Sourdough Cookies and Cream Cookies

Last Updated on October 25, 2025 by Jamie Saechao

Sourdough cookies and cream cookies are thick and chewy, loaded with chocolate chips and crushed cookies, and wrapped up in a creamy, dreamy dough!

The perfect holiday treat for Christmas or New Year’s, these easy cookies are full of white chocolate chips, Oreo chunks, and creamy vanilla.

Sourdough discard adds tang and depth of flavor. Each bite is full of texture: from smooth chocolate chips to crunchy bits of crumbled cookie.

Loaded with color and texture, this fun cookie is perfect for parties and holidays.  

For more sourdough cookies try my chocolate chip sourdough cookies, sourdough snickerdoodle cookies, sourdough gingersnaps, sourdough m and m cookies and double chocolate cookies!

What Is Sourdough Discard?

Sourdough discard is sourdough starter that is no longer active and bubbly. You can use cold discard from the fridge or room-temperature discard.

Recipe Tips

• The cookie dough must be chilled for at least 2 hours in the fridge.
• For a longer ferment, you can extend the refrigeration up to 4 days.
• Make sure to cream the butter and sugar very well- this step aerates the cookies and provides a very soft dough.

Ingredients

• All-purpose flour – spooned and leveled*
• Cornstarch* optional, softens cookies
• Baking soda
• Salt
• Full-fat brick cream cheese
• Butter at room temperature (soft, but not greasy or melted)
• Packed brown sugar (light or dark)
• White sugar
• Egg at room temperature
• Vanilla extract
• Sourdough discard
• White chocolate chips
• Chocolate chips (milk or semi-sweet)
• 1.5 cups roughly chopped Oreos (12-13 Oreos)

The amount of flour you add can change the texture of the cookies. Use a spoon and scoop the flour from the bag into the measuring cup, then level off with the back of a butter knife.

How To Make Sourdough Cookies + Cream Cookies

In a medium bowl, whisk together the flour, cornstarch, salt, and baking soda.

In a large bowl or a stand mixer, beat the cream cheese on medium speed for 2 minutes, until creamy and lump-free. Add the softened butter and beat until completely smooth.

Add brown and white sugar to the cream cheese mixture, and beat on high speed for 1-2 minutes, or until well combined.  

Next, add the egg and vanilla and mix until smooth and creamy. Scrape down the sides with a spatula as needed.

Add the sourdough discard and flour and mix until just combined. Add the chocolate chips, white chocolate chips, and chopped Oreos to the dough and stir well with a wooden spoon or spatula.  

Refrigerate for 2 hours before baking. For a longer ferment, refrigerate up to 3 days.

Use a 1.5 inch cookie scoop and generously scoop out the dough. Bake for 12-13 minutes and remove the cookies when they are slightly underbaked.

Funny story-I created this recipe at my parents’ house. I told my kids not to eat any of the cookies before I had a chance to photograph them, but when I walked back into the kitchen, half of the batch was gone! My parents LOVED them, and they were the cookie-culprits!

Making Cookies And Cream Cookies Without Cornstarch

Cornstarch makes cookies softer, thicker, and chewier. If you do not have cornstarch or do not want to use it, leave it out of the dough.

Storage

Store the cookies at room temperature in an airtight container for up to 7 days. Freeze cookies for up to 3 months.

This easy sourdough cookie recipe got rave reviews from neighbors, friends, family, and my kids. These unique cookies are extra delicious + addicting-perfect for holiday parties!

Let me know in the comments if you try them and want you think!