Cookies and cream cookies are super fun and easy choice for a little semi-homemade treat everyone will rave over. This cream cheese cookie is updated with the inclusion of everyone’s favorite, Oreo cookie! With only 5 ingredients needed and from bowl to table in under 30-minutes, this is a perfect last-minute sweet treat that you will make on a regular basis!
Cookies and Cream Cookies
If you’ve ever eaten an entire package of Oreo cookies over a weekend, then you are my people! You will definitely enjoy this recipe and just how easy it is to make. In our house, Oreo cookies are a must in the pantry. They are the only store-bought cookie I truly like, and now I can add them to a homemade cookie making them even better!
This recipe is so fast to make, you’ll wonder how you ever went without this in your life. Of course, if you have leftover Oreo cookies and want something else to make with them, we have ideas for that too. I love making this no bake Oreo cheesecake recipe and the easy Oreo cheesecake truffles. Of course, you can add them to something like this Oreo cookie chocolate lasagna dessert, or even as a base for a no bake peanut butter Oreo pie.
Is Cookies and Cream and Oreos the same Thing?
In the case of this cookie recipe, they are not the same thing. They do, however, include Oreo cookies. That said, Oreo cookies are often called cookies and cream cookies or sandwich cookies. They include a crisp cookie outside and cream filling inside which makes them delicious!
Do You Use the Oreo Cream in This Recipe?
For this recipe, you do use the entire cookie. You’ll crush or break up the cookies into small bits and that will still include the cream filling. Depending upon how crushed you make the cookies, this will add a bit more creamy texture or little bits of the cream in individual bites.
Can I Add Other Mix In’s to My Cookies?
This recipe is super easy to adjust by adding other ingredients if you wish. I find them perfect just as they are, but you may want to add 1/4-1/3 cup of one of the following items into the cookie dough before scooping it onto the baking sheet to prepare.
- Mini chocolate chips or white chocolate chips.
- M&M’s candy in colors for the holiday or season you will be preparing these.
- Dried cranberries or cherries.
- Chopped peanuts, pecans, or walnuts.
- Chocolate sprinkles or candy bits.
How do I Keep My Cookies Soft?
This recipe is already very soft when made as directed. If you want to make sure your cookies always turn out soft, you need a higher ratio of fats to flour. In this case, the cream cheese and butter are plentiful since the only flour added is the ground cookies.
Additionally, you’ll want to lower your cooking time. Cookies do not have to cook until completely cooked through to be safe to eat. These are a perfect option that is safe to eat when still underdone and will remain soft when taken from the oven between 10-12 minutes rather than 12-15 minutes.
Do I Have to Refrigerate Cookies and Cream Cookies?
You do not have to refrigerate this recipe once baked. I do recommend you cover and store these in an airtight container. They are best eaten within 2-3 days if left on the counter. You can refrigerate them for up to one week if you need them to last longer. I have not frozen the dough to bake later, but have frozen the finished cookies. They thaw wonderfully overnight in the refrigerator if preferred.
- Cream cheese
- Unsalted butter
- Granulated sugar
- All purpose flour
- OREO cookies
How to Make Cookies and Cream Cookies
Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Place Oreo cookies into a large Ziploc bag and roll a rolling pin over the top several times to crush the cookies into small pieces and crumbs then set aside.
In a large bowl, cream together the cream cheese, butter, and sugar until fluffy and smooth.
Stir in the flour until combined.
Fold the crushed Oreo cookies into the butter mixture.
Using a cookie scoop, scoop the dough into balls and place them 2″ apart on the prepared baking sheet.
Bake for 12-15 minutes until golden brown around the edges.
Rest for 5 minutes on the cookie sheet before moving to a wire rack to continue cooling.
Serve with a tall glass of milk or your favorite hot cocoa on the side!
More Cookie Recipes
Cookies are life! If you want more delicious cookie treats, look no further. I’ve made thousands upon thousands of cookies in my life, and can tell you the best ones are here! Whether you want a soft and chewy cookie or a crisp cookie for dipping in tea, this list has something you’ll love making. Below is a list of my favorite recipes that are sure to please everyone reaching for a sweet treat at your table!
- Crunchy Oatmeal Cookies Recipe
- Copycat Subway White Chocolate Cranberry Cookies Recipe
- Easy Sugar Cookies with Homemade Glaze
- Soft Italian Cookies Recipe
- Classic Chewy Chocolate Chip Cookies
- Double Chocolate Cookie Recipe
- Grandma’s Molasses Crinkle Cookies Recipe
- Chocolate Crinkle Cookies Recipe
If you plan to make a larger batch of these cookies, or cookies on a regular basis, a food processor is a great tool for crushing your OREO cookies. I invested in a simple Hamilton Beach 10-cup food processor for my kitchen. It’s a mid-range appliance that is quality so won’t break easily, but is also affordable for most budgets as an investment.
- 4 oz. cream cheese softened
- 8 tbsp unsalted butter, softened
- 3/4 cup sugar
- 1 cup all-purpose flour
- 10 OREO cookies, crushed
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- Place OREO cookies into a large Ziploc bag and roll a rolling pin over the top several times to crush the cookies into small pieces and crumbs then set aside.
- In a large bowl, cream together the cream cheese, butter, and sugar until fluffy and smooth.
- Add in the flour and stir to combine.
- Fold the crushed OREO cookies into the dough.
- Using a cookie scoop, scoop the dough into balls and place them 2" apart on the prepared baking sheet.
- Bake for 12-15 minutes until golden brown.
- Rest for 5 minutes on the cookie sheet before moving to a wire rack to continue cooling.
For flatter crisp cookies, press the balsl of dough down and chill for 30-minutes before baking. Bake for only 10-12 minutes.
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Amount Per Serving: Calories: 194Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 30mgSodium: 68mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 1g