Bakery-Style Cookies and Cream Cookies
Published Feb 18, 2026
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These cookies and cream cookies are big, chunky cookies inspired by Levain Bakery in New York City. They’re extra thick, slightly gooey in the middle and loaded with Oreos and white chocolate.
I’m personally a big fan of thick, chunky, bakery-style cookies. You know, the kind that have become incredibly viral that are verging on gooey in the middle, ginormous in size and loaded with mix-ins? I think all of these cookies are inspired by Levain Bakery in NY, but now there are tons of bakeries that have become famous for they’re chunky cookies.
These cookies and cream cookies are the perfect bakery-style recipe. Each cookie weighs a whopping 3 1/2 ounces (about 100 grams) and is extra thick. The edges become golden, and the middle verges on gooey. Best of all, they’re loaded with tons of Oreo pieces and crumbs, along with white chocolate.
The recipe is quite straight forward, but allotting enough time to chill the dough is mandatory. Otherwise the cookies will spread and can burn.
Baking Tips for Big, Bakery-Style Cookies
- Cold Butter. This recipe uses cold butter. The cold butter makes the centers a little more tender. It also helps the cookies hold their shape so that they stay thick. For easier mixing, cut into small cubes first.
- The Right Amount of Flour. Too much flour and the cookies become dry and flavorless. Not enough flour and they spread too thin. Use a kitchen scale for the most accurate results. If you don’t have a scale – whisk the flour first, then spoon into dry measuring cups and level off the top.
- Cake Flour. Substituting some of the all-purpose flour that you’d typically use in cookies for cake flour make the middle of the cookies extra tender. I’ve included a substitution in the recipe notes if needed. Do not use self-rising cake flour!
- Oreos. While you want Oreo pieces in these cookies – each Oreo should be chopped into at least 4 or 5 pieces. If the Oreo pieces are too big, they will cause the cookies to become misshapen as they bake and spread.
- Make BIG Cookie Dough Balls. I always weigh mine so that they are uniform in size. This also helps each of your cookies to bake evenly.
- Freeze the Dough Balls. Again, this is key for thick cookies. You can freeze them for 1 hour or up to 2 months in an airtight freezer bag before baking.
- Bake at 375F (190C). The slightly higher temp creates cookies that are extra thick with slightly golden tops while still being gooey in the middle.
- Round Out the Cookies. For perfectly round cookies, take an extra large biscuit cutter or large glass/mug – anything that is round and slightly larger than the size of your baked cookies. Place it around the outside of the freshly baked cookie right when it comes out of the oven (still on the cookie tray) and gently make a swirl motion around the cookie. Note – that you are not cutting the cookie into a round shape, you are simply molding the edges so that the cookie is round. This is optional, but I like doing this to give the cookies the perfect bakery look.
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
These cookies and cream cookies are big, chunky cookies inspired by Levain Bakery in New York City. They're extra thick, slightly gooey in the middle and loaded with Oreos and white chocolate.
Equipment
- 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, I used light
- 3/4 cup granulated sugar (150 grams or 5¼ ounces)
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 Oreo cookies, chopped – each should be in about 5 pieces
- 1 cup white chocolate chips (170 grams or 6 ounces)
Instructions
- In a large bowl, sift together the flour, cake flour, baking powder, baking soda and salt. Whisk together. Set aside.
- In a separate large bowl or the bowl of a stand mixer, beat together the cubed butter, brown sugar and granulated sugar until combined and no lumps of butter remain. If you only have a hand mixer, this will take some time.
- Mix the eggs and vanilla into the butter mixture.
- With the mixer on a low speed, beat the flour mixture into the butter mixture about ½ at a time. The dough will be thick. If you squeeze the dough between your fingers and it sticks to them, mix in 1 more tablespoon of flour.
- Mix in the chopped Oreos and chocolate chips. Ensure that the Oreos are chopped into at least quarters or fifths. If you have Oreo pieces that are too large, the cookies won't bake into nicely formed round cookies.
- Form the dough into balls with about ¼ cup of dough each. I weigh my cookies for the most accurate results. Each cookie weighed about 3½ ounces or 100 grams.
- Place the dough balls in a freezer bag. Freeze for at least 2 hours or up to 2 months.
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie sheets with parchment or baking mats. Place the cookie dough balls (still frozen) at least 2½ inches (6 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven. The cookies will bake for about 13-15 minutes, or until the tops look set and just starting to turn golden. If the cookies aren't spreading enough for your liking, you can press them down slightly before baking.
- Cool the cookies on the cookie tray. For perfectly round cookies, when the cookies come out of the oven take a large, round biscuit cutter or a large cup or mug. Place it around the outside of the cookie (still warm on the cookie tray). Then gently make a circular motion with the biscuit cutter around the cookie. Note – you are not cutting the cookie into a round shape – simply using the shape of the biscuit cutter/cup to mold the edges of the warm cookie into a circular shape.
Notes
- Flour: Measure properly, or the cookies will become dry, flavorless and too thick.
- Cake Flour: Do not use self-rising cake flour. If you do not have cake flour, measure out an extra 1 1/4 (156 grams) cup all purpose flour. Add in 1/3 cup (40 grams) cornstarch (AKA cornflour in the UK). Sift together 3 times before using in the recipe.
- Nutrition: Details are an estimate only based on 1 cookie, assuming the recipe yields 15 uniform cookies.
- Storage: Store in an airtight container at room temperature for up to 4 days. Fresh cookies are always best. Baked and fully cooled cookies can be wrapped tightly and placed in a freezer bag or freezer container. Always thaw in the fridge, then bring to room temperature before enjoying.
Nutrition
Calories: 449kcal, Carbohydrates: 64g, Protein: 6g, Fat: 20g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 60mg, Sodium: 191mg, Potassium: 170mg, Fiber: 1g, Sugar: 37g, Vitamin A: 418IU, Vitamin C: 0.1mg, Calcium: 68mg, Iron: 3mg
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