Cookies and Cream Cookies
A recipe for Cookies and Cream Cookies from the cookbook, Live Well Bake Cookies! These cookies are packed with chopped Oreos and cream cheese for quite the delicious treat.
Servings 40 -42 Cookies
Ingredients
- 2 1/4 cups (345 grams) all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks, or 170 grams) unsalted butter softened
- 3 ounces (85 grams) brick-style cream cheese softened
- 2/3 cup (135 grams) granulated sugar
- 1/2 cup (100 grams) packed light brown sugar
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (190 grams) white chocolate chips
- 12 Oreos chopped into small pieces, plus 5-6 more for topping
Instructions
- Preheat the oven to 350˚F (180˚C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter and cream cheese together until well combined.
- Mix in the granulated sugar and brown sugar for 1 to 2 minutes, or until well combined.
- Mix in the egg and vanilla extract, making sure to stop and scrape down the sides of the bowl as needed.
- Mix in the dry ingredients until just combined, then gently fold in the white chocolate chips and chopped Oreos.
- Using a 1 1/2-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets, making sure to leave 1 1/2 to 2 inches (4 to 5 centimeters) between each one. Gently press each ball of cookie dough down to slightly flatten it (if desired, top with a few more pieces of chopped Oreos).
- Bake for 9 to 12 minutes, or until the tops of the cookies are set. Remove from the oven, and allow the cookies to cool on the baking sheets for 5 to 10 minutes, then carefully transfer the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 1 week.