White chocolate Oreo cookies
Chewy and also crunchy at the same time, these cookies will satisfy any kind of cookie cravings.
Ingredients
- 2¼ cups All-purpose flour, Spooned and leveled
- ¾ teaspoon Baking powder
- 1 teaspoon salt
- 2 Eggs, Room temperature
- ¾ cup Butter, Room temperature
- 1 cup Light brown sugar, packed
- ½ cup granulated sugar
- 1 tablespoon Vanilla extract
- ¾ cup White chocolate, Chopped
- 1½ cups Chocolate Oreos, about 10, Chopped
Instructions
- Preheat the oven to 410°F, and line two baking sheets with parchment paper. set aside.
- Mix and sift all the dry ingredients and set aside.2¼ cups All-purpose flour, ¾ teaspoon Baking powder, 1 teaspoon salt
- Set the stand mixer on the paddle attachment and beat the softened butter with two sugars until smooth and lump-free. About 1 minute.1 cup Light brown sugar, packed, ½ cup granulated sugar, ¾ cup Butter
- Add the eggs and the vanilla extract and beat for another 1 minute.1 tablespoon Vanilla extract, 2 Eggs
- Add the dry ingredients and mix just to combine. DO NOT OVERMIX.2¼ cups All-purpose flour, ¾ teaspoon Baking powder, 1 teaspoon salt
- Now it's time to add the white chocolate and the chopped Oreos. At this point, you should use a spatula to mix the Oreos and the chocolate chunks. DO NOT OVERMIX.¾ cup White chocolate, 1½ cups Chocolate Oreos, about 10
- You can use an ice cream scoop or eyeball to make small balls the size of a tangerine. Place them on the prepared baking sheets. Leave at least a 2-inch space between them.
- Bake them in the 410°F oven for 8-10 minutes. or until the edges start to set and brown. Once removed from the oven, with a large round cookie cutter go around them and swirl each cookie a few times. This makes the cookies perfectly round and even.
- Let cool down on the tray for 10 minutes, then transfer to the cooling rack.
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