Cookies & Cream Cookies

Using a combination of butter and cream cheese these cookies cream cookies are extra soft and uniquely creamytasting. Chill the dough for at least 2 hours before baking.
Ingredients
2 and 14 cups 281g allpurpose flour spooned leveled
1 and 12 teaspoons cornstarch
1 teaspoon baking soda
12 teaspoon salt
4 ounces 113g fullfat brick cream cheese softened to room temperature
34 cup 12 Tbsp 170g unsalted butter softened to room temperature
12 cup 100g granulated sugar
12 cup 100g packed light or dark brown sugar

1 large egg at room temperature
2 teaspoons pure vanilla extract
1 cup 180g white chocolate chips
1 and 14 cups about 110g roughly chopped Oreos 10 whole Oreos
Instructions
Whisk the flour cornstarch baking soda and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment beat the cream cheese on mediumhigh speed until completely smooth and creamy. Add the butter and beat until combined see photo for a visual scraping down the sides and up the bottom of the bowl as needed. Add granulated sugar and brown sugar and beat on mediumhigh speed until smooth and creamy about 2 minutes. Add the egg and vanilla and beat on high speed until combined about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low speed until combined. With the mixer running on low speed beat in the white chocolate chips. Add the Oreos and beat on low speed or gently fold in with a rubber spatula or wooden spoon dough is heavy until combined. Cover and chill the dough for at least 2 hours in the refrigerator and up to 4 days. If chilling for longer than a few hours allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
Preheat oven to 350F 177C. Line baking sheets with parchment paper or silicone baking mats. Set aside.
Roll cookie dough a heaping 1 5 Tablespoons of dough per cookie I use this mediumsize cookie scoop and place 3 inches apart on the baking sheets. Bake for 1213 minutes or until lightly browned on the sides. The centers will look very soft.
Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm I like to press a few more white chips or Oreo pieces into the topsthis is only for looks!
Cookies stay fresh covered at room temperature for up to 1 week.