Cookies and Cream Cut-Out Cookies Recipe by


Cookies and Cream Cut-Out Cookies

Written by Mike Tamplin Apr 9, 2017


Cookies and Cream Cut-Out Cookies Recipe by

I smirked as I wrote out the title of this post because it does sound a bit redundant. How else could you describe this new recipe? :) These Cookies and Cream cut-out cookies are a mash-up of 3 of my favorite things: Oreos, cream cheese, and a cut-out cookie that can hold it’s shape. They also are super delicious!

Each bite of these Cookies and Cream cut-out cookies is filled with tiny crumbs of Oreo cookies. The addition of cream cheese provides a nice creamy texture with a punch of rich flavor, as well. As a base for decorated cookies, these cookies also hold their shape really well with barely any signs of spread.

Cookies and Cream Cut-Out Cookies ingredients


  • 1 cup
    (two sticks) unsalted butter, softened
  • 1 cup
    granulated sugar
  • 1
  • 1 ½ tsp
    vanilla extract
  • 1 tsp
  • 4 ounces
    (half of regular package) cream cheese, softened
  • 1 cup
    crushed Oreos (about 10 cookies)
  • 3 cups
    all-purpose flour
  1. 1

    In a mixer, cream together butter and sugar. Mix until fluffy and well incorporated.

  2. 2

    Add egg, salt, vanilla extract, and cream cheese. Mix until it is all well incorporated.

  3. Crush up Oreo cookies, cream centers and all, into small crumbs. I used a food processor to get the crumbs small enough for easy cutting of the dough with cookie cutters.

    cookies and cream cutout cookies food processor

    I think 10 cookies should be more than enough to make 1 cup of Oreo crumbs for this recipe.

    cookies and cream cutout cookies food processor
  4. Add flour and Oreo crumbs, mixing a cupful at a time, to the butter/sugar/egg/cream cheese mixture. After everything is well mixed, the dough should be non-greasy to the touch.

  5. Roll to 1/4 inch thickness between two sheets of parchment or wax paper. (I love my Joseph Joseph rolling pin because the guides take the guess work out of wondering if your cookies are the correct thickness and evenly rolled out.) After rolling, chill the dough for at least 30 minutes.

    Cookies and Cream Cut-Out Cookies dough
  6. Once the dough is well chilled and hard to the touch, cut out shapes and place them on a parchment paper-lined, light-colored baking sheet. Chill the cutout shapes again before baking.

  7. Bake at 375 degrees for 7-9 minutes. Remove from the oven before the first indication of the edges turning brown. Leave the cookies to cool on the baking sheet for 10 minutes.

    Cookies and Cream Cut-Out Cookies sheet
  8. Remove cookies from the baking sheet with a spatula and place on a cooling rack to cool before decorating.

    Cookies and Cream Cut-Out Cookies Recipe by

This recipe makes about 2 dozen 3-inch Cookies and Cream cut-out cookies. For use as decorated cookies, these cookies would pair nicely with classic vanilla-flavored royal icing. For an extra kick, I might suggest adding Butter Vanilla emulsion to this cookie recipe and the royal icing. It adds a nice creamy flavor to complement the cream cheese.

One more thing to note. As you re-roll the scraps of excess dough, the dough itself gets less “speckled” with Oreo crumbs and more “marbled”-looking. However, the same great taste still remains.


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31 replies on “Cookies and Cream Cut-Out Cookies

  1. YESSSSSSSS!!!!!!!! Omg. Thank you

  2. Omg loveeee!!

    Can I substitute cream cheese for more butter??

    1. I’m only guessing, but I don’t think you can. It might make the cookies spread while baking.

  3. Hi Mike!

    This recipe looks fabulous and I can’t wait to try it out. I’m going to assume that you used a full fat cream cheese. Would using a light or a “1/3 less fat” cream cheese alter and ruin the recipe? I guess the best way for me to find out is through trial and error.

    Thank you for your advice!

    1. Thanks, Meg. I used Philadelphia Original cream cheese. I would probably guess the “Light” option would be just as fine.

  4. I am excited to try it. Looks yummy.

  5. “Everyone” always preaches to never use any kind of emulsion in my Royal icing for reasons being my iced cookies won’t set. Here you recommend the butter vanilla emulsion for both cookies and icing. Curious your thoughts and advice as I have always been scared to use emulsions in my Royal Icing due to the possibility of this.

    Thanks Michelle
    P.S. Can’t wait to try this recipe

    1. It’s true that any extracts with oil will have a high chance of ruining how royal icing sets. However, emulsions are a water-based alternative to extract flavorings. Emulsions are safe to use in royal icing. “Everyone” shouldn’t be afraid of them. :)

  6. Are you suggesting replacing the vanilla extract with the butter emulsion, or in addition to? Thanks

    1. Hi Debbie, I’m in the camp that think you can never have too much vanilla extract, so I say in addition to! But feel free to sub one out for the other.

  7. What method do you use for measuring your flour? Thank you!

    1. Hi Eva, I just scoop the flour with a 1 cup measuring cup. I’m not exact about it.

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