Go Back
Homemade Cookies and Cream Cookies photo

Cookies and Cream Cookies

Indulge in these soft and chewy Cookies and Cream Cookies, bursting with rich cream cheese and crunchy Oreos!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup unsalted butter at room temperature
  • 3 oz full-fat cream cheese at room temperature
  • 1 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 12 Oreos chopped
  • 1 cup white chocolate chips
  • Flaky sea salt for sprinkling on cookies
  • Extra chopped Oreos for garnish, optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Baking Sheet
  • Parchment paper
  • Cooling rack

Method
 

Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C).
  2. Step 2: Line a baking sheet with parchment paper.
  3. Step 3: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Set aside.
  4. Step 4: In a large mixing bowl, cream the unsalted butter and cream cheese together until light and fluffy, about 2-3 minutes.
  5. Step 5: Add the brown sugar and granulated sugar to the creamed mixture. Beat until well combined, then add eggs one at a time along with the vanilla extract.
  6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Step 7: Fold in the chopped Oreos and white chocolate chips.
  8. Step 8: Using a cookie scoop, drop rounded balls of dough onto the prepared baking sheet.
  9. Step 9: Sprinkle a pinch of flaky sea salt on top of each dough ball.
  10. Step 10: Bake for 10-12 minutes, or until edges are lightly golden.
  11. Step 11: Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

  • Store cookies in an airtight container for up to a week.
  • Freeze cookie dough for longer storage.
  • For a richer flavor, substitute white chocolate chips with semi-sweet or dark chocolate chips.