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.
Servings: 24
Calories: 284kcal
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
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
