Creamy Cookies And Cream Cookies For Kids

Cookies and cream cookies are playful, indulgent, and universally loved.

Soft, chocolatey dough studded with cookie pieces makes every bite rich, sweet, and satisfying.

They capture that classic “cookies and cream” flavor in a handheld treat.

Baking cookies and cream cookies is simple and fun, perfect for parties, casual gatherings, or a weekend treat. Add extra cookie chunks on top for a dramatic effect and even more flavor.

Every bite of cookies and cream cookies is creamy, chocolatey, and utterly delicious.

I guarantee you they’re a hit for all ages and impossible to resist.

How to Make Cookies And Cream Cookies

These cookies and cream cookies are loaded with crushed chocolate sandwich cookies in a soft, vanilla base.

Every bite is creamy, nostalgic, and packed with flavor. If you love Oreos, you’ll love this. Let’s bake.

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How to Get Your Cookies And Cream Cookies Just Right

Getting these cookies perfectly soft, chewy, and packed with Oreo and white chocolate goodness is all about technique and timing.

Follow these expert tips to ensure consistent results:

1. Chill the Dough Properly

Chilling the dough for at least 2 hours is essential. It helps control spread, keeps the cookies thick, and allows the flavors to meld.
If you chill longer (up to 4 days), let the dough sit at room temperature for 30 minutes before baking. Cold dough ensures the cookies don’t flatten and gives a chewy, soft center.

2. Cream the Butter and Cream Cheese Well

Beat the cream cheese and butter until completely smooth and creamy. This step incorporates air, giving cookies a lighter, tender texture.
Scrape the bowl often to avoid lumps or uneven mixing.

3. Measure Ingredients Accurately

Spoon and level the flour instead of scooping directly from the bag to prevent dense, dry cookies.
Using room temperature eggs ensures they incorporate evenly, contributing to proper structure and chewiness.

4. Don’t Overmix Once Flour is Added

Once the dry ingredients go in, mix just until combined. Overmixing can develop gluten and result in tough cookies.

5. Handle Add-ins Gently

Fold in Oreos and white chocolate chips carefully. The dough is heavy, so using a spatula helps distribute them evenly without crushing the cookies.

6. Portioning for Even Baking

Use a medium cookie scoop (about 1.5 tablespoons) to ensure cookies bake evenly and retain consistent thickness.
Space cookies about 3 inches apart to prevent sticking and allow proper spreading.

7. Watch the Baking Time

Bake until the edges are lightly browned but centers still look soft. Cookies will continue to set as they cool on the baking sheet.
Removing too early can leave them underbaked, while baking too long can dry them out.

8. Optional Finishing Touch

For an appealing look, press a few extra white chocolate chips or Oreo pieces into the tops of warm cookies. This adds visual appeal without affecting texture.

9. Cooling Tip

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents breakage and allows them to firm up slightly while staying soft inside.

Following these tips ensures cookies that are soft, chewy, and perfectly balanced between chocolate, cream cheese, and Oreo flavors every time.

Cookies And Cream Cookies

Recipe by Kelly

Servings

servings

Prep time

minutes

Cooking time

minutes

This cookies and cream cookies recipe is filled with crushed cookies and creamy layers for a decadent, chocolatey treat.

Ingredients

2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 cup (180g) white chocolate chips
1 and 1/4 cups (about 110g) roughly chopped Oreos (10 whole Oreos)
4 ounces (113g) full-fat brick cream cheese, softened to room temperature
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 and 1/2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

Directions

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy. Add the butter and continue beating until fully incorporated, scraping down the sides and bottom of the bowl as needed.
Mix in the granulated sugar and brown sugar, beating on medium-high speed until the mixture is light, creamy, and well combined, about 2 minutes. Add the egg and vanilla extract, and beat on high until thoroughly combined, about 1 minute. Scrape the bowl again to ensure even mixing.
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Stir in the white chocolate chips on low speed. Fold in the chopped Oreos gently using a spatula or wooden spoon, as the dough will be thick. Cover the dough and refrigerate for at least 2 hours, or up to 4 days. If chilled for an extended period, let it sit at room temperature for about 30 minutes before shaping, since the dough will be firm.
Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
Scoop heaping 1.5-tablespoon portions of dough (a medium cookie scoop works well) and place them about 3 inches apart on the prepared baking sheets. Bake for 12–13 minutes, or until the edges are lightly browned and the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For extra visual appeal, gently press a few extra white chocolate chips or Oreo pieces into the tops while the cookies are still warm.
Store cookies in an airtight container at room temperature for up to 1 week.

Variation Tips

These Cookies and Cream Cookies are wonderfully versatile, allowing you to tweak flavors, swap ingredients, or adjust textures without compromising the base recipe.

Here are some creative and practical ideas:

1. Swap or Mix Chocolate Chips

Use dark, milk, or semi-sweet chocolate chips instead of white chocolate for a richer flavor.
Try mixing white and dark chocolate chips for a marbled chocolate effect.

2. Change the Cookie Mix-Ins

Instead of chopped Oreos, experiment with chocolate sandwich cookies, golden Oreos, or even mint-flavored sandwich cookies for a twist.
Add 1/4 cup of chocolate chunks or peanut butter chips to the dough for extra texture and flavor.

3. Add Nuts or Crunch

Fold in finely chopped pecans, walnuts, or almonds for a nutty crunch.
Toast the nuts lightly beforehand to enhance their flavor.

4. Adjust Texture

For softer, chewier cookies, slightly underbake them by 1–2 minutes.
For crispier cookies, bake a minute or two longer and flatten slightly before baking.

5. Flavor Enhancements

Add 1/2 teaspoon of instant espresso powder to the dough to intensify the chocolate flavor.
A pinch of cinnamon or a drop of almond extract can create subtle, sophisticated flavor notes.

6. Dietary-Friendly Swaps

Replace butter with an equal amount of plant-based butter for a dairy-free version.
Use a gluten-free all-purpose flour blend in place of regular flour to make these cookies gluten-free.
Swap the sugar with coconut sugar or a blend of sugar and a natural sweetener like erythritol for a lower-glycemic option (texture may vary slightly).

7. Fun Mix-Ins for Kids or Parties

Press mini chocolate candies or sprinkles into the tops of cookies before baking for a colorful touch.
Use cookie butter or Nutella-filled sandwich cookies for a gooey surprise center.

8. Icing or Drizzle

Drizzle melted white or dark chocolate over cooled cookies for an extra decadent treat.
Sprinkle a little coarse sea salt on top of the chocolate drizzle to balance sweetness.

These variations allow you to personalize your Cookies and Cream Cookies for different occasions, flavor preferences, or dietary needs, all while keeping the soft, chewy texture and Oreo-studded goodness that make them irresistible.

Storage Tips

Cookies and Cream Cookies keep their soft, chewy texture best when stored correctly.

Here’s how to maintain their freshness, flavor, and signature creamy crunch, whether you plan to enjoy them right away or save them for later.

1. At Room Temperature

Storage Duration: Up to 1 week.
How to Store: Allow cookies to cool completely before storing. Place them in an airtight container lined with parchment paper, layering cookies with additional parchment if stacking.
Pro Tip: Add a small piece of bread or a few marshmallows inside the container to help maintain moisture and keep cookies soft for days.
Avoid: Leaving cookies exposed to air or sunlight, as this will make them dry and crumbly.

2. Refrigeration

Storage Duration: Up to 2 weeks.
How to Store: Place cookies in a sealed container or zip-top bag, pressing out any excess air. Refrigeration keeps the cream cheese base fresh longer but may firm up the cookies slightly.
To Serve: Let cookies sit at room temperature for about 15–20 minutes before eating to restore their soft, chewy texture.

3. Freezing Baked Cookies

Storage Duration: Up to 3 months.
How to Store: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or airtight container. Use parchment paper between layers to prevent sticking.
To Reheat: Warm cookies in a 300°F (150°C) oven for 3–5 minutes or microwave for about 10–15 seconds to bring back that freshly baked taste.

4. Freezing Cookie Dough

Storage Duration: Up to 3 months.
How to Store: Scoop dough into individual portions and place on a baking sheet to freeze until firm. Transfer frozen dough balls to a labeled freezer bag or airtight container.
To Bake: Bake directly from frozen. Just add 1–2 extra minutes to the baking time.

Storage Mistakes to Avoid

Don’t store cookies before they’ve fully cooled. Trapped steam can cause sogginess.
Avoid mixing different cookie types in one container, as stronger flavors (like chocolate or mint) can overpower others.
Never refreeze cookies after thawing; it will ruin the texture and flavor.

With these simple tips, your Cookies and Cream Cookies will stay irresistibly soft, creamy, and full of that signature Oreo crunch, just as delicious as the day they were baked.

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FAQs

Can I use low-fat cream cheese instead of full-fat?

It’s best to stick with full-fat block cream cheese for this recipe. Low-fat or whipped versions contain more moisture and air, which can make the dough too soft and affect the cookies’ structure. If you must substitute, reduce the butter slightly to balance the extra moisture.

Do I have to chill the dough before baking?

Yes — chilling the dough is essential. It helps the cookies hold their shape, prevents excessive spreading, and allows the flavors to deepen. Chill for at least 2 hours, or up to 4 days. If the dough is too firm after chilling, let it sit at room temperature for about 30 minutes before scooping.

Can I substitute white chocolate chips or Oreos?

Absolutely! You can swap white chocolate chips for milk or dark chocolate chunks if you prefer a richer flavor. For the Oreos, try Golden Oreos for a vanilla twist or another favorite chocolate sandwich cookie. Crushed chocolate wafer cookies also work for a more subtle cookies-and-cream flavor.

How should I store these cookies, and how long do they stay fresh?

Store baked cookies in an airtight container at room temperature for up to 1 week. They can also be refrigerated for up to 2 weeks or frozen for up to 3 months. To keep them soft, add a small piece of bread or a few marshmallows inside the container.

How can I serve or reheat these cookies for the best flavor?

These cookies taste amazing at room temperature or slightly warmed. To reheat, microwave for about 10–15 seconds or warm in a 300°F (150°C) oven for 3–5 minutes. Serve them with a cold glass of milk, a scoop of vanilla ice cream, or crumble them over a creamy dessert for a cookies-and-cream twist.