Description
Delight in these delicious White Chocolate Oreo Cookies featuring a perfect blend of creamy white chocolate chips and crunchy Oreo cookie pieces baked into soft, chewy cookie dough. This easy-to-make recipe yields 24 delightful cookies perfect for sharing or enjoying as a sweet treat any time of the day.
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 to prevent sticking.
- Mix dry ingredients: In a medium-sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set this bowl aside for later use.
- Cream butter and sugars: In a stand mixer or another medium-sized mixing bowl, beat the softened butter, brown sugar, and sugar together for about 2 minutes until the mixture becomes light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time followed by the vanilla extract, ensuring they are fully incorporated into the mixture.
- Combine dry and wet ingredients: Slowly add the dry ingredients to the wet mixture while beating at a low speed until everything is thoroughly combined and a dough forms.
- Add Oreos and white chocolate chips: Gently fold in the coarsely crushed Oreo cookies followed by the white chocolate chips until evenly distributed throughout the dough.
- Shape cookies: Roll the dough into 1 1/2 inch balls and place them on the prepared cookie sheet, spacing each ball about 2 inches apart to allow for spreading.
- Bake cookies: Bake in the preheated oven for 8 minutes or until the edges just start to lightly brown, ensuring the centers remain soft and chewy.
- Cool and serve: Remove the cookies from the oven and let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- For softer cookies, do not overbake; remove when edges are lightly golden but centers still appear slightly undercooked.
- Ensure butter is softened to room temperature for easier creaming and better texture.
- Crushing the Oreos too finely can cause them to blend into the dough, so aim for coarse pieces for texture.
- You can substitute white chocolate chips with semi-sweet or milk chocolate chips for a different flavor profile.
- Use parchment paper or silicone baking mats for an easy cleanup and to prevent sticking.
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: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
