Indulge in the perfect marriage of rich chocolate and creamy sweetness with these irresistible White Chocolate Cookies and Cream Cookies. A decadent chocolate cookie dough studded with chunks of Oreo biscuits and smooth white chocolate creates a delightful contrast of textures and flavours. These cookies feature a soft, fudgy centre with slightly crisp edges that will satisfy any sweet tooth. Perfect for afternoon treats, bake sales, or whenever you need to impress with minimal effort, these cookies bring together classic favourite flavours in one delicious bite.
Ingredients
Ingredient Notes
Butter: Use unsalted butter at room temperature for easier creaming. The softened texture helps incorporate air into the mixture, creating a lighter cookie texture.
Sugars: The combination of light brown and caster sugar creates the perfect balance - brown sugar adds moisture and a caramel-like flavour, while caster sugar helps with crisp edges.
Egg: Brings structure and richness to the cookies. Room-temperature eggs mix more evenly into the batter.
Vanilla Extract: Use pure vanilla extract rather than essence for a more authentic flavour.
Flour: Plain (all-purpose) flour works best. For a chewier texture, you can substitute up to 20g with bread flour.
Cocoa Powder: Use unsweetened cocoa powder for a rich chocolate base without excessive sweetness. Dutch-processed cocoa will give a deeper colour and smoother flavour.
Leavening Agents: The combination of bicarbonate of soda and baking powder ensures the perfect rise and texture - bicarbonate reacts with the acidic ingredients while baking powder provides additional lift.
Salt: Enhances all flavours and balances the sweetness. Don't skip this ingredient!
White Chocolate: High-quality white chocolate chips maintain their shape, but chopped chocolate bars melt more evenly throughout the cookie, creating pockets of creaminess.
Oreos: Regular Oreos work perfectly, but you can experiment with different flavours like golden Oreos or mint for variations. Roughly chop them to maintain recognisable pieces in the final cookie.
See the recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 180°C (160°C fan) and grease a baking tray. In a large bowl, cream together the butter, brown sugar, and caster sugar until light and fluffy.
- Step 2: Beat in the egg and vanilla extract until fully combined.
- Step 3: In a separate bowl, sift together the flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
- Step 4: Gradually mix the dry ingredients into the wet mixture until just combined.
- Step 5: Fold in the white chocolate chips and chopped Oreo biscuits.
- Step 6: Scoop out tablespoon-sized portions of dough, roll into balls, and place on the baking tray, leaving space between each. Bake 10-12 minutes until the edges are set but the centres are still slightly soft. Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
Substitutions
Gluten-Free:
- Replace plain flour with a 1:1 gluten-free flour blend
- Ensure your cocoa powder is certified gluten-free
- Use gluten-free chocolate sandwich cookies instead of Oreos (like Schär or Glutino brands)
Dairy-Free/Vegan:
- Substitute butter with plant-based butter or coconut oil (same amount)
- Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water)
- Use dairy-free white chocolate chips (brands like Pascha or King David)
- Choose vegan sandwich cookies like Oreo Thins (which are accidentally vegan) or other vegan alternatives
Reduced Sugar:
- Reduce both sugars by up to ¼ (can use 110g brown sugar and 40g caster sugar)
- Use sugar-free white chocolate chips
- Try reduced-sugar sandwich cookies
Keto-Friendly:
- Substitute flour with almond flour or a keto baking blend
- Replace sugars with erythritol, monk fruit sweetener, or allulose
- Use sugar-free white chocolate chips
- Replace Oreos with keto-friendly sandwich cookies or chocolate wafers
Nut Allergy:
- Double-check chocolate brands for "may contain nuts" warnings
- If using alternative flours, avoid almond or other nut-based options
Low FODMAP:
- Use gluten-free flour
- Check that your chocolate doesn't contain high FODMAP ingredients like inulin
- Use lactose-free butter or plant-based alternatives
- Choose lactose-free white chocolate or dairy-free alternatives
Note: Some substitutions may slightly alter the texture and flavour of the final cookies. You might need to adjust baking times by 1-2 minutes depending on the substitutions used.
Variations
For Dinner Party Elegance:
- Add 1-2 tablespoons of espresso powder to enhance the chocolate flavour for a sophisticated taste
- Sprinkle flaky sea salt on top before baking for a gourmet sweet-salty contrast
- Serve warm with a scoop of vanilla ice cream for an impressive dessert
Holiday Adaptations:
- Add crushed candy canes for Christmas cookies
- Mix in orange zest and a dash of cinnamon for winter holiday gatherings
- Use themed coloured white chocolate (green for St. Patrick's, pastels for Easter)
Dietary Preferences:
- For health-conscious guests, use dark chocolate chunks instead of white chocolate
- For those who prefer less sweet desserts, reduce sugar by 25% and use 70% dark chocolate
- For caffeine-sensitive guests, use carob powder instead of cocoa
Kid-Friendly Versions:
- Add colourful sprinkles or mini M&Ms
- Shape the cookies into fun forms before baking
- Use coloured white chocolate to match a birthday party theme
Equipment
Equipment Guide for White Chocolate Cookies and Cream Cookies
Mixing Equipment:
- Stand Mixer (ideal): Provides consistent creaming of butter and sugar
- Electric Hand Mixer: Great alternative to stand mixer
- Large Mixing Bowl: For combining ingredients
- Medium Bowl: For dry ingredients
- Rubber Spatula: For folding in chocolate chips and Oreos
- Wooden Spoon: Alternative for mixing if no electric mixers are available
Measuring Tools:
- Digital Kitchen Scale: For precise measurements (highly recommended)
- Measuring Cups and Spoons: If scale isn't available
Baking Equipment:
- Baking Trays/Cookie Sheets: Flat, heavy-bottomed trays work best
- Parchment Paper/Silicone Baking Mat: Prevents sticking
- Cookie Scoop/Tablespoon: For consistent cookie sizes
- Wire Cooling Rack: For proper cooling
Storage
Fresh Storage (Up to 5 Days):
- Store completely cooled cookies in an airtight container at room temperature
- Place a slice of bread in the container to keep cookies soft (replace bread when it becomes stale)
- Separate layers with parchment paper to prevent sticking
- Store away from direct sunlight and heat sources
Freezing Baked Cookies (Up to 3 Months):
- Ensure cookies are completely cooled
- Place in single layers with parchment paper between each layer
- Store in a freezer-safe container or heavy-duty freezer bag
- Thaw at room temperature for 1-2 hours before serving
- To refresh, warm in 150°C oven for 3-5 minutes
Freezing Cookie Dough (Up to 2 Months):
When ready to bake, add 2-3 minutes to original baking time (no need to thaw)
Roll dough into balls
Place on a baking sheet and freeze until solid (about 1 hour)
Transfer to a freezer bag or container
Label with date and baking instructions
Top Tips
The Secret to Perfect White Chocolate Cookies and Cream Cookies
Don't overmix the dough after adding the flour mixture. Mix just until no dry streaks remain to keep cookies tender.
Underbake slightly for the perfect texture. Remove from oven when edges are set but centres still look slightly underdone (they'll continue cooking on the hot tray).
Reserve some white chocolate chips and Oreo pieces to press gently into the tops of the cookie dough balls just before baking for a more attractive presentation.
Chill the dough for at least 30 minutes (or up to overnight) for a more concentrated flavour and less spreading.
Bang the baking tray against the counter a few times halfway through baking and again when they come out of the oven. This creates those attractive wrinkles and helps achieve the perfect texture.
FAQ's
This usually happens when butter is too soft or melted. Make sure to use room temperature (not melted) butter, and if your kitchen is warm, consider chilling the dough for 30 minutes before baking.
Yes, though the texture may be slightly different. Caster sugar dissolves more easily, but regular granulated sugar will work fine.
You may have used too much flour or overbeaten the eggs. Make sure to measure flour correctly (spoon and level, don't pack), and only beat the eggs until just incorporated.
The chips that were exposed on the surface may have browned during baking. To prevent this, push the chips fully into the dough or press additional chips into the tops immediately after baking.
Yes, they work together for the perfect rise and texture. Bicarbonate of soda reacts with acidic ingredients (like brown sugar) while baking powder ensures even leavening throughout the baking process.
Related
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Pairing
These are my favourite drinks to serve with these cookies:
📖 Recipe
Chocolate Cookies and Cream Cookies
Ingredients
- 150 g unsalted butter softened
- 150 g light brown sugar
- 50 g caster sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 180 g plain flour
- 40 g cocoa powder
- ½ teaspoon bicarbonate of soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 150 g white chocolate chips or chopped white chocolate
- 100 g Oreo biscuits roughly chopped
Instructions
- Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and caster sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, sift together the flour, cocoa powder, bicarbonate of soda, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the white chocolate chips and chopped Oreo biscuits.
- Scoop out tablespoon-sized portions of dough, roll into balls, and place on the baking tray, leaving space between each.
- Bake for 10-12 minutes until the edges are set but the centres are still slightly soft.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack.
Notes
- Don't overmix the dough after adding the flour mixture. Mix just until no dry streaks remain to keep cookies tender.
- Underbake slightly for the perfect texture. Remove from oven when edges are set but centers still look slightly underdone (they'll continue cooking on the hot tray).
- Reserve some white chocolate chips and Oreo pieces to press gently into the tops of the cookie dough balls just before baking for a more attractive presentation.
- Chill the dough for at least 30 minutes (or up to overnight) for a more concentrated flavor and less spreading.
- Bang the baking tray against the counter a few times halfway through baking and again when they come out of the oven. This creates those attractive wrinkles and helps achieve the perfect texture.
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