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. You’ll love this cookies and cream cake, too!

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. Grandma Jean AKA Jean Whistle says:

    Very yummy version of a childhood treat. Made these when my grandkids visited me. Love ya Sally!

  2. Makenzie Smith says:

    I love these cookies! I added white chocolate chips and chocolate chips. It added to the flavor for those who like chocolate chips as well. I did a double batch and made the cookies bigger. You are my role model Sally!

  3. These are divine. I have Celiac’s so I made them with gluten-free flour and they came out wonderfully. I’ll definitely be making these again. Thank you!

  4. Sheila Calnan says:

    Made these yesterday. I can see what all the hype was about. I used mini Oreos, so didn’t chop them up. Worked out well. Also, used a combo of chips.
    Now, to figure out what to do with the left over 4oz of cream cheese.
    Thanks for another great recipe, Ms. Sally.

  5. is it possible to increase the amount of cream cheese for a more cheesecake like flavor? 🙂 thank you!

    1. Hi Danielle, You can certainly try it but I fear the dough would be too soft without altering any of other ingredients.

  6. Oh my goodness, Sally! These are so delicous- I made them today and I love them ♡♡♡
    The recipe as simple and easy-to-follow. The cookies are so puffy and soft and Oreo-y, very good 😀
    These are amazing, and definitely worth making! Didn’t even hesitate to give the recipe 5 stars!!!
    Thank you, Sally!!!

  7. Hi Sally!

    These are delicious!

    To my surprise though, they turned out soft and cakey in lieu of chewy like those incredible chocolate chip cookies. This isn’t the first time I’ve had a chewy cookie come out soft… do you know why this happens?

    Thank you!

  8. Hi, Sally!
    I super love these. Two of our family’s favorite cookies in one. Baked another batch as a barter for kitchen stuff at a local bartering community and she also loved it. This will definitely be a regular for the family.
    Thanks for sharing!

  9. These cookies are SO GOOD!!! I made them a couple days ago, and they were amazing-the dough is BEYOND delicious, extra creamy and delicious with the cream cheese, and I was lovin’ all the Oreo chunks. I didn’t have white chocolate chips, so I just used dark chocolate-tasted really good, but I’ll try white chocolate next time! The baked cookies were fabulous; I love the soft texture, I’m pretty sure the cream cheese had something to do with that-gave them an ever so slightly cake-y feel that I loved 🙂 All in all, awesome recipe and a super fun twist on classic chocolate chip cookies!

  10. Courtney K says:

    This treat was great fun to make. My only regret is not having used Double Stuf Oreos, but I will definitely try the recipe again with them in the future. The regular Oreos, however, turned out wonderfully! I broke them up by hand as Sally suggested, folded them into the batter, and chilled the dough for exactly two hours with great baking results at exactly 12 minutes per batch. I also doubled the recipe and was able to give away some to my mother and sister as a surprise. Unbeknownst to me, my sister had just made them with her son last week, but was elated to receive some more! These are a hit, Sally! And an absolute “texture lover’s dream!” Such creamy, chunky, chewy deliciousness!! Thank you so much for sharing & filling our bellies with such happiness!

  11. These cookies are so delish! They are incredibly soft with that cream cheese addition – which I love. My husband actually bought Hershey’s cookies n’ cream chips and I had measured out a cup to replace the white chocolate chips but I changed my mind last minute and put them back in the bag. So I ended up using the white chocolate chips and I’m glad I did, white chocolate chips in cookies are my personal favourite! I know I’ll be making these cookies again! Thanks for another keeper Sally 🙂
    Ps. I’m also frustrated by that persons 4 star rating simply because she was wanting plain chocolate chip cookies the whole time. What the heck?! These cookies are definitely worth 5 stars!

  12. I have always had amazing success with Sally’s recipes but this was a disappointment. The dough had no distinct flavour and tasted flat and bland. Oreos softened completely while the dough was being chilled and melted into the dough and gave no added flavour or texture. Overall, the cookies didn’t really taste like anything.
    I was so sad as I have had hard time finding good cookies and cream cookie recipe and was very excited that my trusted blogger posted it – but this wasn’t one of the many successes I had with Sally’s recipes.

    1. Hi Olivia! Thanks so much for trying these cookies and for your feedback. I’m surprised the Oreo cookies melted and didn’t leave any flavor at all. Were you able to use block style cream cheese? Regardless, thanks for trying them and sorry they didn’t work out!

    2. Did you crush up your Oreos too much? That was my issue the first time I made them. You have to leave big chunks of the Oreos to get that crunchy Oreo flavor. Like 3-4 chunks per cookie when you cut them.

  13. I made these with dairy-free ingredients and they turned out great!

  14. These cookies were delicious!! They were a hit at my party!! However, some of them spread out too flat and others did not. I made sure not to place the rolled cookies on hot pans. Not sure why some batches flatten and some were perfect?? Any suggestions? How long should I let the dough sit out before rolling them?

    1. Hi Amanda! Thank you so much for trying these cookies– they’re definitely a favorite! I wonder if the cookies that spread more didn’t have quite as many large pieces of Oreo cookie in them? Less add-ins usually means a little more spread. IF you have a minute, here’s a post I wrote all about cookies over-spreading. There’s extra info there, too!

  15. These cookies are SO yummy! I loved the combination of white chocolate and Oreos, so they are definitely something I will make again. Going to try mini Oreos next time to skip chopping them up.

  16. Hi Sally

    I made these cookies last week and they turned out amazing! I heard nothing but praises from my friends and family! I only had thin Oreos so used those but will defiantly make them again with thick Oreos!
    Another brilliant recipe as always, I never have any problems whenever I make one of your recipes! Thanks for all the hard work you do when developing a recipe!


  17. Hi Sally,
    I’m a big fan of your website! I have a question about this recipe, is the dough supposed to be creamy after all ingredients have been added (right before chilling in the fridge)? For some reason my dough is super creamy after everything including dry ingredients have been added.
    Thank you!

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, 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 if you skip the chilling.

  18. These cookies are excellent! They are a favorite in my household. I personally don’t care for white chocolate, so I leave out the white chocolate chips in a few cookies and then add to the rest of the dough for everyone else. Chewy and delicious!

  19. 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!

  20. 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.

  21. 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!

  22. 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.

  23. 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.

  24. 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.

  25. 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.

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

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, sure can!

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

  28. 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!!

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

  30. 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!!

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