Description
Deliciously rich and chewy White Chocolate Oreo Cookies combining the classic crunch of Oreos with creamy white chocolate chips in a soft butter cookie base.
Ingredients
Scale
Cookie Dough
- 3/4 cup butter softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Add-ins
- 14 Oreo cookies coarsely crushed
- 2 cups white chocolate chips (12 oz) bag
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or lightly spray it with cooking spray for easy cookie removal.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugars: Using a stand mixer or a medium mixing bowl, beat together the softened butter, brown sugar, and sugar for about 2 minutes until the mixture is fluffy and light.
- Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract until fully combined.
- Combine Dry and Wet: Slowly incorporate the dry flour mixture into the wet ingredients, mixing until just combined to form the cookie dough.
- Add Oreos and White Chocolate: Gently fold in the coarsely crushed Oreo cookies and white chocolate chips until evenly distributed throughout the dough.
- Form Cookies: Roll the dough into 1 1/2 inch balls and place them on the prepared cookie sheet, spaced about 2 inches apart to allow spreading.
- Bake: Bake the cookies in the preheated oven for 9 minutes or until they just start to lightly brown around the edges.
- Cool: Remove the cookies from the oven and allow them to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake and allow cooling on the baking sheet.
- Ensure butter is properly softened to make creaming easier and achieve a fluffy batter.
- Using parchment paper prevents sticking and avoids greasing the pan.
- Coarsely crushing Oreos prevents the filling from mixing fully into the dough, giving great chunks in the cookie.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Experiment with semi-sweet or milk chocolate chips if you want a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
