Cookies and Cream Cookies

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. 

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.

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. 

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.

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.

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.

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.

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

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

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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