Sourdough Cookies And Cream Cookies
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Sourdough cookies and cream cookies are soft, chewy, and packed with crushed chocolate sandwich cookies and white chocolate chips.They’re an easy sourdough discard cookie that comes together quickly and is loaded with chocolate in every bite.
If you love cookies and cream anything, you are going to love these cookies. They are soft and chewy in the middle, slightly crisp around the edges, and packed with crushed chocolate sandwich cookies and white chocolate chips.
My brown butter sourdough chip cookie recipe was the inspiration for this recipe, but instead of adding browned butter, I swapped it out for some regular butter and cream cheese.
Loaded them up with crushed Oreos and white chocolate chips. I used Trader Joe’s version of Oreos, but you can use whatever chocolate sandwich cookies you have on hand.
These are such a fun cookie to make for birthdays, bake sales, after school snacks, or honestly just because you have a package of cookies sitting in the pantry (same with these sourdough double chocolate cookies or sourdough s’mores cookies).
And because they use sourdough discard, they are another great way to use some of that starter you have hanging out in your refrigerator.
Recipe At A Glance: Sourdough Cookies and Cream Cookies
Why make this recipe: These sourdough cookies and cream cookies take a classic chocolate chip cookie and make it even more fun with crushed chocolate sandwich. They are perfect for an easy dessert or special treat.
Prep Time: 15 minutes
Bake Time: 10 to 12 minutes
Total Time: About 25 minutes
Servings: About 24 cookies
Cook Method: Baked on a cookie sheet
Flavor & Texture: Thick, soft and chewy cookies with crunchy cookie pieces, and plenty of creamy white chocolate chips.
Difficulty: Easy. These cookies come together quickly with no complicated sourdough process.
Why You’ll Love This Recipe
Loaded with chocolate: Between the crushed cookies, white chocolate chips, and semi sweet chocolate chips, there is chocolate in every bite.
Soft and chewy: The centers stay soft and chewy while the edges get just a little crisp.
Easy sourdough discard recipe: No feeding your starter or planning ahead is necessary. This is a great recipe for using up discard.
Ingredients
Unsalted butter: Use softened butter so it creams easily with the sugars and gives the cookies that soft, chewy texture.
Sourdough discard: Unfed sourdough discard works perfectly in this recipe and adds a little extra depth of flavor.
Chocolate sandwich cookies: I used Trader Joe’s version of Oreos, but regular Oreos or another chocolate sandwich cookie will work just as well. Crush them into pieces rather than turning them into fine crumbs. You want those little chunks of cookie throughout the dough.
White chocolate chips: These add sweetness and a creamy contrast to the chocolate cookie pieces.
Cream cheese: This adds a delicious creamy layer to the cookies.
A full ingredient list with exact amounts can be found in the recipe card below.
Recipe Modifications and Variations
- Use regular Oreos, Trader Joe’s chocolate sandwich cookies, or another chocolate sandwich cookie you love.
- Add some semi sweet chocolate chips, for a even more chocolate flavor.
- For an extra cookies and cream flavor, add a few extra crushed cookies to the tops right before baking.
How to Make Sourdough Cookies and Cream Cookies
Step 1: Place chocolate sandwich cookies in a bag and crush the cookies (I like to do this with a rolling pin). Add the softened butter, cream cheese, brown sugar, and granulated sugar to a large mixing bowl with hand mixer or the bowl of a stand mixer with paddle attachment. Beat until light and creamy.
Step 2: Mix in the sourdough discard, egg, and vanilla extract until smooth and well combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, and salt.
Step 4: Slowly add the dry ingredients to the wet ingredients. Mix just until the flour is incorporated. Don’t overmix the dough.
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Step 5: Fold in the crushed chocolate sandwich cookies and white chocolate chips. Try not to crush the cookie pieces too much as you mix. Place dough in fridge for 30 minutes to 3 days. For long fermentation, place dough in fridge for at least 2-3 days.
Step 6: Use a cookie scoop to portion the dough onto a parchment lined baking sheet, leaving space between each cookie. Place an extra chunk of oreo pieces on top. Optional, but pretty.
Step 7: Bake until the edges are lightly golden brown and the centers still look slightly soft. They will continue cooking a little as they cool. 10-12 minutes for smaller cookies and 15-18 for larger 3 oz cookies.
Let the cookies cool on the baking sheet for several minutes before moving them to a cooling rack.
Amy’s Expert Tips
Don’t crush the cookies too finely. Bigger pieces give you those delicious cookies and cream bites throughout the cookie.
Don’t overbake them. The cookies should look slightly underdone in the center when you pull them from the oven. This is what keeps them soft and chewy.
Add extra toppings after baking. A few pieces of crushed cookie and extra chocolate chips pressed into the warm cookies make them look so much better.
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Sourdough Cookies and Cream Cookies FAQs
Yes. This recipe is designed to use unfed sourdough discard, so there is no need to feed your starter before making these cookies.
Yes! You can make the dough ahead of time and refrigerate it until you’re ready to bake or freeze in cookie dough balls. This is also a great way to have fresh cookies ready to go when you need them.
Store cooled cookies in an airtight container at room temperature for about 3 to 4 days.
Yes! Freeze baked cookies in an airtight container or freezer bag for up to 3 months. You can also freeze scooped cookie dough and bake it from frozen, adding a few extra minutes to the baking time.
More Dessert Recipes from the Farmhouse
- Maple Whipped Cream
- Sourdough Apple Crisp
- Easiest Sourdough Discard Cinnamon Rolls
- Simple Custard Pie
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me @ablossominglife.
Sourdough Cookies and Cream Cookies
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Equipment
Ingredients
- 3/4 cup unsalted butter softened
- 1/4 cup cream cheese full fat preferably
- 1/2 cup brown sugar
- 1/2 cup white sugar
- ½ cup sourdough starter discard or active will work
- 2 teaspoons vanilla extract
- 2 large egg
- 2 1/3 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup white chocolate chips
- 1 1/2 cups crushed Oreos
Instructions
- Place chocolate sandwich cookies in a bag and crush the cookies (I like to do this with a rolling pin).
- Add the softened butter, cream cheese, brown sugar, and granulated sugar to a large mixing bowl with hand mixer or the bowl of a stand mixer with paddle attachment. Beat until light and creamy.
- Mix in the sourdough discard, egg, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, cornstarch, and salt.
- Slowly add the dry ingredients to the wet ingredients. Mix just until the flour is incorporated. Don’t overmix the dough.
- Fold in the crushed chocolate sandwich cookies and white chocolate chips. Try not to crush the cookie pieces too much as you mix. Place dough in fridge for 30 minutes to 3 days. For long fermentation, place dough in fridge for at least 2-3 days.
- Use a cookie scoop to portion the dough onto a parchment lined baking sheet, leaving space between each cookie. Place an extra chunk of oreo pieces on top. Optional, but pretty.
- Bake until the edges are lightly golden brown and the centers still look slightly soft. They will continue cooking a little as they cool. 10-12 minutes for smaller cookies and 15-18 for larger 3 oz cookies.
- Let the cookies cool on the baking sheet for several minutes before moving them to a cooling rack.
Notes
- Don’t crush the cookies too finely. Bigger pieces give you those delicious cookies and cream bites throughout the cookie.
- Don’t overbake them. The cookies should look slightly underdone in the center when you pull them from the oven. This is what keeps them soft and chewy.
- Add extra toppings after baking. A few pieces of crushed cookie and extra chocolate chips pressed into the warm cookies make them look so much better.