Description
These scientifically-engineered cookies utilize a unique blend of cream cheese and cornstarch to achieve a remarkably soft, melt-in-your-mouth texture. Packed with white chocolate chips and chunky Oreo pieces, they offer a perfect balance of creamy sweetness and nostalgic crunch.
Ingredients
- 281g all-purpose flour
- 1.5 tsp cornstarch
- 1 tsp baking soda
- 0.5 tsp salt
- 113g full-fat brick-style cream cheese, softened
- 170g unsalted butter, softened
- 100g granulated sugar
- 100g brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 180g white chocolate chips
- 110g Oreos, roughly chopped
Instructions
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl and set aside.
- Beat the softened cream cheese in a large bowl until smooth, then add the softened butter and beat until the mixture is uniform and velvety.
- Add granulated and brown sugars to the fat mixture and beat on medium-high for 2 minutes, then add the egg and vanilla and beat for another minute to stabilize the emulsion.
- Gradually mix in the dry ingredients on low speed just until the flour streaks mostly disappear, taking care not to over-mix the dough.
- Gently fold in the white chocolate chips and chopped Oreos by hand using a silicone spatula until evenly distributed.
- Cover the dough and refrigerate for at least 2 hours to allow for proper hydration and to prevent excessive spreading during baking.
- Preheat oven to 350°F (177°C), roll 1.5 tablespoon portions into balls, and bake for 12-13 minutes until edges are lightly browned but centers remain soft.
Notes
To ensure a perfectly smooth dough, bring your cream cheese and butter to room temperature for at least an hour before starting. The mandatory chilling period not only prevents spreading but also allows the flavors to deepen and the flour to hydrate fully, resulting in a much softer final crumb.
- Prep Time: 20 mins
- Cook Time: 13 mins
- Category: Dessert
- Method: Baking
- Cuisine: American