So these are definitely decadent and for all your cookies and cream (ahem… my husband) out there. I’m all about my pistachio, rosewater, cardamom-types cookies but sometimes (especially in the middle of a Chicago summer) you need an old school crowd pleaser in your cookie arsenal.
These are soft and rich and loaded with oreo/chocolate goodness. The thing I really love about these cookies is you can make the dough up to four days in advance and just bake them off when needed. Even better is they keep on the counter for a week so you could even bake them off a few days before you need them. While they are super simple to make they require a little planning- make sure you set the cream cheese and butter out the night before so it’s good and soft for mixing into the batter. You also need to chill the dough a few hours before baking them and then they’ll need a little time on the counter after chilling so they can soften for baking. It’s worth the planning and the batter itself is crazy simple. Everyone loved these over the top oreo-loaded cookies!
You’ll need (for about 20 good sized cookies, I actually doubled this to make a mega batch)
- 2.25 cups flour (spoon and leveled)
- 1.5 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp salt
- 4 ounces block full-fat cream cheese, at room temp (ideally overnight)
- 0.75 cup (1.5 sticks) butter, at room temp
- 0.5 cup cane sugar
- 0.5 cup packed brown sugar (I used light)
- 1 large egg, at room temp
- 2 tsps vanilla extract
- 1 cup white chocolate chips**
- 1.5 cups broken oreos*
*You can chop the oreos but they actually mix in better if you just break them with your hands (that way the cookies don’t turn all grey). This was less than half a box to get the 1.5 cups.
**I’m not a white chocolate person but they are perfect in these cookies
- Whisk together flour, cornstarch, baking soda and salt in small bowl.
- In large bowl with hand mixer or bowl of stand mixer with paddle attachment beat cream cheese on medium-high speed until smooth. Add butter and beat until smooth and combined, scraping down sides as needed. Add both sugars and beat on medium-high for two minutes. Add egg and vanilla and beat on high for one minute.
- Add dry ingredients and mix on low speed until just combined. Beat in white chocolate chips on low until just combined. Fold in oreos with a spatula (dough will be aggressively thick).
- Cover dough and chill for two hours in fridge (and up to four days). Allow to sit an 30-60 minutes before baking so you can actually roll out the dough (it will be hard from chilling).
- Preheat oven to 350 degrees F. Place two tablespoon sized balls of dough on parchment lined baking sheets three inches apart. Try to do this gently so you don’t break up the oreo pieces too much. Bake 12 minutes. Let cool on baking sheet five minutes so they don’t fall apart when moving them. Finish the cooling step on a wire rack.
- Store covered at room temp for up to a week.
Inspired by SallysBakingAddiction