At a Glance:
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Get the Recipe:
Cookies and Cream Cookies
These cookies and cream cookies
First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In the bowl of a stand mixer, add cold butter, room temperature cream cheese, sugar and brown sugar. Beat on high until combined, about 1 minute.
Add in egg and vanilla. Stir to combine.
Add in flour, baking soda and sea salt. Stir until a thick dough forms.
Fold in white chocolate chips, chocolate chips and gently crushed Oreo pieces.
Use an ice cream scoop to scoop balls of dough onto lined pan. Space at least 2 inches apart. Gently press down on each dough ball with hands.
Bake for 9 to 10 minutes or until edges are set.
Finally, remove cookies from oven. Cool on pan for 10 minutes before carefully transferring to a wire rack.
- Use cold butter straight from the fridge.
- Use room temperature cream cheese.
- Beat butter, cream cheese and sugars together until fully creamy and no clumps of butter remain.
- Both regular all purpose flour and gluten free 1 to 1 flour work well.
- The cookie dough will be thick.
- Use ice cream scoop to scoop balls of dough.
- Since these cookies do not spread much, gently press down on each ball of dough with hands.
- Do not bake too long. They are meant to be soft and gooey.
- Store covered at room temperature for up to 4 days.
- Freeze for up to 1 month.
Calories: 298kcal, Carbohydrates: 41g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 31mg, Sodium: 128mg, Potassium: 76mg, Fiber: 1g, Sugar: 20g, Vitamin A: 300IU, Vitamin C: 0.03mg, Calcium: 32mg, Iron: 2mg
Course: Dessert
Cuisine: American