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    Home » Cookies » Chocolate Chip

    Ultimate Chewy Oreo Cookies & Cream Cookie recipe (no chill)

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    2 Comments

    Nov 24, 2024

    (updated Mar 28, 2025)

    by Kimberlee Ho

    Jump to Recipe

    Cookies and cream is such a great flavor combination that makes for the best cookies. These are thick and chewy and full of Oreo chunks! The best part? No chilling is required. The secret? Using cold butter. The cold butter creates steam when baked, allowing the cookies to puff up and remain thick and chewy.

    A bit of cream cheese is substituted for some of the butter in the base of this recipe, giving these cookies even more creamy flavor, making them the ultimate Oreo Cookies & Cream Cookies.

    I recommend crushing the Oreos by hand to ensure chunks of Oreo cookies throughout the cookies plus no fine crumbs will get incorporated into the cookie dough turning it an unsightly grey color.

    These cookies are the ultimate cookies for the Oreo lover in your life! Serve with a tall glass of cold milk 😉 .

    Chocolate chip cookies with oreos and white chocolate chunks.

    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    Thick and chewy Oreo chocolate chunk cookie.

    Ingredients needed to make Chewy Oreos and Cream Cookies 

    ​This recipe is based off My Best Chocolate Chip Cookie recipe. A few additional ingredients are added to make sure these chewy cookies are chock full of flavor and well-balanced, aka not too sweet.

    • Cream cheese: For best results, use full-fat brick-style cream cheese such as Philadelphia Cream Cheese and be sure to bring it to room temperature before using. If the cream cheese is too cold, it will be chunky and will not incorporate evenly into your cookie dough. The cream cheese helps to add flavor and texture to these cookies. The 'cream' part of these cookies and cream cookies come from the Oreos and from the cream cheese.
    • Butter: Use unsalted butter straight from the fridge.I like to unwrap the butter and cut it into small cubes then stick it back in the fridge while I prepare the rest of the ingredients. Using cold butter is essential for getting thick, chewy cookies that do not require chilling. The cold butter creates steam while baking, allowing the cookies to puff up. If the butter is too soft, the cookies will likely spread too much.  If using salted butter, cut in half the added salt in the recipe or omit altogether. Because salted butters vary in terms of their salt content, I recommend using unsalted butter and adding your own salt so you can control the level of salt in the recipe.
    • Granulated sugar: regular white sugar should be used for this recipe. I would not recommend substituting with a sugar alternative.
    • Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe. Dark brown sugar has more molasses in it than does light brown sugar, giving more flavor and depth. Be sure to pack the brown sugar into the measuring cup when measuring your ingredients.
    • Egg: Use a large egg for this recipe. Be sure to remove the egg from the fridge at least 30 minutes prior to baking to ensure it has come to room temperature. Cold eggs will try to stay together when mixing into other ingredients, whereas room temperature eggs will incorporate much more evenly into the other ingredients when mixing. The goal is to have a mixture where all ingredients are evenly combined so the cookies bake up correctly.
    • Egg yolk: The addition of an extra egg yolk keeps these cookies rich and flavorful. Same as with the whole egg, be sure to bring the egg yolk up to room temperature before using.
    • Vanilla extract: I prefer to use real vanilla extract versus imitation vanilla. I think it makes a difference in the flavor of the baked cake. Use the highest quality vanilla you can afford.
    • All-purpose flour: Use the scoop and level technique to measure your flour. Scoop the flour into the measuring cup then level the top with the back of the spoon or knife. This will assure you get the correct amount and the best texture. Alternatively, it's always a good idea to measure your flour with a kitchen scale. I provide my recipes by default in US customary measurements (cups), however, you can toggle the Metric button in the recipe card below to see the weight measurements (grams, milliliters) for all the ingredients.
    • Cake flour: Cake flour is finer than all-purpose and contains less protein, helping to produce a more delicate texture. If you do not have cake flour in your pantry, you can easily whip some up by mixing together all-purpose flour and a little bit of corn starch for similar results. Measure out 1 cup of all-purpose flour, remove 2 tablespoons of the flour and add in 2 tablespoons of cornstarch. Sift the two ingredients together to ensure they are thoroughly combined.
    • Baking soda: Be sure to check the expiration date on your baking soda and baking powder before using these ingredients in your baking recipes. Expired leavening agents such as baking soda and baking powder may not allow your baked recipes to rise the way they should. 
    • Baking powder:  Be sure to check the expiration date on your baking powder and baking soda before using these ingredients in your baking recipes. Expired leavening agents such as baking powder and baking soda may not allow your baked recipes to rise the way they should.
    • Salt: Feel free to adjust the amount of salt based on your preference. Note, although it seems counterintuitive, salt is a necessary ingredient in baking recipes. It helps to balance the sweetness without making your recipe taste salty 
    • White chocolate baking bar: The white chocolate helps bring another layer of creamy flavor to these cookies and cream cookies. I highly recommend using a white chocolate baking bar such as Lindt, Ghiardelli, or Bakers brand in stead of white chocolate chips. The white chocolate baking bars melt much better, creating pockets of melty white chocolate whereas the white chips contain stabilizers meant to retain the shape of the chips while baking, so they will not melt as well. Chop the baking bar into large chunks.
    • Semisweet chocolate baking bar: Similar to the white chocolate baking bar, I recommend using a semisweet baking bar versus semi-sweet chocolate chips in this recipe. After initially making these cookies without this ingredient, when added it helps balance the sweetness of the white chocolate and Oreos so well. Taste-test approved!
    • Crushed Oreos: Any kind of Oreo would work well here. I like to use Double-stuffed Oreos to get more of that cream and cream flavor, but regular Oreos would work well, too. To prevent your cookie dough from turning an unsightly grey when the Oreos are added to the cookie dough, break apart the cookies by hand rather than crushing them in a food processor or in a plastic bag with a rolling pin. The fine crumbs (oreo crumbs) created when the oreos are crushed this way are what causes the dough to turn grey when mixed. We avoid that by breaking them into large chunks of oreo cookies. Additional chopped Oreos can be pressed into the top of the cookies just before baking optionally.
    Ingredients needed to make Oreos and cream cookies.

    Instructions for making Cookies & Cream Cookies

    Step 1

    Preheat the oven to 400ºF (if you have convection, turn it on). Line two baking sheets with parchment paper and set aside.

    Step 2

    In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, add the softened cream cheese and mix on medium speed until smooth.

    Add the softened cream cheese to the bowl of a stand mixer.
    Add softened cream cheese to the bowl of a stand mixer.
    Mix cream cheese until smooth and creamy.
    Mix cream cheese until smooth and creamy.

    Step 3

    To the cream cheese, add the cold butter, brown sugar, and granulated sugar. Turn the mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy. Tip: You'll know it's ready when the mixture begins sticking to the sides of the bowl.

    Add cold cubed butter to the cream cheese.
    Add cold cubed butter to the cream cheese
    Add granulated sugar to the butter and cream cheese.
    Add granulated sugar
    Add brown sugar.
    Add brown sugar
    Mix well until creamy and sticking to the sides of the bowl.
    Mix well until creamy and sticking to the sides of the bowl

    Step 4

    Turn the mixer to low speed and add egg and egg yolk then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the bottom and sides of the bowl with a rubber spatula, as needed.

    Add egg and egg yolk to the creamed mixture.
    Add egg and egg yolk to the creamed mixture
    Add vanilla extract.
    Add vanilla extract
    Mix until creamy and well incorporated.
    Mix until creamy and well incorporated

    Step 5

    With the mixer off, add in the dry ingredients (both flours, salt, baking powder, and baking soda). Turn the mixer on low speed and stir until just combined. Do not over mix.

    Add all purpose flour to the mixture.
    Add all purpose flour to the mixture
    Add cake flour to the mixer bowl.
    Add cake flour
    Add baking soda, baking powder, and salt.
    Add baking soda, baking powder, and salt
    Stir just until incorporated.
    Stir just until flour is incorporated

    Step 6

    With the mixer off, add in the white chocolate, semisweet chocolate, and Oreo pieces. Stir on low speed for about 20-30 seconds, just until the mix-ins are incorporated. Stirring too much will crush the Oreos and turn your cookie dough gray. If desired, turn the mixer off and knead the dough with your hands a bit to ensure the mix-ins are evenly incorporated.

    Add crushed Oreos to the cookie dough.
    Add crushed Oreos to the cookie dough
    Add chopped white chocolate to the mixing bowl.
    Add chopped white chocolate
    Add chopped semisweet chocolate to the bowl of a stand mixer.
    Add chopped semisweet chocolate
    Stir on low.
    Stir on low for just a few seconds

    Step 7

    Portion dough into 2-ounce size balls and place about 2 inches apart on prepared baking sheets. I like to use a large #16 cookie scoop for this. Top each cookie dough ball with a piece of Oreo, if desired.

    Use a large cookie scoop to portion out cookie dough.
    Use a large cookie scoop to portion out the cookie dough
    Place cookie dough balls on prepared baking sheet.
    Place cookie dough balls on prepared baking sheet
    Top cookie dough balls with additional oreo pieces.
    Top cookie dough balls with additional Oreo pieces, if desired

    Step 8

    Bake the cookies in the preheated oven, one cookie sheet at a time, for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional).

    The tops of the cookies should be golden brown. As soon as the cookies are removed from the oven, use a 3-4-inch round cookie cutter to smooth the edges of the hot cookies, if desired. Place the cookie cutter around each cookie and circle it around, allowing the cookie to bounce off the sides of the cookie cutter. 

    Cookie dough balls spaced about 2 inches apart on a parchment paper lined baking sheet.
    Bake cookies in preheated oven, one tray at a time
    Use a round cookie cutter to circle around hot cookies to smooth edges.
    Use a round cookie cutter to circle around hot cookies to smooth edges, if desired

    Step 9

    Allow to cool for 10-15 minutes on the trays then transfer to wire racks to cool completely. Leaving them on the hot trays allows the cookies to continue baking and set more in the middle.

    Freshly baked Oreo chocolate chip cookies on a sheet tray.
    Allow cookies to cool on the hot trays for 15 minutes
    Freshly baked Oreo and cream cookie.
    tThick and chewy center of an oreos and cream cookie.

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    Oreo cookies and cream cookie recipe.

    Best way to store these cookies

    Store cooled cookies in an airtight container at room temperature up to 5 days.

    To freeze baked cookies, place cookies in a single layer on a parchment-lined baking sheet. Place in the freezer for at least an hour. Once frozen, transfer the frozen cookies to a freezer bag or large ziplock bag and store in the freezer for up to 6 months. Thaw at room temperature then warm gently in the microwave for 15-20 seconds on 50% power.

    Stack of three oreos and cream cookies.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Make ahead tip

    This cookie dough can be frozen and baked later or just a few at a time (one the best ways to do it!). After rolling the dough into balls, place on a baking sheet in a single layer and place into the freezer for at least an hour.

    Transfer the frozen cookie dough balls to a freezer-safe ziplock bag for up to 3 months. I prefer to bring the cookie dough up to room temperature before baking. If baking from frozen, add 2-3 minutes to the baking time.

    Place cookie dough balls in a single layer on a parchment lined baking sheet and place in the freezer.
    Place cookie dough balls in a single layer on a parchment lined baking sheet and place in the freezer
    Place frozen cookie dough balls into a ziplock bag.
    Once frozen, place frozen cookie dough balls into a ziplock bag
    Store frozen cookie dough in the freezer for up to 3 months.
    Store frozen cookie dough in the freezer for up to 3 months
    Large chewy Oreo chocolate chip cookie.

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Large chewy Oreo chocolate chip cookie.

    Ultimate Chewy Oreo Cookies & Cream Cookie recipe (no chill)

    These cookies are thick and chewy and full of Oreo chunks. No chilling required and ready in about 30 minutes. Cream cheese gives these cookies even more creamy flavor, making them the ultimate Oreo Cookies & Cream Cookies. Yields 24 cookies.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 25 minutes minutes
    Course: All Recipes, Baking, Dessert, Snacks
    Cuisine: American
    Keyword: cookies with oreo chunks, oreo and cream cookies recipe, oreo chocolate chip cookies, oreos and cream cookies
    Servings: 24
    Calories: 284kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • parchment paper
    • baking sheets
    • Stand Mixer
    • #16 cookie scoop

    Ingredients

    • 4 ounces cream cheese room temperature
    • 12 tablespoons butter cold and cut into small pieces
    • ½ cup granulated sugar
    • ¾ cup brown sugar packed
    • 1 large egg room temperature
    • 1 large egg yolk room temperature
    • 1 ½ tablespoons vanilla extract
    • 1 ½ cups all-purpose flour
    • 1 cup cake flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 4 ounces white chocolate baking bar chopped
    • 4 ounces semisweet chocolate baking bar chopped
    • 1 ½ cups (12 oreos) oreos crushed by hand into large pieces plus more for tops of cookies
    US Customary - Metric

    Instructions

    • Preheat the oven to 400ºF (if you have convection, turn it on). Line two baking sheets with parchment paper and set aside.
    • In the bowl of a stand mixer with paddle attachment, add the softened cream cheese and mix on medium speed until smooth.
      4 ounces cream cheese
    • To the cream cheese, add the cold butter, brown sugar, and granulated sugar. Turn the mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy.
      12 tablespoons butter, ½ cup granulated sugar, ¾ cup brown sugar
    • Turn the mixer to low speed and add egg and egg yolk then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
      1 large egg, 1 large egg yolk, 1 ½ tablespoons vanilla extract
    • With the mixer off, add in both flours, salt, baking powder, and baking soda. Turn the mixer on low speed and stir until just combined. Do not over mix.
      1 ½ cups all-purpose flour, 1 cup cake flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
    • With the mixer off, add in the white chocolate, semisweet chocolate, and Oreo pieces. Stir on low speed for about 20-30 seconds, just until the mix-ins are incorporated. Stirring too much will crush the Oreos and turn your cookie dough gray. If desired, turn the mixer off and knead the dough with your hands a bit to ensure the mix-ins are evenly incorporated.
      4 ounces white chocolate baking bar, 4 ounces semisweet chocolate baking bar, 1 ½ cups (12 oreos) oreos
    • Portion dough into 2-ounce size balls and place about 2 inches apart on prepared baking sheets. I like to use a large #16 cookie scoop for this. Top each cookie dough ball with a piece of Oreo, if desired.
    • Bake the cookies in the preheated oven, one tray at a time, for 4-5 minutes if using convection (7-8 minutes in conventional oven) then rotate baking trays and bake for another 4-5 minutes for convection (7-8 minutes for conventional). As soon as the cookies are removed from the oven, use a 3-4-inch round cookie cutter to smooth the edges of the hot cookies, if desired. Place the cookie cutter around each cookie and circle it around, allowing the cookie to bounce off the sides of the cookie cutter.
    • Allow to cool for 10-15 minutes on the trays then transfer to wire racks to cool completely. Leaving them on the hot trays allows the cookies to continue baking and set more in the middle.

    Notes

    • These cookies can be frozen and baked later or just a few at a time (one the best ways to do it!). After rolling the dough into balls, place on a baking sheet in a single layer and place into the freezer for at least an hour. Transfer the frozen cookie dough balls to a freezer-safe ziplock bag for up to 3 months. I prefer to bring the cookie dough up to room temperature before baking. If baking from frozen, add 2-3 minutes to the baking time.
    • Store cooled cookies in an airtight container at room temperature up to 5 days.
    • To freeze baked cookies, place cookies in a single layer on a parchment-lined baking sheet. Place in the freezer for at least an hour. Once frozen, transfer the frozen cookies to a freezer-safe bag and store in the freezer for up to 6 months. Thaw at room temperature then warm gently in the microwave for 15-20 seconds on 50% power.

    Nutrition

    Serving: 1 cookie | Calories: 284kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 285mg | Potassium: 143mg | Fiber: 2g | Sugar: 18g | Vitamin A: 262IU | Calcium: 37mg | Iron: 4mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!

    Filed Under

    Chocolate ChipUnder 30 MinutesIntermediateCake FlourChocolate
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      Comments

    1. Randi

      December 03, 2024 at 11:06 pm

      If I have a convection oven which should have equal heat all around why do I have to bake one cookie sheet at a time and why do you have to rotate? Just curious because I thought the whole idea of convection is to avoid that.

      Reply
      • Kimberlee Ho

        December 08, 2024 at 2:00 pm

        I've found that my oven still requires rotation of the cookie sheets. I have a brand new oven and it still requires rotating. The oven has hot spots with the back heating more quickly than the front. If you find your convection oven doesn't require this, that's great! Do what works best for your oven.

        Reply

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