There’s something utterly irresistible about biting into a cookie that’s soft, sweet, and packed with chunks of your favorite candy. That’s exactly why this White Chocolate Oreo Cookies Recipe is a must-try — the combination of creamy white chocolate and crunchy Oreo bits creates a delightful bite every single time.

A stack of four thick cookies sits on a black cooling rack over a white marbled surface. Each cookie has a light beige base speckled with dark cookie crumbs and white chocolate chunks scattered throughout. The top cookie is broken in half, showing a soft, slightly crumbly inside with white chocolate pieces embedded. Around the rack, there are broken dark chocolate sandwich cookie pieces adding texture to the scene. The background is out of focus with more cookies visible, softly blurred. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make White Chocolate Oreo Cookies Recipe
Top Tip
How to Serve White Chocolate Oreo Cookies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
White Chocolate Oreo Cookies Recipe

Why You'll Love This Recipe

This cookie recipe quickly became one of my favorites to bake for gatherings and quiet nights at home because of that perfect balance between chewy and crunchy, plus a rich sweetness that isn’t overwhelming. It’s easy to whip up and yields a big batch, so you can share (or keep ’em all, no judgment!).

Perfect Texture: The cookies stay soft yet have a gentle crisp on the edges from baking just right.
Flavor Explosion: White chocolate melts beautifully into the dough, pairing wonderfully with those classic Oreo cookie bits.
Easy to Make: Simple ingredients you probably already have in your pantry, with no complicated steps.
Great for Sharing: Makes about two dozen cookies—ideal for parties, gifts, or a sweet family treat.

A group of round cookies is shown on a black cooling rack, placed on a white marbled surface. Each cookie has one thick layer with a light golden-brown color swirled with dark cookie crumbs and dotted with white chocolate chips. The cookies have a soft texture with some cracks on top, and bits of dark cookie crumbs are scattered around the rack. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this White Chocolate Oreo Cookies Recipe is in how the ingredients come together to create a luscious cookie that’s neither too sweet nor too dense. The browned butter taste comes from the softened butter beaten with sugars, while the Oreos add a signature crunch. Make sure to crush the Oreos coarsely so you get big chunks instead of crumbs—and use real white chocolate chips for the best melt and flavor.

Flat lay of coarsely crushed Oreo cookies, whole Oreo cookies, white chocolate chips, softened butter, brown sugar crystals, granulated sugar, whole eggs, vanilla bean pod, and a small pile of all-purpose flour, all beautifully arranged in an artistic spread with natural light highlighting their textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Butter: Use softened, not melted, butter for the ideal creamy base that traps air, giving your cookies a light texture.
Brown Sugar: Adds moisture and a slight molasses flavor that balances the white chocolate’s sweetness.
Sugar: For that classic crispness and balanced sweetness in the cookie’s bite.
Eggs: Bind everything nicely while adding richness.
Vanilla Extract: Enhances all the flavors—don’t skip or skimp!
Flour: All-purpose flour works best to give the right structure.
Baking Soda & Baking Powder: Both work together to help these cookies rise just enough without spreading too thin.
Salt: Crucial to balance the sweetness and highlight flavors.
Oreos (Coarsely Crushed): This is what makes the recipe special — I like to leave some bigger chunks so you get that awesome Oreo crunch.
White Chocolate Chips: Adds creamy bursts of sweet that melt in your mouth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this White Chocolate Oreo Cookies Recipe my own by tossing in different mix-ins or tweaking the chocolate. Sometimes I swap the white chocolate chips for milk chocolate or even peanut butter chips for a new spin. Feel free to add a pinch of cinnamon or some crushed nuts if you want a bit more texture and warmth.

Variation: A personal favorite is adding mini marshmallows for a gooey surprise — just fold them in at the end before baking.

Step-by-Step: How I Make White Chocolate Oreo Cookies Recipe

Step 1: Prep Like a Pro

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper or giving it a quick spray with cooking spray. This simple step keeps your cookies from sticking and helps them bake evenly, which I can’t stress enough!

Step 2: Mix Dry Ingredients Together

In a medium bowl, whisk the flour, baking soda, baking powder, and salt. Combining them now ensures the leavening agents distribute evenly, so your cookies rise perfectly.

Step 3: Cream Butter with Sugars

Using a stand mixer or hand mixer, beat the softened butter with both brown and white sugar for about 2 minutes until fluffy and pale. Don’t rush this—fluffiness traps air, leading to softer, more tender cookies I personally love.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, then the vanilla extract. Mixing them in slowly helps keep the batter smooth and well combined, setting the stage for a luscious cookie dough.

Step 5: Incorporate Dry Ingredients, Oreos, and White Chocolate

Slowly add your dry ingredients to the wet mix and stir just until combined. Then fold in the coarsely crushed Oreos and white chocolate chips. The chunks of cookie should be big enough to give you satisfying bites, so don’t overmix.

Step 6: Scoop, Space, and Bake

Roll the dough into 1 ½-inch balls—this size gives you the oh-so-satisfying chewy center. Space them about 2 inches apart on your cookie sheet to give them room to spread. Bake for 7 to 9 minutes until they just start turning golden on the edges but still look a little soft in the center; that’s the sweet spot!

Top Tip

I’ve baked these cookies dozens of times, and the difference between good and great is all in the details. These tips have saved me from basic mistakes and helped me craft these perfect White Chocolate Oreo Cookies every time.

Don’t Overmix the Dough: Be gentle when folding in Oreos and chocolate chips; too much mixing makes the cookies tough instead of tender.
Perfect Baking Time: Watch for the edges to just brown; the center might look underdone, but they’ll firm up once cooled for the ideal chewy texture.
Use Coarse Oreo Chunks: Crushing Oreos by hand or with a knife preserves texture better than blitzing them in a food processor.
Butter Temperature Matters: Soft butter blends smoothly but isn’t too warm — this prevents greasy cookies and helps fluffiness.

How to Serve White Chocolate Oreo Cookies Recipe

White Chocolate Oreos - Serving Suggestion

Garnishes

While these cookies stand on their own, I sometimes sprinkle a pinch of flaky sea salt on top right after baking. That tiny hit of salt cuts through the sweetness beautifully and adds a little extra dimension.

Side Dishes

I love serving these with a cold glass of milk or a cup of rich coffee. For a special treat, pair them with a scoop of vanilla bean ice cream and a drizzle of chocolate sauce—totally decadent!

Creative Ways to Present

When I bring these cookies to parties, I arrange them on a platter with alternating white chocolate drizzle — just melt a little white chocolate and zigzag over the top. For festive occasions, topping each cookie with a tiny Oreo cookie halves adds a whimsical touch everyone notices and loves.

Make Ahead and Storage

Storing Leftovers

I keep leftover White Chocolate Oreo Cookies in an airtight container at room temperature, layering parchment paper between to keep them from sticking. They stay soft and fresh for about 4-5 days—perfect for crumbling over ice cream or grabbing as a quick snack.

Freezing

For longer storage, you can freeze baked cookies in a freezer-safe container, again separated by parchment. Thaw at room temperature before serving—this keeps them tasting just as good as fresh from the oven.

Reheating

If you want that fresh-baked warmth, pop the cookies in the oven at 300°F for 5 minutes or microwave them for 10-15 seconds. They’ll soften up nicely and melt the white chocolate just a bit for pure bliss.

Frequently Asked Questions:

Can I use different Oreos or sandwich cookies?

Absolutely! I’ve tried both classic chocolate Oreo cookies and the birthday cake flavor — each gives a fun twist. Just crush them coarsely to keep that texture contrast.

Can I make these cookies gluten-free?

You sure can! Substituting the all-purpose flour with a gluten-free flour blend that measures cup-for-cup works well. I recommend ensuring your baking powder is gluten-free too to avoid surprises.

How do I prevent cookies from spreading too much?

Using softened, not melted, butter is key. Also, chilling the dough for 30 minutes before baking helps maintain shape. Lastly, don’t overuse baking soda—too much can make cookies spread excessively.

Can I bake these cookies in advance?

Yes! These cookies can be baked a day ahead and stored in an airtight container at room temperature. If you want to bake the dough later, just freeze the dough balls on a tray, then transfer them to a bag for up to 3 months.

Final Thoughts

This White Chocolate Oreo Cookies Recipe holds a special place in my kitchen because it’s both a crowd-pleaser and a simple joy to make. I always smile when I see the delight on friends’ faces after their first bite. I can’t recommend giving it a try enough—you’ll have a fresh batch on your counter before you know it, and trust me, everyone will ask for seconds.