Description
Delight in these indulgent Oreo Cookies and Cream Cookies featuring chunks of chopped Oreos and creamy white chocolate chips baked into a soft, chewy cookie. Perfect for Oreo lovers looking for a fun twist on classic cookies, these treats combine the nostalgic flavor of Oreos with rich white chocolate in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup + 2 Tablespoons (135g) all-purpose flour
- 1 teaspoon (2.5g) cornstarch
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 4 Tablespoons (57g) unsalted butter, softened to room temperature
- ½ cup + 2 Tablespoons (125g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 10 Oreo cookies, coarsely chopped
- ½ cup (85g) white chocolate chips
Instructions
- Preheat and prepare: Preheat your oven to 350ºF (177ºC). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and for easy cleanup. Set this aside.
- Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt until very well combined. Set aside for later use.
- Cream butter and sugar: In a medium bowl, use a hand mixer or a stand mixer fitted with the paddle attachment to cream the softened unsalted butter and granulated sugar together on medium speed. Scrape down the bowl to ensure even mixing. Add the egg and vanilla extract and beat again until no lumps remain and the mixture is smooth.
- Combine dry and wet ingredients: With the mixer on low, gradually add the dry ingredient mixture to the wet ingredients. Mix until a dough forms and ingredients are just incorporated. Then fold in the chopped Oreo cookies and white chocolate chips, distributing them evenly throughout the dough.
- Portion and bake: Using a cookie scoop (standard #50 size), drop rounded balls of dough onto the prepared baking sheet. Lightly shape the dough balls if desired, though the dough will be soft. Bake for 9 to 11 minutes or until the cookie edges are set but the centers remain slightly underbaked. Remove from oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Storage and freezing: Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, baked cookies can be frozen up to 2 months. Cookie dough can also be frozen for up to 2 months; to bake frozen dough, place scoops on a baking sheet and bake for 12 to 14 minutes.
Notes
- Make sure butter is properly softened to room temperature for smooth creaming with sugar.
- Do not overbake; cookies should have set edges but soft centers when removed from the oven.
- You can gently round dough balls by hand, but this is optional since the dough is soft.
- Use a cookie scoop to ensure uniform cookie sizes and even baking.
- Freezing dough is a great make-ahead option; adjust baking time accordingly when baking from frozen.
- Store baked cookies in an airtight container to keep them fresh and chewy.
Keywords: Oreo cookies, cookies and cream, white chocolate chips, homemade cookies, soft cookies, dessert recipe