If you love indulgent desserts, these bakery style cookies and cream cookies are going to become your new favorite treat. They are thick, soft, and loaded with mini Oreos and creamy white chocolate chips, giving every bite that classic cookies-and-cream flavor. Unlike regular homemade cookies, these bakery style cookies and cream cookies are made using a unique cold butter method that creates a rich, gooey center with perfectly crisp edges. It’s an easy, no-fuss recipe that delivers bakery-quality results right from your kitchen.
Method
Start Cold
This recipe begins with a little twist: we’re using cold butter and cream cheese straight from the fridge. That’s right, no waiting around for them to soften! This method helps create thick, bakery-style cookies that stay soft and chewy inside. Cold ingredients are key to the magic here.
Break It Up
Place your cold butter into the bowl of your stand mixer (or use a hand mixer if that’s what you have). Beat the butter on low speed just until it starts to break into smaller pieces. You don’t want to cream it like a typical cookie dough. The goal is just to loosen it up enough so it loses its block shape but still stays chunky.
Mix with Sugars
Once the butter is broken up, add in the cold cream cheese, white sugar, and brown sugar. Continue to beat everything together on low speed. Instead of forming a smooth, fluffy mixture like most cookie recipes, this one should look like a soft, crumbly streusel. There will still be visible bits of butter and cream cheese, and that’s exactly what we want.
Add the Egg
Next, in a small bowl, whisk together one whole egg and one egg yolk until combined. This adds extra richness to the dough. Pour the whisked eggs into the butter and sugar mixture and mix just until everything is combined. Don’t overdo it just enough so the eggs are evenly mixed into the crumbly dough.
Dry Ingredients Time
Now it’s time to bring the dough together. In a separate bowl, whisk together your flour, corn starch, baking soda, baking powder, and salt. These dry ingredients help the cookies rise and hold their shape. Gradually add the dry mixture to the wet mixture, a little at a time, mixing on low speed until everything is well incorporated. The dough will be thick, that’s what gives these cookies their big, bakery-style texture.
Mix-Ins
Once your dough is fully mixed, it’s time for the best part: the mix-ins! Gently fold in the mini Oreos and Hershey’s Cookies & Crème chips using a spatula or wooden spoon. Make sure they’re spread evenly throughout the dough. The contrast of crunchy Oreos and creamy white chips makes every bite exciting.
Scoop Big
Use a large cookie scoop (about 3 tablespoons) to scoop out balls of dough. These cookies are meant to be big and bold, just like the ones you’d get at a bakery. Place each dough ball onto a lined baking sheet, leaving enough space between them to spread. Don’t flatten them; keeping them tall will help them stay thick and chewy. If you want to make them look extra pretty, press a few more Oreo pieces onto the tops before baking.
Bake
Preheat your oven to 350°F (175°C) and bake the cookies for about 10 minutes. They might look underdone when you first take them out, slightly pale and soft in the middle but that’s exactly how they should look. Let them cool on the baking sheet for a few minutes; they’ll firm up while keeping that perfect chewy center. Trust the process; the result is totally worth it.
Necessary Tools
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Cookie scoop (about 3 tbsp size)
- Baking sheet
- Parchment paper or silicone baking mat
- Spatula
Bakery-Style Cookies and Cream Cookies
Cuisine: AmericanDifficulty: Easy12
servings15
minutes10
minutes25
minutesIngredients
Here’s what you’ll need:
2¼ cups all-purpose flour
1 tsp corn starch
2 tsp baking soda
3 tsp baking powder
½ tsp salt
120g (about 4 oz) cream cheese, cold
¾ cup butter, cold
½ cup white sugar
½ cup brown sugar
1 egg + 1 egg yolk
1 cup mini Oreos
1 cup Hershey’s Cookies & Crème chips
Directions
- Start Cold
We’re doing things a little differently with this recipe. Grab your butter and cream cheese straight from the fridge no softening needed! - Break It Up
Add the cold butter to your mixer and beat it gently just until it breaks up. You don’t want it smooth just in chunks. - Mix with Sugars
Now add your sugars and cream cheese to the butter. Keep mixing on low until everything looks crumbly, like a soft streusel topping. - Add the Egg
Crack one egg and one egg yolk into a bowl. Whisk them together, then pour into your butter mixture. Give it a quick mix to combine. - Dry Ingredients Time
In a separate bowl, whisk together your flour, corn starch, baking soda, baking powder, and salt. Slowly add the dry mix into the wet mix. - Mix-Ins!
Fold in the mini Oreos and Hershey’s Cookies & Crème chips. Try not to eat all the dough now (but we won’t tell if you sneak a little taste). - Scoop Big
Scoop large balls of dough, about 3 tablespoons each, and place them on a baking sheet. No need to flatten them. You can add a few extra Oreo pieces on top for fun! - Bake
Bake at 350°F (175°C) for 10 minutes. They might look underbaked, but that’s what makes them so chewy and soft once they cool.
Notes
- Don’t overmix the butter, sugar, and cream cheese. We want a chunky, crumbly texture, not smooth like cake batter.
- Make sure your butter and cream cheese are COLD. That helps the cookies stay thick and bakery-style.
- Trust the bake time! Even if the cookies look soft at 10 minutes, they’ll set as they cool.
- Use a cookie scoop or measure your dough size matters for that bakery look!
Serving Suggestions
- Serve warm with a glass of cold milk
- Make ice cream cookie sandwiches
- Crumble over vanilla ice cream
- Add to lunchboxes for a sweet surprise
Fun Fact
Did you know Oreos were first sold in 1912? That means people have been loving cookies and cream flavors for over 100 years!
Conclusion
These bakery style cookies and cream cookies are the ultimate homemade indulgence for any cookies-and-cream lover. With their thick texture, gooey centers, and generous chunks of Oreos and white chocolate, they truly taste like something straight from a bakery. Once you try these bakery-style cookies and cream cookies, they’re guaranteed to become a repeat favorite for parties, gifting, or simply treating yourself. Happy baking!
