Oreo White Chocolate Brownie Cookies

No ratings yet

Thick and chewy brownie cookies loaded with Oreo cookie bits, white chocolate wafers, and dark chocolate chips. Crisp edges, gooey centers, and intense chocolate flavor in every bite.

Prep Time20

Cook Time10

Total Time30

Course: Dessert, Snack

Cuisine: American

Keyword: baking, brownie cookies, chocolate, chocolate cookies, cookies, cookies and cream, oreo cookies, sweet, white chocolate cookies

Servings: cookies

Calories: 391kcal

Equipment

Mixing bowls
Electric mixer
Baking sheets
Parchment paper or silicone liners
1/4 cup cookie scoop
Wire cooling rack

Ingredients

1 cup semisweet or dark chocolate chips or chopped bar, melted
1 cup cold unsalted butter cut into slices or cubes
1 ½ cups granulated sugar
2 eggs
½ cup unsweetened cocoa powder can also use dark cocoa powder
2 teaspoons vanilla extract
2 teaspoons cornstarch
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups all-purpose flour
1 ½ cups white chocolate wafers or chocolate chips or chopped bar
½ cup dark chocolate chips
10 Oreo cookies roughly chopped

Instructions

In a small microwavable bowl, melt 1 cup semisweet or dark chocolate chips in 30 second increments until smooth and creamy. Let cool to room temperature.
Line 2 baking sheets with parchment paper or silicone liners; set aside. Preheat oven to 350°F.
In a bowl, whisk together 1/2 cup cocoa powder, 2 teaspoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt; set aside.
In a large mixing bowl, cream together 1 cup cold butter and 1 1/2 cups granulated sugar for 3-4 minutes or until creamy.
Add 2 eggs and 2 teaspoons vanilla extract and mix until combined.
Add the melted chocolate and mix on low speed until combined.
Add the cocoa mixture and 2 1/2 cups flour. Mix to combine without overmixing. Dough will be very thick.
Mix in 1 1/2 cups white chocolate wafers, 1/2 cup dark chocolate chips, and 10 roughly chopped Oreo cookies until just incorporated.
Using a 1/4 cup cookie scoop, scoop dough onto prepared baking sheets, placing cookies 3 inches apart (6 cookies per sheet).
Bake one sheet at a time in the center of the oven for 7-10 minutes, checking at 7 minutes. Cookies should look dry on top with slightly gooey centers.
Let cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack. They will firm up as they cool.

Notes

Cold Butter: Using cold butter is essential for thick cookies. Don't substitute softened butter.

Storage: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months.

Make Ahead: Cookie dough can be refrigerated for up to 3 days or frozen as dough balls. Add 1-2 minutes to bake time if baking from frozen.

Nutrition