Easy Cookies and Cream Cookies Recipe
Easy Cookies and Cream Cookies. These chewy cookies and cream cookies are loaded with white chocolate chips. A dreamy, soft, chewy cookie recipe!
Instructions
- Cream together the butter and cream cheese in a stand mixer fitted with a paddle attachment.
- Mix until the mixture is light and fluffy, typically taking about 2-3 minutes.
- Gradually add in the granulated sugar and brown sugar, allowing the sugars to fully incorporate.
- Add in the vanilla extract and eggs, mixing until just combined.
- In a separate bowl, whisk together the dry ingredients, including flour, baking soda, and cornstarch.
- Slowly combine the wet and dry ingredients, mixing until the dough is just blended.
- Gently fold in the chopped Oreos to ensure they are evenly distributed throughout the cookie dough.
- Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes.
- Preheat your oven to 350°F (175°C) and bake the cookies for about 10-12 minutes.
Notes
- Use full-fat cream cheese for the best flavor and creamy texture. Avoid low-fat or whipped versions, as they may alter the consistency.
- Don’t skip the chilling time. Chilling the dough helps prevent spreading and enhances the chewy texture and flavor development.
- Crush the Oreos gently. You want small chunks, not fine crumbs, to preserve that iconic cookies-and-cream texture.
- Customize your add-ins. Feel free to add mini chocolate chips, chopped white chocolate, or even crushed candy bars for variety.
- Avoid overbaking. Take the cookies out when they look slightly underdone in the center—they’ll continue cooking on the tray.
- Storage Tip: To keep cookies soft, add a slice of bread to your storage container. Replace it after a day or two if needed.
- Make-ahead option: You can freeze the dough balls and bake them straight from the freezer—just add 1–2 extra minutes to the baking time.