Cookies & Cream Cookies
Buttery, cream cheese-enriched Cookies & Cream Cookies packed with white chocolate chips and generous chunks of chocolate sandwich cookies for an ultra-soft, creamy bite every time.
Yield: 30 Cookies
Calories: 178kcal
Cost: $9
Materials
- 2 ¼ cups all-purpose flour spooned and leveled for accuracy
- 1 ½ teaspoons cornstarch helps create a softer texture
- 1 teaspoon baking soda for leavening
- ½ teaspoon salt balances sweetness
- 4 ounces cream cheese full-fat, softened
- ¾ cup unsalted butter softened to room temperature
- ½ cup granulated sugar for sweetness
- ½ cup brown sugar lightly packed
- 1 large egg room temperature
- 2 teaspoons vanilla extract pure vanilla preferred
- 1 cup white chocolate chips good-quality baking chips
- 1 ¼ cups Oreo cookies roughly chopped into bite-size pieces
Instructions
- Combine the flour, cornstarch, baking soda, and salt in a bowl until evenly blended.
- Beat the softened cream cheese until smooth, then mix in the butter until fully incorporated. Add both sugars and continue beating until light and creamy. Mix in the egg and vanilla extract until well combined.
- Gradually add the dry mixture to the wet ingredients and mix just until no dry streaks remain. Stir in the white chocolate chips, then gently fold in the chopped Oreo pieces. mix
- Cover the dough tightly and refrigerate for at least 2 hours until firm enough to scoop. assemble
- Heat the oven to 350°F (177°C) and line baking sheets with parchment paper. prep
- Portion the dough into heaping tablespoon-and-a-half scoops and arrange them several inches apart on the prepared baking sheets. assemble
- Bake the cookies until the edges are lightly golden while the centers remain soft, about 12–13 minutes. bake
- Allow the cookies to rest on the baking sheets for 5 minutes before moving them to a wire rack to cool completely. finish
Notes
These cookies disappear faster than you'd expect — that cream cheese in the dough is the secret to their impossibly soft, rich center. Make the dough the night before and let the fridge do the work so all that's left is scooping and baking.
Nutrition
Serving: 40g | Calories: 178kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 28mg | Sodium: 115mg | Potassium: 55mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 210IU | Calcium: 30mg | Iron: 1mg