If you love Oreos and soft, chewy cookies, these Cookies and Cream Cookies are going to be a fun addition to your baking list. I love how the crushed cookies add extra flavor and texture, while the Oreo-stuffed center gives each cookie a delicious surprise.
They are easy to prepare and bake into thick, tender cookies with crisp edges and a soft middle. I like serving them slightly warm when the center is still soft and gooey. They are perfect for sharing with family, packing for a sweet treat, or simply enjoying when you want something extra special.
Why You’ll Love This Recipe
- Dangerously soft: Cream cheese creates tender cookies, so you may eat three before realizing what happened.
- Crowd-pleasing: This soft Oreo stuffed cookie recipe makes you the favorite person at a potluck.
- Zero fancy techniques: You mix the dough, fold in the add-ins, chill it, and bake it.
- Texture heaven: Chewy dough meets crunchy sandwich-cookie pieces.
- Easy to customize: White chocolate chips add sweetness without requiring chopped chocolate bars.
Tools You’ll Need
Nothing fancy, I promise.
- Hand mixer: A mixer combines the cream cheese and butter smoothly.
- Large bowl: Use the biggest bowl you own because the add-ins create a glorious mess.
- Baking sheet: Line the sheet to avoid scrubbing baked-on sugar later.
- Wire rack: A rack helps the cookies cool without trapping steam underneath.
Ingredients
This is fundamentally a cream cheese cookie recipe, so do not skimp on it.
- 2 1/4 cups all-purpose flour – Spoon and level this unless you want cookies that taste like drywall.
- 1 1/2 teaspoons cornstarch – This is the secret to keeping them soft, do not skip it.
- 1 teaspoon baking soda – Check the expiration date. Seriously, go check it right now.
- 1/2 teaspoon salt – To balance out the aggressive amount of sugar we are about to add.
- 4 ounces full-fat brick cream cheese – Softened. If you use the spreadable tub kind, your dough will turn into a puddle.
- 3/4 cup unsalted butter – Softened to room temperature, not melted in the microwave because you forgot to take it out.
- 1/2 cup granulated sugar – For spreading and classic cookie edges.
- 1/2 cup packed brown sugar – This adds the chewiness we all pretend we do not care about but secretly judge cookies on.
- 1 large egg – Room temperature. If it is cold, it will make your butter seize up.
- 2 teaspoons pure vanilla extract – Measure with your heart, but two teaspoons is a good baseline.
- 1 cup white chocolate chips – If you want a white chocolate oreo cookie recipe easy to pull off, standard chips are fine, no need to chop bars.
- 1 1/4 cups roughly chopped Oreos – Break them by hand. If you use a food processor, you will turn the dough gray.
How To Make Cookies and Cream Cookies
The hardest part of this recipe is waiting for the dough to chill, which I usually spend pacing around my kitchen.
- Whisk the dry ingredients: Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set this aside and try not to knock it off the counter.
- Cream the butter and cheese: In a large bowl with an electric mixer, beat the cream cheese until completely smooth. Add the butter and beat until combined, then add both sugars and mix for about two minutes. If you skip creaming them properly, you will have weird lumps of cheese in your cookies, which is a tragedy.
- Add the egg and vanilla: Add the egg and vanilla and beat on high speed until combined. Scrape down the sides of the bowl because the good stuff always hides at the bottom.
- Combine and chill: Add the dry ingredients and mix on low speed, then gently fold in the white chocolate chips and chopped Oreos. Cover and chill the dough for at least 2 hours in the refrigerator. I know you want to bake them now, but if you skip the chilling, you will bake a giant, greasy cookie puddle.
- Preheat the oven: Preheat your oven to 350°F (177°C) and line your baking sheets with parchment paper. Do not use wax paper unless you want to start a small fire.
- Scoop and bake: Roll the dough into balls using about 1.5 tablespoons per cookie, spacing them 3 inches apart. Bake for 12 to 13 minutes until the edges are lightly browned. The centers will look totally underbaked, but trust the process, they set up as they cool.
- Cool completely: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack. If you try to move them immediately, they will collapse and you will have to eat the broken ones standing over the sink.
♥ The Misfit Tips!
- Respect the chill time: I once rushed the dough because I felt impatient. The cookies looked fine going into the oven and came out like greasy pancakes.
- Control the temperature: When making cookies and cream cookies with cream cheese, softened cream cheese and butter create a smooth dough.
- Chop by hand: Large Oreo pieces create a better texture. A food processor turns the cookies into gray dust.
- Use brick cream cheese: Tub cream cheese contains more moisture and can make the cookies spread.
- Underbake the centers: The cookies finish setting on the hot baking sheet.
Make It Yours
You can use chocolate sandwich cookies, golden sandwich cookies, or seasonal sandwich cookies. You can replace white chocolate chips with dark chocolate chunks for more contrast. You can also press extra Oreo pieces into the tops before baking.
This white chocolate Oreo cookie recipe easy variation works well for holiday trays because the dough needs no unusual ingredients.
Perfect Pairings
These cookies pair perfectly with a complete disregard for your daily sugar intake.
- Cold glass of whole milk, obviously.
- A late-night Netflix binge when popcorn feels too responsible.
- A holiday cookie swap where you want to outshine dry gingerbread.
- A strong cup of black coffee to balance the sweetness of these white chocolate Oreo cookies.
How to Store
❤
- Fridge: Store the cookies in an airtight container in the refrigerator for up to one week.
- Room temperature: You can keep the cookies at room temperature for a shorter period, but refrigeration preserves the cream cheese texture.
- Freezer: Freeze baked cookies or rolled dough balls for up to three months.
- Bake from frozen: Bake frozen dough balls for one extra minute without thawing.
- Reheat: Microwave a baked cookie for about eight seconds.
- Note: Keep the cookies away from strong-smelling foods in the refrigerator unless garlic-flavored Oreo cookies sound appealing.
Cookies and Cream Cookies
These cookies and cream cookies combine full-fat cream cheese, cornstarch, white chocolate chips, and chunky Oreos for thick, soft centers with crisp edges. The two-hour chill creates cookies that hold their shape, while hand-broken sandwich cookies add texture. This soft Oreo stuffed cookie recipe gives you a reliable cream cheese cookie recipe for potlucks, holiday trays, or late-night cravings.
Ingredients
Equipment
Method
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed.
- Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.)
- Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips.
- Add the Oreos and beat on low speed or gently fold in with a silicone spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), and place 3 inches apart on the baking sheets. Bake for 12–13 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the topsthis is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.