This Cookies and Cream White Chocolate Chip Cookie recipe is an elevated version of the classic chocolate chip cookie. Sweet and creamy white chocolate chips and crunchy oreo pieces make these one of my new favorite cookie recipes!
Why You’ll Love this Cookies and Cream White Chocolate Chip Cookie Recipe
If you’re looking for a cookie recipe that is something new and delicious, look no further! It’s easy to make and the cookies come out perfectly chewy every time! You’ll absolutely love this Cookies and Cream White Chocolate Chip Cookie recipe because it combines classic flavors with a delightful twist. Whether you’re a baker or not, this recipe will make you seem like one.
Irresistible Flavors: The creamy white chocolate chips paired with crunchy Oreo pieces create a perfect harmony of taste!
Easy to Make: With simple ingredients and straightforward steps, you’ll have fresh cookies in no time!
Perfectly Chewy: These cookies come out soft and chewy every time, making them a hit with family and friends!
Great for any Occasion: Whether for a party or a cozy night in, these cookies are sure to impress everyone!
READ NEXT: If you’re looking for more sweet treats, you’ll love our Blackberry Key Lime Pie Bars, Vanilla Custard Puff Pastry Tarts, and Easy Crème Brûlée.
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Ingredients
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Vanilla Extract
- Flour
- Baking soda
- Baking powder
- Salt
- Oreos, chopped
- White chocolate chips
How to Make Cookies and Cream White Chocolate Chip Cookies
Start by combining the softened butter, granulated sugar, brown sugar, and vanilla in a mixing bowl or the bowl of a stand mixer. Mix with the paddle attachment of the stand mixer or with an electric hand-held mixer until combined.
In a separate bowl, combine flour, baking soda, baking powder, and salt, whisking until combined. Then, slowly pour the dry ingredient mixture into the wet ingredient mixture, mixing as you add, little by little. Be careful not to over-mix.
Then, fold in the chopped Oreos and white chocolate chips and refrigerate the dough for 15 minutes.
Once you are ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and roll 1 1/2 inch balls of cookie dough, place them on the baking sheet, and lightly press the middle of them until they are thick disks. Bake in the oven for 10-15 minutes, depending on the size until done. Let the cookies rest and set for at least 5-10 minutes.
Bonus Step: Finish with flaky sea salt to elevate the cookies.
Tools You’ll Need
Stand Mixer: I use my Kitchen-Aid for so many recipes. Whether that’s baking cookies, shredding chicken, or making mashed potatoes, the possibilities are endless. A stand-mixer will definitely come in handy for this cookie recipe.
Electric Mixer: If you don’t have a stand mixer, you will have to use an electric hand-held mixer like this one.
Baking Sheet: To bake the cookies on.
Cooling Rack: Transfer the cookies from the baking sheet once they finished baking to cool.
Tips and Substitutions
Store at room temperature in an air-tight container for up to 5 days.
If you’re not a fan of white chocolate or just want to mix it up, you can use milk chocolate chips or semi-sweet.
For a more cakey, less chewy cookie, use 3/4 cup more flour.
Cookies and Cream White Chocolate Chip Cookies
Course: Dessert, CookiesDifficulty: Easy16
servings20
minutes12
minutesPerfectly Chewy Cookies and Cream White Chocolate Chip Cookies
Ingredients
1 stick of unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg
1 tsp vanilla
1 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
pinch of salt
1 cup roughly chopped Oreos
3/4 cup white chocolate chips
Directions
- In a mixing bowl or the bowl of a stand mixer, combine the softened butter, granulated sugar, brown sugar, and vanilla. Mix with the paddle attachment of the stand mixer or with an electric hand-held mixer until combined.
- In a separate bowl, combine flour, baking soda, baking powder, and salt. Whisk to combine. Then, slowly pour the dry ingredient mixture into the wet ingredient mixture, mixing as you add, little by little. Do not over-mix.
- Then, fold in the chopped Oreos and white chocolate chips. Refrigerate the dough for 15 minutes.
- Once you are ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and roll 1 1/2 inch balls of cookie dough, place them on the baking sheet, and lightly press the middle of them to make thick disks. Bake in the oven for 10-15 minutes, depending on the size until done. Let the cookies cool and set for at 5-10 minutes.
- Bonus Step: Finish with flaky sea salt to elevate the cookies.
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