If you want a simple and deices recipe these Cookies and Cream Cheese Cookies are the perfect dessert for you! Easy pantry ingredients make this a hit!
Cookies are something we are obsessed with in this house, whether we buy them or make them homemade, they have always been a favorite.
We usually cant keep them around too long because everyone just want’s to gobble them up right way, but that’s ok with me! As long as they are eaten this is one happy mama.
Some of our favorite cookies that we have on the site include The Best Chocolate Chip Cookies, Easy No Bake Cookies and The Best Monster Cookies.
These cookies are three of the most made recipes in our house and we make them all the time. Everyone requests them, wan’t the recipes and they are just so good.
Just like these Cream Cheese Cookies! If you’ve never tried cookies with cream cheese in them, you are absolutely missing out. They are absolutely to die for.
WHY THIS RECIPE WORKS:
- This recipe makes a bunch you can easily double or half it for the amount you want.
- There is no special equipment involved and easy pantry staple ingredients are used.
- The flavors play so well together that you just can’t get enough.
HOW TO MAKE COOKIES AND CREAM CHEESE COOKIES, STEP BY STEP:
- In a large bowl, using a hand mixer or a stand mixer, cream together the butter and cream cheese until smooth. Add the powdered sugar in the bowl a little at a time until fully mixed, scrape down the sides as needed.
- Add in the egg and vanilla and continue to mix until combined.
- In a small bowl, whisk together the baking powder, salt, and flour. Add to the mixer a little at a time until fully incorporated, scrape down the sides as needed.
- Add in the crushed Oreo cookies and fold in until they are incorporated.
- Cover your bowl and place the cookie dough in the fridge for at least 2 hours. The dough must be very cold before baking or the cookies will spread.
- Preheat the oven to 350°F. Place 1 tablespoon sized balls of the cookie dough onto a parchment lined sheet tray. You can roll the cookie dough into balls for a more uniform look. Bake for 9-10 minutes until they are just set.
- Remove to wire rack to cool completely.
As much as I LOVE this recipe, the hardest part is waiting for them to chill. I just want to eat the dough while I wait. I know I know that’s a big no-no but I’m human.
These cookies are not meant to spread, that is why they need to be chilled ahead of time, they will spread out a little bit but without chilling they would be a hot mess.
CAN THESE BE FROZEN?
Yes, you can absolutely freeze these cookies. Follow the directions on how to make them then place them in dough balls on a cookie sheet until frozen.
Then remove from sheet and place in an airtight container or ziptop bag and place back in the freezer and these should keep for 2-3 months, you can bake directly from frozen and add a couple minutes to the baking time.
HOW TO STORE:
The rule of thumb with desserts that contain cream cheese, they should be refrigerated. With these Cream Cheese Cookies they carry less risk.
With the flour and sugar it should absorb any moisture that the cream cheese would emit that would usually form the harmful bacteria.
These can be left out on the counter for about 2 days, other than that we usually do keep them in the refrigerator because that is just something that we do with our cookies.
We literally cannot keep our hands off of these Cookies and Cream Cheese Cookies. They go like hot-cakes in this house. They are JUST SO GOOD.
The flavors meld well together and they are just super simple to whip up! They are fun and the kids absolutely love them, as well as the adults.
TIPS AND TRICKS:
- Make sure you chill your dough for no less than 2 hours before baking.
- You can halve or double this recipe to your liking.
- You can freeze these cookies, see instructions above.
- If you want to add a little extra “cookies and cream” add some white chocolate chips.
- These cookies are on the smaller side and do not spread very much, they are meant to hold their shape.
- They can be stored at room temperature at low risk, but if you want to make sure you can refrigerate them.
Cookies and Cream Cheese Cookies are the perfect cookie to make all year long, we like them in the winter because we like to give them as Christmas gifts, but I just couldn’t wait that long to share with you!
If you want the perfect family-friendly cookie that is easy, tasty and just overall fun to make these Cookies and Cream Cheese Cookies are just what you need.
If you like this recipe you might like:
If you’ve tried these COOKIES AND CREAM CHEESE COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Cookie and Cream Cheese Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1 1/4 cup powdered sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
- 1 3/4 cup all purpose flour
- 1 cup crushed Oreo cookies
Instructions
- In a large bowl, using a hand mixer or a stand mixer, cream together the butter and cream cheese until smooth.
- Add the powdered sugar in the bowl a little at a time until fully mixed, scrape down the sides as needed.
- Add in the egg and vanilla and continue to mix until combined.
- In a small bowl, whisk together the baking powder, salt, and flour. Add to the mixer a little at a time until fully incorporated, scrape down the sides as needed.
- Add in the crushed cookies and fold in until incorporated.
- Cover and place the cookie dough in the fridge for at least 2 hours. The dough must be very cold before baking or the cookies will spread.
- Preheat the oven to 350°F. Place 1 Tbs sized balls of the cookie dough onto a parchment lined sheet tray. You can roll the cookie dough into balls for a more uniform look.
- Bake for 9-10 minutes until they are just set, remove from oven and let cool on wire rack.
Notes
- Make sure you chill your dough for no less than 2 hours before baking.
- You can halve or double this recipe to your liking.
- You can freeze these cookies, see instructions above.
- If you want to add a little extra "cookies and cream" add some white chocolate chips.
- These cookies are on the smaller side and do not spread very much, they are meant to hold their shape.
- They can be stored at room temperature at low risk, but if you want to make sure you can refrigerate them.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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