Cookies & Cream Cookies
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, and they’re made with simple ingredients!
Servings: 18 Cookies
Ingredients
- 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
Instructions
- 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.
Notes
*I use Ghirardelli White Chocolate Baking Bars and chop them into small chunks.