Cookies And Cream Cookies, also known as Oreo Cheesecake Cookies, combine Oreos and cream cheese to make a sweet, chocolatey cookie recipe that is sure to become a family favorite!
When I was making my Holiday Baking List, I wanted to add a cookie recipe that was delicious but different than what I have made in the past.
Of course, each year I always make our favorite Cookie Recipes, like my Loaded Christmas Cowboy Cookies, Best Chocolate Chip Recipes, and Cranberry Orange Cookies.
I love these Cookies And Cream Cookies because they are soft, thick, sweet, with a crunch from the Oreos but soft from the cream cheese. They are like cookies and cream ice cream but in cookie form.
These Cookies And Cream Cookies may look like gourmet cookies, but they are really easy to make.
How To Make Cookies And Cream Cookies
Below I discuss the ingredients that make this recipe unique. However, if you are looking for the specific measurements of all of the ingredients, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Ingredients
- Unsalted Butter
- Cream Cheese
- Powdered Sugar
- 1 large egg
- Vanilla
- Baking Powder
- Salt
- Flour
- Oreos (or any brand of Chocolate Sandwich Cookies)
Directions
- In a large bowl, using a hand mixer or a stand mixer, cream together the butter and cream cheese until smooth on medium speed, about 1 minute.
- Add the powdered sugar in the bowl a little at a time until fully mixed, scrape down the sides as needed. Add in the egg and vanilla, mix to combine.
- In a small bowl, whisk together the baking powder, salt, and flour. Add to the mixer a little at a time until fully incorporated, scrape down the sides as needed.
- Add in the crushed cookies and mix until just combined.
- Cover and place the cookie dough in the fridge for at least 2 hours. The dough must be very cold before baking or the cookies will spread.
- Preheat the oven to 350°F. Place 1 tablespoon-sized ball of the cookie dough onto a parchment-lined sheet tray. You can roll the cookie dough into balls for a more uniform look.
- Bake for 9-10 minutes until they are just set. You know they are ready when they don’t look wet anymore. Let cool completely on the sheet tray.
Recipe Tips
- Why Do My Cookies Spread Too Much?
- Either the dough is not cold enough and you need to refrigerate the dough longer or you need to add more flour.
- Can I Freeze These Cookies?
- Yes! You can freeze them by placing them in an airtight container in the freezer.
More Cookie Recipes
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Cookies and Cream Cookies Recipe
Ingredients
- 1/2 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 1-1/4 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- Pinch salt
- 1-3/4 cup all-purpose flour
- 1 cup crushed chocolate sandwich cookies (like Oreos) (About 10 cookies)
Instructions
- In a large bowl, using a hand mixer or a stand mixer, cream together the butter and cream cheese until smooth on medium speed, about 1 minute.
- Add the powdered sugar in the bowl a little at a time until fully mixed, scrape down the sides as needed.
- Add in the egg and vanilla, mix to combine. In a small bowl, whisk together the baking powder, salt, and flour. Add to the mixer a little at a time until fully incorporated, scrape down the sides as needed.
- Add in the crushed cookies and mix until just combined.
- Cover and place the cookie dough in the fridge for at least 2 hours. The dough must be very cold before baking or the cookies will spread.
- Preheat the oven to 350°F. Place 1 tablespoon-sized balls of the cookie dough onto a parchment-lined sheet tray. You can roll the cookie dough into balls for a more uniform look. Bake for 9-10 minutes until they are just set. You know they are ready when they don’t look wet anymore. Let cool completely on the sheet tray.
Nutrition
Sarah says
These cookies look fantastic and easy to make. Anything cookies and cream grabs my attention. I will have to give these a try as I love trying new recipes.
Michele says
Hi Sarah,
Give them a try. I bet you will love them. You can’t go wrong with cookies and cream!
Michele
Angela says
Easy to make and my whole family swooned when trying them! I substituted gluten free Oreos and a gluten free baking mix and got great results. Thank you!
Sherrie says
Hi! The ingredients list says baking soda, the directions say baking powder. Will you please let me know which is correct?
Thanks so much!
Michele says
Hi Sherrie,
Thanks for letting me know. I used baking powder. I corrected the ingredient list.
Michele
Sherrie says
❤ thanks!
cheryl lynne panknin says
do these neet to be in the refrig?
Michele says
Hi Cheryl,
After baking and cooling, you don’t need to refrigerate. You can store these cookies in an airtight container at room temperature for 3 days.
Thanks,
Michele
cheryl lynne panknin says
can you freeze the balls before you bake them
Michele says
Hi Cheryl,
Yes, you can freeze the unbaked cookies by placing them in an airtight container and then in the freezer.
Michele