Two cookies in one. Literally! If you love cookies & cream ice cream and Oreos are your weakness, you’re going to be REALLY happy about this. Do you have a paperback copy of Sally’s Baking Addiction cookbook? If so, you’ll see Cream Cheese Cookies ‘n Cream Cookies on page 125. We’re using the same exact ingredients here, but I add even more cream cheese and butter. I also skip 1 egg and add white chocolate chips. The cookies are just as soft, but they have more flavor, a creamier texture, and chewier edges. You’ll love the sweet white chips in each bite, too. You can’t go wrong with either variation!
These Cookies & Cream Cookies Are:
Exceptionally soft from the cream cheese A texture lover’s dream (crunchy Oreos, soft cookie base) As chewy as my chewy chocolate chip cookies As thick as my peanut butter cookies (but with big chunks of Oreos!) Perfectly sweet with white chocolate chips
Cookies & Cream Cookies: Power Ingredients
A few ingredients add to their signature flavor and texture. Here’s how:
Cornstarch: I love adding a touch of cornstarch to chocolate chip cookies because it helps create a softer, thicker cookie. Same story here. Cream Cheese: Like I mention above, I use more cream cheese in this recipe than the cookbook version. I wanted a more noticeable cream cheese flavor and a creamier texture, too; one that exceeds the texture of my cream cheese sugar cookies. Butter: Room temperature butter, along with cream cheese, is the base of this cookie recipe. You can soften butter quickly with this trick. (This trick also works for softening the cream cheese, too!) Granulated & Brown Sugar: Sugar is not only used for sweetness, but for providing structure and tenderness too. Granulated sugar helps the cookies spread, and brown sugar keeps the cookies soft. White Chocolate Chips: White chocolate chips add a similar sweet “cream” flavor that’s found in the Oreo cookies. If you don’t have white chocolate chips or don’t want to use them, semi-sweet, milk chocolate, dark chocolate, or even peanut butter chips work instead. Or skip them altogether and add more Oreos. Oreo Cookies: Just what you need to make the perfect Oreo cookie crust, too. To prevent the cookie dough from turning gray as a result of all the Oreos, keep the chunks of Oreo cookies on the larger side. And I actually broke them up by hand instead of using a knife.
Can I use other flavor Oreos? Yes, of course! Try peanut butter, birthday cake, golden, mint, or any other Oreo cookie flavor you love. If you love playing around with flavored Oreos, try my cookies & cream pie, too. It’s fantastic with the mint Oreos!
Cream the Butter & Cream Cheese Together
Creamed butter and sugar is the base of many cookie recipes. But before we add the sugar, it’s imperative to properly cream the cream cheese and butter together. The two are different textures—cream cheese is much softer than butter. My tip is to beat the cream cheese in your mixer until very soft and smooth, with no lumps. Then add the softened butter and beat together until combined and thick. See photo above (left). This is your creamy base for the cookies. It’s the same cookie dough base as these strawberry & cream cookies. And it tastes much better in these both cookie recipes than using ONLY butter. (Trust me!) The cookie dough is soft and creamy, so make sure you take the time to chill it in the refrigerator. The cookies will spread into puddles otherwise. After chilling, roll the cookie dough into balls and bake: The bites with excessive Oreo cream are clearly the best. You’ll love this cookies and cream cake, too!
