So I’ll admit that I’m not a white chocolate fan. I’ve said in the past that I’m not really a chocolate fan in general unless it involves dark chocolate, but there are a few exceptions. The first exception is the Banana’s Foster Fondue at The Melting Pot and the second is when it’s white chocolate chips inside of a delicious cookie. This, folks, is one of those exceptions.

These cookies have a little bit of everything going on. They’re a vanilla cake based cookie full of little treats of goodness. They have chocolate chips, white chocolate chips, and even Oreos! Who doesn’t love a good cookie that includes pieces of other cookies?

Since these are a cake mix based cookie, that aren’t dense. They’re a lighter cookie that will still be good days later. They’re also a drop cookie so that makes the recipe just that much easier!

Cookies & Cream Cookies

Author: Kara Myers
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 35 cookies 1x

Scale

Ingredients

1 box french vanilla “extra moist” cake mix
8 tablespoons unsalted butter, melted & brought to room temp
1 egg, brought to room temp
1 tsp vanilla
4 oz reduced fat cream cheese
1/4 cup mini chocolate chips
1/2 cup white chocolate chips
15 Oreos, broken into large chunks

Instructions

In the bowl of a stand mixer, add the cake mix, butter, egg, vanilla, and cream cheese.
Beat with the paddle attachment until it becomes a dough.
Add in the mini chocolate chips and white chocolate chips.
Beat on the lowest speed just until the chips are mixed in.
Remove bowl from stand mixer and fold in the Oreo pieces.
Cover & chill the dough in the refrigerator for 30 minutes.
Preheat the oven to 350°F.
Using a standard cookie scoop, scoop the cookies onto a Silpat lined baking sheet.
Bake in the oven for 10 minutes.
Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.