Cookies and Cream Cheesecake Cookies

If you love all things cookies and cream, get ready for love at first bite with these Cookies and Cream Cheesecake Cookies!

Just hearing the phrase “cookies and cream cheesecake” gets my mouth watering. That’s a flavor combination that’s tough to resist. These Cookies and Cream Cheesecake Cookies take that popular flavor pair and turn it into a soft, sweet cookie that’s every bit as irresistible as you’d think it would be.

It all starts with one of my favorite twists on a basic vanilla cookie. By substituting some cream cheese for some of the usual butter in that cookie, you get a super soft cookie with lovely flavor. Add in some crushed cookies and cream sandwich cookies, and you’ve really got something amazing.

Interestingly enough, these cookies smell and taste a bit like cookies and cream ice cream. I had that thought when I tried them, and then I got the same feedback from some of my taste testers. Yeah, these are some seriously good cookies.

My one caution when baking them is that it can be tough to tell when they’re done. The bottom edges will brown a bit, but don’t let them go too far. I like to use a cookie spatula carefully under the edge of a cookie to lift it and see if the bottoms have browned lightly. If they have, then it’s time to take them out of the oven.

I had these cookies on my to-bake list for quite a while, and I just somehow didn’t get around to making them any sooner. Now that I have made them, I can tell you that I absolutely should have made them sooner. They’re just that good! Now, I suppose I will just have to make up for lost time and bake them often!

More Cookies and Cream Desserts

• Cookies and Cream Cheesecakes
• Fudgy Cookies and Cream Brownies
• Cookies and Cream Chocolate Chip Cookies

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Yield: about 48 cookies

Cookies and Cream Cheesecake Cookies

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Cookies and Cream Cheesecake Cookies are sweet, soft cookies with irresistible flavor!

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Ingredients

• 2 & 1/2 cups (300g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 8 ounces (227g) cream cheese, at room temperature
• 1 & 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 & 1/2 cups roughly chopped cream-filled chocolate sandwich cookies*

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone liners.
2. Whisk together the flour, baking powder, and salt. Set aside.
3. Using an electric mixer on medium speed, beat the butter, cream cheese, and sugar until well mixed.
4. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
5. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
6. Stir in the chopped cookies.
7. Use a #40 scoop (about 1 & 1/2 tablespoons) to drop the dough onto the prepared pans, leaving about 2 inches between cookies.
8. Bake, one pan at a time, 12-15 minutes, or until the edges are lightly browned. (These cookies don't brown like traditional cookies.) Refrigerate the dough between batches.
9. Cool the cookies on a wire rack for 5 minutes. Then transfer the cookies to a wire rack to cool completely.

Notes

*I recommend measuring the chopped cookies by volume, as the size of the pieces will vary. For a general idea, I usually use about 5 ounces (141g).

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