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White Chocolate Oreo Cookies are perfectly soft and chewy cookies loaded with slightly melted white chocolate chips and crushed Oreo cookies. These are warm and delicious cookies with just the right amount of sweetness!
Oreos are so fun to create recipes with. If you are a lover of Oreos try this Gooey Oreo Brownies, Oreo Fluff Dessert Salad or No Bake Oreo Balls.
White Chocolate Oreo Cookies
I declare these the best cookies ever! These are the cookies that become an instant favorite. You know the kind of cookies that you can’t stop eating? And just when you think you can’t eat another cookie you do? And then you fall asleep thinking about them and wake up and eat one for breakfast. These are those cookies.
So perfect that I couldn’t stop at just one. I took the recipe from my favorite chocolate chip cookie dough and added loads of white chocolate chips and crushed oreo pieces. The cookie dough was speckled with oreo cookie pieces throughout and it was incredible! I loved the melty white chocolate and my first bite was amazing. The cookies had a crunch on the inside but were soft, ooey, gooey and chewy in the middle. Perfection!
Oreo Cookie Ingredients:
If you love cookies, Oreos and white chocolate chips these will become your new bff. Trust me. You have got to make them! These cookies have it all. The gooey white chocolate, and chunks of oreo cookies baked inside a soft and chewy cookie. The cookies turn out perfect every time!
- Butter: Cream this butter for a smooth batter.
- Brown Sugar and Sugar: A hint of sweetness and softness using both types of sugar.
- Eggs: Gives the cookies a nice soft and creamy texture. Plus helps it stick together and bakes evenly.
- Vanilla: Added for flavor!
- Flour, Baking Soda, Baking Powder and Salt: Combined these create a softer, more fluffier cookie that will rise high when whisked together.
- Oreo Cookies: Crush them up and add them into the cookie mixture.
- White Chocolate Chips: Sprinkle them in at the end!
Let’s Bake Some Cookies!
It took me a while to become an oreo lover. I just didn’t like eating them plain. I loved them baked in something or even used as a crust. But I wasn’t a huge fan. I am more of an eat the middle of an oreo type of person. But when you bake them in something I am in heaven!
- Prepare for Baking: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
- Mix Together: In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Blend Ingredients: In a stand mixer or medium sized mixing bowl, beat together butter, sugar, and brown sugar about 2 minutes until fluffy. Beat in the eggs and vanilla. Slowly beat in the dry ingredients until incorporated. Mix in the crushed oreos until combined and lastly add the white chocolate chips.
- Create Cookies: Roll into 1 1/2 inch balls and place 2 inches apart on the cookie sheet. Bake for about 7-9 minutes until just starting to lightly brown.
How Do You Crush Oreo Cookies?
Crushing oreo cookies is a simple process but can be a bit messy. Luckily, it is best to not overly crush the Oreos so there is some texture and consistency in the cookies. Larger chunks of oreo is great and a MUST in these cookies to taste all the flavor.
- Plastic Ziplock Bag: Place the oreo cookies into the ziplock bag and using a rolling pin or something hard, break the Oreos up into smaller chunks.
- Blender or Food Processor: You will want to be careful not to over blend the Oreos. Simply add the oreos into the blender and pulse a few times, stirring in between. Try not to over blend.
Tips and Variations:
- Lining Baking Sheet: Using parchment paper or reusable silicone baking mats are the best way to ensure the cookies are baked evenly and perfectly. This will also help lift the cookies off without them sticking to the pan.
- Mixing: When creaming the butter and sugars together, add an extra 2 to 3 minutes to enrich that creamy texture. It will help improve the consistency of the cookies.
- Flour: It is important to have enough flour in the dough. If your dough seems too sticky or wet, simply add in 1 to 2 Tablespoons of flour until it is more creamy texture.
- Chocolate Chips: For a more chocolatey cookie, add in chocolate chips instead of white chocolate chips.
- Cookie Scoop: For more evenly made cookie dough balls, using a cookie scoop will help ensure they are all the same size. Once they are scooped then roll into a ball and place on the baking sheet.
- Baking Cookies: It is best to not over bake the cookies. Remove the baking sheet from the oven and allow the cookies to cool on the baking sheet while they are still slightly under baked. Once they are cool, place on a cookie rack to finish cooling and hardening.
More Delicious Cookie Recipes:
- Pizookie Recipe
- Rocky Road Chocolate Cookies
- The Best Chocolate Chip Cookies Ever
- Oatmeal Chocolate Chip Cookies
- Salted Caramel Stuffed Chocolate Chip Cookies
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White Chocolate Oreo Cookies
Ingredients
- 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 oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
- In a medium sized mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a stand mixer or medium sized mixing bowl, beat together butter, sugar, and brown sugar about 2 minutes until fluffy. Beat in the eggs and vanilla. Slowly beat in the dry ingredients until incorporated. Mix in the crushed oreos until combined and lastly add the white chocolate chips.
- Roll into 1 1/2 inch balls and place 2 inches apart on the cookie sheet. Bake for about 7-9 minutes until just starting to lightly brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so yummy and easy, will definitely make again!
Holy MOLY these look good. I’m not a huge white chocolate fan but I really want to try these with milk chocolate!!! Yum/
I’ve made these half a dozen times or so by now, and always get rave reviews – this is probably my go-to cookie recipe. Generally, I use bread flour rather than AP (I do this for most of my cookies – I like the chewiness) and chill overnight to control spread, and have had incredible results. I’ve also tried with semisweet chocolate and golden Oreos, but the white chocolate classic Oreo is far superior imo. (I wonder how it would work with Nutter Butters and peanut butter chips? That might be an experiment.) I’ve also used almond for the vanilla and both come out well.
Also, though the OP probably doesn’t need this info anymore, to answer the questions about weight above: an Oreo is about 11.5 grams; 14 Oreos comes out to about 160 grams (I recommend using grams rather than ounces, to avoid unwieldy fractions).
soooo good and fairly easy too make, doesn’t use to much of any ingredient and taste amazing!
Has anyone refrigerated the dough and baked them later? I didn’t know if it would affect the texture.
How long can these be stored? And the same question as Shereen…can the dough be chilled and baked later?
I freeze cookie dough and put them in freezer zip lock bags. They always turn out great.
I don’t have brown sugar so can I just not use it? I realize you can make your own brown sugar with molasses and white sugar but I have no molasses either.
These are great but super sweet! Next time I will probably only use 1 cup of the white chocolate chips but that’s just my personal preference.
I used this recipe for a cookie exchange and it turned out perfect!! They’re soft and delicious! I doubled the recipe and it made 150 cookies! I baked the first round for 9 minutes then all the other rounds for 7 minutes and they were perfect. Great job!!
How big were your cookies because I did this and only got about 15
Do we use salted or unsalted butter? Would it make a difference if we used unsalted butter?
You can use either. I just usually have salted butter on hand.
Hi Alyssa! I’d love to make a bite-size version of these. What do you think? And if you think it’s a good idea, what adjustments should I make to the recipe?
Salted or unsalted butter?
If unsalted can you use salted and omit salt?
These cookies are AMAZING! They’re soft, and every bite is loaded with oreos and white chocolate chips!
Hi ! I’m from Poland and should It be light brown sugar or any kind of brown sugar ?
I used light brown sugar.
Yummmmy!!
My mouth is watering at these cookies! Something about cookies in cookies 😉
These look scrumptious! I would like to use homemade Oreos when I make them. Do you happen to know how many ounces 14 Oreos equals, or how many cups of crushed Oreos this is? Thanks!