Imagine biting into a cookie so decadent, it's like discovering a hidden treasure of pure deliciousness! These Oreo Stuffed White Chocolate Chip Cookies are not just a dessert—they're a mind-blowing culinary experience that will make your taste buds dance with joy. Picture a perfectly golden, soft cookie with crispy edges, hiding a whole Oreo inside, and studded with creamy white chocolate chips. This isn't just a recipe; it's a dessert revolution that will have everyone begging for your secret!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups white chocolate chips
- 1 package Oreo cookies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in white chocolate chips using a spatula, distributing them evenly throughout the cookie dough.
- Take approximately 2 tablespoons of cookie dough and flatten it into a disc. Place an Oreo cookie in the center of the disc.
- Wrap the cookie dough around the Oreo, completely encasing it and sealing the edges. Ensure the Oreo is fully covered.
- Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 11-13 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 2-3 days.
Tips
- Make sure your butter is truly softened but not melted—room temperature is key for the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a kitchen scale for precise measurements to ensure consistent results every time.
- Chill the dough for 30 minutes before baking if you want thicker, more structured cookies.
- For even baking, rotate your baking sheets halfway through the cooking time.
- Let cookies cool completely before storing to prevent moisture buildup.
- For extra indulgence, try using different Oreo flavors or different types of chocolate chips!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 40mg
