Rich and crispy, you’ll want to savor every perfect bite of these cookies and cream chocolate chip cookies. They taste like chocolate chip cookies grew up; they are delightful without being too rich.
Recipe updated June 29th, 2021. This Cookies and Cream Cookie is one of the best chocolate chip cookies and one of the most popular recipes on Joy the Baker and has been updated in images and recipes! Please leave reviews and comment below as you make and enjoy these fine cookies! xo Joy
What are cookies and cream cookies?
Whenever I hear the term “cookies and cream,” I think of Oreo cookies. I took a basic chocolate chip cookie recipe and elevated them with the addition of Oreo cookie crumbles. The result is a cookie that has double the chocolate flavors and is a touch richer and sweeter.
They are so stellar, gooey, and delicious that you might only be able to eat a few at once sitting. But then again, they are also pretty addicting, so you might end up eating more than one.
How do cookies and cream cookies compare to chocolate chip cookies?
I think these are sweeter than chocolate chip cookies. The Oreo cookie crumbles make them taste almost like an ice cream sundae in cookie form.
The addition of Oreo cookies also made these cookies flatter and crispier. They aren’t as soft or thick as chocolate chip cookies.
What pantry ingredients do I need to make cookies and cream cookies?
These cookies use some basic pantry ingredients that you probably already have on-hand. Brown sugar, all-purpose flour, both baking soda and baking powder, and vanilla extract. You’ll also need some butter and an egg.
Don’t forget about the chocolate chips and Oreo cookies, of course!
Why do you add powdered milk to cookies and cream cookies?
Powdered milk makes the cookies taste richer and creamier without throwing off the moisture-to-dry ratio in the cookies. These are crispier cookies with a rich and chocolatey flavor, so powdered milk is essential.
What is the best type of flour to use in cookies and cream cookies?
Use all-purpose flour in these cookies. If you can’t eat gluten, then use an all-purpose gluten-free flour.
What type of baking chips can I use in these cookies?
I used milk chocolate chip. This one place you can change things up without any problems. Use dark chocolate chips, butterscotch chips, or white chocolate chips.
What type of Oreo cookies taste good in chocolate chip cookies?
I just used regular Oreo cookies. You can even get away with store-brand chocolate sandwich cookies (and save a few dollars).
Try this with mint Oreos or your favorite flavor. It’s fun to make different flavors of cookies.
How to make the best cookies and cream cookies
There are two ways to make incredible cookies. The first way is to use browned butter.
Browned butter adds a nutty richness to the cookies, as evidenced by Dad’s Perfect Browned Butter Chocolate Chip Cookie.
For today’s incredible cookies and cream cookies, we’re using cream cheese to make a tender, moist, and divinely decadent cookie.ย Perfectly chewy around through the center and crisp around the edges.
1. Whip butter and cream cheese together
Start these chocolate chip cookies by first whipping the softened butter and cream cheese together in a medium bowl.
The two fats have slightly different consistencies, so to ensure the two play nice together, make sure that they’re both very soft. This might even mean popping the cream cheese in the microwave for a few seconds to get any chill off.
2. Beat brown sugar and egg
Secondly, we beat the brown sugar and an egg into the butter and cream cheese mixture. Use an electric mixer for this step – you will want the speed it gives you.
3. Add vanilla extract
Lastly, before we add the dry ingredients, we’ll beat in a dash of vanilla extract.
You’ll notice that the batter feels almost stretchy! That’s the cream cheese doing us a great favor and the start of perfectly chewy cookies.
4. Mix dry ingredients
Next, in a separate small bowl, whisk together all the flour, milk powder, leavening, and salt (even though it dirties another bowl, I know!).
5. Combine dry and wet ingredients
Add the dry ingredients all at once to the butter and sugar mixture and beat until just combined. Avoid overmixing the dough.
You may find that powdered milk is a bit grainy. Not to worry, it will absorb the liquid in the batter and ease before baking.
6. Add remaining ingredients
Lastly, stir in the Oreo pieces and chocolate chips.
7. Let the dough chill
Refrigerate the dough for at least an hour before baking to re-chill the fats and allow the flour and milk powder to settle and absorb the liquids.
8. Bake the cookies and cream cookies
Portion the dough balls into generous tablespoon size portions and place a few inches apart on a parchment-lined baking sheet.
Bake at 350F until just golden around the edges. I like these chocolate chip cookies a tad underbaked and just a touch gooey in the center.
Once baked, cool the cookies (that you don’t eat straight from the oven) on a baking rack!
Other cookie recipes you may enjoy
- Fluffernutter Peanut Butter Cookies
- Lemon Curd Easter Egg Sandwich Cookies
- Taylor Swiftโs Chai Sugar Cookies
- Chocolate Chip Cookie Cake
- Gluten-Free Cereal Sprinkle Cookies
Cookies and Cream Cookies Chocolate Chip Cookies
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 32 minutes
- Yield: about 24 cookies 1x
- Category: cookies, dessert
Description
The best chocolate chip cookie recipe made with milk chocolate chips and big chunks of Oreo cookies. A chewy on the inside and crisp around the edges perfect cookie inception.
Ingredients
- 4 oz. (half a block) cream cheese, well softened
- 1/2 cup (1 stick, 113 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) light brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (62 grams) dry milk powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups coarsely chopped Oreo cookies (about 18–20 cookies)
- 1 cup (170 grams) milk chocolate chips
Instructions
- In the bowl of stand mixer fitted with the paddle attachment, beat together the cream cheese and butter until light and creamy, about a minute. Make sure that both the cream cheese and butter are very well softened to avoid any lumps. Add the brown sugar and egg and beat on medium-low speed for 3 minutes until pale and fluffy. Beat in vanilla.
- In a medium bowl whisk together flour, milk powder, baking soda, baking powder, and salt until well combined.
- Add in the dry ingredients and mix until combined. Fold in the chopped Oreos and milk chocolate chips.
- Wrap the dough in plastic wrap (or cover the bowl in plastic wrap) and refrigerate for at least 1 hours, or overnight.
- Place a rack in the center and upper third of the oven and preheat oven to 350F. Line a baking sheet with parchment paper.
- Spoon out dough balls – a heaping tablespoonful of dough for each cookie. Place on the prepared baking sheets, providing at least 1 1/2 inches between each cookies. Bake the cookies for 11-12 minutes, until edges begin to brown but the middle is still a bit gooey! Cool before serving to allow them to hold their shape.
- Store cookies in an airtight container at room temperature for as long as your will power will allow.
Notes
- This recipe can also be made GF with an all-purpose gluten-free flour blend from Bob’s Red Mill or King Arthur Flour.
Nutrition
- Serving Size: 24
Photos with the wonderful Jon Melendez.
130 Responses
LOVE LOVED this recipe…I made them last week and making them again this tonight. One note, when you use the 2x function, the butter sticks don’t double. I figured it out before I added the flour, though, and all was well!
These are really good! They’ve become a fam favorite, sometimes we use mint oreos. So good!
what kind of milk powder do you suggest – non fat or whole milk?
Hello there! I think it’s whatever you can get your hands on, I believe non-fat is the most readily store available one but I don’t believe it would make a huge huge difference. Happy baking! :)
Can these be frozen?
Just wanted to come back and say I LOVE THESE COOKIES AND SO DOES EVERYBODY WHO BAKES THEM !!!
I usually double the recipe because then I use a whole block of cream cheese, a bag of chocolate chips, and a family size pack of oreos and itโs perfect, though a good workout for my standard mixer.
MAKE THESE AND YOU WONT REGRET IT!! And yes, just buy the milk powder. No subs.
I meant everybody who eats themโฆ I got too excited.
I’ve now made these several times and they are my favorite cookie to bake AND eat! The first time I made them they looked exactly as they do in the picture. Every time after that they have refused to spread out while baking. I have no idea what changed, but I’m hoping to figure it out next time! In any case, these cookies are so delicious that it truly does not matter how much they spread. I’m obsessed and so is everyone else I share them with. :)
Mine didnโt spread both times I made them unless I got to the end when the Oreos and chocolate chips were more crushed.
Needed to leave a comment to let you know these are my favorite cookies ever and I keep making them and sharing the recipe with everyone I know. Thanks!!
Why did the recipe disappear?.
Amazing! Just had one of these fresh from the oven and they are so delicious and happy.
Looks delish!!! How many cookies does this recipe make??
I used a purple cookie scoop and got about 45
I know the milk powder adds a certain something to the cookies, but would the cookies come out alright if it was left out of the recipe? I don’t have milk powder and never buy it.
oh my gosh – how did I miss these when you first wrote this! So yummy. Love oreos.
I made these with red oreos for christmas and they look so festive! And taste amazing. Thanks Joy!
How many cookies does this recipe yield?
NEED THE BREAKDOWN OF THE COOKIE(MILK CHOCOLATE COOKIES AND CREAM) PER CARBS,CALORIES, ETC. TO HELP MY TYPE 1 GRANDCHILD EAT THEM WITH SAFE INFO
GRANDMA MARY
Joy! These look delish! Can you please share which brand of milk chocolate chips you used?
Ghirardelli!
I don’t have milk powder
it is more helpful to have comments from people who have actually baked these. is there a way to segregate the “sounds wonderful” from the more p practical questions about ingredients and baking results
Does anyone know how to adjust these for high altitude? Thanks!!
Joy, what’s the approximate yield for this recipe (assuming the 2 tbsp. measure)?
I think just over two dozen
Hi Joy! How can I replace the instant milk powder?
No, you really need that in this recipe
Hi! I don’t see where it says how many this will make. Help!
My husband’s favorite cookie, called a Dalmatian cookie, comes from a bakery up the street. For his birthday, I wanted to recreate something similar at home and I stumbled across this recipe. The only change I made (to make to more similar to the bakery) was do half chocolate and half white chocolate chips. This recipe is PERFECT! Both of us absolutely loved them. Easy to make and extremely easy to eat (sometimes 3 at a time)!! Thanks for sharing, these are amazing!
Made these for an office baking competition. They won. ‘Nuff said.
THE BEST!
I made these cookies yesterday, and WOW! I didn’t listen, and sampled some cookie dough, and almost ended up eating the entire batch of cookie dough! So yummy! I made my cookies quite large–because I get really lazy after the first batch, but YUM! These were amazing cookies and I will definitely be making these again! SO DELICIOUS!
So, I haven’t baked them yet, I am a dough eater so I threw caution to the wind and ate some. Now, I can’t leave a recipe alone…while I’m sure your recipe is all kinds of tasty I still messed with it a shade. Mostly because I wasn’t willing to go buy milk chocolate chips or milk powder. I used coconut milk powder cause it’s hella good. I then used dark chips cause I had them and then I added a half a cup of unsweetened fine coconut shreds. I’m not going to lie….I’ve eaten most of the extra Oreos and a fair amount of the dough. Thank you for posting this recipe it has changed my life!
Just made these and they are so tasty! I’m just a lil bummed that mine were somewhat dry. They also had some height to them. I’m wondering if it makes a difference in the texture if you flatten them down before baking?
Hi Joy, Where do I find instant milk or the dried milk you speak of? Thank you very much;.
JK
The grocery store, sometimes it’s in the cereal section
I’m craving these cookies and have all the ingredients except the cream cheese :( Can I substitute with more butter?
I’m not sure, I’ve never tested it with butter. I feel the flavor would be different.
I’ve made these a couple times now. I’m having a little trouble with the cookies getting overdone. I moved the oven rack up to the very top notches, and that seemed to help. My family even loves the burned ones, so you can imagine how wonderful the not-burned ones are! :-)
Hello! I’ve just made your chocolate&bacon cookies which are amazing and I can’t wait to make this recipe. The only is that the place where I’m gonna make them has no fridge…
What will happen if I skip the “refrigerator step”?
Thank you for such lovely recipes and pictures.
Dear Joy,
I’m having trouble with this fabulous recipe. I’ve attempted it three times but each time the cookies puff up in the oven vs spread out into a cookie-like shape. I’ve also noticed that my batter is thicker and way more pale than in your pictures. Any ideas?
Happy thanksgiving!
It’s possible you’re measuring out too much flour?
Long-time fan, first time poster. Had a quick q: Want to make some for the office but I’m not sure if I should double it or not. What is the expected yield for this? A dozen? Two dozen?
Genius! These cookies are to die for! I was a little worried when the dough came out of the refrigerator still quite sticky, but the cookies baked up fat and chewy. A keeper for sure.
Hi! I was wondering if I could use dry coconut milk instead of dry milk powder? I know there will probably be a different taste but do you think it would still work the same? Thanks!
No, coconut milk is more absorbent and would throw off the moisture of the cookies.
Hi! I wanted to let you know that I ended up trying it with the dry coconut milk since my store was out of dry milk powder and it ended up tasting delicious!! Will definitely make again!
How many cookies does this make?
It makes about two dozen cookies.
I made these for my coworkers last week and they were a HUGE hit! Soo chewy and delicious! Great recipe.
Soooo I made these about a month ago for inventory at work. We work until like 2am and count our store. I bake for every single one and these were a huge, crazy, insane hit. So this month I’m trying the same recipe but I cut the oreos out and the milk chocolate and replaced it with hardly-crushed cinnamon toast crunch and white chocolate. The dough is awesome!
Did your cinnamon toast crunch and white chocolate version turn out?
Hi Joy I’ve been dying to make these cookies. I live in Ireland and I’ve searched high and low for instant milk powder (or powdered milk) with no joy whatsoever. Is there any substitute you would suggest for this? Thanks so much in advance.
when i try the oreo on my banana cupcake, it just that is not good or maybe something need to add. im just little confuse..
Hi Joy! I apologize if the question is redundant but I’m really new to baking, these cookies are soooooo good, I was wondering if I could freeze the dough to bake at a later date?
Yes! You can freeze the dough to bake at a later date.
Mine came out pale in color and didn’t flatten out at much. Still tasted delish! But am I missing a step?
Possibly more time in the oven or place them in a higher rack in the oven. Hope that helps!
I made these for a weekend at the cabin with some friends. They were a massive hit. So delicious. The cookies didn’t spread/flatten out as much as your photos, but that didn’t matter. They still turned out great!
Thank you, Thank you, Thank you! I have some – not all of these ingredients, but, they are now on my shopping list for tomorrow! I have made many different types of chocolate chip cookies, but these look so amazing! As soon as I bake them, I’ll write back! I. CAN’T. WAIT!
So I take it this makes 12? Hiding the dough in the refrigerator – even making the dough is problematic as there is a genuine cookie monster in the home that insists on eating dough. “No words can soothe [her], no prayer remove [her], and I must hear forevermore”.
Milk chocolate and cookies and cream are wonderful complements to each other. These cookies are a nice way to combine these ingredients. I also find that substituting dark chocolate instead of milk chocolate intensifies the chocolate flavors nicely.
These cookies are amazing! I’ve already made them twice and they keep getting better each time; however, my cookies don’t flatten and stay as a ball after they are scooped and baked in the oven. I’ve had to manually squash them down to achieve a flatter cookie. Do you have any tips to prevent this from happening?
I can only find nonfat instant milk powder… is this ok?
i’ve put oreo cookies in a sugar cookie recipe and YUM. will have to try these out too!
Hi Joy! big fan here. I make lots of your recipes but hardly ever comment. I made these tonight and they were SO good….and you’re right about the dough! my curious mind wonders, and you are great at explaining the why’s and how’s of baking: why the milk powder? does it give the cookies a creamy taste? thanks!
I had some Red Velvet Oreo’s lingering in my pantry (because I’m a sucker for a new flavor) and I used this recipe with white chocolate chips – TOTAL HIT!! I brought them to work and I’ve never had a baked good disappear so fast! Thanks!!
Glorious recipe.Love all chocolate recipes.Perfect food kids.Thanks for this.
Lots of love
Regards
cookiesfromhome
I ate the dough. I went down that road. That long lonely road to cookie dough heaven!
Hahahahah!
I made these for a church meeting on Sunday, and they were a HIT. So delicious, thanks for sharing the recipe!! :)
Just had cream cheese-butter base cookies for the first time…and they were good, but now I am deeply regretting that I didn’t spot this recipe first. Going to buy some Oreos immediately!
Hello! I just baked these, however they didn’t turn out crispy and gooey though they looked promising to be when they came out! How do you know when to take these cookies out of the oven?
I had that same problem.
I made a vegan version of these and they were a hit! Not one is left! Thank you!
Oh wow, I need to make these this weekend! Pinning now, thanks x
http://www.wonkylauren.com
Do these need to be refrigerated after baking because of the cream cheese?
they’re totally fine left out at room temperature.
First, love the “part bird, part fairy” line in your post – what a delightful phrase! Second, what an incredible recipe!! I made these cookies to bring to dinner at a friend’s house and know they will be a big hit. They came out delicious! I had never baked with milk powder before, but something tells me it will become a regular staple in my baking. :-). Thanks for sharing this recipe!
Is the milk powder non fat?
drool…is it possible to sub dark chocolate for milk? thanks!
go for it!
Is the milk powder non-fat?
Sure is!
Will malt powder work instead of milk powder?
No, I would suggest using milk powder.
These look unbelievably delicious, definitely pinning for future reference!
xo, Liz
https://lipstickandconfetti.com
Can malted milk powder be used?
No, I think dry milk powder is best.
How many do these make? I need to impress some family members on vacation.
They make about two dozen.
I know this is a touch obnoxious – but thoughts on substitutes or omissions re: milk powder? I need to make these tonight and also really don’t need to venture to the store….
Sorry, this recipe requires the milk powder.
I also get a tooth whistle that makes me sound like the beaver from Lady and the Tramp! These cookies sound the perfect treat for a tooth whistle.
Rachel x
http://www.foodnerd4life.com
Wow!! Looks Yummy!! I can’t wait to make this!!
Xoxo,
Love from http://www.trangscorner.com {a lifestyle, fashion, beauty, and food blog}
I read this blog post this morning, and I made them tonight. They came out of the oven not too long ago, and they are delicious! I’ll admit, when I first took a bite, I wasn’t sure what to think since my mind couldn’t make sense of the milk powder and cream cheese…yet. And then all the flavors came together and my brain got it! Eureka! A few things – I used reduced fat Oreos and didn’t notice that it compromised taste; and I couldn’t wait to eat them when they came out of the oven, but after letting them sit to cool a little longer, I definitely preferred them cooled since the cookie dough has time to set and instead of being soft, it has more of a bite and chew to it. My husband says it’s a keeper!
awesome awesome! thanks for the feedback! i’m glad they were a success!
Will these work without the oreos? or do they need the extra cookie to hang together?
if you’d like a more traditional chocolate chip cookie, i’d use this recipe: https://joythebaker.com/2014/05/the-best-brown-butter-chocolate-chip-cookies/
Drool comes out of my mouth every time I read your posts.
Stephanie
https://ishowedupinboots.com
These look amazing, like I-must-make-tonight amazing. Question though – your recipe and the original recipe indicate using light brown sugar. However, your “light” brown sugar in your pictures actually look like “dark” brown sugar. Just making sure which I should use?
either one is just fine!
these will be perfect for my series on chocolate chip cookies and finding the best recipe, every tuesday! you’ll definitely be getting a shoutout :)
awesome!
they look amazing! just curious – what size scoop is that???
These look so delicious! I would love to try one!
Kari
http://www.sweetteasweetie.com
Oh my lawd…. are you kidding me??? These are to-die-for!! If I accomplish anything this week, it will be making these!
Rachel
https://rachelinflight.com
the tooth whistle! like Job in Arrested Development haha
oh my gosh EXACTLY!
My gosh, a cookie in a cookie? How positively indulgent!
can i use regular milk rather than milk powder? its diffiuclt to find where I live! thanks!
I’m afraid regular milk will add far too much moisture to the cookies. Milk Powder is the only way to go.
These look out of control amazing! I might have to make these, like, tomorrow.
Is there a way to leave out the milk powder? Because I think I need these in my life asap, but can’t have milk powder…
You are both a delight and a menace to my eating habits. Don’t ever change.
is this real life? i need these in my mouth yesterday.
stop it, joy the baker, just stop it. I’m about to gain 10lbs just looking at these! yum!
i know. it’s a problem.
Oohhh my goodness. I think these might solve alll my problems. Ingredient list = my grocery list now.
These are glorious!
Amazing! These sound ridiculous. I’m currently eating a tuna salad on my lunch break, but I totally wish I was eating these instead.
Mother of Pearl! forget those ice cream bars–what wouldn’t I do for one of these? (Oh, who am I kidding–ONE?!)
These cookies look delicious, I can’t wait to make them!
OMG these look like the ultimate cookie!! I’ve never tried adding cream cheese to cookie dough, sounds great! Adding Oreos to anything can never turn out wrong!!
awwww these look delish!!! Love the Oreo twist!
Lx
http://workingmumy.blogspot.com
So many mind-blowing things happening here! Cream cheese, milk powder, and cookies IN cookies! I’m in love. I’m curious if malted-milk powder would work in these as a substitute for milk powder? I am so looking forward to getting a taste of these!
Brava!
xx Sydney
I love the part where you say “Don’t taste it!” You just know there wouldn’t be any left to bake!
Oh my word! I just slid down my office chair and down to the floor….these look glorious!!
OH MY GOODNESS!! These look incredible! Also, the idea of adding cream cheese to cookies thrills my heart! I’m so excited to try these!
Wow. It’s a masterpiece.
Oh joy, this just made my morning!! These cookies look unreal!!
what is milk powder? Is it instant milk? Or something else? thanks – this looks soooo yummy!