White Chocolate Oreo Cookies
Indulge in these soft and chewy White Chocolate Oreo Cookies, combining the delightful crunch of Oreos with creamy white chocolate for a nostalgic treat.
Ingredients
Cookie Base
- 3/4 Cup Butter (softened) Creates a soft texture; can substitute with coconut oil.
- 3/4 Cup Brown Sugar Adds moisture and a hint of molasses flavor.
- 3/4 Cup Granulated Sugar Balances sweetness and adds crispiness.
- 2 Eggs Eggs Essential for binding; can use flaxseed meal as a substitute.
- 1 teaspoon Vanilla Extract Look for real vanilla for best flavor.
Dry Ingredients
- 2 1/2 Cups All-Purpose Flour Spoon and level for accurate measurement.
- 1 teaspoon Baking Soda Do not swap with baking powder.
- 1/2 teaspoon Baking Powder Adds extra aeration.
- 1 teaspoon Salt Enhances sweetness.
Mix-ins
- 14 cookies Oreo Cookies (coarsely crushed) Use your favorite variety.
- 2 Cups White Chocolate Chips (12 oz bag) Substitute with semi-sweet if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Mixing
- In a mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for about 2 minutes until fluffy.
- Add the eggs one at a time, followed by the vanilla extract. Mix until smooth and creamy.
- Gradually add the dry ingredients to the butter mixture, mixing slowly until just combined.
Adding Mix-ins
- Fold in the crushed Oreos and white chocolate chips until evenly distributed.
Baking
- Roll the dough into 1 1/2 inch balls and place them about 2 inches apart on the prepared cookie sheet.
- Bake for about 7-9 minutes or until lightly browned on the edges.
- Let the cookies cool for a few minutes on the baking sheet before transferring to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to five days. For longer storage, freeze unbaked dough balls.