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.
Recipe by Sally on May 21, 2020
Prep time: PT2H15M
Cook time: PT12M
Total time: PT2H35M
Rating
4.9 stars ( reviews)
Keywords
cookies & cream cookies, cookies and cream cookies
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
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. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) 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.
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 silicone 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.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie (I use this medium-size cookie scoop), 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.
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!
Cookies stay fresh covered at room temperature for up to 1 week.
Reviews
Michaela on 2025-12-02 (5 stars): Wow Sally! These are amazing! I love all your recipes and I have a ton of your books! Every time I look up a recipe I find one of yours and I make it and it’s just fabulous!! I can’t wait to make more of your treats!
-Michaela
Gabriela Maytorena on 2025-12-05 (5 stars): Love these cookies!! If you love white chocolate, these are a must! I added extra oreo pieces to my cookie dough.
Jennifer Basarich on 2025-12-08 (5 stars): I've been making cookies for years. In the 20 years my husband and I have been together, these are his faves!
Sarah on 2025-12-10 (5 stars): I absolutely love this recipe! I had some Hersheys cookies and creme kisses on hand so I chopped those up and added them as well. I also had snickerdoodle Hershey kisses so I made a batch with those and golden Oreos and then added a teaspoon of cinnamon to the mix! Such a great recipe, thank you!!
abby on 2026-04-08 (5 stars): I have been making these cookies for YEARSSSS. Always a crowd favorite at any gathering. My family and friends now ask me to bring them specifically. I prefer to do half white chocolate chips and half dark chocolate, but they taste great either way.
Mariam on 2026-06-10 (5 stars): I have baked these twice and they are absolutely delicious. Could I please also have the strawberry and cream cookie recipe. Thank you
