Description
Delicious White Chocolate Oreo Cookies featuring a perfect blend of creamy white chocolate chips and crunchy Oreo cookie pieces baked into a soft, chewy cookie base.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 3/4 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
Add-ins
- 14 Oreo cookies, coarsely crushed
- 2 cups white chocolate chips (12 oz)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and 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 mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer or a medium-sized mixing bowl, beat the softened butter with the brown sugar and sugar for about 2 minutes until the mixture is fluffy and creamy.
- Add Eggs and Vanilla: Beat in the eggs one at a time and then add the vanilla extract, mixing until fully combined.
- Combine Dry and Wet Ingredients: Slowly beat the dry flour mixture into the wet ingredients until everything is just incorporated, forming your cookie dough.
- Add Oreos and White Chocolate: Gently fold in the coarsely crushed Oreo cookies and white chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Roll the dough into 1 1/2 inch balls and place them on the prepared cookie sheet about 2 inches apart to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 9 minutes or until they start to lightly brown on the edges but are still soft in the center.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a cooling rack to cool completely.
Notes
- Ensure butter is softened to room temperature for easy mixing and fluffier cookies.
- Do not overbake; cookies should be slightly soft when removed from the oven as they will firm up while cooling.
- Use parchment paper for easy cleanup and to prevent sticking.
- Press the cookie dough balls down slightly if you prefer a flatter cookie.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 140 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
