Description
These Cookies and Cream Cookies are soft, buttery, and packed with crushed Oreos and white chocolate chips. They’re the perfect sweet treat for Oreo lovers and great for any occasion!
Ingredients
Units
Scale
- 1 cup (226g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (165g) brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (100g) crushed Oreo cookies (about 10 Oreos)
- 1 cup (170g) white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs & vanilla: Mix in eggs one at a time, then add vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in mix-ins: Gently fold in crushed Oreos and white chocolate chips.
- Scoop dough: Use a tablespoon or cookie scoop to drop dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set but the centers are soft.
- Cool & enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra crunch, add more crushed Oreos on top before baking.
- If you love soft, chewy cookies, slightly underbake them.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.