Oreo Chocolate Chip Cookies

5 from 2 votes

Who doesn't like cookies inside AND on top of their cookies? These Oreo Chocolate Chip Cookies are a cookie lovers dream!

Prep Time20

Cook Time30

Resting Time1

Total Time1 50

Course: Dessert, Snack

Cuisine: American

Servings: Cookies

Calories: 383kcal

In the bowl of a stand mixer, cream the butter and all three sugars on moderate speed for approximately 5 to 7-minutes until thoroughly combined and turns a pale tan color.
Combine the beaten eggs and vanilla and add to butter and sugar mixture. Mix an additional 2-minutes until egg mixture is incorporated.
In a large bowl (while butter and sugar are being mixed), combine the flour, baking soda, baking powder, fine sea salt and whisk to combine. While the mixer is off, add the flour mixture to the stand mixer bowl. Combine on medium low speed until incorporated, approximately 1 to 2-minutes.
Add in the white chocolate chips and quartered Oreo cookies and stir on low until just combined.
Cover the dough and refrigerate for one hour, up to overnight.
The longer they rest, the less they will spread out while baking, so a longer rest is preferred, but not required.
When ready to bake, preheat oven to 375°F.
Remove the dough from the fridge and roll cookies into balls that weigh 60 grams each (or two tablespoons). Place approximately 2-inches apart on a parchment paper lined baking sheet.
Bake for 10-minutes, until outside edges are set but the centers are soft. Remove from oven and allow to cool for 2 to 3-minutes before moving to a wire rack to cool completely. This will take several batches (usually three) to bake all of the cookies.

While cookies are cooling, add white chocolate chips, heavy cream, and a pinch of fine sea salt to a small sauce pan or double boiler. Heat on medium-low heat, stirring frequently until completely melted.
Use a spoon to drizzle over cooled cookies.