Soft cookies-and-cream sugar cookies with recognizable chocolate-sandwich-cookie pieces and creamy white chocolate chips.
The important detail in this recipe is the way the dough is shaped and finished. Scoop heaping 1½-tablespoon portions, about 37 g, and roll gently. Arrange 3 inches apart; keep visible cookie chunks intact instead of crushing them to powder.
Before mixing, measure the flour without packing it and prepare the pans. Finely crushed sandwich cookies tint the whole dough. Chop into small recognizable pieces and fold gently at the end so the vanilla crumb keeps its contrast.
Watch the first tray closely near the end of the baking range. Let the crumb set on the pan before lifting the cookies, then store only after they have cooled.
Cookies and Cream Sugar Cookies
Per tray: 12–13 minutes · About 3 trays, 12 cookies per 13 × 18-inch half-sheet pan.
Plan 204 minutes: 25 hands-on, 120 required chilling, 39 for all trays baked sequentially, and 20 cooling including pan rest. Preheat during preparation or the final chilling minutes. Ingredient warm-up and extra trays add time.
Kitchen tools you’ll need
- Kitchen scale or US measuring cups and spoons
- Mixing bowl and silicone spatula
- Electric hand mixer
- 13 × 18-inch baking sheets
- Parchment paper
- Cooling rack
- 1-tablespoon cookie scoop
Soft cookies-and-cream sugar cookies with recognizable chocolate-sandwich-cookie pieces and creamy white chocolate chips.
Ingredients
Scale ingredients and US equivalents, including eggs; weigh beaten egg for fractional batches. Keep piece size, thickness, oven temperature and baking time per tray unchanged. Extra trays increase whole-batch time.
Cookie dough
Instructions
Mixing
- Make the doughBeat cream cheese smooth, add butter, then cream with both sugars. Mix in egg and vanilla. Add whisked flour, cornstarch, soda and salt on low. Fold in white chocolate chips and chopped sandwich cookies briefly.
Thermal management
- Manage the doughCover and refrigerate for 120 minutes.
Shaping
- Shape evenlyScoop heaping 1½-tablespoon portions, about 37 g, and roll gently. Arrange 3 inches apart; keep visible cookie chunks intact instead of crushing them to powder.
Baking
- Bake one tray at a timePreheat to 350°F (175°C). Bake on the center rack for 12–13 minutes. Edges should be set and only lightly colored; centers must lose their wet sheen. Use cool pans for subsequent trays.
Cooling
- Let the crumb setRest on the baking sheet for 5 minutes, then move to a rack. Allow about 20 minutes total cooling before storing; the center firms as steam escapes.
Chef’s Science & Pro Tips
Fold in the chunks
Finely crushed sandwich cookies tint the whole dough. Chop into small recognizable pieces and fold gently at the end so the vanilla crumb keeps its contrast.
Keep the portion consistent
Scoop heaping 1½-tablespoon portions, about 37 g, and roll gently. Arrange 3 inches apart; keep visible cookie chunks intact instead of crushing them to powder. Different thicknesses need different baking times; bake comparable pieces together.
Use the finish as your cue
Look for a set surface and lightly colored edges rather than a dark golden top. Overbaking dries the center; let the cookies finish setting on the pan.
Storage & Make-Ahead
| Method | How long | What to do |
|---|---|---|
| Room temperature | 3–4 days | Cool completely and seal in an airtight container. Keep unfrosted cookies separate from moist or strongly flavored treats. |
| Refrigeration | Raw dough: up to 2 days | Cover raw dough tightly. Refrigerating plain baked cookies is unnecessary and can dry them; let chilled dough become workable before shaping. |
| Freeze raw | Up to 2 months | Freeze portioned dough balls on a tray, then seal in a freezer bag. Bake from frozen, allowing extra time and checking for a set center. |
| Freeze baked | Up to 2 months | Freeze fully cooled, plain cookies in a sealed container with parchment between layers. |
| Restore | 30–60 minutes | Thaw baked cookies in their closed container at room temperature. For a freshly warmed plain cookie, use a 300°F oven for 2–3 minutes; cool briefly before serving. |
Notes
- Use the gram weights for the most consistent dough. Small leavener weights are approximate; measure teaspoons carefully. Egg weights exclude shells. Oven temperatures refer to a conventional oven.
Nutrition
Approximate nutrition per serving calculated from ingredient weights divided by 30. Includes required fillings and toppings, excludes optional decoration and unused rolling flour. Brands and actual portion sizes change the estimate.
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Frequently Asked Questions
A few helpful answers before you bake.
What texture should these cookies have?
Soft cookies-and-cream sugar cookies with recognizable chocolate-sandwich-cookie pieces and creamy white chocolate chips. Judge the final texture after cooling, not while the centers are warm.
Why did my dough turn gray?
Finely crushed sandwich cookies tint the whole dough. Chop into small recognizable pieces and fold gently at the end so the vanilla crumb keeps its contrast.
How do I get an even batch of cookies and cream sugar cookies?
Scoop heaping 1½-tablespoon portions, about 37 g, and roll gently. Arrange 3 inches apart; keep visible cookie chunks intact instead of crushing them to powder. Bake one test tray and check the stated doneness cues; thicker portions need more time than thinner ones.
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