Cookies & Cream Cookies

Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Fill the dough with white chocolate chips and big chunks of Oreo cookies. Brown sugar and a touch of cornstarch adds extra softness, while the big chunks of Oreos add a little crunch. You definitely won’t regret making a double batch.

Oreo cookies and cream cookies on pink plate

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 more 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
  • Thick with big chunks of Oreos
  • Perfectly sweet with white chocolate chips

stack of cookies and cream cookies on pink cake stand

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 cookies spread and brown sugar keeps cookies soft.
  • White Chocolate Chips: White chocolate chips add a similar “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: 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– less crumbles, more chunks!

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 any of these flavors in my cookies & cream pie, too. It’s fantastic with the mint Oreos!

butter, cream cheese and Oreo cookies

side by side photos showing creamed butter and cream cheese and cookie dough

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– 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. And it tastes much better in these baked cookies 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:

cookies and cream cookie dough balls on lined baking sheet

cookies and cream cookies on cooling rack

The bites with excessive Oreo cream are clearly the best…!!

3 Cookie Tips to Improve Your Next Batch

  1. Spoon & Level the Flour: The amount of flour makes or breaks a cookie recipe– literally. Spoon and level that flour or, better yet, weigh your flour.
  2. Chill the Cookie Dough: Chilling the cookie dough is an imperative step in this recipe. The colder the dough, the less the cookies will over-spread into greasy puddles. You’ll have thicker, sturdier, and more solid cookies.
  3. Bake 1 Batch at a Time: You get the best possible results when the oven only concentrates on 1 batch at a time. If you need to bake more than one batch at a time, rotate the baking sheets from the top rack to bottom rack a couple times through the baking process to encourage even browning. And turn the sheets around as well. Ovens have hot spots!
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Oreo cookies and cream cookies on pink plate

Cookies & Cream Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Using a combination of butter and cream cheese, these cookies & cream cookies are extra soft and uniquely creamy-tasting. Chill the dough for at least 2 hours before baking.


  • 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
  • 1 and 1/2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces (112g) block full-fat cream cheese, softened to room temperature
  • 3/4 cup (1.5 sticks or 170gunsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 cup (180g) white chocolate chips
  • 1 and 1/4 cups roughly chopped Oreos (regular or Double Stuf)


  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until completely smooth and creamy. Add the butter and beat until combined (see photo for a visual), scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed, beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon (dough is heavy) until combined. Cover and chill the dough for at least 2 hours in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  4. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  5. Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 12-13 minutes or until lightly browned on the sides. The centers will look very soft.
  6. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more white chips or Oreo pieces into the tops– this is only for looks!
  7. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Cornstarch: I love adding a little cornstarch to some cookie recipes because it helps keep the cookies extra soft. You can leave it out if you don’t have any with no other changes to the recipe needed. (The cookies are still pretty soft without it!)
  3. Cream Cheese: Use half of an 8 ounce block of full-fat cream cheese. Do not use cream cheese spread or whipped cream cheese. If using low fat or fat free, keep in mind that the texture of the cookies will be different. They won’t be as rich or chewy and could spread more. I recommend full-fat.
  4. Oreos: You need 12-16 Oreos. Use any flavor you love, including Golden Oreos. I like to use Double Stuf, but regular work too. Give the Oreos a very rough chop into bite-sized pieces as pictured above. Or break them up by hand. Chopping into finer pieces creates a lot of dark sandy crumbs. Obviously the taste of the cookies won’t change, but your cookies will look different and darker than pictured.
  5. White Chocolate Chips: Feel free to skip the white chocolate chips and add 5-6 more chopped Oreos or replace with the same amount of your favorite cookie add-in such as peanut butter chips, semi-sweet chocolate chips, chopped nuts, etc.
  6. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: cookies & cream cookies, cookies and cream cookies

cookies and cream cookies with Oreo pieces


  1. I have a question, i only have a hand mixer available.. will this still give the same results for all your recipes ?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, you can use a hand held mixer. Enjoy!

  2. Sally, This recipe was better than great. I sent some of them to my daughter in
    up-state New York…she called me 10 mins. after receiving them, and, after eating 3 of
    them, jumping with joy. She couldn’t praise them enough. So now, she has the recipe.

  3. Hi! I weigh my dough do you know how many ounces or grams you make your dough balls? I can not seem to get this recipe right! I have tried 5 times, and I’m a seasoned baker ha! Also most of my cookies are 4.5oz so big! Can I make these large gourmet cookies? If so how long and what temp should I bake? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Mickenzie! We aren’t sure of the exact weight of these dough balls. You can play around with baking these cookies larger – let us know how it goes for you! You may want to reference this recipe for Giant Chocolate Chip Cookies.

  4. I’ve made this recipe 6 times so far. 2 times the cookies turned our gooey and wonderful . The other four times they turned out more of an almost cakey texture after they cooled? They tasted okay but weren’t the perfect consistency. I followed the recipe exactly and I’m quite an experienced baker. I use the same brands for all the ingredients, same oven etc. Not sure why it only turns out part of the time if I’m doing the same thing each time. Any ideas? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Samantha, how are you measuring your flour? We always recommend either weighing or the spoon and level method for the most accurate and consistent results. We share more on that here. We’re glad to hear you’re enjoying this recipe!

  5. Sally, great recipe! Have always used chocolate discs for my ccc’s. That sparked an idea to use white chocolate discs instead of chips in these cookies, with miniature Oreos instead of crushed. What a hit! The white discs playing against crunchy Oreos is wonderful, and is enhanced when served straight from fridge. The texture is perfect. Can I achieve the same texture by tweaking the recipe to omit the cream cheese, and replace with something else? I would like to have more vanilla and less cream cheese in that background flavor. Merckens white chocolate discs pair wonderfully with Oreos. Thank you for your advice.

    1. Trina @ Sally's Baking Addiction says:

      Hi Dianna! To omit the cream cheese, we recommend our soft chocolate chip cookies or our chewy chocolate chip cookies. You can use these add-ins (Oreos and white chocolate) instead of regular chocolate chips. Enjoy!

  6. Can I use your homemade Oreos instead of store-bought ones? I would prefer to use homemade ones.

    1. Trina @ Sally's Baking Addiction says:

      Hi Zana, we fear those would be too soft and not give the same texture that packaged Oreos would, but let us know if you give it a try!

  7. These are the best cookies!!! They are my new favorite cookies! They are seriously so delicious! She does a great job explaining!! My cousin just used this recipe for a baby shower drive by! I will say for that leaving the dough out for 30 minutes after being in the fridge overnight is a little too much! Just make sure the dough stays cold!

  8. This recipe is AMAZING!!!

  9. Hi Sally, love the sound of this recipe but I’m based in the UK so can’t get hold of block cream cheese. I can normally work around this for frosting by keeping the cream cheese cold and only adding it after the butter and sugar have been creamed. Do you think this will work for the cookies here too as an approach? I wasn’t sure whether it would hold up in the oven in the same way when it came to baking the cookies.

    1. Trina @ Sally's Baking Addiction says:

      Hi Kelly! The extra moisture in your cream cheese will likely change the texture of these cookies too much. For a recipe without cream cheese in the dough, you could try our soft chocolate chip cookies or our chewy chocolate chip cookies using these add-ins (Oreos and white chocolate) instead of regular chocolate chips. Enjoy!

  10. I’m so looking forward to trying this recipe! Considering I’m not a huge fan of cream cheese, would I be able to make the recipe with out adding it in?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kayla! For a recipe without cream cheese in the dough, you could try our soft chocolate chip cookies or our chewy chocolate chip cookies using these add-ins (Oreos and white chocolate) instead of regular chocolate chips. Enjoy!

  11. Hello sally.

    Recipe says “”You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 4””

    I’ve made my dough today Sunday morning 8am

    I would like to bake Wednesday morning roughly same 8am.

    Will that be okay? Or the cookies will lose its flavor or get stale or something?

    I have left them on a cookie sheet and covered the balls with plastic wrap.

    Is that okay?

    I’ve also done the same with the red velvet cookies recipe and intend to bake on the same Wednesday

    Let me know best tips thank you

    1. Lexi @ Sally's Baking Addiction says:

      Hi Zoh, that should be just fine — enjoy!

  12. These were delicious! One thing I did is added some dry milk powder and that gave them a delicious kick. Have you ever tried adding dry milk to cookies?

    1. Lexi @ Sally's Baking Addiction says:

      We haven’t, but sounds like a delicious addition! Thanks for sharing and for making this recipe, Elizabeth.

  13. Cathy Blodgett says:

    I have not made these yet, but I plan to as soon as I have a question answered…
    The filling inside the oreo… do scrape it off and just use the cookie itself? Or do you add in all the filling, or just what clings to the cookie when you break it?
    Sorry if I’m being ignorant. I just never saw it addressed. Thanks

    1. Trina @ Sally's Baking Addiction says:

      Hi Cathy! Not a silly question at all. You need roughly chopped whole Oreos for this recipe. We actually broke them up by hand instead of using a knife– less crumbles, more chunks!

  14. Cathy Blodgett says:

    Thank you so much for the quick reply! Y’all are BEYOND quick, helpful and encouraging! It is extremely easy to feel as tho I am picking the brain of my baking neighbor. And I have known her for over 20 years! Thank you again!

  15. The cookies had no taste. I followed the recipe( at least I thought I did).
    Anyhow, the cookies fell apart and were dry.

  16. Yum! Definitely add a few more oreo chunks on top after they come out of the oven.

  17. These are a crowdpleaser! If you are debating between recipes, choose this one! Sally has done it again. I have not made a recipe of hers that I did not like, and everyone I feed enjoys them just as much.

  18. These are an absolute hit and going fast! Thank you for another great recipe.

  19. Hi sally- this recipe looks amazing and I am sure to try it. One question though. What do you mean by roll out the dough before putting it in the oven? Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sydney, you’ll want to roll the cookie dough into balls (a heaping 1.5 Tablespoons of dough per cookie) before placing in the oven. See photos in the blog post for a visual. Hope you love these cookies!

      1. Thank you!

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