Description
These indulgent Oreo-Stuffed White Chocolate Chip Cookies are the ultimate dessert for cookie lovers! Soft, thick, and gooey with a crunchy Oreo surprise inside, these cookies are loaded with creamy white chocolate chips and crushed Oreos. Perfect for your next gathering, these cookies will be the star of the show!
Ingredients
Scale
For the Cookie Dough:
- 1 cup unsalted butter (cold)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1½ cups cake flour
- 1½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup white chocolate chips
- 1 cup crushed Oreos (about 10 Oreo cookies)
For the Stuffing:
- 15 whole Oreos
Instructions
- Prepare the Dough:
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper or a silicone mat.
Using a stand mixer or handheld mixer with the paddle attachment, cream the cold butter, brown sugar, and granulated sugar together until smooth.
Add the eggs one at a time, scraping down the bowl after each addition. Mix in the vanilla extract until the mixture is pale and creamy. - Combine Dry Ingredients:
In a separate bowl, sift together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. - Add Mix-Ins:
Gently fold the crushed Oreos and white chocolate chips into the cookie dough until evenly distributed. - Chill the Dough:
Chill the cookie dough in the refrigerator for 15–30 minutes. (You can chill it for up to 72 hours if making ahead.) - Assemble the Cookies:
Take a spoonful of chilled dough and flatten it slightly in your hand.
Place one whole Oreo in the center, then top with another spoonful of dough.
Use your hands to seal the dough completely around the Oreo, shaping it into a tall, round ball. Repeat for all cookies. - Bake the Cookies:
Place the stuffed cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 minutes or until the edges are set and slightly golden. The centers will remain soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- These cookies are best enjoyed fresh and warm, with a gooey center.
- If you’re making the dough ahead, refrigerate for up to 72 hours before baking.
- You can freeze unbaked cookie dough balls for up to 3 months. Bake directly from the freezer, adding a few extra minutes to the baking time.
- For an extra touch, drizzle melted chocolate over the baked cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 411 kcal
- Sugar: 29g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40 mg