Indulge in the deliciousness of Oreo Cookies and Cream Cookies! These cookies are not only easy to make but also perfect for any occasion, whether it’s a sweet treat for yourself or a crowd-pleaser at a party.
Why You’ll Love This Recipe?
- The combination of Oreo cookies and white chocolate chips creates a perfect balance of flavors.
- These cookies require minimal prep time, making them a quick and easy dessert option.
- They are ideal for meal prep, as they can be stored in an airtight container for up to a week or frozen for up to a month.
Ingredient Notes:
- All-purpose flour: Provides the structure for the cookies.
- Cornstarch: Helps create a soft and chewy texture.
- Baking powder and baking soda: Leavening agents that help the cookies rise.
- Unsalted butter: Adds richness and flavor to the cookies.
- Granulated sugar: Sweetens the dough.
- Egg and vanilla extract: Bind the ingredients together and add flavor.
- Oreo cookies: Chopped for a cookies and cream flavor.
- White chocolate chips: Adds a sweet and creamy element to the cookies.
Step-by-Step Instructions:
- Preheat the oven to ºF and line a baking sheet with parchment paper.
- Whisk together the dry ingredients in a small bowl.
- Cream together the butter and sugar, then add the egg and vanilla extract.
- Mix in the dry ingredients, then fold in the chopped Oreos and white chocolate chips.
- Scoop the dough onto the baking sheet and bake for -minutes.
- Allow the cookies to cool before serving or storing.
Helpful Tips:
- Make sure to measure the flour properly to avoid a dense cookie.
- For a gooey center, slightly underbake the cookies.
- Store the baked cookies in an airtight container to keep them fresh.
- You can swap the white chocolate chips for dark or milk chocolate if desired.
Expert Tips for the Best Results:
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use high-quality ingredients for the best flavor.
- Experiment with different Oreo flavors for a unique twist.
Serving Suggestions:
Enjoy these Oreo Cookies and Cream Cookies with a glass of cold milk or a scoop of vanilla ice cream for a delightful dessert.
Storage and Reheating Tips:
Store any leftover cookies in an airtight container at room temperature for up to a week. To reheat, place them in a preheated oven at ºF for a few minutes to restore their freshness.
Frequently Asked Questions:
- Can I use margarine instead of butter? While margarine can be used, butter provides better flavor and texture.
- How do I prevent the cookies from spreading too much? Chilling the dough before baking helps prevent spreading.
- Can I freeze the cookie dough? Yes, you can freeze the dough for up to three months before baking.
Conclusion:
Now that you have the recipe for Oreo Cookies and Cream Cookies, it’s time to bake up a batch and enjoy the irresistible flavors of cookies and cream. Don’t forget to share your feedback and spread the joy of homemade cookies with your loved ones!
Print
Oreo Cookies and Cream Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 18 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these decadent Oreo Cookies and Cream Cookies that are soft, chewy, and packed with white chocolate chips and chunks of Oreo cookies for a delightful treat.
Ingredients
Dry Ingredients:
- 1 cup + 2 tablespoons (135g) all-purpose flour
- 1 teaspoon (2.5g) cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 4 Tablespoons (57g) unsalted butter
- 1/2 cup + 2 tablespoons (125g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo cookies, coarsely chopped
- 1/2 cup (85g) white chocolate chips
Instructions
- Preheat oven: Preheat to 350ºF (177ºC) and line a baking sheet.
- Prepare dry ingredients: Whisk together flour, cornstarch, baking powder, baking soda, and salt.
- Cream butter and sugar: Cream together butter and sugar, then add egg and vanilla.
- Mix wet and dry ingredients: Slowly add dry ingredients to wet, then beat in Oreos and white chocolate.
- Bake: Scoop dough onto baking sheet and bake for 9-11 minutes.
- Cool: Cool on the baking sheet before transferring to a wire rack.
Notes
- You can freeze baked cookies for up to 2 months.
- Cookie dough can also be frozen for future use.
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150 kcal
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg