Amazing Cookies and Cream Cookies Recipe

The moment I first baked these Cookies and Cream Cookies, I knew I’d found a winner. As someone who once thought baking was too tricky, this recipe changed everything for me. With chewy centers, crisp edges, and that perfect white dough that doesn’t turn gray, these cookies feel like bakery magic you can make at home. Plus, there’s a step-by-step video to guide you through it all.

Table of Contents

Why You’ll Love These Cookies and Cream Cookies

• Achieve bakery-style texture with chewy centers and crisp edges every time.
• Say goodbye to the dreaded gray dough—this recipe keeps your dough perfectly white.
• Tested no-chill option available, ideal for busy bakers who want fast results without sacrificing quality.
• Loaded with white chocolate chips and Oreo chunks for a perfect balance of creamy sweetness and crunchy cookies.

Key Ingredients for Perfect Cookies and Cream Cookies

Cream Cheese

Cream cheese adds unbeatable richness and moisture to these cookies, creating a tender crumb with just the right softness. Its fat content helps keep the dough light and creamy. This ingredient is also key in other delicious recipes, like a fruit dip with cream cheese.

Cornstarch

Cornstarch is the secret to that soft, pillowy texture. It tenderizes the dough by reducing gluten formation, making your cookies cakey without being dense.

Oreos

Oreos provide that classic cookies and cream flavor. Roughly chopping them by hand ensures chunky bits that won’t turn your dough gray, keeping the cookies visually appealing and delicious.

White Chocolate

White chocolate chips bring creamy sweetness and pockets of melty indulgence. For the creamiest melt and smooth texture, using a chopped white chocolate bar is even better than chips, as it melts more evenly.

Essential Tools for This Recipe

• Stand mixer with paddle attachment or hand mixer
• Medium mixing bowls
• Baking sheets
• Parchment paper or silicone baking mats
• Medium cookie scoop (about 1.5 tablespoons)

Having these tools ready will make your baking process smoother and more enjoyable.

The Secret to Keeping Your Dough White (Not Gray!)

One of the biggest challenges with Cookies and Cream Cookies is preventing the dough from turning gray. The culprit is Oreo dust, which spreads color through the dough if not handled carefully. To keep your dough bright white, chop your Oreos by hand or place them in a sealed plastic bag and gently crush them with a rolling pin. Avoid using a food processor, which pulverizes Oreos into fine crumbs that turn the dough color.

Fold the Oreos into the dough at the very end of mixing—this gentle touch makes all the difference. Too much mixing distributes the Oreo powder throughout, causing that unwanted gray tint. I’ll include a handy infographic called “Three Ways to Prep Your Oreos” to help you master this step.

How to Make Cookies and Cream Cookies: Step-by-Step

I’ll walk you through every step with tips to get that perfect bakery-style cookie. Plus, you can watch the full video tutorial embedded below to see exactly how it’s done.

Ingredients

• 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (180g) white chocolate chips
• 1 and 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)

Instructions

1. Whisk the dry ingredients together in a medium bowl—flour, cornstarch, baking soda, and salt. Set aside so they’re well combined before adding to the wet ingredients.
2. Beat the cream cheese on medium-high speed with a hand or stand mixer until completely smooth and creamy. This ensures no lumps remain that would create uneven texture in your cookies.
3. Add the softened butter and beat until fully combined and fluffy. Scrape the bowl’s sides and bottom to mix everything evenly.
4. Add both sugars and beat on medium-high for about 2 minutes until the mixture is smooth, creamy, and pale. This aerates the dough for a lighter cookie.
5. Mix in the egg and vanilla on high speed for about 1 minute until fully incorporated. Again, scrape down for an even mixture without streaks.
6. Pour the dry ingredients into the wet ingredients and mix on low speed just until combined to avoid overworking the dough.
7. Beat in the white chocolate chips on low speed, then gently fold in the chopped Oreos last by hand or on very low speed. This preserves the dough’s white color and chunky texture.
8. Cover and chill the dough in the refrigerator for at least 2 hours, up to 4 days. If chilling longer, let dough warm at room temperature for 30 minutes before using since it will be quite firm.
9. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking. Using an air fryer can also be an alternative for smaller batches, though baking sheets are standard for this recipe.
10. Scoop heaping 1.5 tablespoon dough balls and place them 3 inches apart on your baking sheets for perfect spreading room.
11. Bake for 12 to 13 minutes until sides are lightly browned and centers look soft but set. The soft center will firm as cookies cool.
12. Cool on the baking sheet for 5 minutes—this helps them set fully—then move to a wire rack. Press extra white chips or Oreo pieces on top while warm for bakery-style looks.

Cookies stay fresh at room temperature in a covered container for up to one week.

Pro Tips for Bakery-Style Results

• Use a cookie scoop for uniform size and consistent baking.
• Don’t skip chilling the dough—it prevents spreading and keeps centers chewy.
• Press extra Oreo chunks and white chocolate chips onto the dough balls just before baking for a professional look and extra flavor pops.
• Bake until edges just turn light golden; the center will look soft but is fully cooked for tender cookies.

Recipe Variations and Substitutions

Variation	Instructions	Texture & Notes
No-Chill Variation	Bake dough immediately after mixing. Expect slightly more spreading and a softer edge.	Slightly less structured but still delicious.
Gluten-Free Variation	Use a tested 1:1 gluten-free all-purpose flour blend instead of regular flour.	Similar texture, slight difference in crumb.
Creative Mix-In Ideas	Swap white chocolate for dark or milk chocolate chunks, add chopped nuts, or swirl in caramel bits.	Customize for preferred flavor combos.

How to Store, Freeze, and Gift Your Cookies

Storing at Room Temperature:

Keep in an airtight container for up to 1 week, layering with parchment paper to prevent sticking.

Freezing Baked Cookies:

Place cooled cookies in a freezer-safe container with layers of parchment paper; freeze up to 3 months. Thaw at room temperature before serving.

Freezing Unbaked Dough:

Scoop dough balls onto a tray, freeze until solid, then transfer to a sealed bag or container. Bake directly from frozen, adding a few extra minutes to baking time.

Gifting & Shipping

Pack cookies snugly with layers of parchment and bubble wrap in a sturdy box. Choose day-of shipping to keep them fresh and unbroken. Adding a personal note always makes the gift sweeter.

Frequently Asked Questions (Troubleshooting Your Cookies and Cream Cookies)

Why did my cookies spread and get flat?

This usually means the butter was too soft or warm before mixing. Chilling the dough properly firms it, preventing excess spreading.

Why is my cookie texture cakey instead of chewy?

Over-mixing flour develops gluten, which makes cookies cakey. Mix dry ingredients into wet just until combined to keep them chewy.

How do I stop my dough from turning gray?

Chop Oreos by hand or crush gently in a bag, then fold them into the dough last, mixing lightly to avoid dispersing Oreo dust.

Can I double this recipe?

Yes, double all ingredients and bake in batches. Ensure your mixing bowl and equipment can handle the increased volume.

Are there high-altitude adjustments needed for these cookies?

At high altitudes, reduce baking soda slightly and increase flour by a tablespoon or two to maintain structure.

Conclusion

This is truly the only Cookies and Cream Cookies recipe you’ll ever need for bakery-style results at home. Whether you’re a busy baker or a beginner, these cookies bring comfort and joy with every bite. I’d love to hear how your cookies turned out—leave a comment below with your questions.

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