Get the Recipe: Cookies and Cream Cookies
These cookies and cream cookies
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
- 2 ½ cups flour, all purpose or gluten free
- 1 tsp baking soda
- pinch sea salt
- ½ cup white chocolate chips
- ½ cup chocolate chips
- ½ cup Oreo pieces, regular or gluten free
Instructions
- 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.
Notes
- 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