These cookies and cream cookies stuffed with Oreos are my new obsession. They are stuffed with white and dark chocolate chips, crushed and whole Oreos, and are delicious served with a cold glass of milk. I love to enjoy these fresh from the oven, whilst the chocolate chunks are still melted!
Ingredients
To make these cookies you will need:
- Plain flour
- Corn flour
- Bicarbonate of soda
- Salt
- Cream cheese
- Butter
- Caster sugar
- Light brown sugar
- Vanilla extract
- Oreos
- Dark chocolate chunks
- White chocolate chunks
How to make cookies and cream cookies
Firstly, combine together the dry ingredients in a medium bowl.
Secondly, add in the cream cheese into a large mixing bowl. Using an electric hand whisk, beat the cheese until smooth and creamy. Then, tip in the butter and beat again to combine.
Next, tip in both sugars. Beat on a medium-high speed until light and fluffy, around 2 minutes. Add in the egg and vanilla extract and beat for a further minute.
Scrape down the side of the bowl with a rubber spatula, and ensure everything is well combined.
Fold in the dry ingredients until just combined. Fold through 3/4 of the chocolate chunks and all of the crushed Oreos.
Chill the dough for 1-2 hours in the fridge, or 30 minutes in the freezer.
Divide the dough into 10 equal balls. Press an Oreo into each cookie dough ball and fold the dough to cover the Oreo. Press the remaining chocolate chunks onto the top of each cookie dough ball.
Arrange onto a lined baking sheet and freeze for a further 15 minutes whilst you preheat the oven to 180℃/160℃ fan (350℉/320℉).
Arrange the cookie dough onto 2-3 lined baking trays. Allow around 3 inches of space between each cookie.
Bake for 13-14 minutes until lightly golden around the edges. Leave to set for 10 minutes on the baking tray. You can either enjoy them warm or leave them to cool completely on a wire rack.
How long will these cookies keep?
You can keep these cookies in an airtight container at room temperature for up to 1 week.
Is cookies and cream the same as Oreo?
Yes, Oreo is the name brand of cookies and cream sandwich cookies. Feel free to use your favourite cookies and cream sandwich biscuits in this recipe, or even use homemade ones! You can also use any flavour of Oreo you wish.
Why add cream cheese to cookies and cream cookies?
Adding cream cheese to these cookies adds a delicious cream cheese flavour and gives the cookies a creamier texture.
Can I freeze the cookie dough?
Yes, for the best results I recommend freezing the cookie dough once they have been shaped. Freeze them spaced out on a lined baking tray until solid. Once fully frozen, you can store them in a freezer bag for up to 3 months. Bake them from frozen for an extra couple of minutes.
Why does cookie dough need to be chilled?
Chilling the cookie dough will prevent the cookies from spreading too much in the oven. I recommend chilling the dough for 1-2 hours.
Similar recipes
If you liked this recipe, check out more of my sweet treat recipes:
- Biscoff cheesecake stuffed cookies
- Hazelnut and Nutella brown butter cookies
- Biscoff butter stuffed cookies
Cookies and Cream Cookies
Ingredients
Method
- In a medium bowl combine together the flour, cornflour, bicarbonate of soda, and salt. Set aside.
- Add the cream cheese into a large mixing bowl. Use a handheld electric mixer to beat the cream cheese until smooth and creamy.
- Add the butter and beat until combined.
- Tip in both sugars and beat on a medium-high speed until light and fluffy, around 2 minutes.
- Add the egg and vanilla and mix for a further minute on a high speed.
- Use a spatula to scrape down the sides and mix for a further few seconds to ensure everything is well combined.
- Use a spatula to fold in the dry ingredients. When almost combined tip in around ¾ of both chocolate chunks and the crushed Oreos. Fold until the dry and wet ingredients are fully combined.
- Cover and chill the dough for 1-2 hours in the fridge, or 30 minutes in the freezer. (The longer you chill the dough, the less the cookies will spread in the oven)
- Roll the cookies into 10 equal sized balls. Press an oreo into each ball and mold the dough around it until completely covered. Roll back into a slightly flattened ball shape and arrange onto a lined baking sheet.
- Press the remaining chocolate chunks onto the top of the cookies. Place into the freezer for 15 minutes whilst you preheat the oven 180℃/160℃ fan (350℉/320℉).
- Arrange the cookie dough balls on lined baking trays with at least 3 inches between each ball. Bake for 13-14 minutes until lightly browned at the edges.
- Allow the cookies to cool for 10 minutes on the baking trays before cooling completely on a wire rack.
- Keep in an airtight container at room temperature for up to 1 week.
Delicious cookie recipe!
Fabulous! More please!
I’m sure my daughter will love these cookies. I was planning to bake some cookies this week anyway, so I’ll definitely try out this recipe. Especially since it looks so delicious!