Description
These soft and chewy cookies and cream cookies are packed with Oreo chunks and white chocolate chips. A no-chill dough recipe that’s perfect for parties, quick desserts, and sweet cravings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 12 Oreo cookies, roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then add vanilla extract and mix well.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped Oreo cookies and white chocolate chips.
- Using a cookie scoop or tablespoon, drop dough onto baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are set.
- Let cookies cool on the sheet for 3–5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the dough once dry ingredients are added.
- Chilling is optional but helps create thicker cookies.
- Add a few Oreo pieces or white chocolate chips on top before baking for a prettier finish.
- Cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2.5 g
- Cholesterol: 40 mg