Last Updated on March 15, 2026 by Rita
Bakery style cookies and cream cookies are thick, oversized cookies loaded with chopped Oreo cookies and white chocolate chips, baked until the edges are golden while the center stays soft and slightly gooey. This recipe creates large bakery-style cookies using simple ingredients and about 15 minutes of baking time.
These cookies are perfect when you want big, chewy cookies with a soft center, just like the ones from a professional bakery, but made easily at home.
I remember the first time I tested these cookies in my little Oregon kitchen. I wanted that big Levain-style texture in a cozy homemade batch and when I broke open the first warm cookie filled with Oreo chunks, I knew it was a keeper.
If you love thick cookies like these bakery style cookies and cream cookies, you might also enjoy my chewy Brown Sugar Chocolate Chip Cookies which bake soft in the center with rich caramel flavor.
In this guide, you’ll learn:
- What bakery style cookies and cream cookies are
- The essential ingredients for perfect texture
- Step-by-step instructions to make them
- Expert tips for thick bakery cookies
- Troubleshooting common cookie problems
- FAQs about cookies and cream cookies
What is Bakery Style Cookies and Cream Cookies?
Bakery style cookies and cream cookies are thick, oversized cookies inspired by famous bakery cookies such as Levain Bakery in New York City. These cookies are known for their large size, chunky texture, and soft gooey centers.
Unlike standard homemade cookies, bakery-style cookies use larger portions of dough and often include a mix of flours or chilled dough to keep the cookies thick instead of flat.
The flavor combination comes from crushed Oreo cookies mixed directly into the dough, paired with white chocolate chips. The cookies bake with crispy edges while the inside remains soft and slightly under-baked, creating the classic bakery texture.
What makes this cookie style special is the balance between structure and softness. The outside develops a light golden crust, while the interior stays tender and rich with melted chocolate.
Another key feature is the large dough balls. Each cookie usually weighs around 3½ ounces (100 grams), which helps create that tall, chunky cookie shape.
Here’s what defines bakery style cookies and cream cookies:
| Feature | Description |
|---|---|
| Size | Large bakery-style cookies |
| Texture | Crisp edges, soft center |
| Flavor | Oreo cookies + white chocolate |
| Shape | Thick and chunky |
| Inspiration | Levain bakery style cookies |
Because of their bold flavor and impressive size, these cookies are perfect for dessert platters, bake sales, or cozy weekend baking.
Many classic bakery cookies follow a similar thick style. For example, my soft and cozy Iced Oatmeal Cookies also bake with a chewy center and lightly crisp edges.
Key Ingredients for Making Bakery Style Cookies and Cream Cookies
The secret to perfect bakery style cookies and cream cookies is using the right ingredients in the right proportions. Each ingredient plays a role in creating thick cookies with crisp edges and soft centers.
I always recommend measuring carefully. Even a small change in flour or butter can affect the texture of large bakery cookies.
Here are the key ingredients you’ll need.
| Ingredient | Quantity | Purpose |
|---|---|---|
| All-purpose flour | 2 cups (250 g) | Provides structure and chewiness |
| Cake flour | 1⅔ cups (188 g) | Makes the cookies softer and lighter |
| Baking powder | 1½ teaspoons | Helps cookies rise and stay thick |
| Baking soda | ½ teaspoon | Promotes spreading and browning |
| Salt | ½ teaspoon | Enhances flavor balance |
| Unsalted butter | 1 cup (226 g) cold | Creates rich flavor and thick dough |
| Brown sugar | 1 cup (210 g) | Adds moisture and chewiness |
| Granulated sugar | ¾ cup (150 g) | Provides sweetness and crisp edges |
| Eggs | 2 large | Bind ingredients and add structure |
| Vanilla extract | 2 teaspoons | Adds depth of flavor |
| Oreo cookies | 16 cookies chopped | Creates the cookies-and-cream flavor |
| White chocolate chips | 1 cup (170 g) | Adds sweetness and creamy texture |
Why Two Types of Flour Matter
Using both all-purpose flour and cake flour is the trick that gives bakery cookies their signature texture.
All-purpose flour provides structure, while cake flour contains less protein. This combination keeps the cookies thick but still soft inside.
The Importance of Cold Butter
Cold cubed butter is essential for bakery style cookies. It prevents the dough from spreading too quickly in the oven.
As a result, the cookies bake into tall, chunky shapes instead of thin cookies.
Oreo Pieces for the Perfect Texture for bakery style cookies and cream cookies
The Oreo cookies should be chopped into quarters or fifths. Smaller pieces distribute evenly through the dough and help the cookies bake evenly.
Large chunks may cause cookies to spread unevenly.
When these ingredients come together, they create cookies that are rich, thick, and packed with cookies-and-cream flavor.
If you enjoy cookies packed with flavor, you might also love the spiced sweetness of Maple Cookies with Maple Glaze, another cozy cookie recipe perfect for dessert lovers.
How to Make Bakery Style Cookies and Cream Cookies in 9 Steps
This bakery style cookies and cream cookies recipe creates thick, chunky cookies filled with Oreo pieces and creamy white chocolate chips. By following these steps carefully, you will bake bakery style cookies and cream cookies that stay soft inside while developing lightly golden edges.
Step 1 — Prepare the Dry Ingredients
Start by combining the dry ingredients in a large bowl.
Sift together:
- 2 cups all-purpose flour
- 1⅔ cups cake flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Whisk the mixture until evenly combined. Properly mixed dry ingredients help your bakery style cookies and cream cookies recipe bake with the right structure.
Step 2 — Beat the Butter and Sugars
In a separate bowl or stand mixer, combine:
- 1 cup cold cubed unsalted butter
- 1 cup brown sugar
- ¾ cup granulated sugar
Beat until the mixture is evenly blended and no visible butter pieces remain. This step creates the rich base flavor for the best bakery style cookies and cream cookies.
Step 3 — Add Eggs and Vanilla
Add the following to the butter mixture:
- 2 large eggs
- 2 teaspoons vanilla extract
Mix until the ingredients are fully incorporated. The eggs help bind the dough while giving cookies and cream cookies their soft interior texture.
Step 4 — Add the Flour Mixture
Turn the mixer to low speed and slowly add the dry ingredients in two portions.
Mix until a thick dough forms. If the dough sticks to your fingers when pressed, add 1 tablespoon of flour.
Thick dough is essential for tall bakery style cookies and cream cookies.
Step 5 — Fold in Oreos and Chocolate Chips
Gently mix in:
- 16 chopped Oreo cookies
- 1 cup white chocolate chips
Make sure the Oreo pieces are chopped into quarters or fifths. Smaller pieces distribute better throughout the dough and improve the texture of your cookies and cream cookie recipe.
Step 6 — Shape Large Cookie Dough Balls
Use about ¼ cup of dough per cookie.
For consistent results, weigh each portion to about 100 grams (3½ ounces).
Large dough balls are the secret to authentic bakery style cookies and cream cookies.
Step 7 — Freeze the Dough
Place the dough balls into a freezer-safe container.
Freeze for at least 2 hours.
Freezing helps the bakery style cookies and cream cookies recipe keep its thick bakery-style shape during baking.
Step 8 — Bake the Cookies
Preheat the oven to 375°F (190°C).
Line baking sheets with parchment paper.
Place frozen dough balls 2½ inches apart and bake one tray at a time for 13–15 minutes until the tops are set and lightly golden.
At this stage, your bakery style cookies and cream cookies should look thick with slightly crisp edges.
Step 9 — Shape for a Bakery Finish
For perfectly round cookies, place a large biscuit cutter or mug around each warm cookie.
Gently rotate it in a circular motion to shape the edges.
Let the cookies cool on the baking tray. This helps the centers stay soft and gooey, creating the best bakery style cookies and cream cookies texture.
Essential Tools for Making Bakery Style Cookies and Cream Cookies
You only need a few simple tools to make bakery style cookies and cream cookies at home. These tools help create thick cookies with evenly baked centers.
| Tool | Purpose |
|---|---|
| Mixing bowls | Separate dry and wet ingredients |
| Stand mixer or hand mixer | Mix butter and sugar evenly |
| Measuring cups and spoons | Ensure accurate ingredient amounts |
| Kitchen scale | Portion large cookie dough balls evenly |
| Cookie sheets | Provide even heat for baking |
| Parchment paper | Prevent cookies from sticking |
| Rubber spatula | Fold Oreo pieces and chocolate chips |
A kitchen scale is especially helpful. Each cookie should weigh about 100 grams (3½ ounces) for authentic bakery style cookies and cream cookies.
These baking tools also work beautifully for bar desserts like my Coffee Cake Blondies Recipe where thick batter and even baking are essential.
The Health Benefits of Bakery Style Cookies and Cream Cookies
Bakery style cookies and cream cookies are a rich dessert, but homemade cookies offer a few advantages when enjoyed in moderation.
Because this bakery style cookies and cream cookies recipe is made from scratch, you control the ingredients and portion size.
Homemade Ingredient Control
Baking at home allows you to choose better ingredients. You can use high-quality butter, fresh eggs, and premium chocolate chips.
This makes bakery style cookies and cream cookies fresher than many packaged cookies.
Quick Energy Source
These cookies contain carbohydrates from flour, sugar, and Oreo cookies. Carbohydrates provide quick energy for daily activities.
One bakery style cookies and cream cookie can be a satisfying treat during busy days.
Enjoyment and Balance
Desserts also bring enjoyment and comfort. Sharing bakery style cookies and cream cookies with friends or family often turns simple baking into a joyful moment.
Like most desserts, the key is enjoying them in moderation.
Expert Tips for the Best Texture
Getting the perfect texture is the key to great bakery style cookies and cream cookies. These cookies should have crisp edges and soft, gooey centers.
A few simple baking techniques make a big difference.
Use Cold Butter
Cold cubed butter helps control spreading during baking. It keeps the dough firm and helps create thick bakery style cookies and cream cookies.
This method is common in bakery-style cookie recipes.
Freeze the Dough
Freezing the dough for at least 2 hours prevents the cookies from spreading too quickly.
Cold dough helps the bakery style cookies and cream cookies recipe bake into tall, chunky cookies.
Chop Oreos Evenly
Cut Oreo cookies into quarters or smaller pieces.
Even pieces distribute better in the dough and help the cookies bake evenly.
Slightly Underbake
Remove cookies when the tops look set but still soft.
The centers will finish setting as the cookies cool, giving bakery style cookies and cream cookies their classic soft middle.
Many of the same baking tips apply when making my festive Gluten Free Peanut Butter Blossoms which also benefit from proper dough chilling.
Troubleshooting Bakery Style Cookies and Cream Cookies
Even when following a recipe carefully, small issues can happen when baking bakery style cookies and cream cookies. Large cookies require the right dough consistency and baking temperature.
Use this quick troubleshooting guide for the bakery style cookies and cream cookies recipe.
| Problem | Why it happens | How to fix it |
|---|---|---|
| Cookies spread too much | Butter was too soft or dough not chilled | Freeze dough balls for at least 2 hours |
| Cookies are too dry | Too much flour added | Measure flour using spoon-and-level method |
| Cookies turn out flat | Dough balls too small | Use large dough balls about 100 g each |
| Cookies bake unevenly | Too many trays in the oven | Bake one tray at a time in the center rack |
| Cookies lose round shape | Oreo chunks too large | Chop Oreos into smaller pieces |
| Centers not soft | Cookies baked too long | Remove when tops are set but still soft |
These fixes will help you consistently bake thick bakery style cookies and cream cookies with soft centers.lp your bakery style cookies and cream cookies recipe produce thick, soft-centered cookies every time.
Frequently Asked Questions About Bakery Style Cookies and Cream Cookies
What makes bakery style cookies and cream cookies thick?
Bakery style cookies and cream cookies are thick because they use large dough balls, cold butter, and chilled dough before baking. These steps slow spreading and help create tall cookies with soft centers.
Can I make bakery style cookies and cream cookies without cake flour?
Yes. Replace cake flour by mixing 1¼ cups all-purpose flour with ⅓ cup cornstarch. Sift the mixture well before adding it to the dough.
This substitution keeps the bakery style cookies and cream cookies soft and tender.
Why did my cookies and cream cookies spread too much?
Cookies spread too much when the dough is warm or butter is too soft. Always freeze the dough for at least 2 hours.
Cold dough helps the bakery style cookies and cream cookies recipe keep its thick bakery texture.
Can I freeze bakery style cookies and cream cookie dough?
Yes. Shape the dough balls and freeze them in a sealed bag for up to 2 months.
You can bake the bakery style cookies and cream cookies directly from frozen.
Why You’ll Love These Bakery Style Cookies and Cream Cookies
These bakery style cookies and cream cookies are thick, soft, and packed with Oreo pieces and creamy white chocolate. The cookies bake with lightly crisp edges while the center stays soft and rich.
I love making this bakery style cookies and cream cookies recipe when I want a dessert that feels like it came straight from a bakery. Each cookie is big, satisfying, and full of cookies-and-cream flavor.
Once you try these bakery style cookies and cream cookies, they quickly become a favorite for weekend baking, family desserts, or sharing with friends.
If you love simple homemade desserts, you may also enjoy the rich layers in Chocolate Cake with White Chocolate Frosting another comforting treat from my kitchen.
Discover more cozy dessert recipes in minutes, comfort and sweetness await in every mug.
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Table of Contents
Table of Contents
How to Make Bakery Style Cookies and Cream Cookies at Home
Bakery style cookies and cream cookies are thick, chunky cookies inspired by Levain Bakery. They are loaded with Oreo pieces and white chocolate chips with soft gooey centers and crisp edges.
- Total Time: 3 hours
- Yield: 15 cookies 1x
Ingredients
Instructions
1. In a large bowl sift together the all-purpose flour, cake flour, baking powder, baking soda, and salt. Whisk until combined.
2. In another bowl beat the cold cubed butter, brown sugar, and granulated sugar until evenly combined and no large butter pieces remain.
3. Mix the eggs and vanilla extract into the butter mixture until smooth.
4. With the mixer on low speed add the flour mixture in two portions until a thick dough forms.
5. Fold in the chopped Oreo cookies and white chocolate chips.
6. Form dough balls using about ¼ cup dough each or about 100 g per cookie.
7. Place the dough balls in a freezer bag and freeze for at least 2 hours.
8. Preheat oven to 375°F (190°C) and line cookie sheets with parchment paper.
9. Place frozen dough balls about 2½ inches apart and bake 13–15 minutes until tops look set and lightly golden.
Notes
Freeze the dough before baking to create thick bakery style cookies.
Chop Oreos into quarters or smaller pieces so the cookies bake evenly.
Store cookies in an airtight container at room temperature for up to 4 days.
Baked cookies can also be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 449
- Sugar: 37 g
- Sodium: 191 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 64 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 60 mg
