Easy Cookies & Cream Cookies
Soft, thick, bakery-style cookies loaded with crushed Oreo chunks and melty chocolate. A secret ingredient — cream cheese — keeps them tender, rich, and perfectly chewy every time.
Prep Time
20 min
Chill Time
1–2 hours
Cook Time
12 min
Total Time
2 hours
Servings
18
If you love the combination of cookies and cream, these are about to become your new favorite cookie. They're soft, thick, and absolutely loaded with Oreo chunks and melty chocolate in every bite. The secret? Cream cheese in the dough. It keeps the cookies unbelievably tender and rich without making them cakey. Between the buttery dough, crunchy Oreo pieces, and pockets of melted chocolate, these are the kind of cookies that disappear fast.
Why This Recipe Works
- Cream cheese adds richness and keeps the cookies incredibly soft and tender without making them cakey
- Both Oreo chunks and crumbs give you cookies-and-cream flavor in every single bite — texture and taste
- Chopped chocolate creates better melty pockets than chips, giving each cookie gooey chocolate streaks
- Cornstarch helps create a soft, thick texture and prevents the cookies from going flat
- Chilling the dough prevents spreading, deepens flavor, and produces thick, bakery-style cookies
Ingredients
Wet Ingredients
Dry Ingredients
Mix-Ins
Topping (Optional)
Instructions
Cream Butter, Cream Cheese & Sugars
In a large bowl, beat softened butter, cream cheese, granulated sugar, and brown sugar for 2–3 minutes until light and fluffy.
Make sure both the butter and cream cheese are fully softened for a smooth, lump-free dough.
Add Wet Ingredients
Mix in the egg and vanilla extract until smooth and creamy.
Mix Dry Ingredients
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
Combine the Dough
Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
Do not overmix — a few streaks of flour are fine.
Add Oreos & Chocolate
Fold in the roughly chopped Oreos, finely crushed Oreo crumbs, and chopped chocolate.
Chill the Dough
Cover the bowl and refrigerate for at least 1–2 hours, or overnight for best results.
Chilling is key for thick cookies that hold their shape and don't spread too much.
Bake
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
Scoop 2–3 tablespoons of dough per cookie and roll into tall mounds. Space about 3 inches apart.
Press extra Oreo pieces onto the tops of the dough balls for a bakery-style look.
Bake for 10–12 minutes until edges are set and centers still look slightly soft.
The cookies will continue to firm up as they cool. If they look done in the oven, they're overbaked.
Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
Sprinkle with flaky sea salt if desired.
Tips for Success
Room Temperature Ingredients
Make sure your butter, cream cheese, and egg are all at room temperature before mixing. This ensures a smooth, evenly mixed dough with no lumps.
Chill for Thickness
Don't skip chilling — it's the single biggest factor in getting thick, bakery-style cookies that hold their shape instead of spreading flat.
Chunks and Crumbs
Using both roughly chopped Oreos and finely crushed crumbs gives you the best of both worlds — big cookie pieces for texture and fine crumbs for cookies-and-cream flavor throughout.
Pull Them Early
Remove the cookies when the centers still look slightly underbaked. They'll firm up on the tray and stay perfectly soft and chewy inside.
Equipment
Storage & Make-Ahead
Room Temperature Store in an airtight container at room temperature for up to 4 days.
Freezer Freeze baked cookies in a freezer-safe container for up to 2 months. Reheat in the oven at 300°F for 5 minutes to refresh.
Make Ahead Refrigerate the dough for up to 72 hours before baking. The longer rest develops better flavor and texture.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Cookies spread too flat | Dough not chilled long enough or butter was too warm | Chill the dough for at least 1–2 hours. Make sure butter is softened but not melted. |
| Cookies are too dry or crumbly | Overbaked or too much flour | Pull cookies when centers still look slightly underdone. Measure flour by spooning into the cup and leveling off. |
| Dough is lumpy | Cream cheese or butter not softened enough | Let both sit at room temperature for 30–45 minutes before mixing. Beat the butter and cream cheese together first before adding sugars. |
| Oreos turned soggy | Oreo pieces too small or cookies overbaked | Keep Oreo chunks on the larger side — roughly chopped, not pulverized. The chopped pieces hold their texture better than fine crumbs. |
Cookies spread too flat
Cause: Dough not chilled long enough or butter was too warm
Chill the dough for at least 1–2 hours. Make sure butter is softened but not melted.
Cookies are too dry or crumbly
Cause: Overbaked or too much flour
Pull cookies when centers still look slightly underdone. Measure flour by spooning into the cup and leveling off.
Dough is lumpy
Cause: Cream cheese or butter not softened enough
Let both sit at room temperature for 30–45 minutes before mixing. Beat the butter and cream cheese together first before adding sugars.
Oreos turned soggy
Cause: Oreo pieces too small or cookies overbaked
Keep Oreo chunks on the larger side — roughly chopped, not pulverized. The chopped pieces hold their texture better than fine crumbs.
Frequently Asked Questions
Can I make these without chilling the dough?
You can, but the cookies will spread more and won't be as thick. Chilling is highly recommended for the best texture and shape.
Can I use chocolate chips instead of chopped chocolate?
Yes, but chopped chocolate creates better melty pockets throughout the cookies. Chips hold their shape more and don't spread into gooey streaks the same way.
Can I use a different brand of chocolate sandwich cookie?
Absolutely. Any chocolate sandwich cookie will work. Oreos are the most common, but store-brand versions work just as well.
Why cream cheese in cookies?
Cream cheese adds fat and moisture that keeps cookies soft and tender for days. It also adds a subtle richness that pairs perfectly with the Oreo and chocolate flavors.
Make It Your Own
Double Stuffed
Use Double Stuf Oreos for even more cream filling flavor in every bite
White Chocolate Cookies & Cream
Swap the semi-sweet chocolate for white chocolate chunks for a sweeter, creamier cookie
Mint Cookies & Cream
Use Mint Oreos and add ¼ teaspoon peppermint extract for a cool, refreshing twist
Browned Butter Cookies & Cream
Brown the butter before creaming for a nutty, caramel-like depth that elevates the whole cookie
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