Cookies and cream is a classic pairing that makes for irresistibly delicious cookies. These cookies are thick, chewy, and studded with large Oreo pieces. Best of all, they require no chilling—thanks to cold butter, which creates steam during baking so the cookies puff up and remain soft in the center.
A small amount of cream cheese replaces part of the butter in this recipe to add extra creaminess and depth, making these truly the ultimate Oreo cookies and cream cookies.
For the best texture and appearance, break the Oreos by hand into large chunks. That prevents fine crumbs from turning the dough gray and ensures you’ll have visible cookie pieces throughout the finished cookies.
These are perfect for any Oreo lover—serve warm with a tall glass of cold milk.
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Ingredients needed to make Chewy Oreos and Cream Cookies
This recipe is adapted from a favorite chocolate chip cookie base, with a few additions to balance sweetness and boost flavor.
- Cream cheese: Use full-fat brick-style cream cheese, at room temperature so it blends smoothly. It adds richness and contributes to the “cream” in cookies and cream.
- Butter: Use unsalted butter straight from the fridge, cut into small cubes. Cold butter is essential to get thick, chewy cookies without chilling—the steam from cold butter helps the cookies rise. If using salted butter, reduce or omit the added salt.
- Granulated sugar: Use regular white sugar.
- Brown sugar: Light or dark brown sugar will work; dark adds more molasses flavor. Pack the brown sugar into the measuring cup.
- Egg: Use a large egg at room temperature for smooth incorporation.
- Egg yolk: An extra yolk adds richness and chew.
- Vanilla extract: Real vanilla gives the best flavor.
- All-purpose flour: Measure by scooping and leveling, or weigh for accuracy.
- Cake flour: Adds tenderness. If you don’t have cake flour, substitute by replacing 2 tablespoons of 1 cup all-purpose flour with 2 tablespoons cornstarch and sifting together.
- Baking soda and baking powder: Check freshness—expired leaveners won’t give proper rise.
- Salt: Balances sweetness—adjust to taste.
- White chocolate baking bar: Use a baking bar (chopped) rather than chips for better melting and creamy pockets of chocolate.
- Semisweet chocolate baking bar: Adds contrast to the white chocolate and balances sweetness—chop into large pieces.
- Crushed Oreos: Any variety works; double-stuffed gives extra cream filling. Break Oreos by hand into large pieces to avoid fine crumbs that turn the dough gray. Optionally press extra pieces on top of each cookie before baking.
Instructions for making Cookies & Cream Cookies
Step 1
Preheat the oven to 400°F (use convection if available). Line two baking sheets with parchment paper and set aside.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened cream cheese on medium speed until smooth.
Step 3
Add the cold cubed butter, brown sugar, and granulated sugar to the cream cheese. Start the mixer on low for a few seconds, then increase to medium-high and mix for about 3–4 minutes until well incorporated and fluffy. The mixture is ready when it starts to stick to the sides of the bowl.
Step 4
With the mixer on low, add the egg and egg yolk, then the vanilla. Increase to medium and mix for about 30 seconds until combined, scraping the bowl as needed.
Step 5
Turn the mixer off and add the dry ingredients: all-purpose flour, cake flour, baking powder, baking soda, and salt. Mix on low just until combined—do not overmix.
Step 6
With the mixer off, add the chopped white chocolate, chopped semisweet chocolate, and the hand-broken Oreo pieces. Stir on low for 20–30 seconds until the mix-ins are distributed. Avoid overmixing to prevent crushing the Oreos and graying the dough. If needed, finish folding the mix-ins in by hand.
Step 7
Portion the dough into 2-ounce balls and space about 2 inches apart on prepared baking sheets. A large #16 cookie scoop works well. Optionally press an extra Oreo piece on top of each dough ball.
Step 8
Bake one tray at a time in the preheated oven: 4–5 minutes per side in convection (7–8 minutes per side in a conventional oven), then rotate and bake another 4–5 minutes (or 7–8 minutes conventional). The tops should be golden brown. If you like, use a 3–4-inch round cookie cutter to gently smooth the hot cookie edges right after removing them from the oven.
Step 9
Let cookies cool on the baking sheets for 10–15 minutes, then transfer to wire racks to cool completely. Leaving them on the hot trays helps the centers finish setting while staying soft.
Best way to store these cookies
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze baked cookies, arrange them in a single layer on a parchment-lined baking sheet and freeze for at least an hour. Then transfer to a freezer-safe bag and store up to 6 months. Thaw at room temperature and warm gently in the microwave for 15–20 seconds at 50% power if desired.
Make ahead tip
You can freeze the cookie dough balls and bake later. After scooping, place the dough balls in a single layer on a parchment-lined baking sheet and freeze for at least an hour. Transfer frozen dough balls to a freezer-safe bag and store up to 3 months. For best results, bring dough to room temperature before baking; if baking from frozen, add 2–3 minutes to the baking time.
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Ultimate Chewy Oreo Cookies & Cream Cookie recipe (no chill)
Equipment
- parchment paper
- baking sheets
- stand mixer (optional)
- #16 cookie scoop (optional)
Ingredients
- 4 ounces cream cheese, room temperature
- 12 tablespoons butter, cold and cut into small pieces
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1½ tablespoons vanilla extract
- 1½ cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 4 ounces white chocolate baking bar, chopped
- 4 ounces semisweet chocolate baking bar, chopped
- 1½ cups (about 12 Oreos) Oreos, broken by hand into large pieces
Instructions
- Preheat the oven to 400°F (use convection if available). Line baking sheets with parchment paper.
- Beat the softened cream cheese until smooth.
- Add cold butter, brown sugar, and granulated sugar. Mix from low to medium-high for 3–4 minutes until fluffy.
- Mix in the egg, egg yolk, and vanilla on medium until combined, scraping the bowl as needed.
- Turn the mixer off and add both flours, baking powder, baking soda, and salt. Mix on low until just combined.
- Fold in chopped white chocolate, chopped semisweet chocolate, and Oreo pieces on low briefly to avoid crushing the Oreos.
- Portion dough into 2-ounce balls and place 2 inches apart on prepared sheets. Optional: press additional Oreo pieces on top.
- Bake one tray at a time: 4–5 minutes per side in convection (7–8 minutes per side conventional). Rotate trays and bake until tops are golden. Smooth edges with a round cutter if desired.
- Cool on the baking sheet 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
- Freeze scooped dough balls in a single layer for at least an hour before transferring to a freezer bag; store up to 3 months. Thaw before baking or add 2–3 minutes if baking from frozen.
- Store cooled cookies in an airtight container at room temperature up to 5 days.
- To freeze baked cookies, flash-freeze on a sheet for at least an hour, then store in a freezer bag up to 6 months. Thaw and warm gently before serving.
Nutrition
Serving size: 1 cookie | Calories: 284 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 15 g | Saturated Fat: 8 g | Sugar: 18 g | Sodium: 285 mg