Cookies and Cream Cookies

Ingredients

• 2 1/4 cups (281 g) all-purpose flour
• 1 1/2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces (113 g) cream cheese, softened to room temperature ((use full-fat cream cheese from a brick of cream cheese))
• 3/4 cup 12 Tbsp; (170 g) unsalted butter, softened to room temperature
• 1/2 cup (100g ) granulated sugar
• 1/2 cup (100 g) brown sugar, packed
• 1 large egg (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup (180 g) white chocolate chips
• 1 1/4 cups (about 110g roughly) chopped Oreos ((about 10 whole Oreos))

Instructions

1. 1

   Mix dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.

2. 2

   Cream butter and cream cheese: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl if using an electric hand mixer, beat the cream cheese over medium-high speed, until creamy and smooth. Add the softened butter and beat until nicely combined and creamy, scraping the sides and the bottom of the bowl with a spatula as needed.

3. 3

   Add sugars and wet ingredients: Next, add the granulated sugar and the brown sugar and beat on medium-high speed until smooth and creamy, about 2 minutes.

4. 4

   Add the egg and the vanilla extract and mix until combined.

5. 5

   Add dry ingredients: With the mixer on low speed, gradually add the flour mixture to the cream cheese mixture. Mix until combined.

6. 6

   Stir in chocolate chips and Oreos: Add the white chocolate chips and using a spatula or a wooden spoon, mix them into the dough. Next, add the Oreo chunks and gently fold them in until combined.

7. 7

   Rest: Wrap the cookie dough with plastic wrap and refrigerate dough, for 2 hours or up to 4 days. The cookie dough must be chilled before you bake the cookies. This dough is soft and will spread out if skipping this step.

8. 8

   Prep: Preheat the oven to 350°F (177°C). Line 2 baking sheets with parchment paper and set aside. You can use silicone mats also.

9. 9

   Scoop about 1 ½ heaping tablespoons of cookie dough per cookie, and place them on the prepared baking sheet leaving 3 inches between each cookie scoop.

10. 10

    Bake for 12–13 minutes or until the edges are lightly browned and the centers look very soft.

11. 11

    Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.