Why Make This Recipe
Cookies and Cream Cookies are a delightful treat that combines the rich, creamy flavor of cream cheese with the crunch of Oreo cookies and the sweetness of white chocolate. They are perfect for any occasion, whether you want a snack for yourself, dessert for a party, or a sweet gift for a friend. These cookies are soft, chewy, and bursting with flavor, making them irresistible for cookie lovers of all ages.
How to Make Cookies and Cream Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1 cup Oreo cookies, chopped
- 1 cup white chocolate chips
Directions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually blend the dry ingredients into the wet mixture.
- Fold in the cream cheese, chopped Oreo chunks, and white chocolate chips until just combined.
- Drop tablespoon-sized balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Serve Cookies and Cream Cookies
These cookies can be served warm or at room temperature. They are perfect on their own, but you can also enjoy them with a glass of cold milk or a scoop of vanilla ice cream. For a festive touch, consider dusting them with powdered sugar or serving them on a decorative plate.
How to Store Cookies and Cream Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft for several days. If you want to keep them for longer, you can freeze the cookies. Place them in a freezer-safe container or bag, and they will last for up to three months. Thaw them at room temperature before enjoying.
Tips to Make Cookies and Cream Cookies
- Make sure your butter and cream cheese are softened for easy mixing.
- Don’t overmix the dough once you add the dry ingredients to keep the cookies soft.
- For extra flavor, you can add a pinch of cinnamon or a splash of almond extract.
- If you like your cookies with a bit more crunch, leave the Oreo pieces larger.
Variation
You can customize these cookies by using different types of sandwich cookies like chocolate chip cookies or mint Oreos. Additionally, swapping the white chocolate chips for dark chocolate chips can create a rich contrast.
FAQs
1. Can I use light cream cheese instead of full-fat cream cheese?
Yes, you can use light cream cheese, but the cookies may be less rich in flavor.
2. How do I know when my cookies are done baking?
The cookies are done when the edges are golden brown. They will continue to cook slightly after being removed from the oven.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly, and store it in the fridge for up to 2 days. You can also freeze it for up to 3 months. Just remember to let it thaw before baking.
Cookies and Cream Cookies
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed Oreo cookies and white chocolate chips (if using) until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.