Description
Delight in these rich and indulgent Cookies & Cream Cookies, featuring a buttery base loaded with crushed Oreo cookies and chocolate chips. Perfectly chewy with a crisp edge, they’re topped with adorable mini Oreos and drizzled with white chocolate for a beautiful finish. These cookies are an irresistible treat for Oreo lovers and cookie enthusiasts alike, ideal for sharing or enjoying as a sweet snack.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups crushed Oreo cookies (about 12-15 cookies)
- 1 cup semi-sweet chocolate chips
Toppings
- Mini Oreo cookies (for topping)
- 1/2 cup white chocolate, melted (for drizzling)
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Gently fold in the crushed Oreos and chocolate chips; the dough will be thick and sticky.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This step helps prevent the cookies from spreading too much while baking, resulting in a chewy texture with a perfectly crisp edge.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking. Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheets, leaving space between each cookie. Press a mini Oreo cookie into the center of each dough ball for a decorative and tasty topping. Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked but will set as the cookies cool on the baking sheet.
- Decorate: Let the cookies cool completely on a wire rack. Once cooled, drizzle the melted white chocolate over the cookies for a decorative touch that enhances both appearance and flavor.
Notes
- Chilling the dough is important to maintain the shape and texture of the cookies during baking.
- Pressing a mini Oreo on top is optional but adds a charming presentation and extra Oreo goodness.
- You can swap semi-sweet chocolate chips for milk or dark chocolate chips depending on your preference.
- Make sure to let the cookies cool fully before drizzling white chocolate to prevent melting.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
