Description
Deliciously soft and chewy White Chocolate Oreo Cookies combining the classic crunch of Oreo cookies with sweet white chocolate chips for a perfect treat.
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
- 14 Oreo cookies coarsely crushed
- 2 cups white chocolate chips (12 oz) bag
Instructions
- Preheat the oven. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or lightly spray with cooking spray to prevent sticking.
- Mix dry ingredients. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside.
- Cream butter and sugars. In a stand mixer or medium bowl, beat together the softened butter, brown sugar, and sugar for about 2 minutes until the mixture is fluffy and light.
- Add eggs and vanilla. Beat in the eggs one at a time followed by the vanilla extract, mixing thoroughly after each addition.
- Combine dry and wet ingredients. Slowly add the dry ingredient mixture to the wet ingredients, beating until just incorporated to avoid overmixing.
- Incorporate Oreos and chocolate chips. Fold in the coarsely crushed Oreo cookies and then mix in the white chocolate chips until evenly distributed throughout the dough.
- Form cookie balls. Roll the dough into 1 1/2 inch balls and place them on the prepared cookie sheet about 2 inches apart to allow for spreading.
- Bake. Bake in the preheated oven for 9 minutes until the edges are just beginning to lightly brown, producing soft, chewy cookies.
- Cool and serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!
Notes
- Make sure the butter is softened but not melted to achieve the perfect cookie texture.
- Coarsely crushing the Oreos gives a nice texture contrast—avoid crushing them too finely.
- You can substitute white chocolate chips with milk or dark chocolate chips for varied flavors.
- Keep cookies spaced on the sheet as they will spread slightly during baking.
- For easier rolling, chill the dough for 15 minutes before forming balls if the dough is too sticky.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
