate chips and the broken cookies, then fold into the batter until evenly distributed using a spatula. Cover and chill for at least an hour.
  • Preheat oven to 350F, then portion out roughly two tablespoon-sized pieces (50g), roll into balls, and place on parchment or silicone-lined baking sheets about two inches apart. Press the remaining white chocolate chips onto the tops of the cookies and bake for about 11 minutes or until the edges are set and just turning golden.

Notes

  • Make sure your brown sugar is soft and moist. If your brown sugar has hardened, not to worry! Simply add the sugar to a bowl, place a moist paper towel on top, and microwave it for 20 seconds. Repeat if the brown sugar is still not soft.
  • Do not skip chilling the cookies. As the dough is super soft, chilling will make it easier for you to roll and keep the dough from flattening in the oven.
  • I like using my hands to break up the Oreos as there are fewer crumbles than when I roughly chop them with my knife. Be sure to not accidentally crush them into fine-crumbles as you want chunks of Oreos in the cookies.
  • Be careful not to overbake the cookies. They may look underdone when you pull them out of the oven, but they’ll firm up once cooled. They should look just golden instead of golden all the way through like a chocolate chip cookie.
  • 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 more brown.
  • Even though it’s only 2 teaspoons, the cornstarch is essential for soft cookies, so don’t skip it.
  • Make sure your baking soda hasn’t expired, as 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. 

WHAT YOU NEED TO MAKE THIS RECIPE

Ingredients needed to make cookies and cream cookies.

Butter — when selecting butter, be sure to bring unsalted butter and not salted butter to room temperature. Salted butter does not have a consistent amount of salt, so it’s best for you to add your own, or you might have an overly salty cookie. Make sure the butter is soft enough so when you press into it, your finger leaves a dent. If it’s cold, it’ll be challenging to beat it into a smooth consistency.

Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Using cream cheese will make the cookies soft and cakey so they’ll melt in your mouth. If the cream cheese is not at room temperature, you’ll end up with a lumpy batter.

Oreos — Oreos come in all sorts of flavors. I use the original version but if you only have double-stuffed, golden, or another flavor, feel free to use that instead.

HOW TO MAKE COOKIES AND CREAM COOKIES

Set of two photos showing dry ingredients being whisked together and sugar added to beaten butter.

1. Whisk together the flour, cornstarch, salt, and baking soda in a medium bowl and set aside.

2. Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese together. Then, add the white and brown sugar in and beat until light and fluffy.

Set of two photos showing egg added to a mixer and then the dry ingredients.

3. Add the egg and vanilla in and mix until combined. 

4. Add the dry ingredients that you set aside earlier until almost combined. 

Set of two photos showing cookie batter being stirred and portioned out onto a silicone baking sheet.

5. Add ½ cup white chocolate chips and the broken Oreo cookies, then fold into the batter until evenly distributed using a spatula. Then, cover and chill for at least an hour.

6. Roll out the cookie dough into two tablespoon-sized balls and place them on a prepared baking sheet. Press the remaining chocolate chips onto the balls and bake for about 11 minutes or until the edges are set and just turning golden.

Overhead view of multiple cookies and cream cookies.

PRO TIPS FOR MAKING THIS RECIPE

  • Make sure your brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar.
  • Do not skip chilling the cookies. As the dough is super soft, chilling will make it easier for you to roll and keep the dough from flattening in the oven.
  • I like using my hands to break up the Oreos as there are fewer crumbles than when I roughly chop them with my knife. Be sure to not accidentally crush them into fine-crumbles as you want chunks of Oreos in the cookies.
  • Be careful not to overbake the cookies. They may look underdone when you pull them out of the oven, but they’ll firm up once cooled. They should look just golden instead of golden all the way through like a chocolate chip cookie.
  • 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 more brown.
  • Even though it’s only 2 teaspoons, the cornstarch is essential for soft cookies, so don’t skip it.
  • Make sure your baking soda hasn’t expired, as 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. 
Overhead view of a serving platter of cookies and cream cookies with a small plate of them off to the side with a glass of milk.

FREQUENTLY ASKED QUESTIONS

Can I prepare these in advance?

You can prepare the cookie dough up to 3 days in advance. Keep the dough tightly wrapped in the fridge until you’re ready to bake. The cookies will also stay fresh at room temperature for up to a week; just be sure to keep them in an airtight container. 

Can I freeze these?

You can freeze these cookies raw or baked! When baked, allow them to cool to room temperature before freezing. You can freeze baked cookies for up to 3 months. If you’d like to freeze the cookie dough raw, you’ll have to roll them into balls before freezing them. Flash freeze the dough balls on a sheet pan before transferring them to a freezer-safe bag. When ready to bake, you can bake them directly from frozen for an extra 1-2 minutes. 

How do I bring my butter and cream cheese to room temperature?

The easiest way to bring butter and cream cheese to room temperature is by taking them out of the fridge and letting them sit on your counter for 1 to 2 hours. If your kitchen is cold, it might take longer. If you’ve forgotten to do so, you can bring them both quickly to room temperature by cutting them into small cubes, then spreading them out on a plate at room temperature for 15 to 30 minutes. Alternatively, place the cubes into separate bowls and then place the bowls into warm water.

From: The Preppy Kitchen

Leave a comment