Can I use different types of Oreos?

Yes, feel free to experiment with different flavors of Oreos! Vanilla, mint, and even peanut butter Oreos can give your cookies a unique twist.

What’s the best way to soften butter quickly?

If you forgot to take your butter out of the fridge, cut it into small cubes and let it sit at room temperature for about 10-15 minutes. You can also microwave it for 5-10 seconds, but be careful not to melt it!

Why did my cookies come out flat?

Flat cookies can result from too much sugar, not enough flour, or using melted butter instead of softened butter. Make sure to measure your ingredients accurately.

How can I make my cookies chewier?

Using brown sugar instead of granulated sugar contributes to a chewier texture. Also, be sure to under-bake them just slightly so that they stay soft in the middle.

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough a day in advance and simply refrigerate it. Just bake them fresh the next day for the best taste and texture.

Thick NYC Oreo Cookies & Cream Cookies

Description

These Thick NYC Oreo Cookies & Cream Cookies are soft, rich, and packed with chunks of Oreos and white chocolate. Perfectly chewy with a crisp edge, they’re bakery-style treats you can whip up at home with simple ingredients.

Ingredients

Scale

115g unsalted butter (room temperature)
100g light brown sugar
100g granulated sugar
1 large egg (room temperature)
2 tsp vanilla extract
315g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
200g white chocolate chips/chunks (optional)
7 Oreos, broken into pieces (optional)

Instructions

Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
In a large mixing bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract and mix until well combined.
In a separate bowl, whisk together the plain flour, baking powder, bicarbonate of soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Fold in the white chocolate chunks and Oreo pieces, distributing evenly throughout the dough.
Scoop large spoonfuls of dough (about 80–100g each) onto the prepared tray, spacing them apart.
Chill the dough balls in the fridge for 20–30 minutes to help them hold their shape.
Bake for 12–14 minutes or until the edges are lightly golden and the centers still look slightly soft.
Cool on the tray for 10 minutes before transferring to a wire rack to cool completely.

Notes

Use room temperature butter and egg for a smoother dough.
Chilling the dough before baking helps prevent spreading.
Feel free to use dark or milk chocolate instead of white chocolate.
Cookies will continue to cook slightly after removing from the oven—don’t overbake!

Prep Time: 20 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 380
Sugar: 28g
Sodium: 240mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 4g
Cholesterol: 40mg

Keywords: NYC cookies, oreo cookies, cookies and cream, white chocolate cookies, bakery-style cookies