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
Scale
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.
