There's something uniquely fun about turning one beloved cookie into an entirely new dessert experience.

It feels a little bit like a kitchen magic trick, a delightful act of dessert deception that always brings a smile.

The Joy of a Double Cookie

For many of us, a package of cream-filled chocolate sandwiches isn't just a snack; it's a starting point.

The moment you tear open that inner packaging, a world of possibility unfolds, far beyond just twisting and licking.

Ingredients Needed for the Recipe

• Unsalted Butter: Softened to room temperature, it creates a rich, creamy base that whips up beautifully with the sugar.
• Cream Cheese: Also softened, this is the secret weapon for an incredibly soft, tender texture and a subtle tang that balances the sweetness.
• Granulated & Light Brown Sugar: Using both gives you the best of both worlds—a crisp edge from the white sugar and a soft, moist center from the molasses in the brown.
• One Large Egg: It acts as the primary binder, holding all our wonderful ingredients together in a perfect, cohesive dough.
• Vanilla Extract: A classic flavor enhancer that rounds out the sweetness and adds a warm, aromatic depth.
• All-Purpose Flour: The structural backbone of our cookies, providing just the right amount of chew.
• Cornstarch: A little bit of this magic powder is the key to an exceptionally soft, almost melt-in-your-mouth cookie.
• Baking Soda: Our leavening agent, it gives the cookies a gentle lift and helps them spread to the ideal thickness.
• Salt: Never underestimate its power to make all the other flavors pop and prevent the cookie from tasting flat.
• Oreos: The star of the show, broken into small, chunky pieces that deliver that iconic cookies and cream flavor in every bite.
• Mini Chocolate Chips: An optional but highly recommended addition for extra pockets of melty chocolate throughout.

How to make Cookies and Cream Cookies?

Step 1 - CREAM THE FOUNDATION

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, combine your softened butter, cream cheese, granulated sugar, and light brown sugar.

Beat them together on medium-high speed for a good minute or two, until the mixture becomes noticeably lighter in color and beautifully fluffy.

Step 2 - INCORPORATE THE WET INGREDIENTS

Scrape down the sides of the bowl with a flexible spatula to ensure everything is mixed in.

Now, add the large egg and the vanilla extract, then beat once more on medium speed until the mixture is smooth and perfectly homogenous.

Step 3 - COMBINE THE DRY TEAM

In a separate, medium-sized bowl, grab a whisk and combine the all-purpose flour, cornstarch, baking soda, and salt.

Whisking them together like this does two things: it combines them thoroughly, and it aerates the flour for a slightly lighter cookie.

Step 4 - BRINGING IT ALL TOGETHER

With your mixer on its lowest possible speed, gradually add the dry ingredient mixture to the wet ingredients in the bowl.

Mix only until the flour streaks have just disappeared, then stop; overmixing at this stage can lead to tough cookies.

Step 5 - THE GRAND FINALE

Now for the best part: add all of those chunky, crushed Oreo pieces and the mini chocolate chips to the bowl.

Switch to your spatula and fold them in by hand, which gives you more control and prevents the mixer from breaking the Oreos down too much.

Step 6 - THE ESSENTIAL CHILL

Cover the bowl tightly with plastic wrap and press it directly onto the surface of the dough.

Chilling the dough for at least 30 minutes is non-negotiable, as it firms up the butter and prevents the cookies from spreading too thin in the oven.

Step 7 - PREPARE TO BAKE

Once your dough is nearly chilled, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Using a cookie scoop—a heaping 1.5-tablespoon size is perfect—portion the dough onto your sheets, spacing them about 2 inches apart.

Step 8 - THE PERFECT BAKE

Bake for 10 to 12 minutes, until the edges are just set and showing the faintest hint of golden brown.

The centers will still look very soft and underdone, which is exactly what you want for the ultimate soft and chewy cookie.

Step 9 - THE PATIENCE PAYOFF

This is the hardest step: let the cookies cool completely on the hot baking sheet.

They will continue to cook from the residual heat, firming up into that perfect, dreamy texture as they cool.

Why Room Temperature Ingredients Matter

You might wonder why the recipe insists on room-temperature butter, cream cheese, and egg.

When these ingredients are all at a similar, slightly warm temperature, they emulsify much more easily, creating a smooth, cohesive dough that bakes evenly.

Tips

• Don't rush the chilling step; a cold dough is the secret to a thick, bakery-style cookie that doesn't turn into a flat puddle.
• For the best texture, use the brick-style cream cheese, not the spreadable kind that comes in a tub, as it contains more water.
• Feel free to get creative with your Oreo flavors—mint, peanut butter, or golden Oreos would all create a fantastic, unique twist.

Storing Your Masterpiece

Once completely cooled, these cookies can be stored in an airtight container at room temperature for up to four days.

For longer storage, you can freeze the baked cookies for up to three months, or, even better, freeze the portioned dough balls and bake them straight from the freezer whenever a cookie craving strikes.

The Ultimate Cookie Dough

This particular dough is a dream to work with, not too sticky and wonderfully forgiving.

You can actually keep it, covered, in the refrigerator for up to three days, baking off just a few cookies at a time for that always-fresh-from-the-oven experience.