Oreo Chunk White Chocolate Chip Cookies
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Oreo lover, this one is for you!! This perfect cookie is stuffed with Oreo pieces, white chocolate chunks, and a secret ingredient: cream cheese. Cream cheese gives these delicious cookies an incredible softness with a creamy, chewy texture.
And because you don’t need to let the dough chill, these are ready in less than 20 minutes. I’m super extra so I sprinkle more white chocolate chips and Oreo cookie crumbs on top before baking.Â
If you’re looking for more delicious cookies, check out my Kitchen Sink Cookies, Lemon White Chocolate Cookies and chocolate chipless cookies.
Why you’ll love this recipe:
- These chewy cookies are filled with Oreo chunks, white chocolate chips, and cream cheese.
- Rich and decadent, perfect for parties and sharing.
- Chunky Oreo cookies have no chill time and are ready in about 20 minutes.
Ingredients and Substitutions:
These are the main ingredients for Oreo chocolate chip cookies. See the recipe card below for the full ingredients list and instructions:
- All-Purpose Flour: you can use gluten-free flour but omit 2 Tbsp. as it bakes a bit drier.
- Butter: can be substituted with coconut oil 1:1.
- Brown Sugar: both light and dark work us use a sugar substitute but note this will change the taste.
- Sugar: if you want to make these even lower calorie use a sugar substitute, but that will change the taste and texture of the cookie.
- Cream Cheese: to save some calories we are using 1/3 less fat cream cheese but you can use full fat which will just make them creamier and delicious.
- Oreo Cookies: use any flavor and have fun!
Variations
- Around the holidays I make these with mint Oreos and they are fantastic.
- When Spring is here make with lemon Oreos or birthday cake and enjoy!
Dietary Modifications
- Gotta love the folks making Oreos because they made a gluten-free version of these ultimate chocolate sandwich cookies. Use those for your Oreo crumbs and sub out the flour. Bob’s 1:1 Gluten-free is top-notch. Also, be sure your chocolate chips are gluten-free.
- For dairy-free, sub out the butter for coconut oil at 1:1. You will also need to sub out the cream cheese for a dairy-free alternative. This may change the taste and soft texture of the cookie.Â
How to make the best Oreo chocolate chip cookies (a step-by-step visual guide):
Step 1: preheat and prep
Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat.
Step 2: mix wet ingredients
In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer (image 1).
Add the softened cream cheese and mix until just combined (image 2).
Beat in the egg and vanilla extract until well combined (image 3).Â
Step 3: mix dry ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 4: combine wet and dry
Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed Oreos and chocolate chips with a rubber spatula until just combined (image 4).
Step 5: scoop and bake
Using a large cookie scoop (1.5 Tbsp.), drop scoops of dough onto the prepared baking sheet, leaving space between each cookie (image 5). If desired add extra cookie pieces and extra chocolate chips on top of each cookie. Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
Step 6: remove and cool
Remove from the oven and allow the cookies to cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack to cool completely. After about 1-2 minutes of cooling I always take the top of a large mason jar ring or round cookie cut and swirl around the cookie in a circle motion to make the perfect same size cookies!
Expert Tip!
Do not over-mix your dough as it will result in dense cookies. Mix until only just combined.
Recipe FAQs
Store your cookies in an airtight container for 3-4 days.
If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, place it over the cookie and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Space cookie dough evenly on the pan and make into even sized cookie dough balls. I use a 1.5 Tbs cookie dough scoop to ensure they are the same size.
These cookies have not been tested with protein powder. If added, it can make them a much fluffier or denser cookie (depending on the protein powder used) so I suggest sticking to the recipe.
Think chewy chocolate chip cookies with pops of Oreo cookies and cream throughout. This perfect cookie (in my opinion!!) is crispy on the outside and deliciously chewy center. Â
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If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Oreo Chocolate Chip Cookies
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Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar 100g
- 1/2 cup brown sugar 90g
- 2 oz. reduced fat cream cheese room temperature
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups all-purpose flour 180g
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 6 oreo cookies crumbled
- 1/4 cup Lily's white chocolate chips (or any brand) 40g
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer. Add the softened cream cheese and mix until just combined. Beat in the egg and vanilla extract until well combined.Â
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the crushed Oreos and chocolate chips with a rubber spatula until just combined.
- Using a large cookie scoop (1.5 Tbsp.), drop scoops of dough onto the prepared baking sheet, leaving space between each cookie. If desired add extra cookie pieces and extra chocolate chips on top of each cookie. Bake for 10-12 minutes, or until the edges are golden brown but the center is still soft.
- Remove from the oven and allow the cookies to cool on the cookie sheet for about 5 minutes before transferring them to a cooling rack to cool completely. After about 1-2 minutes of cooling I always take the top of a large mason jar ring or round cookie cut and swirl around the cookie in a circle motion to make the perfect same size cookies!Â
- Store your cookies in an airtight container for 3-4 days.
Notes
- Nutrition facts are an estimate and will vary with substitutions.
- If you want the cookies to all be the same shape after baking, take to top of a mason jar lid, large round glass or circle cookie cutter, place it over the cookie, and swirl it around in a circular motion for a few minutes. This will result in the perfect circular cookies.
Nutrition
Photos by Marie-Catherine Dube
I want to eat all of these is one sitting. So good!!!
I know .. it’s so hard not to!!