Who says you can’t stuff a cookie inside another cookie? That is the kind of rule-breaking energy we live for here! We are taking the classic cookies and cream vibe and turning it into a soft, chewy, loaded masterpiece that defies the laws of snacking. It is inception baking at its finest—a monster cookie stuffed with the world’s most famous sandwich cookie.
These aren’t just vanilla cookies with crumbs thrown in. We are using cream cheese in the dough for a tangy, velvety texture that mimics the filling of an Oreo, then packing them with melty white chocolate and big chunks of the real deal. Get ready for a texture explosion!
The Loaded Magic
First off, the texture is absolute chaos in the best way possible. By swapping some butter for cream cheese, we get this ultra-soft, pillowy bite that feels like a cheesecake and a cookie had a baby.
Plus, we are going heavy on the mix-ins. We don’t do subtle here! Every bite is packed with crunchy chocolate wafers and melty white chocolate pockets. It is a nostalgia trip that tastes better than the original sandwich cookie ever could.
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Cookies And Cream Cookies
- Total Time: 2 hours 28 mins
- Yield: 20 cookies
- Diet: Vegetarian
Description
These decadent cookies combine the tangy richness of cream cheese with the classic crunch of chopped Oreo sandwich cookies. Loaded with sweet white chocolate chips and chilled for maximum thickness, they deliver a soft, pillowy texture that stands out from your average bakery treat.
Ingredients
- 4 oz full-fat brick cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 10 Oreo cookies, roughly chopped
- 1/2 cup white chocolate chips
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt until well combined.
- In a large bowl or using a stand mixer, beat the cream cheese until smooth, then add the butter and beat until creamy.
- Add the granulated and brown sugars to the cream cheese mixture and beat on high for about 2 minutes until light and fluffy.
- Incorporate the egg and vanilla extract, beating for another minute and scraping down the sides of the bowl as needed.
- Turn the mixer to low and add the dry ingredients, mixing just until no streaks of flour remain.
- Gently fold in the chopped Oreo chunks and white chocolate chips by hand.
- Cover the dough and refrigerate for at least 2 hours to prevent the cookies from spreading too thin.
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.
- Scoop heaping 1.5 tablespoon balls of dough and place them 3 inches apart on the prepared baking sheet.
- Bake for 12–13 minutes until the edges are set but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
To achieve a professional bakery look, reserve a handful of the chopped Oreo pieces and white chocolate chips to press into the tops of the dough balls right before baking. Additionally, make sure your cream cheese is the full-fat brick style rather than the spreadable tub variety to ensure the dough maintains its structure and rich flavor profile.
- Prep Time: 15 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Candy Arsenal
To make these monsters, you need to raid your pantry. Here is the lineup for maximum flavor:
- Cream Cheese: The secret weapon! Use the full-fat brick style, not the tub stuff. It adds that signature tang and keeps the dough tender.
- Butter: Unsalted and softened. It brings the richness we need.
- Cornstarch: My go-to trick for keeping cookies soft for days.
- Oreos: You need about 10 of them. Rough chop them—do not pulverize them! We want big chunks, not dust.
- White Chocolate Chips: Adds that milky sweetness to balance the cocoa crunch.
- The Basics: Flour, sugars (brown and white), egg, and vanilla extract.
How to Make It
Step 1: Whisk the Dry Goods
Grab a medium bowl and whisk together your flour, cornstarch, baking soda, and salt. Get those lumps out now so you don’t taste them later.
Step 2: Beat the Cheese
In a large bowl or stand mixer, beat that cream cheese until it is completely smooth. No lumps allowed! Add the butter and beat until they are best friends. Then, toss in both sugars and beat for about 2 minutes until fluffy. This is where the magic happens.
Step 3: Add the Liquid Gold
Crack in the egg and pour in the vanilla extract. Beat on high speed for another minute. Scrape down the bowl—don’t leave any goodness behind!
Step 4: The Mix-In Mashup
Add the dry ingredients and mix on low just until combined. Now, gently fold in the white chocolate chips and those chopped Oreos. The dough will be heavy, so use some muscle!
Step 5: The Big Chill
Cover that dough and stick it in the fridge for at least 2 hours. I know, waiting is the worst, but if you skip this, you will have flat pancakes instead of thick monsters.
Step 6: Bake and Devour
Preheat to 350°F (177°C). Scoop heaping 1.5 tablespoons of dough and place them 3 inches apart. Bake for 12–13 minutes. They will look soft in the middle—that is what we want! Cool on the sheet for 5 minutes, then move to a rack.
Riley’s Wild Tips
- Room Temp is Key: Make sure your cream cheese and butter are truly room temperature before you start. If they are cold, they won’t cream together properly, and you will get lumpy dough.
- Don’t Over-mix: Once you add the flour, go easy! Over-mixing kills the tenderness. Stop when you see the last streak of flour disappear. For more baking wisdom, check out our Ultimate Cookie Favorites to see how we handle other doughs.
- Pretty It Up: Save a few Oreo chunks and white chips to press into the tops of the warm cookies right after they come out of the oven. It makes them look magazine-ready and screams ‘eat me!’
Mashup Ideas
- Golden Lovers: Swap the classic Oreos for Golden Oreos for a vanilla-on-vanilla explosion. It is sweet, buttery, and totally wild.
- Peanut Butter Bomb: Use peanut butter filled Oreos and swap half the white chips for peanut butter chips.
- Birthday Cake Mode: Add a 1/4 cup of rainbow sprinkles to the dough for a fun, confetti look. If you love flashy treats, peek at our Showstopper Cookie Designs for more visual inspiration.
Share the Fun
These cookies beg to be dunked. Serve them warm with a tall glass of ice-cold milk to get that classic cookies and cream experience.
Want to go totally overboard? Smash a scoop of vanilla bean ice cream between two of these cookies for an epic sandwich. If you need something faster for a crowd, our Quick Cookie Solutions might save the day, but these are worth the wait!
The Sweet Truth
There you have it—the ultimate meta-cookie. It is soft, it is crunchy, and it is unapologetically loaded with the good stuff. Go big or go home, right?
If you want even more inspiration, these were partially inspired by the legends at Sally’s Baking Addiction, though we dialed up the chaos our own way! Don’t forget to tag us in your creations.
Check out our Festive Cookie Moments for holiday ideas, and follow us on social media for daily drool-worthy content:
