Soft Oreo Sugar Cookies with White Chocolate Chips
These Soft Oreo Sugar Cookies are chewy, gooey, and loaded with crushed Oreos, Oreo cookie crumbs and white chocolate chips!! A delicious twist on the classic brown sugar cookie, these bakery style sugar cookies have soft and chewy centers, slightly crisp edges, and a festive dusting of Oreo sugar!!
Ingredients
- 2 ¾ (344g) cups All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Cornstarch
- ¾ teaspoon Kosher salt
- 1 (227g) cup Unsalted butter melted and cooled
- 1 (220g) cup Light brown sugar packed
- ½ (100g) cup Granulated sugar
- 2 large Eggs room temperature
- 1 tablespoon Vanilla extract
- ½ cup Oreo cookie crumbs about 4 to 5 Oreo cookies blended into fine crumbs
- 6 Crushed Oreo cookie pieces 6 Oreo cookies blended into small and medium pieces, plus more for topping
- ⅔ cup White chocolate chips plus more for topping
Oreo Sugar
- 1 tablespoon Granulated sugar
- 1 tablespoon Oreo cookie crumbs
Instructions
- Cut butter into 1 inch slices and melt in a medium saucepan over medium heat. Remove from heat and pour into the bowl of a stand mixer. Allow the butter to cool while you prepare the dry ingredients. Alternatively, you can melt the butter in the microwave in 30 second intervals.1 (227g) cup Unsalted butter
- Using a food processor, blend 5 Oreos into fine crumbs. For the Oreo sugar, remove 1 tablespoon of the Oreo crumbs and combine with 1 tablespoon of granulated sugar and mix together. Place the remaining Oreo crumbs in a small bowl and set aside until you are ready to make the cookie dough. For the crushed Oreos, using a food processor or a large ziplock bag and rolling pin, blend Oreos until small and medium in size.½ cup Oreo cookie crumbs, 6 Crushed Oreo cookie pieces, 1 tablespoon Granulated sugar, 1 tablespoon Oreo cookie crumbs
- In a medium bowl, shift together the flour, cornstarch, and baking soda. Whisk in the kosher salt.2 ¾ (344g) cups All purpose flour, 1 teaspoon Baking soda, 1 teaspoon Cornstarch, ¾ teaspoon Kosher salt
- In the stand mixer bowl with the melted butter, beat the melted butter and both sugars with the paddle attachment on medium high until the mixture is thick, creamy, and resembles a paste like consistency. About 2 minutes. Stop and scrape the sides and bottom of the bowl after 1 minute.1 (220g) cup Light brown sugar, ½ (100g) cup Granulated sugar
- With the mixer on medium speed, add in the eggs one at a time mixing until fully combined. Add in the vanilla extract with the last egg.2 large Eggs, 1 tablespoon Vanilla extract
- With the mixer on low speed, add the flour mixture in 3 additions, mixing until just combined. After adding the last of the flour mixture, mix until you only see a few streaks. Remove the mixing bowl from the stand mixer and add in the white chocolate chips, Oreo crumbs, and crushed Oreos. Using a rubber spatula, fold everything together until just combined. Cover bowl with plastic wrap and refrigerate for 3 hours.⅔ cup White chocolate chips
- Line a plate with wax paper and set aside. Remove the chilled dough from the fridge and using a large cookie scoop, measure out 2.5 oz of dough per cookie. Lightly roll the dough into balls using the palms of your hands, they do not have to be perfect. Smooth out any cracks. Place the dough balls on the wax paper lined plate and place in the fridge uncovered to firm up, about 10 to 15 minutes while the oven preheats.
- Line a large cookie sheet with parchment paper and set aside. Preheat the oven to 350 degrees F. Place 5 balls of dough onto the prepared baking sheet, about two inches apart. Leave the remaining dough balls in the fridge until ready to bake.
- Bake the cookies for 12 – 14 minutes depending on the texture of cookie you like. 12 minutes will yield a soft, gooey cookie while 14 minutes will give you a firmer cookie (don't worry it will still be soft). Remove the cookies from the oven halfway through baking and firmly tap the baking sheet on a heatproof surface to deflate the cookies. Rotate the baking sheet and return cookies to the oven and continue to bake. The cookies are ready when they are a light golden brown on the edge but pale and slightly wet in the middle. The cookies are better when they are slightly underbaked and will harden as they cool.
- Using a small bowl or biscuit cutter, scoot the cookies in a circular motion until perfectly round. Top the cookies with extra white chocolate chips, crushed Oreos, and Oreo sugar. Allow cookies to cool on the baking sheet for 5 minutes then carefully transfer to a cooling rack to cool completely. They will be very soft so be sure to allow them to cool completely. Enjoy!!
Notes
- Properly measure your flour. For best results, I recommend weighing your flour. If you do not have a food scale, start by first fluffing your flour. Fluffing will create air between the flour particles and it will no longer look compressed. Next, spoon the flour into a measuring cup and level it off using the back of a butterknife. Avoid directly scooping into the flour with a measuring cup. This will add more flour into the recipe resulting in dry and crumbly cookies.
- Do not over-mix the dough. When adding the dry ingredients be sure to mix on low and only mix until you see a few streaks left. Then, add the chocolate chips and crushed Oreos. Using a rubber spatula, gently fold them in, in just a few strokes.
- Underbake. The cookies should appear “wet” or half baked and doughy in the middle. Don’t worry, the cookies will set and dry as they cool. The centers will be nice and soft while the edges are chewy.
- Slam the pan. Slamming the pan produces chewier cookies and also helps them to spread.
- Use room temperature ingredients. Room temperature ingredients blend together better and allow the dough to come together easily.
- Chill the dough. Do not skip this step!! Because this recipe uses melted butter and the dough is very soft, it has to chill in order for the dough to firm up. The dough has to stay COLD, otherwise the cookies will spread way too much while baking.