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 (280gall-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. Y.U.M. I actually expected these to be too rich, but goodness are they delicious! I made these for an upcoming family vacation, thinking these would be for the kids…PFFT! Nope. I may hide these and let the kids eat the leftover Oreos instead! Thank you for another wonderful recipe!

    1. About how many Oreos for a batch? I was going to make two batches and I didn’t know if I should get two packages of Oreos.

  2. These cookies are AMAZING! I made two batches in a week because my daughter and her friends declared them the best cookies I’ve ever made. They are SO GOOD. I have yet to find a recipe of yours disappoints. SO GOOD.

  3. I have made them twice in one week due to popular demand! I followed the directions exactly each time and both batches came out phenomenal! The only variation I had was that I put the dough in the freezer for 1 hour as I have poor time management skills and needed them done sooner – this worked very well!

  4. These were amazing!! Just curious if I could do this recipe but with Reese’s cups instead? would it affect the batter or how the cookies turn out?

    1. To replace the Oreo cookies? Would be delicious! Obviously the flavor would change, but you could definitely do it. I recommend the same amount– 1 and 1/4 cups of chopped peanut butter cups.

  5. I like this recipe, very easy to follow! Delicious as well. However, my mom made a comment that she cannot taste the cream cheese. Is it supposed to be another flavor to be tasted along with Oreos? Or is it an ingredient that only helps on having the soft texture of the cookies? Thanks.

    1. Hi Rakkel Tom, so glad you tried these! The cream cheese flavor is pretty faint– you mostly taste the Oreo cookies and creamy texture.

  6. Could these be made into cookie bars? Baked all together in a pan? What size and temperature would you suggest? Thank you!

    1. Hi Dany! Absolutely. I recommend a 9×13 inch pan for thin cookie bars or a 9×9 inch square pan for thicker bars. I’m unsure of the best bake times.

  7. I need to leave a second 5 star review. I’m dropping off cookies for friends and family I can’t see since my state is (once again) under a state at home order And getting rave reviews. It’s the best cookie and the only one my savory loving husband requests. This deserves a lot of stars!!! I just can’t say enough how easy and yummy these cookies are. I will make them Forever.

  8. Is it okay to double the recipe and freeze the extra batter?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, sure can!

  9. These are so good!! Thank you, Sally. Your cookies are simply perfect.

  10. I’ve made these cookies 5 times in the last month or so. They are just so soft and perfect and everyone has loved them when I’ve brought them to BBQ’s. My dad has always had the most requested cookies at family gatherings but I think these might change that! He can’t get enough of them either! Awesome recipe!!

  11. Hi Sally!

    These cookies look amazing! Can’t wait to try this recipe!! One doubt though; If all I have is dark colored baking sheet, should I reduce baking time too along with reducing the temperature by 25 degree F?!

    1. Hi Niths, reducing the oven temperature to 325°F (163°C) would definitely be beneficial. I wouldn’t reduce the bake time, though.

      1. Thankyou for the reply!

      2. Hi,
        Just wanted to give an update after baking these cookies. Turned out amazing!! Thank you for the recipe Sally <3

  12. These are some of the best cookies I have ever made! The addition of the cream cheese really adds such a unique and delicious flavor. The really do taste like cookies and cream!! Really AMAZING!!

  13. I have about 2 oz of cream cheese left and would just sub out the rest with ricotta…

  14. hi sally! would it be possible for me to make this recipe using 1 whole cup of butter and 2oz of cream cheese instead? if yes, would you suggest other changes in terms of the amount of the other ingredients? thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Danielle, Using too much butter may result in greasy cookies that spread too much. Changing the ratio of ingredients would require additional recipe testing for us to be confident with the results. Best to stick to the recipe 🙂

  15. Vangie Salvador says:

    Can i chill/freeze the dough overnight? thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Vangie, definitely! Cover and chill the dough in the refrigerator for 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.

  16. WOW, these are next level! I think the cream cheese makes them more creamy. The taste is absolutely divine. I made this for a family movie night and everyone was obsessed. Thank you Sally for another amazing recipe!

  17. Can I use potato starch as a substitute to corn starch?

    1. Hi Tiffany, if you don’t have cornstarch, you can simply leave it out. No need to replace with anything– the cookies are still pretty thick and soft!

  18. I was wondering if its possible to use a mix of flour and cake batter mix (similar to your cake batter Oreo cookies) and then still follow this recipe as for the rest. Do you foresee any issues with doing that?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sharmeen, I don’t recommend it. Cake mix has many other ingredients in it and it isn’t an even swap for flour. You can use the recipe for these Cake Batter Oreo Cookies and leave out the sprinkles if you wish!

  19. Hi there!
    Was just wondering do you taste the cream cheese in this
    I’ve been wanting to try this recipe for my friends for a while but have been hesitant – they are not fans of cream cheese desserts like cheese cake (I know it pains me too), so I am just wondering if these have a strong cream cheese flavour/texture?
    If so is there a way to work around the recipe to make it less cream cheesey?

    Thank you so much 🙂

    1. Hi Cassandra, you don’t really taste the cream cheese– it’s more of a sweet filling with just a hint of tang. It actually tastes like the filling of an Oreo cookie.

      1. Thank you so much! I made them this weekend and they were a huge hit 🙂

  20. I just finished making my first batch of these. My husband and I tried one, and they are as good and soft and flavorful as expected! These will be the new star of my Christmas cookie platter I’m sure! I can’t wait to see the family and grandkids’ reactions!

  21. Hi Sally
    This recipe looks sooo tempting and delicious. But I wondered if you have the nutritional breakdown. I’m watching my sodium and I know this would make me scarf down the whole batch.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Eric, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  22. My go to cookie for parties and gatherings! Everyone loves it. I personally add a little less sugar and it turns out amazing!

  23. about how many oreo cookies yields 1 1/4 cup?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ariel, You need 12-16 Oreo, see recipe notes!

      1. sorry, yes it does say that! thanks for confirming!

  24. A perfect cookie! Thank you for sharing!

  25. Sally, oh my goodness! I seriously cannot thank you enough for sharing this delicious recipe. These cookies and cream cookies are DIVINE!!! I can’t get enough. I’ve made these for family and friends and they loved them! I’ll be making these again tomorrow for a birthday party, I can’t wait!

  26. Sally, oh my goodness! I seriously cannot thank you enough for sharing this delicious recipe. These cookies and cream cookies are DIVINE!!! I can’t get enough. I’ve made these for family and friends and they loved them! I’ll be making these again tomorrow for a birthday party, I can’t wait! I had to post it again because I forgot to rate it!!

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