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+ servings
buttery cookies with Oreos

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips - DELISH!
Course Dessert
Cuisine American
Keyword chocolate chip, cookies, cookies and cream, oreo, white chocolate
Prep Time 15 minutes
Cook Time 13 minutes
Chill 2 hours
Total Time 2 hours 28 minutes
Servings 30 cookies


  • 4 ounces cream cheese - room temperature
  • ¾ cup butter - room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar - firmly packed
  • 1 large egg - room temperature
  • 2 tsp vanilla extract
  • cups all-purpose flour spooned & leveled
  • tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp table salt
  • 14 double-stuffed Oreo cookies or 12 most-stuf, or 16 regulars-- CRUSHED
  • ¾ cup semi-sweet chocolate chunks
  • ½ cup white chocolate chips


  • In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
  • Scrape down the bowl and then add the butter. Beat well - until pale and smooth.
  • Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn't gritty.
  • Add the egg and vanilla - mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
  • Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
  • Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
  • Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
  • Preheat the oven to 350 degrees.
  • Line baking sheets with parchment - set aside.
  • Roll the dough into balls - using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide - so they bake nice and thick. Place on the prepared baking sheets about 2" apart.
  • Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
  • Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
  • Keep in an airtight container at room temperature for up to 5 days.