Description
Delight in these rich and chewy Cookies and Cream Cookies, combining creamy white chocolate chips, classic chocolate chips, and crunchy Oreo cookie pieces for a perfect blend of textures and flavors. These cookies are quick to prepare and bake, making them an ideal treat for any occasion.
Ingredients
Wet Ingredients
- ½ cup cold unsalted butter, cut into small cubes
- 4 ounces cream cheese, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
Dry Ingredients
- 2 ½ cups all-purpose flour (or gluten free)
- 1 tsp baking soda
- Pinch sea salt
Mix-ins
- ½ cup white chocolate chips
- ½ cup chocolate chips
- ½ cup Oreo pieces, regular or gluten free, gently crushed
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a baking pan with parchment paper to prevent sticking and ensure even baking.
- Mix Butter and Cream Cheese: In a stand mixer bowl, combine the cold butter cubes, room temperature cream cheese, granulated sugar, and brown sugar. Beat on high speed for about 1 minute until the mixture is well combined and creamy.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the bowl. Stir thoroughly to blend these wet ingredients evenly into the mixture.
- Combine Dry Ingredients: Add the flour, baking soda, and a pinch of sea salt to the wet mixture. Stir until a thick and uniform dough forms, ensuring there are no streaks of flour.
- Fold in Mix-ins: Gently fold the white chocolate chips, chocolate chips, and crushed Oreo pieces into the dough, distributing them evenly without overmixing.
- Form Cookies: Using an ice cream scoop, portion out balls of dough onto the prepared baking pan, spacing them at least 2 inches apart to allow for spreading. Gently press down each dough ball with your hands to slightly flatten.
- Bake: Place the baking pan in the preheated oven and bake for 9 to 10 minutes or until the edges are set and lightly golden, while the center remains soft.
- Cool: Remove the cookies from the oven and let them cool on the baking pan for 10 minutes before transferring them carefully to a wire rack to cool completely. This step helps the cookies set and avoids breakage.
Notes
- For softer cookies, slightly underbake and allow them to cool on the pan.
- Use cold butter and room temperature cream cheese to achieve a perfect dough texture.
- Substitute gluten-free flour 1:1 if you want a gluten-free version.
- Ensure Oreo cookies are crushed gently to keep pieces chunky for extra texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze dough balls for up to 3 months and bake directly from frozen, adding an extra minute or two to baking time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
