Fun fact: I created this recipe during a virtual baking class I took with Christina Tosi. This is actually the first original recipe I created and what really made me fall in love with the creative side of baking.
My inspiration for this cookie wasn’t just an Oreo, but an Oreo dunked in milk. An Oreo dunked in milk is crunchy, soft, chocolatey and creamy, and I wanted to find a way to bring all of those delicious elements into a single drop cookie.
Similar to my Golden Oreo Cookies, these cookies have an Oreo Crunch mixed into the dough. But what really makes these cookies irresistible is the white chocolate chunks. They added the “creamy” element I was looking for without being too overpowering. The extra vanilla bean and milk power in the dough doesn’t hurt either!
I hope you enjoy these cookies as much as I do! Let me know in the comments below how they turned out or share a photo on Instagram and tag @homecourtbakes!
XO,
Coco
Prep time: 1 hour 45 minutes (includes chill time)
Cook time: 15 minutes (per batch)
Total time: 2 hours 30 minutes
Yields: ~45 cookies
Ingredients for the Oreo Crunch:
- 200 grams Oreos (about 14 Oreos)
- 20 grams milk powder (1/4 cup)
- 5 grams kosher salt (1 tsp)
- 56 grams unsalted butter, melted (1/4 cup)
Ingredients for the Cookies and Cream Cookie:
- 225 grams unsalted butter at room temperature (1 cup)
- 200 grams granulated sugar (1 cup)
- 200 grams light brown sugar (1 cup packed)
- 2 eggs
- 4 grams vanilla extract (1 tsp)
- 1 vanilla bean (split open and scraped)
- 365 grams all-purpose flour (2 1/2 cups scooped and leveled)
- 30 grams milk powder (1/3 cup)
- 4 grams baking powder (1 tsp)
- 1 gram baking soda (1/4 tsp)
- 5 grams kosher salt (1 tsp)
- Oreo Crunch
- 160 grams (6 ounces) white chocolate chunks
Instructions:
Make the Oreo Crunch:
- Heat the oven to 275°F.
- Pour the Oreos in a medium bowl and crush them with your hands into small chunks (note: smaller chunks = more Oreo spread throughout the dough).
- Add the milk powder and salt and toss to mix.
- Melt your butter into liquid form (can use a microwave or the stove).
- Add the butter and toss until everything is evenly coated.
- Spread the mixture evenly on a sheet pan lined with parchment paper.
- Bake for 15-20 minutes (the Oreos should smell buttery and crunch gently when chewed after they cool) and set aside to cool completely before using. You can store the Oreo Crunch in the fridge overnight if you don’t have time to make it and bake the cookies in the same day).
Make the Cookies and Cream Cookie:
- Using a hand or stand mixer fitted with a paddle attachment, cream the butter and sugars together on high until smooth, about 2-3 minutes. Scrape down the sides of the bowl.
- In a small bowl, combine the eggs, vanilla extract and vanilla bean. Add to the butter mixture and mix on high for 7-8 more minutes. Scrape down the sides of the bowl halfway through and again at the end. The dough should be homogenous and you shouldn’t see any pockets of unmixed butter or sugar.
- In a separate bowl, mix the flour, milk powder, baking powder, baking soda and salt. Add to the wet ingredients all at once and mix on low for about 30-45 seconds. Add the Oreo Crunch and white chocolate chunks and mix just until combined (you can use a mixer or mix by hand).
- Using a cookie scooper or spoon, scoop the dough into balls and place on a plate or baking sheet (whatever will fit into your refrigerator). Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour.
- Preheat the oven to 350°F. Place the dough on a baking sheet lined with parchment paper a few inches apart. Bake for 13-15 minutes (or until the sides start to firm up and center is no longer gooey). Depending on how your oven cooks, you may want to rotate the cookie sheet 180° halfway through to ensure your cookies are evenly cooked.
- Cool the cookies on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy!
Home Court Bakes 