Ingredients
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups chocolate sandwich cookies (like Oreos), crushed
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed chocolate sandwich cookies and white chocolate chips, making sure they’re evenly distributed.
- Using a cookie scoop, form balls of dough and place them onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- If you prefer, use mini chocolate sandwich cookies for extra crunch and visual appeal.
- For more texture, add chopped dark chocolate or a handful of crushed pretzels.
- Chill the dough for 30 minutes before baking for thicker, chewier cookies.
- To crush the cookies, place them in a zip-top bag and gently crush them with a rolling pin. Some larger chunks are ideal.
- You can substitute milk chocolate or dark chocolate chips instead of white chocolate if preferred.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
