Cookies and cream cheesecake cookies combine a butter-and-cream-cheese dough with crushed chocolate sandwich cookies and chocolate chips. Two sugars sweeten the dough, while vanilla and a small amount of salt round out the flavor. The sandwich cookie pieces are mixed through rather than used as a separate filling.
Plan for about forty-eight modest two-tablespoon portions, with some variation from scoop packing. This is a large batch that needs several baking trays. A short chill makes the soft dough easier to portion and limits spreading.
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Why This Recipe Works
Cream cheese adds moisture and tang to a rich butter dough. Cookies and cream cheesecake cookies need softened ingredients that still hold shape rather than melted butter. If the base starts warm and liquid, chilling may take longer before a scoop forms a mound.
Whisking flour with baking soda and salt spreads the small dry ingredients throughout the dough. Folding cookie pieces and chips in at the end avoids pulverizing all the crumbs into the batter. Small fragments are useful, but some visible pieces give texture.
Ingredients for Cookies And Cream Cheesecake Cookies
Use a cup butter and a cup full-fat block cream cheese, approximately eight ounces of each. Measure a cup each granulated and packed brown sugar, two eggs, and a teaspoon vanilla. Three cups all-purpose flour should be spooned lightly and leveled rather than compressed into the cup.
For cookies and cream cheesecake cookies, use a cup crushed chocolate sandwich cookies including their filling and a cup chocolate chips. Cookie counts vary by product, so measure the crushed volume instead. A teaspoon baking soda and half a teaspoon salt belong in the dry mixture.
Cookie Dough
- 1 cup unsalted butter (softened, approximately 8 ounces)
- 1 cup full-fat block cream cheese (softened, approximately 8 ounces)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour (spooned lightly and leveled)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed chocolate sandwich cookies (including filling)
- 1 cup chocolate chips
How to Make Cookies And Cream Cheesecake Cookies
Beat butter, cream cheese, and both sugars until smooth, scraping the bowl so no hard cheese lumps remain. Beat in eggs individually and add vanilla. Whisk flour, soda, and salt separately, then mix them into the wet base only until combined.
Fold in crushed sandwich cookies and chocolate chips. Cover cookies and cream cheesecake cookies dough and refrigerate at least thirty minutes, longer if it cannot hold a scoop. Heat the oven to 350°F and line baking sheets with parchment.
Portion roughly two tablespoons dough per cookie, about forty-eight total, leaving two inches between mounds. Bake each tray ten to twelve minutes or longer until edges and tops are set without a raw glossy center. Let cookies remain on the sheet five minutes before moving to racks for about twenty-five minutes more. Cool sheets before reusing for the next batch.
How to Serve
Cool cookies and cream cheesecake cookies enough to lift cleanly with a flat spatula. Soft set centers firm as they cool; that is different from wet raw dough that has not baked through. Chocolate chips may remain melted even when the cookie structure is ready.
Serve individual cookies or arrange fully cooled pieces on a platter. Do not pack warm cookies tightly into a container where steam can soften the surface further. These are modest portions, so a larger bakery scoop changes both yield and baking time.
Storage
Keep cookies and cream cheesecake cookies in a covered refrigerator container at 40°F or colder and use within four days. This conservative storage plan avoids claiming that a homemade cream-cheese cookie has verified room-temperature shelf stability.
Freeze cooled cookies for up to two months for quality, separated with parchment if needed. Thaw covered in the refrigerator and allow a serving to soften briefly before eating. Do not taste the unbaked dough because it contains raw eggs and flour.
The FDA safe food handling guidance explains prompt refrigeration and temperature checks for perishable foods.
Tips and Variations
For cookies and cream cheesecake cookies, crush sandwich cookies in a closed bag or bowl without turning everything into extremely fine powder. Use the measured cup including small pieces. Adding a full extra packet changes the dough and is not the same formula.
Work with part of the chilled dough while the rest stays refrigerated. A hot tray melts new portions before they reach the oven, so cool baking sheets between rounds. The time estimate allows four twelve-minute trays; more trays or a longer chill extends it.
Frequently Asked Questions
Do cookies and cream cheesecake cookies have a separate filling?
No. Cream cheese is in the dough and sandwich cookie pieces are folded through it.
Should the cookie filling be removed?
Crush the chocolate sandwich cookies with their filling for the measured cup.
How many cookies does the batch make?
Approximately 48 modest two-tablespoon portions, depending on scoop packing.
Why chill the dough?
The butter-and-cream-cheese mixture is soft; chilling helps it hold a scoop and reduces excessive spreading.
Can I taste the dough before baking?
No. It contains raw flour and eggs and is not a ready-to-eat dough.
More Recipes to Try
- Large Milk Chocolate Chip Cookies with Soft Centers
- Red Velvet Cake Mix Cookies with Two Chocolate Chips
- Strawberry Cheesecake Cookies
- Creamy Cheddar Mozzarella Cavatappi
Cookies and Cream Cheesecake Cookies with Chocolate Chips
Ingredients
Cookie Dough
- 1 cup unsalted butter softened, approximately 8 ounces
- 1 cup full-fat block cream cheese softened, approximately 8 ounces
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour spooned lightly and leveled
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed chocolate sandwich cookies including filling
- 1 cup chocolate chips
Instructions
- Cream softened butter, block cream cheese, white sugar, and packed brown sugar until smooth. Beat in eggs one at a time, then vanilla.
- Combine flour, baking soda, and salt separately and mix into the creamed base just until incorporated. Work the chocolate chips and crushed sandwich cookie pieces into the dough. Cover and chill at least 30 minutes until scoopable.
- Preheat to 350°F and line sheets with parchment. Scoop approximately 2 tablespoons per cookie, about 48 total, spacing mounds 2 inches apart.
- Bake each tray 10–12 minutes or longer until surfaces and edges set without raw wet dough. Cool 5 minutes on the tray and about 25 minutes on racks. Cool sheets between batches.
