Cookies & Cream Cookies Recipe

Introduction

If you are a cookies and cream fan, you’ll adore these perfectly chewy Cookies & Cream Cookies! Soft in the center with just the right amount of crispiness on the edges, they’re loaded with Oreos, white chocolate chips, and semi-sweet chocolate chips for the ultimate treat.

Ingredients

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons cornstarch
• 1 ½ sticks unsalted butter, room temperature (¾ cup)
• ¾ cup white sugar
• ½ cup light brown sugar
• 1 whole large egg + 1 yolk
• 1 teaspoon vanilla extract
• 1/3 cup white chocolate chips
• 1/3 cup semi-sweet chocolate chips
• 6 Oreos, chopped

Instructions

1. Step 1: In a small bowl, whisk together the flour, baking soda, salt, and cornstarch until evenly combined.
2. Step 2: In a mixing bowl, beat the room temperature butter with the brown and white sugars for 1 to 2 minutes until light and fluffy using a hand mixer or stand mixer with a paddle attachment.
3. Step 3: Add the whole egg, egg yolk, and vanilla extract to the butter mixture. Beat again until smooth, scraping the sides of the bowl as needed.
4. Step 4: Gradually add the dry ingredients to the wet mixture, folding with a spatula or mixing on low speed until a firm dough forms.
5. Step 5: Fold in the chopped Oreos, white chocolate chips, and semi-sweet chocolate chips until evenly distributed.
6. Step 6: Let the dough rest at room temperature for 20 minutes (optional) or bake immediately.
7. Step 7: Preheat your oven to 350°F and line a baking sheet with parchment paper.
8. Step 8: Scoop dough portions about 1/4 to 1/3 cup each, spacing 6 cookies per baking sheet. A large ice cream scoop works great for even sizing.
9. Step 9: Bake for 11 to 12 minutes until the edges are golden brown but the centers remain soft. The cookies will continue to firm up as they cool.
10. Step 10: Leave cookies on the pan for 10 minutes to set before transferring to a wire rack to cool completely.

Tips & Variations

• For extra soft cookies, add 1 teaspoon of cornstarch as it helps keep them chewy.
• Freeze dough balls on a tray and then transfer to a ziplock bag for easy make-ahead baking.
• If you want perfectly round cookies, use a large circular cookie cutter to shape them fresh out of the oven.
• Swap out the Oreos for your favorite sandwich cookies or add nuts for extra crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, warm them briefly in the microwave or oven until soft and chewy again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cookie dough ahead of time?

Yes! Portion the dough into balls and freeze them on a tray. Once frozen, transfer them to a ziplock bag. Let them come to room temperature before baking to ensure they spread properly.

Why do the cookies need cornstarch?

Cornstarch adds softness and chewiness to the cookies by tenderizing the dough, resulting in that perfect texture you want in cookies and cream cookies.

Cookies & Cream Cookies Recipe

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★★★★★

4.5 from 53 reviews

These perfectly chewy Cookies & Cream Cookies are a dream for any cookies and cream lover. Soft and chewy in the center with crisp edges, these cookies are loaded with chopped Oreos, white chocolate chips, and semi-sweet chocolate chips for the perfect balance of flavors. A delicious treat that’s easy to make without any chilling required, perfect for when you want fresh homemade cookies quickly.

• Author: luca
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons cornstarch

Wet Ingredients

• 1 1/2 sticks unsalted butter, room temperature (3/4 cup)
• 3/4 cup white sugar
• 1/2 cup light brown sugar
• 1 whole large egg
• 1 egg yolk
• 1 teaspoon vanilla extract

Add-ins

• 1/3 cup white chocolate chips
• 1/3 cup semi-sweet chocolate chips
• 6 Oreos, chopped

Instructions

1. Mix Dry Ingredients: In a small bowl, whisk together the all purpose flour, baking soda, salt, and cornstarch until well combined. This creates the base of the cookie dough and the cornstarch helps make the cookies soft and chewy.
2. Prepare Wet Ingredients: In a large mixing bowl, add the room temperature unsalted butter, brown sugar, and white sugar. Using a hand mixer or stand mixer fitted with a paddle attachment, beat for about 1 to 2 minutes until the mixture is light, fluffy, and fully combined.
3. Add Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract to the butter and sugar mixture. Beat again until smooth and evenly incorporated, scraping down the sides of the bowl as needed.
4. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, folding or mixing with a rubber spatula or paddle attachment until a firm dough forms. Be careful not to overmix to keep the cookies tender.
5. Incorporate Add-ins: Gently fold in the chopped Oreos, white chocolate chips, and semi-sweet chocolate chips with a spatula until they are evenly distributed throughout the dough.
6. Rest Dough (Optional): Let the dough rest at room temperature for 20 minutes to help it set, although you can bake immediately with excellent results.
7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
8. Scoop Dough: Using a 1/4 to 1/3 cup measuring scoop or a large ice cream scoop, portion the dough into evenly sized balls and place them on the prepared baking sheet. Space them apart with about 6 cookies per sheet to prevent overcrowding.
9. Bake Cookies: Bake in the preheated oven for 11 to 12 minutes. The edges should be golden brown while the centers remain soft and slightly underbaked. The cookies will continue to cook on the hot baking sheet once removed from the oven.
10. Cool Cookies: Allow the cookies to cool on the baking sheet for about 10 minutes or until firm enough to transfer. Then transfer to a wire rack to cool completely. Optionally, tap the baking sheet a few times right after removing from the oven to create a wrinkle effect on the edges or use a large round cookie cutter to shape the cookies while warm.

Notes

• Do not overbake the cookies; they should be soft in the center when you take them out of the oven as they will firm up while cooling.
• You can prepare cookie dough balls ahead of time and freeze them on a tray. Once frozen, store in a sealed bag in the freezer. Thaw to room temperature before baking for best results.
• Using room temperature butter is important for proper creaming with the sugars to achieve the right texture.
• If you want perfectly round cookies, you can use a cookie cutter to shape them right after baking while still warm.
• Cornstarch in the dough helps achieve extra softness and chewiness in your cookies.

Keywords: Cookies and Cream Cookies, Cookies & Cream, Oreo cookies, chewy cookies, white chocolate chips, semi sweet chocolate chips, homemade cookies, dessert