Description
Soft and chewy cookies packed with Oreo chunks and drizzled with white chocolate for a delicious cookies and cream treat.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/4 tsp salt
- 12 Oreo cookies, crushed (not dust—leave chunks)
- 1/2 cup white chocolate chips or melting wafers (for drizzle)
- Extra Oreo cookies (optional, for topping)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy (about 1–2 minutes).
- Mix in egg and vanilla until smooth.
- Add flour, cornstarch, baking soda, and salt. Mix just until combined—don’t overmix.
- Fold in crushed Oreos gently so you keep those cookies-and-cream chunks.
- Scoop dough into 2-tablespoon balls and place 2–3 inches apart on the baking sheet. (Optional: press a whole Oreo or half Oreo on top.)
- Bake 10–12 minutes, until edges are set and centers look slightly underbaked.
- Cool on the baking sheet for 10 minutes, then move to a rack to cool completely.
- Melt white chocolate in 15–20 second bursts in the microwave, stirring between. Drizzle over cooled cookies and let set.
Notes
- For extra crunch, add more Oreo chunks.
- Store in an airtight container for up to 3 days.
- Use high-quality white chocolate for best results.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg