Cookies & Cream Cookies

Tender and chewy cookies filled with Oreo chunks and white chocolate chips. The combination of cream cheese and butter give this cookie the perfect creamy taste and texture. These thick and delicious cookies will leave you wishing you made two batches. Made completely dairy and egg-free.

‍

‍

When we are wanting a different treat then any regular cookie, this is our go to! This cookie is surprisingly addicting and I may have created some cookie monsters within my neighborhood after offering some of these cookies. They are just THAT good!

‍

‍

Ingredients for Cookies & Cream Cookies

All-purpose flour: Make sure you have enough flour in your cookie dough. The dough will be sticky but it shouldn't be too wet.

Baking soda & Baking Powder: Using both of these will help with the structure and rising of your cookies.

Salt: Salt will help balance out all the sweetness in your cookies.

Unsalted Butter & Cream Cheese: This is the base of your cookie. Using both butter and cream cheese is what makes this cookie base super soft and creamy.

Granulated Sugar & Brown Sugar: These both add sweetness while providing proper structure. Brown sugar will ensure soft cookies while the granulated sugar aids in proper spreading.

Egg Replacer: If opting for egg-free, make sure to use an egg replacement. You can use Egg Replacer or Flax eggs for this recipe. If choosing standard, then simply use one large egg.

Vanilla Extract: Vanilla extract will enhance all the flavors in your cookie so don't forget it!

White chocolate chips OR Cookies & Cream Chocolate: Using white chocolate chips adds more creamy flavor to your cookies. But you can make these with or without them. If needing dairy-free, make sure you find allergen friendly white chocolate chips. Or take it a step further and use a cookies and cream chocolate bar!

Chopped Oreos: You can chop, break, crush or pulverize your cookies but each way matters. If you completely crush your Oreos you won't have the full flavor of using chunks, also your cookies will turn more gray in color overall. I like to just break the Oreos into chunks by hand.

‍

‍

Tips for making Cookies & Cream Cookies

Cream together the room temperature butter and cream cheese. This will take 2 to 3 minutes. Do not skip this step! You want to make sure you beat them together. This creates that soft and creamy base for you cookie. You also want to make sure you do it long enough that there are no lumps. Using room temperature ingredients will help this as well.

For egg-free, you will want to use an egg replacer. I used Bob's Red Mill and followed the instructions on the package for replacing one egg.

You can opt for dairy-free or regular white chocolate chips depending on your needs. Or if you don't need dairy-free then I highly suggest using a Cookies & Cream chocolate bar for added deliciousness! I could not find a chocolate bar like this that was dairy-free but I used Lily's brand that contains no sugar.

Make sure to chill the dough for AT LEAST 2 hours!! This is important because if you skip this your cookies will not bake properly and will melt in the oven. You can chill in the fridge overnight to be ready for baking the next day, if needed.

Do not over bake them. Bake them until the bottoms are lightly browned. The centers will look under baked but they will continue to bake even after removing them from the oven.

‍

‍

Give these Cookies & Cream cookies a try, you won't regret it! For more Oreo recipes, try out my No Churn Cookies & Cream Ice Cream!

‍

Instructions

Line baking sheet with parchment paper. Set aside.
In a small bowl, prepare egg replacement or flax egg according to instructions on package per one egg. Set aside to allow time to thicken.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
With a mixer, using a paddle attachment, cream together butter, cream cheese, and sugars until light and fluffy. Add egg replacement and vanilla extract and mix until combined.
Slowly add flour mixture while mixing on low speed until just combined. Fold in white chocolate chips and broken up Oreo pieces.
Use a 1/4 measuring cup to scoop dough, roll into balls and place on baking sheet. Place in the fridge for at least 2 hours or overnight.
After chilling, preheat oven to 350 degrees F and bake for 10-14 minutes or until cookie bottoms are lightly browned. Cookies centers will continue to bake for a few more minutes once removed from oven.

Recipe Notes

For standard recipe, use regular unsalted butter and cream cheese and 1 large egg. You can use regular white chocolate chips or any regular Cookies & Cream chocolate bar.

Be sure to chill dough in fridge for AT LEAST 2 hours but you can also chill overnight.

Make sure butter and cream cheese (and egg, if standard recipe) are room temperature. Set out for about an hour before starting.

Measure dough with a 1/4 measuring cup for large cookies.

Cookies will look under baked but the centers will continue baking for a few minutes after removing from oven. Bake until bottoms are lightly browned.

‍