Cream Cheese Cookies ‘N Cream Cookies

Cream Cheese Cookies ‘n Cream Cookies – the softest, creamiest cookies that have chopped up Oreos throughout for a chocolate heaven.

Cream Cheese Cookies ‘N Cream Cookies

These Cream Cheese Cookies ‘N Cream Cookies come from Sally’s Baking Addiction Cookbook . She’s re-releasing her first book as a paperback edition with 8 new and exclusive cookie recipes to get everyone excited for her 3rd cookbook, Sally’s Cookie Addiction, coming out in Fall 2017. She asked if I would mind sharing a recipe from her first book…twist my arm. As you know, cookies are my thanggg. I mean, if I had to choose one dessert to eat for the rest of my life, cookies would definitely be it. And Sally is pretty much the queen of all cookies. Let’s just say she knows her stuff.

These kind of reminded me of these Oreo Pudding Cookies. Totally different but in the same Cookies ‘n Cream family. 

Look how soft those the center of these cookies are. The secret ingredient…cream cheese. Just a little bit. Enough to give it that creamy texture.

You can make these festive by adding Christmas Oreos on top. I rolled my balls and then placed pieces of Winter (red) Oreos on top. If you fold in the Christmas Oreos they can start looking a little scary.

After Thanksgiving I swore I would never eat again and yet…here we are.

OTHER COOKIE RECIPES:

• The Best Snickerdoodle Recipe
• Almond Cookies
• My Big, Fat, Chewy Chocolate Chip Cookies
• Monster Cookies
• No-Bake Cookies
• Peanut Butter Cup Cookies
• S’mores Cookies
• Soft Sugar Cookies

Cream Cheese Cookies 'N Cream Cookies

4.50 from 4 votes

Cream Cheese Cookies 'n Cream Cookies - the softest, creamiest cookies that have chopped up Oreos throughout. Add some festive Oreos for Christmas. 

Print Pin Rate

Prep Time: 2 hours hrs

Cook Time: 10 minutes mins

Total Time: 2 hours hrs 10 minutes mins

Servings: 36 cookies

Ingredients

• 2 1/4 cups (280g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cornstarch
• 3/4 teaspoon salt
• 2 oz (55g) cream cheese, softened to room temperature
• 1/2 cup (115g) butter, softened to room temperature
• 3/4 cup (150g) light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 egg
• 1 teaspoon vanilla extract
• 8 Oreo cookies, (Double Stuf or regular), chopped into small pieces

Instructions

 

• Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
• Using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together in a large bowl on high speed for 1 minute. Once creamy and smooth, add the brown sugar and granulated sugar. Beat on medium speed until fluffy, and light in color. Beat in eggs and vanilla extract, scraping down the sides of the bowl as needed.
• Slowly add the dry ingredients to the wet ingredients with the mixer running on low speed. Continue to beat until everything is combined. Using a large spoon or rubber spatula, fold in the chopped Oreos. over and chill dough for at least 2 hours (or up to 3 days).
• Take the dough out of the refrigerator and allow to soften slightly at room temperature for 10 minutes.
• Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper or silicone baking mats.
• Scoop 2 tablespoons dough per cookie and roll into balls. Place on the cookie sheet about 3 inches apart.
• Bake each batch for 10 minutes, or until the edges are lightly browned. The cookies with look very soft in the centers. Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 7 days.

Notes

These cookies only have that creamy texture if you don't overbake them!

You can make these festive by adding Christmas Oreos on top. I rolled my balls and then placed pieces of Winter (red) Oreos on top. If you fold in the Christmas Oreos they can start looking a little scary.

Recipe is excerpted from Sally's Baking Addiction cookbook by Sally McKenney. Reprinted with permission from Race Point Publishing.

Cuisine: American

Course: Dessert

Author: Christy Denney

Christy Denney

Christy is the voice behind The Girl Who Who Ate Everything! She is no stranger to making meals that kids and adults will love. She grew up in Mesa, Arizona as the youngest of ten kids. She can always be found in her kitchen with music playing and cooking with her kids. She published her first cookbook in 2014. She loves party food that gets the conversations going!

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