Cookies & Cream Cookies
Extra soft and chewy cookies with the creamy richness of cream cheese, speckled with white chocolate chips and big Oreo chunks, baked to golden perfection using your pressure cooker or oven.
Equipment
- 1 Mixing bowl
- 1 Hand or stand mixer
- 1 Cookie scoop medium size (~1.5 tbsp)
- 1 Baking sheet lined with parchment or silicone
Ingredients
Main ingredients
- 2 and ¼ cups all-purpose flour spooned and leveled
- 1 and ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 ounces cream cheese full-fat brick, softened to room temp
- ¾ cup unsalted butter softened to room temp
- ½ cup granulated sugar
- ½ cup light or dark brown sugar packed
- 1 egg room temperature
- 2 teaspoons pure vanilla extract
- 1 cup white chocolate chips
- 1 and ¼ cups Oreos roughly chopped, about 10 whole cookies
Instructions
Instructions
- Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
- Mix flour, cornstarch, baking soda, and salt in a bowl. Set aside.
- Beat cream cheese and butter on medium speed until smooth and creamy.
- Add both sugars and beat for 2–3 minutes until light and fluffy.
- Stir in the egg and vanilla. Mix until fully combined.
- Slowly add dry ingredients on low speed. Mix until just combined.
- Gently fold in chopped Oreos and white chocolate chips.
- Scoop dough balls (1.5 tablespoons each) onto lined sheets. Space 2 inches apart.
- Bake for 10–12 minutes or until lightly browned on the edges.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Store in airtight container up to 1 week at room temp. Freeze baked cookies up to 3 months. Let thaw or warm to enjoy again.