These White Chocolate Cookies and Cream Cookies are made with cream cheese, crushed Oreo cookies, and rich white chocolate chunks. They are an incredibly soft and chewy cookie (thanks to a few special ingredients), and they are one of my favorite easy recipes.
Cookies & Cream Cookies
There are few store-bought cookies I love in this world as much as the Oreo.
I love a good Famous Amos (the best post soccer game snack of all time), a Nilla Wafer, a Circus Animal Cookie, and a Nutter Butter.
But the Oreo, well, it just might be the one at the very top of the list. It’s so simple, but the flavors are full of rich chocolate and childhood.
If there’s one cookie that can enhance another cookie, it’s the Oreo. It’s kind of like cookie inception to make a cookie with another cookie baked inside of it, and it’s whole heartedly over-the-top and necessary.
These White Chocolate Cookies & Cream Cookies are incredibly rich in flavor and soft in texture.
Oreo lovers, this one’s for us.
What To Love About These White Chocolate Cookies and Cream Cookies
- Cream Cheese: The cream cheese in these cookies keep them extra soft! Plus, it adds a sweet tanginess and richness to the dough.
- Oreos: Large chunks of Oreos make these cookies extra sweet, because the creme filling melts into the cookie dough as they bake.
- White Chocolate Chunks: Skip the white chocolate chips and use a high quality white chocolate instead. The flavor of a white chocolate bar is much different (and better) than white chocolate chips.
- Soft & Chewy: These are such soft oreo cookies, thanks to the cream cheese, cornstarch, and extra egg yolk. The brown sugar in the recipe adds a bit of extra moisture, which gives it a chewy center.
- Unsalted Butter: Use unsalted butter so you can control the salt content in these cookies.
- Cream Cheese: Use full fat, brick-style cream cheese (whipped cream cheese won’t work in this recipe).
- Granulated Sugar
- Brown Sugar
- Egg + Yolk: You need a whole egg plus an additional yolk, which makes these cookies extra soft in the centers.
- Vanilla Extract
- Cornstarch: Cornstarch is an important ingredient in these cookies and cream cookies, because like the extra egg yolk, it makes these cookies incredibly soft in the centers.
- All Purpose Flour
- Baking Soda
- Oreos: You can substitute other chocolate sandwich cookies, if desired. I find Oreos (and the Double Stuf ones) to be the best chocolate cookies for any cookies and cream dessert.
- White Chocolate Chunks: As mentioned above, skip the white chocolate chips and instead opt for a high quality white chocolate, like Ghirardelli. I used a Ghirardelli white chocolate bar and cut it into chunks. The flavor of a white chocolate bar is much superior to white chocolate chips (white chocolate chips have additives that, in my opinion, take away from the flavor of white chocolate).
How To Make Cookies And Cream Cookies With Cream Cheese From Scratch:
- Dough: Cream the butter and cream together, until light and fluffy. Add in the brown sugar and granulated sugar, and continue to cream the mixture until llight and fluffy. Add in the egg plus the additional egg yolk, and the vanilla extract. Cream until well combined.
- Dry Ingredients: Add the flour, baking soda, cornstarch, and salt to the cookie dough. Mix until the dry ingredients are incorporated into the dough.
- Cookies & Cream: Add in the crushed oreo cookies (or chocolate sandwich cookies), and the white chocolate chunks. Mix until combined.
- Chill: Chill the dough for at least 60 minutes (or you can chill overnight for extra thick and soft cookies).
- Bake: Scoop cookies into large balls (I use a large cookie scoop), and bake until the cookies are just set in the center.
- Cool: Allow the cookies to cool before eating.
- Toppings: As the cookies are cooling, if desired, press extra cookies and white chocolate chunks on top. They’ll melt as the cookies cool.
Let’s Talk About How To Store Cookies & Cream Cookies
- Fridge: Since these are made with cream cheese, I suggest refrigerating the cookies if you have leftovers that last for more than a couple of days.
- Room Temperature: These can be stored at room temperature. However, due to the fact these are cream cheese cookies, they can be stored at room temperature only for a couple of days.
Make Ahead Tips:
- Chill: Due to the cream cheese in the dough, these cookies MUST chill for at least 60 minutes. However, you can refrigerate and freeze the dough for longer.
- Fridge: You can keep the cookies & cream cookie dough in the fridge for 48 hours, as long as it is well sealed.
- I suggest scooping the cookies into dough balls and storing those in an airtight container, using parchment paper to keep the cookies from sticking to one another.
- When you’re ready to bake, all you need to do is to move the cookie dough to your baking sheet. Super easy!
- Freezer: Additionally, you can freeze cookie dough. If you plan to freeze the dough, scoop into cookie dough balls, and store in an airtight container (using parchment paper to keep the dough from sticking to one another).
- When ready to bake, you can bake them from frozen (or you can let them thaw in the fridge). If baking from frozen, you might need to add 2-3 extra minutes to the bake time.
Are These Made With Hershey’s Cookies ‘N Creme Chocolate Bar (aka Cookies ’N Cream)?
No, these do not use that cookies and cream chocolate bar. You can substitute that chocolate bar for the white chocolate, but in my recipe testing, I found the white chocolate bar tasted richer than the Hershey’s bar.
What Makes These Cookies So Soft?
These White Chocolate Cookies and Cream Cookies are incredibly soft in the centers, and that comes from a few ingredients.
- Egg yolk: This recipe uses both an egg and an additional egg yolk. The egg yolk adds extra richness that yields a soft and chewy inside.
- Cornstarch: Similarly to the egg yolk, cornstarch is key to making these soft and chewy white chocolate oreo cookies. It makes for a very tender cookie.
- Cream Cheese: The cream cheese adds an overall richness to the cooke dough, but it also adds a nice, soft chewiness to the centers.
Can I Use White Chocolate Chips?
Short Answer: Yes, if you’re in a pinch and all you have are white chocolate chips, you can use them.
Long Answer: White Chocolate Bars taste so much better than white chocolate chips. The chips are often made with sugar and oil, while a high quality white chocolate bar (like Ghirardelli) is made with cocoa butter. So if you can, opt for the white chocolate bar.
I Don’t Like White Chocolate. Can I Use Semi-Sweet Chocolate?
- Absolutely! If you don’t like white chocolate, sub it out for semi-sweet chocolate, dark chocolate, or even milk chocolate. Any would be fine in this recipe!
Quick Tips and Tricks for Successful Baking:
- Chill: I know chilling dough is a pain, especially when the cookie craving hits (these chocolate chip cookies don’t need chilling!), but it’s really important to the overall flavor and texture of the cookies.
- White Chocolate Chunks: I’m bringing it up again. Use white chocolate chunks and not white chocolate chips. You can find more information above, but if this is all you read just know the taste is way better.
- Don’t Over Bake: The cookies will continue to bake as they cool on the tray. Once the cookies have just set on top (and just lightly golden on the edges), take them out to cool. They’ll be super soft and chewy in the centers. If you prefer a crunchier white chocolate oreo cookie, then you can bake them an additional minute or two.
Other Cookies & Cream Desserts To Try Next:
- Oreo Pudding Cookies: Instant pudding adds extra flavor and richness to the dough!
- Chocolate Oreo Cream Pie: Layers of chocolate cream pie and whipped cream make the perfect chocolate oreo dessert!
- Cookies and Cream Oreo Cake: Three layers of cake reminiscent of an oreo (two chocolate layers and one vanilla layer) are filled with oreo buttercream and topped with chocolate ganache.
- Cookies and Cream Oreo Poke Cake: Begins with cake mix and ends with lots of whipped cream and oreos!
- Oreo Toffee Bark: The most decadent toffee you’ll ever have! Probably. I won’t make absolutes, but…it’s pretty rich and perfect!
- 1/2 cup unsalted butter, at room temperature
- 4 oz cream cheese, at room temperature (brick style cream cheese)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg + 1 egg yolk
- 2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 3/4 tsp baking soda
- 1 tsp salt
- 2 tsp cornstarch
- 1 cup white chocolate chunks*
- 1 cup crushed Oreos
- With a standing mixer or a hand mixer, cream the butter and cream cheese together until light and fluffy.
- Add in the granulated sugar and brown sugar, and continue to cream the mixture until light and fluffy.
- Add in the egg and the additional egg yolk, and mix until well combined.
- Add in the vanilla extract, and mix until combined.
- Next, add in the flour, baking soda, salt, and cornstarch. Mix until well combined.
- Lastly, add in the white chocolate chunks and crushed oreos, mixing until combined.
- Cover and chill the dough for 60 minutes (or up to 48 hours).
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- With a large cookie scoop, scoop the cookies and cream dough into balls and place evenly spread apart on the baking sheet. (The dough balls should be about 1 - 1 1/2 Tbsp in size.)
- Bake for 12-15 minutes, or until the tops of the cookies have just set.
- Allow to cool on the baking tray for 10 minutes, then transfer the cookies to a cooling rack.
- If desired, while the cookies are cooling, add extra white chocolate and crushed oreos to the tops of the cookies.
*I use Ghirardelli White Chocolate Baking Bars and chop them into small chunks.
Here are some other recipes to try next:
Chewy Chocolate Chip Cookies (the best cookies EVER.)