AMY
I have posted about these white chocolate Oreo cookies on social media and have gotten several requests for a recipe. In an effort to get the content out to anyone eagerly waiting, here it is!
There will not be a long back-story to mumbo jumbo. Quite honestly, these cookies really don’t need one. They’re kind of an easy sell…I mean, just look at them!
The only things that I will say about these cookies is that my little family absolutely loves them. I usually only make them around the holidays. That means that I basically have to hide them if I want them to last between baking them and giving them away as gifts to our loved ones. My husband and little humans look forward to them each and every year.
One other important thing to remember when making any cookies, unless otherwise indicated, rotate your pans during the cooking time. Go to the recipe for chewy triple ginger cookies and see the notes under “Get baking“.
I hope you and your family enjoy these white chocolate oreo cookies as much as we do!
Happy Holidays!
PrintWhite Chocolate Oreo Cookies
These white chocolate oreo cookies are a favorite in my house, especially around the holidays. They’re basically a soft sugar cookie with white chocolate and crushed oreos. Enjoy!!
- Prep Time: 10 minutes
- Cook Time: 9 minutes cook + 2 minutes cool
- Total Time: about an hour total
- Yield: about 80 cookie scoop sized cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Cookies
Ingredients
- ¾ cup unsalted softened butter
- ¾ cup packed brown sugar (light or dark will be fine)
- ¾ cup granulated sugar
- 2 large eggs, preferably at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract *see note below
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon fine salt
- 1 package of oreo cookies, coarsely crushed, any flavor is fine *see note below
- 2 cups white chocolate chips
Instructions
Preheat your oven to 350 degrees. Line 2 large baking sheets with silicone pads or parchment paper. Set aside until ready to use.
In a large bowl, whisk the flour, baking soda, baking powder and salt together. Set aside.
In the bowl of your stand mixer, cream the butter and sugars together until smooth and fluffy. I usually let my mixer work for about 5 minutes, scraping down the bowl every few minutes to ensure everything gets evenly combined.
Now beat in your eggs, one at a time. Fully incorporate each egg before adding in the next. Once they’re completely mixed in, add in the extract(s).
With your mixer on low speed, slowly add in the dry ingredients. I like to turn off the mixer, add in one cup of the dry ingredients, turn it on low and mix until just combined. Repeat until all of the dry is in the mixing bowl.
Using the dough attachment on your mixer (or if doing by hand, a wooden spoon) fold in the crushed oreos and white chocolate chips.
Using a cookie scoop (this will make your life much easier!!), scoop out even amounts of dough then place them on the prepared baking sheets, 2 inches apart.
Bake the cookies for 9 minutes or until bottoms are light golden brown. Rotate your pans half way through to ensure even cooking.
Cool the cookies on the pan for 2 minutes before moving them to a cooling rack to cool completely.
Notes
*I use the peppermint or regular mint flavored Oreos. If you go with another flavor, OMIT the peppermint extract, if desired.
*Store them for 3 – 5 days at room temperature or freeze for up to 3 months.
Keywords: white chocolate oreo, white chocolate, holiday baking, holiday cookies