Sourdough Cookies And Cream Cookies
Homemade sourdough cookies and cream cookies are thick and chewy, loaded with chocolate chips and crushed cookies. Made with butter, sourdough discard, and cream cheese, these cookies are soft and delicious!
Ingredients
- 2 cups all purpose flour spooned + leveled*
- 1.5 tsp cornstarch optional, makes cookies thicker
- 1 tsp baking soda
- 1/2 tsp salt
- 4 ounces cream cheese full fat, from a brick
- 3/4 cup butter room temperature
- 1/2 cup brown sugar light or dark
- 1/2 cup sugar
- 1.5 tsp vanilla
- 1 egg
- 1/3 cup sourdough discard flat, runny
- 3/4 cup white chocolate chips
- 1/2 cup chocolate chips optional, semi sweet or milk
- 1.5 cups chopped Oreos 12-13 Oreo cookies, roughly chopped
Instructions
- Whisk together the flour, cornstarch, salt, and baking soda in a medium bowl.2 cups all purpose flour, 1.5 tsp cornstarch, 1 tsp baking soda, 1/2 tsp salt
- In a large bowl or a stand mixer, beat the cream cheese on medium speed for 2 minutes, until creamy. Add the softened butter and beat until completely smooth.Add sugars to the cream cheese mixture, and beat on high speed for 1-2 minutes, or until well combined.4 ounces cream cheese, 3/4 cup butter, 1/2 cup brown sugar, 1/2 cup sugar
- 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. Pour in chocolate chips, white chocolate chips, and chopped Oreos to the dough and stir well with a wooden spoon or spatula.1.5 tsp vanilla, 1 egg, 1/3 cup sourdough discard, 3/4 cup white chocolate chips, 1/2 cup chocolate chips, 1.5 cups chopped Oreos
- Refrigerate for 2 hours before baking. For a longer ferment, refrigerate up to 3 days.
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Use a 1.5 inch cookie scoop and generously scoop out the dough. Bake for 12-13 minutes and remove the cookies when they edges are lightly brown but the middle is still soft.
- Let the cookies cool on the baking pan for 5 minutes, then transfer to a wire rack to cool.
Notes
- This cookie dough is soft, so be sure to chill it before baking so the cookies do not spread too much while baking!
- I like to add pieces of chopped Oreo to the top of the cookie dough right before baking- just makes it look pretty!
- If you don't have cornstarch, you can leave it out of the recipe. The cookies will not be as thick.
- Make sure to thoroughly cream the butter and cream cheese so there are no lumps left.
Nutrition
Calories: 158kcalCarbohydrates: 19gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 131mgPotassium: 45mgFiber: 0.3gSugar: 11gVitamin A: 202IUVitamin C: 0.02mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!