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    Home » Dessert » Cookies

    Cookies and Cream Cookies

    Published: Oct 27, 2022 · by Elizabeth Waterson · This post may contain affiliate links, which may pay me a small commission for my referral at no extra cost to you! Thank you for supporting Confessions of a Baking Queen!

    Jump to Recipe
    hand holding a broken cookies and cream cookie to the camera

    Get ready to fall in love with these cookies and cream cookies. Full of chunks of Oreos, white chocolate chunks and cream cheese these cookies are extra special. Step-by-step photos teach you how to bake this cookie recipe. 

    hand holding a broken cookies and cream cookie to the camera

    I can't tell you how quickly these cookies disappeared, everyone went head over heels for them. You can't beat Oreos + cream cheese + white chocolate! I hope you love them as much as we do.

    I created a larger cookie but you can use a smaller scoop to make more, smaller cookies if desired.

    cookies and cream cookies on a white surface

    Let's get to the recipe

    Jump to:
    • Ingredients
    • Instructions
    • How to freeze
    • More Oreo recipes
    • Recipe Card
    • Recipe Ratings & Comments

    Ingredients

    For these cookies you will need:

    • All-Purpose Flour/ Plain Flour. Make sure you measure the flour properly, I suggest weighing your flour with a scale versus measuring by volume in cups.
    • Baking Soda. This chemical leavening agent needs an acid to activate, the brown sugar acts as that in this recipe. Baking soda also helps the cookies brown while baking and rise
    • Baking Powder. This double-acting chemical leavening agent helps the cookie rise while baking.
    • Salt. This ingredient helps all of the other ingredient's flavors shine through.
    • Instant White Chocolate Pudding Mix. I love adding pudding mix to cookies it creates an incredibly moist, chewy texture for the cookie. If you can't find the white chocolate pudding mix you can use vanilla pudding mix.
    • Unsalted Butter. Luckily this recipe calls for melted butter so no need to wait around for it to soften.
    • Pure Vanilla Extract. Measure with your heart!
    • Granulated Sugar. White sugar helps the cookies spread while baking.
    • Light Brown Sugar. Brown sugar helps moisten the cookies and create a chewier cookie.
    • Large Eggs. You'll need one full egg and one additional large egg yolk both at room temperature. The extra yolk helps create a rich, chewy cookie.
    • White Chocolate. I prefer to use white chocolate bars chopped up or Calleabuty white chocolate callets but you can use white chocolate chips.
    • Cream Cheese. I take the cream cheese out of the fridge just before I start gathering the rest of the ingredients so it has time to slightly soften.
    • Oreo Cookies. I prefer to roughly chop the Oreos so you still have substantial-sized chunks.
    ingredients in small bowls for cookies and cream cookies on a light surface

    For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

    Instructions

    In a large bowl whisk together the flour, baking soda, baking powder, salt, and pudding mix together and set aside. 

    dry ingredients whisked together in an glass bowl on a light surface with a blue linen

    Pour the melted butter and sugars into the bowl of an electric mixer fitted with a paddle attachment or a heatproof bowl with a handheld electric mixer.

    melted butter and sugars in a glass bowl on a light surface with a blue linen

    Mix until fully combined and continue to beat for 2 minutes at low-medium speed. Add eggs and vanilla mix for 3 minutes, do not skip this step, you will notice the color of the mixture will lighten quite a lot by the end of the mixing. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.

    egg and vanilla extract added to wet ingredients for cookie dough in a glass bowl on a light surface with a blue linen

    Mix in the flour mixture to the wet ingredients until almost fully combined then add chocolate chips, Oreos, and chunks of cream cheese.  

    dry ingredients whisked into wet ingredients in a glass bowl on a light surface with a blue linen
    oreos, white chocolate, and cream cheese all cut into cubes on a wooden cutting board on a light surface
    white chocolate, oreos, and cream cheese added to cookie dough in a large glass bowl on a light surface with a blue linen

    Gently mix you want swirls of cream cheese, you don't want to fully mix it in.

    cookies and cream cookie dough in a glass bowl on a light surface

    Use a large cookie scoop, I use a 4 tablespoon cookie scoop, to roll out the cookie dough balls and place them on a flat sheet/ plate with parchment in between layers then cover with plastic wrap OR scoop out into parchment paper or wax paper-lined plastic container and chill for at least two hours or up to two days.

    cookies and cream cookie dough balls on a silpat lined baking sheet on an light surface

    The large cookies need to chill up properly so they don’t spread and flatten while baking.

    Preheat the oven to 350F/180C and line a baking sheet with a Silpat liner, if using. Place cookie dough balls at least two inches apart, I place 5 to a half sheet pan. Bake for 12-14 minutes, or until the dough is just set and the dough doesn't look wet, I take the cookies out when the dough only has the slightest sheen to it, as the cookies will finish baking on the tray as you set them to cool. Let cool on the tray on a wire rack for 5-10 minutes then transfer to cool directly on the wire rack. Store the leftovers in an air-tight container for up to 5 days.

    oreo and white chocolate chunk cookies on a wire rack on an light surface

    The cookies are so delicious, full of sweet creamy flavor and crunchy Oreos.

    hand holding a half eaten cookies and cream cookie to the camera

    How to freeze

    To freeze baked cookies: Once you've baked the cookies allow them to cool completely then place in an air-tight container or freezer-safe bag and freeze for up to 3 months. When ready to eat place cookies on the counter to thaw for an hour.

    To freeze unbaked cookie dough balls: Scoop the cookie dough and place it on a parchment-lined sheet pan or large plate to freeze, once they are frozen (about an hour or two) place the dough balls into an air-tight container or freezer-safe bag and freeze for up to 3 months.

    When ready to bake the cookies, follow normal instructions but add a minute or two to the bake time. The cookies may not spread as much from frozen, in that case when the cookies come out of the oven I bang the tray on the counter to encourage the cookies to spread.

    Check out this post on my Cookie Baking Tips

    hand holding a cookies and cream cookie up to the camera
    stack of cookies and cream cookies on an light surface

    More Oreo recipes

    • If you love cookies and cream check out my Oreo Cheesecake Recipe or my No-Bake Oreo Cheesecake Recipe.
    • These Oreo Brownies are a fan favorite!
    • Check out these slutty cheesecake bars!

    ★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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    Print

    Recipe Card

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    cookies and cream cookies on a white surface

    Cookies and Cream Cookies

    Print Recipe
    Pin Recipe

    Get ready to fall in love with these cookies and cream cookies. Full of chunks of Oreos, white chocolate chunks and cream cheese these cookies are extra special. Step-by-step photos teach you how to bake this cookie recipe. 

    • Total Time: 2 hours 24 minutes
    • Yield: 15 Cookies 1x

    Ingredients

    Units Scale
    • 250 grams (2 Cups) Unbleached All-Purpose Flour/ Plain Flour
    • 1 Teaspoon Baking Soda
    • ¼ Teaspoon Baking Powder
    • ½ Teaspoon Salt
    • 3.4oz Box Instant White Chocolate Pudding Mix
    • 7oz (14 Tablespoons) Unsalted Butter
    • 1 Tablespoon Pure Vanilla Extract
    • 100 grams (½ Cup) Granulated Sugar
    • 150 grams (¾ Cup) Light Brown Sugar
    • 1 Large Egg + 1 Large Egg Yolk, at room temperature
    • 160 grams (1 Cups) White Chocolate Chips or Chocolate Chunks
    • 4oz Cream Cheese, slightly softened and cut into small chunks
    • 12 Oreos, roughly chopped

    Instructions

    1. In a large bowl whisk together the flour, baking soda, baking powder, salt, and pudding mix together and set aside. 
    2. Pour the melted butter and sugars into the bowl of an electric mixer fitted with a paddle attachment or a heatproof bowl with a handheld electric mixer. Mix until fully combined and continue to beat for 2 minutes at low-medium speed. Add eggs and vanilla mix for 3 minutes, do not skip this step, you will notice the color of the mixture will lighten quite a lot by the end of the mixing. Make sure to scrape down the sides of the bowl to ensure everything is evenly combined.
    3. Mix in the flour mixture to the wet ingredients until almost fully combined then add chocolate chips, Oreos, and chunks of cream cheese.  Gently mix you want swirls of cream cheese, you don't want to fully mix it in.
    4. Use a large cookie scoop, I use a 4 tablespoon cookie scoop, to roll out the cookie dough balls and place them on a flat sheet/ plate with parchment in between layers then cover with plastic wrap OR scoop out into parchment paper or wax paper-lined plastic container and chill for at least two hours or up to two days. The large cookies need to chill up properly so they don’t spread and flatten while baking.
    5. Preheat the oven to 350F/180C and line a baking sheet with a Silpat liner, if using. Place cookie dough balls at least two inches apart, I place 5 to a half sheet pan. Bake for 12-14 minutes, or until the dough is just set and the dough doesn't look wet, I take the cookies out when the dough only has the slightest sheen to it, as the cookies will finish baking on the tray as you set them to cool. Let cool on the tray on a wire rack for 5-10 minutes then transfer to cool directly on the wire rack. Store the leftovers in an air-tight container for up to 5 days.

    Equipment

    cookie scoop

    4 tablespoon Cookie Scoop

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    kitchen aid cordless hand mixer

    Cordless Hand Mixer

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    half sheet pans

    Half Sheet Pan

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    silpat liner

    Silpat

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    oxo food scale

    OXO Kitchen Scale

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    • Author: Elizabeth Waterson I Confessions of a Baking Queen
    • Prep Time: 10 Minutes
    • Chill Time: 2 Hours
    • Cook Time: 14 Minutes
    • Category: Dessert
    • Method: Bake
    • Cuisine: American

    Keywords: oreo white chocolate cookies, how to make cookies and cream cookies

    Did you make this recipe?

    Tag @confessionsofabakingqueen on Instagram and hashtag it #cbqbakes

    Recipe Card powered byTasty Recipes

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    1. Michelle says

      September 13, 2022 at 1:27 pm

      How many cookies does this make?

      Reply
      • Elizabeth Waterson says

        September 13, 2022 at 2:18 pm

        Hi Michelle, thank you for bringing this to my attention, the recipe makes 15 larger cookies. I have updated the recipe card. Please let me know if you like the recipe, I would love to know. Take care. XX Liz

        Reply

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    Waterson, Elizabeth Cropped Size Photo CAke copy 2

    Hiya! I am Elizabeth Waterson, welcome to my treat-filled site. After spending 15 years in the restaurant industry and growing up baking, I wanted to share my love of baking with you all. My step-by-step tutorials will help you learn how to bake at home. Confessions of a Baking Queen (CBQ) has been featured in CBS LA, HuffPost Taste, BuzzFeed, Taste of Home, and more! Here you will find loads of sweet recipes with a few savory ones for good measure. Feel free to message me with any questions! Happy Baking! 

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