I’ll admit I’m not usually a fan of white chocolate, and I tend to prefer dark chocolate when I want something chocolatey. Still, there are exceptions—especially when white chocolate appears in a soft, chewy cookie alongside Oreo pieces and mini chocolate chips. These Cookies and Cream Cheesecake Cookies are one of those exceptions: a light, cake-mix–based cookie with a creamy tang from cream cheese and plenty of mix-ins for texture and flavor.
You will love these Soft Oreo Cheesecake Cookies
These cookies combine a vanilla cake mix base with cream cheese for a tender, slightly cakey texture. They’re studded with mini chocolate chips, white chocolate chips, and chunks of Oreo cookies, creating delightful bites that balance sweet, creamy, and crunchy elements. Because the dough is made from cake mix and cream cheese, the cookies stay soft and enjoyable for days when stored properly.
Oreo Cheesecake Cookies ingredients
- 1 box French vanilla “extra moist” cake mix
- 8 tablespoons unsalted butter, melted and cooled to room temperature
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened (reduced-fat or regular)
- 1/4 cup mini chocolate chips
- 1/2 cup white chocolate chips
- About 15 Oreo cookies, broken into large chunks
How to make Cookies and Cream Cookies
- Place the cake mix, melted butter, egg, vanilla, and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
- Mix on medium speed until the ingredients come together and form a smooth dough, scraping the bowl as needed.
- Stir in the mini chocolate chips and white chocolate chips. Mix on low speed just until evenly distributed.
- Remove the bowl from the mixer and fold in the Oreo pieces by hand so the chunks stay intact and don’t turn to crumbs.
- Cover the dough and chill in the refrigerator for 30 minutes. Chilling firms the dough and helps the cookies hold their shape when baked.
- Preheat the oven to 350°F (175°C). Line baking sheets with a silicone mat or parchment paper.
- Use a standard cookie scoop or tablespoon to portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for about 10 minutes, until the edges are set and the centers are still soft. Avoid overbaking to keep the cookies tender.
- Allow the cookies to cool on the baking sheet for 2 minutes, then transfer them to a wire rack to finish cooling.
How to store Cookies N Cream Cookies
Store cooled cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze baked cookies in a sealed container or freezer bag for up to 2 months. You can also freeze unbaked dough balls on a tray and transfer them to a bag once solid; bake from frozen, adding a couple of minutes to the baking time.
Cookies N Cream Cookie FAQs
“Oreo” is a popular brand associated with the cookies-and-cream flavor, but cookies-and-cream refers more broadly to the combination of chocolate cookie pieces mixed with a creamy vanilla-flavored filling or base. Many brands produce similar sandwich cookies that create the cookies-and-cream taste.
The cream component is typically a sweet, vanilla-flavored filling that resembles vanilla frosting or vanilla ice cream in flavor. It pairs with chocolate cookie pieces to create the classic cookies-and-cream profile.
Yes. You can prepare the dough and freeze it (portion the dough onto a tray to freeze individually, then transfer to a bag or container). Bake from frozen, adding a couple of minutes to the bake time. Alternatively, you can bake the cookies, cool them completely, and freeze the baked cookies for later.
Cookies and Cream Cookie Recipe
By: Kara Myers
Prep: 10 mins • Cook: 10 mins • Total: 20 mins • Yield: about 35 cookies
Ingredients
- 1 box French vanilla “extra moist” cake mix
- 8 tablespoons unsalted butter, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 1/4 cup mini chocolate chips
- 1/2 cup white chocolate chips
- 15 Oreos, broken into chunks
Instructions
- Combine cake mix, butter, egg, vanilla, and cream cheese in a mixer bowl; mix to form dough.
- Mix in mini chocolate chips and white chocolate chips on low speed.
- Fold in Oreo pieces by hand.
- Cover and chill dough 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets.
- Scoop dough onto sheets and bake 10 minutes. Cool briefly on the sheet, then transfer to a rack.
Notes
These cookies are best when slightly warm so the chips are soft but still hold their shape. Use a light hand when folding in the Oreos to preserve chunks. For a richer cookie, use full-fat cream cheese.
Nutrition (approximate)
Serving: 1 cookie • Calories: 125 kcal • Carbohydrates: 17 g • Protein: 1 g • Fat: 6 g • Saturated Fat: 4 g • Sodium: 129 mg • Sugar: 11 g