These cookies-and-cream cookies are big, bakery-style treats inspired by Levain Bakery in New York City. They’re extra thick, slightly gooey in the center and packed with Oreo pieces and white chocolate.
I love thick, bakery-style cookies — the kind that are large, nearly gooey in the middle and loaded with mix-ins. While many of these oversized cookies draw inspiration from Levain Bakery in New York, countless bakers and shops now make their own versions of the irresistible chunky cookie.
This cookies-and-cream version delivers that bakery experience: each cookie is about 3½ ounces (roughly 100 grams), with golden edges and a soft, tender center. They’re filled with lots of chopped Oreos and white chocolate for a rich, nostalgic flavor and satisfying texture.
The method is straightforward, but chilling the dough is essential. Chilled dough prevents excessive spreading and helps maintain the tall, bakery-style shape and texture.
Baking Tips for Big, Bakery-Style Cookies
- Use cold butter. Cold butter helps produce a tender center and keeps the cookies thick. Cut the butter into small cubes before mixing for easier incorporation.
- Measure flour accurately. Too much flour creates dry cookies; too little makes them spread too thin. A kitchen scale gives the best results. Without a scale, whisk the flour, spoon it into measuring cups and level off the top.
- Include cake flour for tenderness. Replacing some all-purpose flour with cake flour yields a more tender interior. Do not use self-rising cake flour. See the recipe notes for an easy substitution if you don’t have cake flour.
- Chop the Oreos thoughtfully. Chop each Oreo into about 4–5 pieces. Oversized chunks can distort the cookie shape during baking.
- Make large, uniform dough balls. Weighing the dough ensures even baking and consistent cookie size.
- Freeze the dough balls. Freezing is key to achieving thick cookies. Freeze for at least 1–2 hours or keep frozen up to 2 months in an airtight bag.
- Bake at 375°F (190°C). A slightly higher oven temperature helps the cookies set with golden tops while remaining soft and slightly gooey inside.
- Optional — round the cookies. For a perfect bakery look, right after baking place a large round cutter or cup around the warm cookie on the tray and gently make a circular motion to smooth the edges. You’re molding, not cutting.
More Bakery-Style Cookies to Try
- Bakery-Style White Chocolate Macadamia Cookies
- Extra Thick Chocolate Chip Cookies
- Bakery-Style Red Velvet Cookies
- Raspberry White Chocolate Cookies
Bakery Style Cookies and Cream Cookies
By: Fiona Dowling
These cookies-and-cream cookies are big, thick, slightly gooey in the middle and full of Oreos and white chocolate.
Prep: 20
Cook: 14
Chilling: 2
Total: 3
Servings: 15 cookies
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Equipment
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Cookie Sheets
Ingredients
- 2 cups all-purpose flour (250 grams or 8½ ounces)
- 1⅔ cups cake flour (188 grams or 6⅔ ounces), not self-rising, sifted
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams or 8 ounces), cold, cut into cubes
- 1 cup brown sugar (210 grams or 7½ ounces), light or dark
- 3/4 cup granulated sugar (150 grams or 5¼ ounces)
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 Oreo cookies, chopped – each into about 5 pieces
- 1 cup white chocolate chips (170 grams or 6 ounces)
Instructions
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In a large bowl, sift together the all-purpose flour, cake flour, baking powder, baking soda and salt. Whisk to combine and set aside.
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In a separate large bowl or in the bowl of a stand mixer, beat the cubed cold butter with the brown sugar and granulated sugar until combined and no lumps of butter remain. A hand mixer will take a bit longer.
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Add the eggs and vanilla to the butter-sugar mixture and mix until incorporated.
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With the mixer on low, add the flour mixture in about half increments. The dough will be thick. If it feels sticky when squeezed, add 1 more tablespoon of flour.
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Fold in the chopped Oreos and white chocolate chips. Make sure the Oreo pieces are in roughly quarters or fifths so the cookies hold their shape while baking.
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Form the dough into large balls—about ¼ cup each. For consistent results, weigh them; each should be approximately 3½ ounces (100 grams).
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Place the dough balls in a freezer bag and freeze for at least 2 hours or up to 2 months.
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When ready, preheat the oven to 375°F (190°C). Line baking sheets with parchment or silicone mats. Arrange the frozen dough balls at least 2½ inches (6 cm) apart.
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Bake one sheet at a time on the middle rack for 13–15 minutes, until the tops are set and just turning golden. If they don’t spread enough, gently press them down before baking.
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Cool the cookies on the tray. For perfectly round cookies, while still warm use a large round cutter or cup placed around the cookie and gently swirl to smooth the edges—this molds rather than cuts the cookie.
Notes
- Flour: Measure accurately to avoid dry or overly dense cookies.
- Cake Flour Substitute: If you don’t have cake flour, use an extra 1 1/4 cups (156 grams) all-purpose flour plus 1/3 cup (40 grams) cornstarch. Sift together three times before using.
- Nutrition: Nutrition data is an estimate per cookie, assuming the recipe yields 15 equal cookies.
- Storage: Store cooled cookies in an airtight container at room temperature up to 4 days. You can freeze fully cooled baked cookies in a sealed bag or container; thaw in the refrigerator and bring to room temperature before serving.
Nutrition
Calories: 449kcal, Carbohydrates: 64g, Protein: 6g, Fat: 20g
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