These cookies and cream cookies are soft, chewy, and packed with Oreo pieces and semi-sweet chocolate chips in every bite. Cream cheese keeps the cookies tender and bakery-style without making them overly sweet.
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If you’re looking for soft, bakery-style cookies and cream cookies with chewy centers and plenty of Oreo pieces in every bite, this recipe delivers. Cream cheese keeps the dough extra tender, while semi-sweet chocolate chips balance the sweetness so the cookies stay rich without being over the top.
They bake up soft with lightly crisp edges, stay tender for days, and come together with a simple no-chill dough that’s easy enough for any cookie craving.
Why You'll Love Cookies & Cream Cookies
- Cream cheese keeps the cookies soft: A small amount of cream cheese creates a tender texture that stays soft long after baking.
- Oreo pieces in every bite: Crushed Oreos are folded throughout the dough so every cookie actually tastes like cookies and cream.
- Semi-sweet chocolate balances the sweetness: Using semi-sweet chocolate chips keeps the flavor rich without becoming overly sweet.
- No chill dough: The cookies bake up bakery-style without needing extra chill time.
- Soft centers with lightly crisp edges: Brown sugar and careful baking give the cookies a chewy center with just the right amount of texture around the edges.
What You'll Need & Why
These cookies and cream cookies are simple, but a few ingredients make a big difference in the final texture and flavor.
- Cream cheese: The secret to the soft, tender texture that keeps these cookies bakery-style without feeling heavy.
- Butter: Adds richness and helps create those lightly crisp edges.
- Sugar + corn syrup: The combination keeps the cookies soft and chewy for days instead of drying out quickly.
- Vanilla bean paste: Gives the dough a deeper vanilla flavor that works perfectly with the Oreo cookies.
- Flour, baking soda, and salt: The base that gives the cookies structure while keeping the centers soft.
- Semi-sweet chocolate chips: Balance the sweetness of the cookies and Oreo pieces without overpowering them.
- Oreos: Crushed throughout the dough so every bite actually tastes like cookies and cream.
Buy Now → How to Make Cookies & Cream Cookies
- Make the dough: Cream together the butter, cream cheese, sugar, and vanilla until light and fluffy.
- Add the dry ingredients: Mix in the flour, baking soda, and salt until just combined.
- Fold in the mix-ins: Stir in the semi-sweet chocolate chips and crushed Oreo pieces.
- Scoop and bake: Portion the dough onto a lined baking sheet and bake until the edges are lightly golden and the centers stay soft.
- Cool and serve: Let the cookies cool slightly before serving for the best texture.
Swaps & Variations
These cookies and cream cookies are easy to customize while still keeping that soft, bakery-style texture.
- Swap the chocolate chips: Semi-sweet, dark chocolate, white chocolate, or peanut butter chips all work well.
- Try different Oreo flavors: Golden Oreos, mint Oreos, or seasonal flavors are an easy way to change up the cookies-and-cream flavor.
- Add extra texture: Toffee bits, pretzel pieces, or chopped candy-coated chocolates add a little crunch without overpowering the dough. Try freeze-dried strawberries and make my Strawberries and Cream Cookies, too!
- Make them holiday-friendly: Peppermint pieces or seasonal candies work especially well for Christmas and winter baking.
- Keep the base dough the same: The cream cheese dough stays soft and chewy even with different mix-ins.
Tips For the Best Cookies & Cream Cookies
A few simple tricks help these cookies bake up soft, chewy, and bakery-style every time.
- Use room temperature ingredients: Softened butter, cream cheese, and eggs mix more evenly and create a smoother dough.
- Measure the flour carefully: Too much flour can make the cookies dry instead of soft and tender.
- Don’t crush the Oreos too finely: Break them into small chunks so you still get cookies-and-cream texture throughout the cookies.
- Use a small cookie scoop: A 1-tablespoon scoop keeps the cookies evenly sized and helps them bake consistently.
- Pull them slightly early: The cookies will look slightly underbaked in the center when they come out of the oven, but they’ll continue setting as they cool.
Cookies and Cream Cookies Recipe
Ingredients
- 1 (8 oz block) cream cheese, softened
- 1 cup butter, softened
- 2 cups sugar
- 2 tablespoon corn syrup
- 2 eggs
- 1 tablespoon vanilla bean paste
- 4 cups all-purpose flour
- 2 teaspoon baking soda
- 1 tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 3 cups chocolate sandwich cookies, broken into small-ish pieces
Instructions
- Preheat oven to 350°.
- Whip butter and cream cheese together until fluffy. Add sugar, corn syrup, vanilla and cream together.
- Add one egg at a time, mixing thoroughly.
- Add flour, baking soda, and salt until just combined.
- Fold in chocolate chips and chocolate sandwich cookie pieces.
- Using a tablespoon cookie scoop, portion out onto a parchment lined cookie sheet. Bake 10-12 minutes, just until the edges are barely golden brown. Remove from the oven and let cool.
- Enjoy!
Nutrition
Storage & Freezing Instructions
- Store in the refrigerator: These cookies stay soft and fresh longer when stored in an airtight container in the fridge. They’ll keep well for up to 1 week.
- Store at room temperature: If you prefer, you can keep them in an airtight container on the counter for up to 3 days.
- Freeze baked cookies: Let the cookies cool completely, then freeze in a zip-top bag or airtight container for up to 2 months.
- Freeze the cookie dough: Scoop the dough into portions and freeze before baking. Bake straight from frozen, adding an extra 1–2 minutes as needed.
You Asked, I Answered
How big should the Oreo pieces be?
Keep the Oreo pieces small enough to fold easily into the dough, but large enough to still give the cookies texture and crunch. Avoid crushing them too finely, or the cookies can turn gray and lose that classic cookies-and-cream look.
Do these cookies need to be chilled before baking?
No. This dough is designed to bake well right away, giving you soft, chewy cookies without extra chill time.
Who’s Stirring the Pot?
Hi, I’m Ruth—the recipe developer and comfort-food enthusiast behind Rufus For Real. I believe dinner should be the best part of your day, not the most stressful one. That’s why I focus on "no-drama" meals that are simple, satisfying, and impossible to mess up in a real-life kitchen.
I want to hear from you! How did you like these cookies and cream cookies?! Let me know in the comments below—I read every single one!
You’ll find me sharing even more comfort-food goodness, kitchen tips, and behind-the-scenes chaos over on Instagram, Pinterest, Facebook, TikTok, and YouTube (@rufusforreal everywhere).
If you love approachable recipes with a whole lot of personality, pull up a chair—there’s always room at this table.
Happy Cooking!
-Ruth aka Rufus
Emily Davis says
These are amazing. My kids are obessed now. I made them for a birthday party and they were gone. Everyone loved them! I'm gonna try it with other flavors of oreos next!