Cream Cheese Oreo Cookie, Cookies


Cookies and Cream just remind me of childhood.

There is just something so nostalgiac about cookies and cream. As a kid, I loved to dunk my oreos in milk; twisting them apart first, of course! I have always loved the creamy filling in oreos!

My kids also love oreos, so much so I bought a huge bulk size box of them at BJ’s. But now we have so many, it’s a little ridiculous. So I thought to myself…let’s make some cookies.

I wanted to create a cookie that was chewy, and almost like cookie dough in texture, but with crushed oreos in it to get that cookies and cream flavor. 

These got a 10/10 from my kid taste testers!

Makes anywhere between 24-36 cookies, depending on the size of cookie you choose to make!

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

Shopping List

  • 2 cups all purpose flour, spooned and leveled

  • 1/4 cup arrowroot starch
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 stick (8 tbsp) unsalted butter, softened
  • 8 ounces full fat cream cheese (the block type), softened
  • 1/2 cup cane sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1.5 tsp pure vanilla extract
  • 1 sleeve oreo cookies, crushed; about 16 cookies
  • 1 cup chocolate morsels


Whisk together the flour, starch, baking soda, and salt in a small bowl and set aside.

In a stand mixer fitted with a paddle attachment, add the butter and mix until fluffy and light, a couple minutes, scraping down the sides as needed. Next, add the cream cheese to the butter and mix until the butter and cream cheese is nice and fluffy, another few minutes.

Slowly add the sugars and then the egg and vanilla Mix until combined. 

Pour the dry ingredients slowly into the mixer and mix on low until a dough is formed. 

Stir in the crushed oreos + chocolate chips.

Place dough in the fridge for 1-2 hours. Do not skip this step.

When ready to bake, preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silpat and bake for 11-13 minutes. Cook baking sheets one at a time and chill each baking sheet of cookie dough before baking.

Allow cookies to rest on the cookie sheet for 5 minutes and then transfer to a cooling rack. Store in an airtight container for up to 3-4 days for optimal freshness.