Soft, crunchy Cookies and Cream Cookies loaded with Oreo bits and white chocolate—indulgent and perfect for dessert lovers.

Scale

Preheat & prepare
Preheat your oven to 175 °C (350 °F). Line baking sheets with parchment paper or silicone baking mats.
Combine dry ingredients
In a bowl, whisk together the flour, baking soda, kosher salt, and cornstarch. Set aside.
Cream butter and sugars
In a mixing bowl, beat the softened (cool but pliable) unsalted butter with the light brown sugar and granulated sugar until light and fluffy. This takes about 2‑3 minutes on medium speed.
Add egg and vanilla
Add the large egg and vanilla extract to the butter‑sugar mixture. Beat until fully incorporated, scraping down bowl sides as needed.
Incorporate dry ingredients
Gradually add the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Do not overmix, to avoid tough cookies.
Fold in the mix‑ins
Gently fold in the chopped Oreos and white chocolate chips (or chunks). If you want extra chocolate on top, reserve a few chips or chunks to press into the tops just before baking.
Portion the dough
Use a cookie scoop or spoon to form dough balls of about 1½ tablespoons per cookie. Place them on prepared baking sheets, leaving about 5 cm (2 in) between each to allow for spreading.
Bake
Bake in the preheated oven for 10‑12 minutes, or until edges are lightly golden but centers still look soft.
Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

For best texture, make sure butter is softened but not melted—cool and soft gives structure.

Don’t overbake; pull when edges are set but centers just soft—they firm up while cooling.

Chopping Oreos not too fine preserves crunch; mixing too much or pressing down too much can make texture dense.

Using cornstarch gives tenderness in the crumb—don’t skip it.

If you like gooey white chocolate, press a few extra chips into dough tops just as they come out of oven.

Keywords: Cookies and Cream Cookies Recipe