Imagine biting into a soft, chewy cookie bursting with creamy white chocolate and crunchy Oreo pieces—that’s exactly what you get with this White Chocolate Oreo Cookies Recipe. It’s a crowd-pleaser that’s both nostalgic and delightfully dreamy, perfect for sharing or just keeping all to yourself.
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Why You'll Love This Recipe
This White Chocolate Oreo Cookies Recipe is one of those rare gems that feels both special and effortless. I’ve made it countless times for chill weekends, last-minute get-togethers, or just because I wanted an indulgent pick-me-up. The balance of sweet white chocolate and the crisp Oreo bits inside a pillowy cookie is pure magic.
- Perfect Texture: Soft and chewy cookies with just enough crunch from the Oreos, giving you layers of delightful bites.
- Easy to Make: No fancy ingredients or complicated steps—this comes together quickly, foolproof even for beginner bakers.
- Oreo and White Chocolate Combo: The sweet white chocolate melts beautifully against the classic Oreo, which adds a slight bitterness that keeps things balanced.
- Great for Any Occasion: Whether it’s a casual snack or a party dessert, these cookies bring smiles and requests for seconds every time.
Ingredients & Why They Work
Every ingredient here plays a key role—nothing extra, just pure cookie goodness. The balance between brown and white sugar gives moisture and sweetness, and crushed Oreos add that crunchy, chocolatey surprise in every bite. Plus, white chocolate chips soften nicely but hold their shape, giving creamy pockets of sweetness.
- Butter: Using softened butter helps create that tender, chewy texture.
- Brown Sugar: Adds moisture and a slight caramel undertone to the cookies.
- Granulated Sugar: Gives a balance to the sweetness and aids browning.
- Eggs: Help bind everything together and add richness.
- Vanilla Extract: Enhances the overall flavor of the cookie dough.
- All-Purpose Flour: The sturdy base that holds everything together.
- Baking Soda & Baking Powder: These create lift and help develop a soft crumb.
- Salt: A pinch to balance and enhance sweetness.
- Oreos: Coarsely crushed for texture without overpowering the dough.
- White Chocolate Chips: Provide creamy bursts of sweet melted chocolate in each bite.
Make It Your Way
What I really love about this White Chocolate Oreo Cookies Recipe is how easy it is to tweak to your taste. Sometimes I swap white chocolate chips for milk chocolate, or throw in a sprinkle of sea salt on top before baking for an extra flavor kick.
- Variation: I once added a handful of chopped walnuts for a nutty crunch, which my family adored—you could try that or even pecans.
- Dietary Changes: For a dairy-free option, try margarine instead of butter and vegan white chocolate chips.
- Extra Gooeyness: Add a bit more brown sugar or bake them for just a minute less to get chewy, soft centers.
Step-by-Step: How I Make White Chocolate Oreo Cookies Recipe
Step 1: Prep Like a Pro
Start by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. This not only prevents sticking but makes cleanup so much easier—trust me, fewer dishes mean you’ll want to bake more often!
Step 2: Mix Dry Ingredients
Whisk together the flour, baking soda, baking powder, and salt in a separate bowl. This helps the leaveners to be distributed evenly through the dough and avoids any pockets of rising agents that can mess with texture.
Step 3: Cream Butter and Sugars
Using a stand mixer or hand mixer, beat the softened butter with brown sugar and granulated sugar until fluffy—about 2 minutes. This step is key for light, tender cookies. If you skip it, your cookies might turn out dense.
Step 4: Combine Wet & Dry
Beat in the eggs one at a time, then the vanilla extract. Slowly add in the dry ingredients until everything is just combined—don't overmix or the cookies could get tough.
Step 5: Stir in Oreos and White Chocolate
Gently fold in the coarsely crushed Oreos and white chocolate chips, making sure the chunks are evenly distributed so every cookie gets plenty of that iconic Oreo crunch and sweet melty chocolate.
Step 6: Bake to Perfection
Roll the dough into 1½-inch balls and space them about 2 inches apart on the baking sheet. Bake for 7-9 minutes, just until the edges start to lightly brown but the centers still look soft. They’ll firm up as they cool—don’t overbake!
Top Tip
From baking this White Chocolate Oreo Cookies Recipe so many times, I’ve discovered small tricks that help guarantee success. Here are the top tips I wish I knew when I first started:
- Use Room Temperature Butter: It creams better with sugar and affects how soft and fluffy the cookies turn out.
- Don’t Overmix: Once you add flour, mix just until combined to keep your cookies tender, not tough.
- Crush Oreos by Hand: I gently break mine with my hands rather than a food processor to keep larger chunks for best texture variety.
- Watch the Bake Time: Cookies keep baking on the tray—take them out when edges brown but centers look soft.
How to Serve White Chocolate Oreo Cookies Recipe
Garnishes
I love dusting a tiny bit of powdered sugar or even a little sea salt on top of these cookies right out of the oven. It adds a touch of elegance and boosts the flavor without overpowering the white chocolate or Oreos.
Side Dishes
Pair these cookies with a tall glass of cold milk or a warm cup of coffee or hot chocolate—it’s a classic combo that really amplifies the creamy sweetness. Perfect for cozy afternoons or celebrations.
Creative Ways to Present
For a special occasion, I’ve arranged these White Chocolate Oreo Cookies on a platter with colorful sprinkles or drizzled some melted dark chocolate over the top for a fancy look. They also make cute cookie sandwiches by slathering frosting or marshmallow fluff between two cookies.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cookies in an airtight container at room temperature—it keeps them soft for about 3-4 days. If they start to harden, a few seconds in the microwave bring back that just-baked warmth and softness.
Freezing
This cookie dough freezes brilliantly! I scoop the dough balls onto a tray, freeze until firm, then transfer them to a zip-top bag for up to 3 months. You can bake straight from frozen—just add a minute or two to the bake time.
Reheating
When I want cookies that taste fresh-baked, I pop them in the microwave for 10-15 seconds or in a warm oven (about 300°F) for 3-5 minutes. This restores softness and gently melts the white chocolate again.
Frequently Asked Questions:
Absolutely! Using dark or milk chocolate chips instead of white chocolate will nicely change the flavor profile but still taste delicious. I sometimes swap them out depending on my mood or what’s on hand.
Make sure your butter is softened but not melted; melted butter causes cookies to spread too much. Also, chilling the dough for 15-30 minutes before baking can help keep the shape.
Yes! You can mix the dough and refrigerate it for up to 24 hours before baking. This actually enhances the flavor and texture, making the cookies even better. Just bring the dough back to slightly softened before scooping.
Store baked cookies in an airtight container at room temperature, preferably with a slice of bread inside. The bread helps maintain moisture and keeps the cookies soft longer. Avoid refrigeration which can dry them out.
Final Thoughts
This White Chocolate Oreo Cookies Recipe has become my go-to when I want to impress without the stress. It’s simple, fun, and always delivers that perfect chewy, sweet cookie experience. I hope you’ll try it soon—it’s one of those recipes you’ll want to share with friends and keep in your arsenal for any craving or celebration.
Print
White Chocolate Oreo Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Deliciously soft and chewy White Chocolate Oreo Cookies combining the classic crunch of Oreo cookies with sweet white chocolate chips, perfect for a delightful treat any time of day.
Ingredients
Cookie Dough
- ¾ cup butter softened
- ¾ cup brown sugar
- ¾ cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 14 Oreo cookies coarsely crushed
- 2 cups white chocolate chips (12 oz) bag
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: In a stand mixer or a medium mixing bowl, beat together the softened butter, brown sugar, and sugar for about 2 minutes until the mixture is fluffy and light.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until well incorporated into the batter.
- Combine wet and dry ingredients: Slowly add the dry ingredients into the wet mixture, beating gently until just combined to form the cookie dough.
- Add Oreos and white chocolate chips: Fold in the coarsely crushed Oreo cookies and then add the white chocolate chips, mixing until evenly distributed throughout the dough.
- Shape cookies: Roll the dough into 1 ½ inch balls and place them about 2 inches apart onto the prepared cookie sheet, allowing room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 8 minutes or until they are just starting to lightly brown around the edges.
- Cool: Allow the cookies to cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake by removing them from the oven when edges are set but centers still look soft.
- You can substitute regular chocolate chips instead of white chocolate chips if preferred.
- Make sure butter is softened to room temperature for easier creaming with sugars and better texture.
- Crushing the Oreo cookies coarsely results in delightful crunchy chunks throughout the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
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