If you’re a fan of cookies, Oreos, and white chocolate, you’re in for a treat! These White Chocolate Oreo Cookies are incredibly soft, chewy, and packed with a perfect combination of sweet white chocolate chips and crunchy Oreo cookie pieces. They’re so irresistible that you won’t be able to stop at just one!
Oreos are a popular ingredient for all kinds of creative recipes, from Oreo Brownies to Oreo Fluff Dessert Salad, but there’s something especially magical about baking them into a cookie. These cookies are the perfect blend of soft and crunchy, with a gooey middle and slightly crispy edges. Let’s dive into the details of how you can make these delicious cookies!
Why You’ll Love These Cookies
These cookies are destined to become an instant favorite. The combination of white chocolate and Oreo pieces mixed into a classic cookie dough creates an explosion of flavor and texture. The first bite delivers a satisfying crunch, followed by a melty, gooey middle that’ll have you reaching for another. Perfectly sweet, chewy, and a little indulgent – these cookies are sure to impress!
Ingredients You’ll Need:
- Butter (1 cup, softened): Creamed butter creates the base for a smooth and fluffy dough.
- Brown Sugar (¾ cup): Adds sweetness and moisture, contributing to that soft texture.
- Granulated Sugar (¼ cup): Balances the sweetness and helps with browning.
- Eggs (2 large): The glue that holds everything together while keeping the cookies soft and tender.
- Vanilla Extract (1 tsp): Enhances the overall flavor.
- All-Purpose Flour (2 ¼ cups): The main structure of the cookies, giving them just the right thickness and chewiness.
- Baking Soda (½ tsp) & Baking Powder (½ tsp): These leavening agents work together to give the cookies a good rise and lightness.
- Salt (½ tsp): Balances out the sweetness and enhances the other flavors.
- Oreo Cookies (10-12 cookies, crushed): Crushed Oreos give these cookies texture and the classic Oreo flavor in every bite.
- White Chocolate Chips (1 cup): These creamy, sweet chips balance the crunch of the Oreos with smoothness.
Step-by-Step Instructions:
1. Preheat Your Oven:
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or lightly spray them with non-stick cooking spray.
2. Prepare the Dry Ingredients:
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set this aside.
3. Cream the Butter and Sugars:
- In a stand mixer or large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for about 2-3 minutes until it’s light and fluffy. This step helps give the cookies their soft, chewy texture.
4. Add the Wet Ingredients:
- Add the eggs and vanilla extract to the butter mixture, beating until everything is combined.
5. Mix in Dry Ingredients:
- Slowly incorporate the dry ingredients into the wet mixture. Be careful not to over-mix – just blend until combined.
6. Add the Oreo and White Chocolate:
- Gently fold in the crushed Oreo cookies and white chocolate chips, ensuring they’re evenly distributed throughout the dough.
7. Shape the Cookies:
- Roll the dough into 1 ½ inch balls (or use a cookie scoop for even portions) and place them about 2 inches apart on the prepared cookie sheets.
8. Bake:
- Bake for 7-9 minutes or until the edges are just starting to turn golden brown. The centers should still look slightly underbaked – this ensures a chewy, gooey center.
9. Cool:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Crush Oreo Cookies:
To get perfectly crushed Oreos for this recipe, you can either:
- Use a plastic bag: Place the Oreos in a plastic ziplock bag and use a rolling pin to crush them into chunks. This method gives you more control over the size of the pieces.
- Use a food processor: Pulse the cookies a few times, but be careful not to over-process them into a powder – you want some larger chunks for texture.
Pro Tips and Variations:
- Use parchment paper or silicone mats: Lining your baking sheet ensures even baking and prevents sticking.
- Cream the butter longer: Spend an extra 2-3 minutes creaming the butter and sugar for an extra soft, fluffy dough.
- Adjust flour if needed: If the dough feels too sticky, add 1-2 extra tablespoons of flour to reach the right consistency.
- Customize the chocolate: Swap out the white chocolate chips for milk or dark chocolate chips if you prefer.
- Underbake for chewy goodness: To get that perfect chewy texture, remove the cookies from the oven while they’re still slightly underdone. They’ll firm up as they cool.
Storing and Freezing:
- Storage: Store leftover cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze the unbaked cookie dough balls for up to 3 months. When ready to bake, place them directly on a baking sheet and bake from frozen, adding an extra minute or two to the bake time.
These White Chocolate Oreo Cookies are a crowd-pleaser and a perfect treat for any occasion. Whether you’re a die-hard Oreo fan or just love a good cookie, these will become your new favorite indulgence!
Happy baking!