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Loaded Cookies & Cream Cheesecake Cookies

cookies and cream cheesecake cookies - featured image
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These loaded cookies & cream cheesecake cookies are soft, chewy, and packed with chocolate sandwich cookie chunks, creamy white chocolate, and tangy cream cheese. They’re easy to make, freezer-friendly, and perfect for any occasion.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 4 oz (113g) cream cheese, room temperature
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups (about 120g) chocolate sandwich cookies, roughly chopped (Oreos or any brand)
  • 1 cup (170g) white chocolate chips
  • 1/2 cup (85g) semi-sweet chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat together the softened butter and cream cheese until smooth and creamy (about 2 minutes on medium speed).
  3. Add granulated sugar and brown sugar. Beat until light and fluffy, another 1-2 minutes. Scrape down the sides as needed.
  4. Beat in the egg and vanilla extract until fully combined.
  5. In a separate bowl, whisk together the flour, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not over-mix.
  7. Gently fold in the chopped chocolate sandwich cookies, white chocolate chips, and semi-sweet chocolate chips.
  8. Use a medium cookie scoop or two spoons to portion out dough balls (about 2 tbsp or 40g each) onto the prepared baking sheets, spacing them 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are just starting to turn golden and the centers still look slightly underbaked.
  10. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
  11. Serve warm or at room temperature. For gooey centers, microwave a cookie for 10 seconds before eating.

Notes

For best results, use room temperature butter and cream cheese. Crush sandwich cookies by hand for larger chunks and better texture. Underbake slightly for soft, chewy centers. Store in an airtight container with a slice of bread to keep cookies soft. Dough can be made ahead and refrigerated for up to 48 hours.

Nutrition

Keywords: cookies and cream, cheesecake cookies, loaded cookies, Oreo cookies, white chocolate, easy cookie recipe, homemade cookies, dessert, bake sale, freezer-friendly, crowd-pleaser

Find it online: https://bitematrix.com/loaded-cookies-and-cream-cheesecake-cookies-recipe-easy-homemade-treats/