If you have a sweet tooth that craves a delightful twist on a classic cookie, this Cookies and Cream White Chocolate Chip Cookies Recipe is an absolute must-try. Imagine biting into a soft, buttery cookie that perfectly balances the rich cream cheese and butter base with chunks of crunchy Oreo cookies and bursts of creamy white chocolate chips. The result is a wonderfully textured treat that brings a nostalgic cookies and cream flavor in cookie form, guaranteed to brighten your day and impress everyone lucky enough to get a taste.
Ingredients You’ll Need
The magic behind this Cookies and Cream White Chocolate Chip Cookies Recipe lies in its straightforward and carefully selected ingredients. Each component plays a vital role, from the creamy tang of cream cheese to the sweet crunch of Oreos and the luscious melt of white chocolate chips.
- All-purpose flour: Provides the essential structure and chewiness for the cookies.
- Cornstarch: Adds tenderness to ensure a soft, melt-in-your-mouth texture.
- Baking soda: Helps the cookies rise and develop that perfect light crumb.
- Salt: Balances sweetness and enhances all other flavors.
- Oreo cookies: Chopped for that iconic cookies and cream crunch, delivering classic cookie flavor.
- Unsalted butter: Adds richness and a velvety base, best softened to room temperature for easy mixing.
- Cream cheese: Contributes moisture and a slight tang, making these cookies irresistibly soft.
- Granulated sugar: Sweetens the dough while promoting spreading and a slight crisp edge.
- Light brown sugar: Adds moisture and depth with its mild caramel notes.
- Large egg: Binds everything together and provides structure.
- Vanilla extract: Enhances all the flavors with warm aromatic notes.
- White chocolate chips: Divided between the dough and topping for pockets of creamy sweetness.
How to Make Cookies and Cream White Chocolate Chip Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by whisking together the all-purpose flour, cornstarch, baking soda, and salt in a medium bowl. This ensures even distribution of leavening agents and seasoning for consistent flavor and texture throughout your dough.
Step 2: Chop the Oreos
Break the Oreo cookies into large chunks—about 4 to 6 pieces per cookie. You can do this with your hands for a rustic touch or a knife for more uniform pieces. These big chunks will add fantastic texture and that signature cookies and cream flavor in every bite.
Step 3: Cream the Butter, Cream Cheese, and Sugars
In your mixer bowl fitted with a paddle attachment (or using a hand mixer and large bowl), beat the softened butter and cream cheese together on medium speed for about one minute until smooth and combined. Add the granulated and light brown sugar, then beat for another minute until this mixture turns light and fluffy—this is your foundation for soft, tender cookies.
Step 4: Add Egg and Vanilla
Mix in the large egg and vanilla extract until fully incorporated. Scrape down the bowl once to ensure everything is combined evenly, giving you a perfect, homogenous batter.
Step 5: Combine Dry Ingredients and Fold in Cookies and Chocolate
Slowly add the dry flour mixture into the wet mixture on low speed. Stir just until the dough is nearly combined. Next, fold in half of the white chocolate chips and the chopped Oreo cookie chunks using a spatula, making sure they are evenly distributed without overmixing.
Step 6: Chill the Dough
Cover the dough and refrigerate it for at least 1 hour and up to 72 hours. This chilling step is key to developing flavor depth and ensuring the dough firms up enough for perfect shaping without spreading too much during baking.
Step 7: Prepare and Portion the Cookies
When ready to bake, preheat your oven to 350°F. Line your baking sheets with parchment paper or nonstick silicone mats. Let the dough sit at room temperature for 15-20 minutes so it softens slightly for easier scooping.
Step 8: Shape and Top the Cookies
Using a two-tablespoon scoop, portion the dough and roll each piece into a smooth ball with your palms. Place them about two inches apart on the prepared baking sheets. Press the remaining white chocolate chips gently on top of each cookie for an inviting finish.
Step 9: Bake and Cool
Bake one sheet at a time for 10 to 12 minutes until the edges are set and just beginning to turn golden brown. Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This step helps them finish setting perfectly — soft in the center with just the right crunch around the edges.
How to Serve Cookies and Cream White Chocolate Chip Cookies Recipe
Garnishes
Enhance your cookies by dusting them with a light sprinkle of powdered sugar or even adding a drizzle of melted white chocolate for extra indulgence. A small sprinkle of crushed Oreo crumbs on top adds visual appeal and an extra crunch, making these cookies look as delightful as they taste.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a creamy vanilla ice cream scoop for a classic duo. For an adult twist, serve alongside a cup of rich coffee or a hot chocolate topped with whipped cream—something that complements the sweet vanilla and chocolate notes beautifully.
Creative Ways to Present
Try stacking several cookies and tying them up with a pretty ribbon for a charming homemade gift. Another fun idea is to break the cookies into chunks and use them as a topping for sundaes, yogurt bowls, or even blend them into milkshakes for a cookies and cream blast!
Make Ahead and Storage
Storing Leftovers
Store your leftover cookies in an airtight container at room temperature. They will stay fresh for up to 5 days, maintaining their soft chewiness and delicious flavor. Layer them with parchment paper to prevent sticking.
Freezing
You can freeze baked cookies or dough for future indulgence. For cookies, place them in a freezer-safe container with parchment between layers. Cookie dough balls freeze beautifully on a baking sheet first, then transfer to a freezer bag. They keep well for about 3 months.
Reheating
Warm cookies gently in the microwave for 10-15 seconds or in a low oven (around 300°F) for 5 minutes to revive their softness and bring out that fresh-baked aroma. This easy step turns leftover cookies into a freshly baked treat all over again.
FAQs
Can I substitute regular chocolate chips for white chocolate chips?
Absolutely! While the white chocolate chips contribute a creamy sweetness that complements the Oreos perfectly, using regular chocolate chips will also yield delicious results with a richer chocolate flavor.
Is it necessary to chill the cookie dough?
Chilling the dough is strongly recommended; it allows the flavors to meld and prevents excessive spreading during baking, resulting in thicker, chewier cookies.
Can I use low-fat cream cheese in this recipe?
For the best texture and taste, use full-fat cream cheese. Low-fat versions might alter the richness and softness of your cookies.
How do I make sure my cookies are soft and not crispy?
Use cornstarch and cream cheese as in this recipe, which help keep cookies tender. Also, avoid overbaking—cookies should be taken out when edges are lightly golden but centers still look soft.
What can I do if my dough seems too sticky to handle?
Simply chill it longer or lightly flour your hands when shaping the dough balls. A little patience during this step will make the process smoother and your cookies turn out perfect.
Final Thoughts
This Cookies and Cream White Chocolate Chip Cookies Recipe is a genuine crowd-pleaser that combines the nostalgic charm of Oreos with the rich decadence of white chocolate and cream cheese. Whether you’re baking for family, friends, or a cozy night in, these cookies will bring smiles and plenty of satisfied sighs. Give it a try—you might just discover your new all-time favorite cookie!
Print
Cookies and Cream White Chocolate Chip Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cookies and Cream Cookies are a delightful twist on a classic favorite, combining chunks of Oreo cookies and creamy white chocolate chips in a soft, chewy dough. Perfect for Oreo lovers, these cookies deliver a rich, indulgent flavor with a tender texture, making them an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (240g)
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon salt
Mix-ins
- 14 Oreo cookies (160g), broken into 4-6 large pieces each
- ¾ cup white chocolate chips (135g), divided
Wet Ingredients
- 10 tablespoons unsalted butter (140g), room temperature
- 4 ounces cream cheese (113g), room temperature
- ¾ cup granulated sugar (150g)
- ¼ cup packed light brown sugar (55g)
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined. Set this mixture aside for later use.
- Prepare Oreo Pieces: Break the Oreo cookies into large chunks, about 4 to 6 pieces per cookie, using your hands or a knife. Set these aside to incorporate into the dough.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment or an electric hand mixer, beat the room temperature unsalted butter and cream cheese together on medium speed for 1 minute until smooth. Add the granulated sugar and light brown sugar and continue beating on medium speed for another minute until the mixture is light and fluffy.
- Add Egg and Vanilla: Mix in the egg and vanilla extract and continue mixing until just combined. Scrape down the sides of the bowl to ensure all ingredients are incorporated evenly, then mix once more briefly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture and mix on low speed until it is almost combined. Then fold in half of the white chocolate chips (about 90g) and the broken Oreo chunks using a spatula until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for at least 1 hour, or up to 72 hours for enhanced flavor and texture development.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Allow the chilled dough to warm slightly at room temperature for 15 to 20 minutes to make scooping easier.
- Scoop and Shape Cookies: Using a tablespoon or cookie scoop, portion out heaping two-tablespoon (about 50g) balls of dough. Roll each ball between your palms to form smooth, round shapes. Arrange the dough balls on the prepared baking sheets, spacing them about two inches apart. Press the remaining white chocolate chips onto the tops of each cookie ball.
- Bake: Bake one sheet at a time in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are set and just beginning to turn golden brown.
- Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. This prevents breakage and helps them set perfectly.
Notes
- Chilling the dough for longer than 1 hour (up to 72 hours) improves flavor and texture, making the cookies chewier and more flavorful.
- Breaking Oreos into larger chunks ensures they hold their texture after baking and add delightful crunch.
- Letting the dough rest at room temperature before baking makes it easier to scoop and shape.
- If you don’t have white chocolate chips, you can substitute with regular milk chocolate chips for a different flavor profile.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
