These Cookies & Cream Cookies are crisp around the edges and soft and creamy in the middle. They're loaded with Oreo pieces and white chips, making them extra special!Jump to Recipe
If you love Oreos, you've come to the right place!! And if you don't, well....I'm not sure we can be friends! Juuuust kidding! 🙂 I've got lots of other cookie recipes for all taste preferences. Ok, but back to you Oreo-lovers...this is a recipe you're going to want bookmarked. Seriously.
Both my husband AND mother-in-law told me that these are now their #1 favorite cookie. I didn't think a cookie could top my soft and chewy Molasses Cookies or Oatmeal Scotchies....but this cookie proved that theory wrong. I have a feeling you're gonna LOVE them!!!
- Cream Cheese - This brings such a wonderful texture and creaminess to the cookies!
- Salted Butter
- White Sugar
- Corn Syrup - Have you ever put corn syrup into a cookie? I really believe it helps keep the cookies soft and chewy!
- Egg - I always buy "large" eggs (extra large will be fine, too)
- All-Purpose Flour
- Baking Soda - Be sure to check the date on your container...if it's old, the cookies won't rise properly!
- White Chocolate Chips
- Oreo Cookies (or other chocolate sandwich cookie brand)
How to make Cookies & Cream Cookies
These cookies are really pretty simple! As with most cookies, you'll cream together the fats and sugars, then add the egg, the dry ingredients and lastly the delicious add-ins.
And luckily, these cookies don't need to be chilled like some recipes recommend. However, you can certainly chill the dough (for up to 24 hours) before scooping and baking, if you wish!
Once the dough is scooped onto the pan, you will press them down with the palm of you hand to about ½" thickness. I also tried these without pressing them down and the center didn't cook through by the time the outside was golden brown. Long story short, be sure to press them down! 🙂
Lastly, these will be soft when they come out of the oven. Let them cool for at least 15 minutes before taking them off the pan. They'll set up with time.
Can I Freeze These Cookies?
Yes!! And you can actually freeze them before OR after you bake them.
To freeze the dough, scoop the dough onto a baking sheet lined with waxed paper. Place in the freezer overnight. Then, place the dough balls into a freezer bag and freeze for up to 3 months.
You can also freeze them once they're baked. Let them cool completely, then place into a freezer bag, let as much air out as possible, and freeze.
Tips for Making Great Cookies
Preheat the oven. I can't tell you how many times I've gotten a pan full of cookie dough just to open a cold oven...not ideal when you're anxiously awaiting a cookie! 🙂
Read the instructions before you start. And the ingredients. Because it's never fun to get halfway through the recipe and realize you're missing something. (Speaking from experience ha!)
Bake one sheet at a time. It's really important to bake cookies one sheet at a time, because the oven can circulate the hot area around more evenly.
Make sure the butter is softened, but not too soft. If the butter is too soft and melty, the cookies will likely spread too much in the oven. If you did accidently soften the butter too much, I'd recommend chilling the dough for an hour before scooping and baking them.
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Follow along on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey