Soft, chewy cookies and cream cookies with white chocolate chips and semisweet chocolate chunks!
Do I have to refrigerate the cookie dough before baking?
You definitely don’t have to chill your dough before baking, but I really do recommend it!
If you seriously just can’t wait to dig in on these cookies, they’re still amazing even without refrigeration time! Just mold them into balls and bake them right after you finish adding everything to the dough!
If you’re a little bit more patient, even just chilling it in the fridge for about 30 minutes yields GREAT cookies.
I typically like the chill my dough overnight so that all the ingredients really have time to meld with one another, but 1 hour and 30 minutes is an excellent time to shoot for when chilling cookie dough before baking.
Everyone has their own take on whether or not it’s necessary to chill cookie dough before baking, but this blog post from Bon Appetit written by Sarah Jampel goes into depth as to why it’s absolutely NECESSARY to chill the dough! Definitely worth a read!
What makes these Oreo white chocolate chip cookies great?
I honestly think these cookies are SUPER DELICIOUS because they’re soft and perfectly chewy. They’re a real crowd-pleaser because, really, who doesn’t love Oreos?!? And also, I think they’re a more unique cookie that’s a step up from your typical chocolate chip or chocolate chunk cookie.
The dough for this recipe is pretty standard, but I opted to really crush my Oreos almost into a powder with some small bits for texture. I like having Oreo crumbs in every bite, but if you enjoy larger Oreo chunks and pieces, feel free to not go so crazy with the crushing haha!
I also used both white chocolate chips and semisweet chocolate chunks to compliment the black and white colors of the Oreos but also just because they added that extra OOMPH to the cookies that I really liked 🙂
Of course, feel free to omit either the semisweet or white chocolate if they’re not to your liking!
Baking mini cookies instead of regular-sized ones!
For some reason, I always think that things in miniature form are SOOOOO much cuter than things in regular, normal-sized form.
If you want to make small, bite-sized cookies using this recipe, you can use 1 tablespoon of cookie dough (instead of the 2.5 tablespoons) and bake in the oven at the same temperature! Just set the timer for about 8 to 9 minutes instead!
How long will these cookies last?
Once the Oreo white chocolate chip cookies are done baking, they will stay good for about 2-3 days in an airtight container or Ziploc bag.
You can also freeze the prepared dough to bake for later! After chilling the dough in the fridge, I’d recommend shaping the dough into cookies before placing them in the freezer. The dough will be MUCH easier to shape and mold before it’s frozen than after it’s frozen.
If you’re baking frozen dough, leave the dough out at room temperature for about 8-10 ish minutes before baking.
Want more cookie recipes?
Check out more of my cookie recipes!
Oreo Peppermint Chocolate Chunk Cookies
Crazy Good Brown Butter Oatmeal Chocolate Chip Cookies with Walnuts
Oreo White Chocolate Chip Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup plus 3 tablespoons dark brown sugar
- ½ cup granulated white sugar
- 1 large egg
- 1¼ tsp vanilla extract
- 1 tbsp plain Greek yogurt
- ¾ tsp baking soda
- ¾ tsp baking powder
- ½ tsp salt
- 1½ cup all-purpose flour
- 2 oz chopped semisweet chocolate
- ⅓ cup white chocolate chips
- 10 Oreos crushed into small bits
Instructions
- In a large bowl, cream together the butter and both sugars until the texture is smooth and consistent.
- Add in the egg to the bowl, and beat into the mixture. Next add in the vanilla extract and the plain Greek yogurt, and combine until everything is well-mixed.
- In a separate bowl, mix together your dry ingredients (baking soda, baking powder, salt, and all-purpose flour). Add half of the dry ingredients mixture into the wet ingredients and mix well. Then, add the last half of the dry ingredients into the wet ingredients and beat until all the dry ingredients disappear.
- With a silicone spatula, mix in your crushed Oreos, white chocolate chips, and semisweet chocolate chunks.
- Place a large piece of plastic wrap on a flat surface and dump the cookie dough on top. Place another large piece of plastic wrap on top to cover it. Wrap up and mold the dough into a disk-like shape. (It's easier to store in the fridge this way!)
- Allow the dough to chill in the fridge for at least 1 hour and 30 minutes.
- Preheat the oven to 350° Fahrenheit.
- Using about 2½ tablespoons of dough form small balls and place them on a parchment-lined baking sheet. Place each cookie dough ball at least 3 inches apart in order to allow ample room for spreading.
- Press lightly on the tops of the cookie dough balls. Feel free to press any additional chocolate chips/chunks or Oreo bits on top!
- Bake for about 12-13 minutes or until the edges are lightly browned.
- Remove from the oven and allow the cookies to rest on the tray for about 3 minutes. Then, transfer to a cooling rack or enjoy immediately!
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