These cookies and cream cookies are soft and chewy, Oreo cookie stuffed cookies with white chocolate chips!
Total Time:40 minutes
For the cookies:
½ cup (113 gm) unsalted butter, at room temperature
¾ cup (150 gm) brown sugar
¾ (150 gm) cup sugar
1–1/2 teaspoons vanilla
2 large eggs
2–1/4 (270 gm) cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 cup (180 gm) white chocolate chips
2 cups (360 gm) roughly crushed Oreos or chocolate sandwich cookies
For the filling:
6 tablespoons 85 gm) unsalted butter at room temperature
1/2 cup (113 gm) shortening
3 cups (375 gm) confectioner’s sugar
1 teaspoon vanilla
Preheat the oven to 350 degrees and prepare two baking sheets by covering them with parchment paper or silicone baking mats.
In the bowl of a stand mixer or a large mixing bowl, cream together the butter, brown sugar, sugar, and vanilla on medium speed until smooth and fluffy, about 2 minutes. Scrape the sides of the bowl and add the eggs one at a time, beating on low until combined. In a separate bowl, combine the flour, salt, and baking soda and then add this mixture to the butter and sugar. Stir on low just until combined. Scrape the sides of the bowl and then fold in or stir on low the white chocolate chips and Oreo pieces (see notes).
Scoop out 3 tablespoon sized balls of dough (I used a large cookie scoop) for large cookies or 1-1/2 tablespoon sized balls of dough (medium cookie scoop) for smaller cookies. Roll the balls quickly in your hands for smooth cookies. Space out dough balls three inches apart (2 inches if using smaller dough balls) on the baking sheet and bake in the oven for about 10-12 minutes (9-10 minutes for smaller dough balls), or until the edges are set and the centers are beginning to set. The cookies may look slightly underdone when you pull them out of the oven. Allow to cool briefly before enjoying!
For the filling:
To prepare the optional filling, cream together the butter and shortening in the bowl of a stand mixer. Add the confectioner’s sugar and vanilla and mix on low until incorporated. Increase the speed to medium and beat until smooth and creamy. You can add a bit of milk or water to thin out if desired. Spread the filling in between two cookies and sandwich together!
I used a combination of roughly chopped Oreos and smaller crumbled Oreos for these cookies. With a finer crumb, the cookies appear darker, but the larger chunks of Oreo give you a crunchy bite of sandwich cookie in every cookies.
If you use a bit too much finely crumbed Oreos, the dough may seem a little dry. The cookies will still taste great, but the texture and spreadability of the cookies will differ. Give them a gentle pat as they come out of the oven if they didn’t spread enough for your liking.
You can substitute milk or semi-sweet chocolate chips here, but I prefer the white chocolate.
If your butter is too soft or if you dough becomes too soft/wet prior to baking, you can firm your dough in the fridge briefly. I usually do a test bake of cookies by baking 3 or 4 cookies on a baking sheet to see if they turn out how I want. If the cookies spread too much, I chill the remaining dough for a few minutes. If they don’t spread as much as I’d like, I keep the dough of the fridge and gently press my dough balls down a bit.