Bakery Style Cookies Cream: 12 Irresistible Tips

Name: Bakery Style Cookies Cream: 12 Irresistible Tips
Prep time: 30 min
Cook time: 15 min
Total time: 3 h
Cuisine: American
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)

by basmer

16 de March de 2026

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Bakery Style Cookies Cream has become a beloved treat for many, especially those who adore rich and chunky cookies. Inspired by the famous Levain Bakery in New York City, these cookies are not just a simple dessert; they are a delightful experience. Imagine biting into a warm, gooey cookie filled with chunks of Oreo and creamy white chocolate, each bite melting in your mouth. These cookies are perfect for indulging or sharing with friends and family during special occasions or cozy nights in. Let’s dive into how you can create this mouthwatering treat in your own kitchen!

Why You’ll Love This Bakery Style Cookies Cream

You’ll find countless reasons to love this bakery-style cookies cream. First, they are incredibly easy to make, featuring a straightforward recipe that anyone can follow. Second, the combination of Oreos and white chocolate creates a classic cookies cream flavor that is hard to resist. These cookies are perfect for special occasions, ensuring that every bite delivers satisfaction. The thick and slightly gooey texture makes them a gourmet cookies cream recipe, ideal for sharing or savoring alone. Plus, you can customize them with various mix-ins to create your unique twist. And with a prep time of just 30 minutes, you can have them ready in no time!

Ingredients for Bakery Style Cookies Cream

Gather these items:

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)

How to Make Bakery Style Cookies Cream Step-by-Step

Step 1: In a large bowl, sift together the flour, cake flour, baking powder, baking soda, and salt. Whisk together and set aside.
Step 2: 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.
Step 3: Mix the eggs and vanilla into the butter mixture until fully incorporated.
Step 4: With the mixer on low speed, gradually beat the flour mixture into the butter mixture, about half at a time. The dough will be thick.
Step 5: Mix in the chopped Oreos and white chocolate chips, ensuring the Oreo pieces are not too large.
Step 6: Form the dough into balls, using about ¼ cup of dough for each cookie.
Step 7: Place the dough balls in a freezer bag and freeze for at least 2 hours or up to 2 months.
Step 8: Preheat the oven to 375℉ (190℃). Line cookie sheets with parchment paper.
Step 9: Place the cookie dough balls (still frozen) on the lined sheets at least 2½ inches apart.
Step 10: Bake for 13-15 minutes, or until the tops look set and just starting to turn golden. Cool on the cookie tray.

Pro Tips for the Best Bakery Style Cookies Cream

Keep these in mind:

For best results, use cold butter to create a perfect texture.
Do not skip the freezing step; it helps maintain the cookie structure.
Store cookies in an airtight container to keep them fresh.
For extra sweetness, consider adding a sprinkle of sea salt on top before baking.

Best Ways to Serve Bakery Style Cookies Cream

These cookies are versatile! Here are a few creative ideas:

Serve warm with a scoop of vanilla ice cream for a delicious dessert.
Enjoy them with a glass of milk or a cup of coffee for a cozy treat.
Use them as a base for a cookies cream dessert, layering with whipped cream and chocolate sauce.

How to Store and Reheat Bakery Style Cookies Cream

To store your delicious cookies, simply place them in an airtight container. For optimal freshness, consume them within a week. If you want to enjoy them later, you can freeze the baked cookies for up to a month. When ready to enjoy, reheat in the oven for a few minutes until warm. This will help them regain their soft and gooey texture!

Frequently Asked Questions About Bakery Style Cookies Cream

What’s the secret to perfect Bakery Style Cookies Cream?

The secret lies in the quality of ingredients and the freezing step. Using cold butter and ensuring that the dough is frozen will result in thick, chewy cookies that maintain their shape and texture.

Can I make Bakery Style Cookies Cream ahead of time?

Absolutely! You can prepare the cookie dough and freeze it for up to two months. When you’re ready to bake, just pop the frozen dough balls directly into the oven!

How do I avoid common mistakes with Bakery Style Cookies Cream?

To avoid common mistakes, ensure the butter is cold, don’t skip the freezing step, and make sure to chop the Oreos into smaller pieces for even distribution in the dough.

Variations of Bakery Style Cookies Cream You Can Try

Here are some fun variations to consider:

Add in different mix-ins like chocolate chunks, peanut butter chips, or even crushed candy bars for a unique twist.
Experiment with different flavored Oreos, such as mint or birthday cake, for a fun change in flavor.
For a softer cookie, reduce baking time by a minute or two, ensuring they remain slightly underbaked.

Bakery Style Cookies Cream: 12 Irresistible Tips - Bakery Style Cookies Cream - additional detail

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for the holidays. If you’re looking for a savory option, consider our Korean BBQ meatballs for a delightful twist!

For additional tips on baking cookies, you can refer to King Arthur Baking for expert advice.

Bakery Style Cookies Cream: 12 Irresistible Tips

Author: basmer
Total Time: 180 minutes
Yield: 12 cookies 1x
Diet: Vegetarian

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Description

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.

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.