If you’re a fan of OREO cookies, then you’re in for a real treat! This OREO Cookies & Creme Cookies Recipe is the perfect combination of chewy, soft cookies loaded with chunks of OREO goodness. As a professional chef, I assure you that this homemade delight is easy to make and tastes better than store-bought versions. Letâs dive into this mouthwatering recipe!
Why Youâll Love OREO Cookies & Creme Cookies
- Rich & Decadent: Packed with crushed OREOs for maximum flavor.
- Perfect Texture: Crispy edges with a soft, chewy center.
- Easy to Make: Simple ingredients and steps for a foolproof recipe.
- Kid & Adult Approved: Everyone loves the classic taste of OREOs in cookie form!
Ingredients For OREO Cookies & Creme Cookies
the Cookies:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 15 OREO cookies, crushed into chunks
- 1 cup (170g) white chocolate chips (optional, but recommended)
Step-by-Step Guide: How to make OREO Cookies & Creme Cookies
Step 1: Prep the Ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Crush the OREO cookies into chunksâdon’t make them too fine; we want that crunch!
Step 2: Cream the Butter & Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This takes about 2-3 minutes using an electric mixer.
Step 3: Add the Wet Ingredients
Mix in the eggs, one at a time, followed by the vanilla extract. Beat until well combined.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Step 5: Fold in the Goodies
Gently fold in the crushed OREOs and white chocolate chips (if using). Be careful not to overmix to keep the cookies tender.
tep 6: Scoop & Bake the OREO Cookies & Creme Cookies
Scoop the dough using a cookie scoop or a spoon and place them 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, or until the edges turn golden brown but the center is still soft.
Step 7: Cool & Enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm with a glass of milk!
Pro Tips for the Best OREO Cookies & Creme Cookies
- Chill the Dough: Refrigerate the dough for 30 minutes before baking for a chewier texture.
- Don’t Overbake: Remove them when they look slightly underdone; they will firm up as they cool.
- Experiment with Add-Ins: Try using dark chocolate chips, chopped nuts, or even mini marshmallows for extra flavor.
FAQs
1. Can I use Double Stuf OREOs in this recipe?
Absolutely! Double Stuf OREOs will add extra creaminess, but they may make the dough a little softer. Reduce the butter slightly if needed.
2. How do I store these cookies?
Store them in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
3. Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 48 hours before baking. Let it sit at room temperature for 10 minutes before scooping and baking.
4. Can I make these cookies gluten-free?
Yes! Substitute gluten-free flour and use gluten-free OREOs for a delicious alternative.
5. Whatâs the best way to crush OREOs for this recipe?
Use a ziplock bag and rolling pin for chunky pieces or a food processor for finer crumbs.
Now that you have the perfect OREO Cookies & Creme Cookies Recipe, itâs time to get baking! These cookies are great for parties, holidays, or just a delicious homemade treat. Happy baking! đȘ