Indulge in our Thick & Gooey Oreo NYC Cookies—rich, ultra-decadent, and stuffed with chunks of Oreo for the ultimate cookie lover’s dream!
Why You’ll Love This Recipe
- Bakery-style size: Oversized and indulgent, just like your favorite NYC cookie shop.
- Loaded with flavor: Oreos and white chocolate create the ultimate cookies-and-cream combo.
- Perfect texture: Crisp on the outside, soft and gooey in the center.
- Easy to make: Simple ingredients and straightforward steps deliver impressive results.
- Customizable: Add extra mix-ins or top with more Oreos for that extra wow factor.
Ingredients
- 125g unsalted butter, cold and cubed
- 100g light brown sugar
- 75g white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 300g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 150g white chocolate, chopped
- 154g (1 standard pack) Oreo cookies, crushed
- Extra Oreo pieces and white chocolate chunks for topping (optional)
Directions
- Preheat oven to 200°C (180°C fan) and line two baking trays with parchment paper.
- In a large bowl, beat together the cold cubed butter, light brown sugar, and granulated sugar until creamy and smooth.
- Add the egg and vanilla extract, and mix until well incorporated.
- Stir in the flour, cornflour, bicarbonate of soda, and salt to form a thick dough.
- Fold in the chopped white chocolate and crushed Oreos until evenly combined.
- Divide the dough into 6–8 large balls (around 100g each for that NYC bakery size).
- Place dough balls on prepared trays with space between each. Add extra Oreo pieces and white chocolate chunks on top, if desired.
- Bake for 12–14 minutes, until the edges are golden but the centers look soft and underbaked.
- Let the cookies cool on the tray for at least 30 minutes—they’ll finish setting up as they cool.
Servings and Timing
Servings: 8 large cookies
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Calories: Approximately 490 kcal per cookie
Variations
- Dark chocolate version: Swap white chocolate for dark or milk chocolate chunks.
- Double Oreo: Use chocolate Oreo cookies for a more intense chocolate flavor.
- Stuffed cookies: Insert a whole Oreo in the center of each dough ball before baking.
- Nutty twist: Add chopped macadamia or pecans for a crunchy variation.
- Mini cookies: Make 12–16 smaller cookies and reduce baking time to 10–11 minutes.
Storage/Reheating
Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Freezing: Freeze unbaked cookie dough balls for up to 2 months. Bake from frozen, adding 1–2 extra minutes.
Reheating: Warm in the microwave for 10–15 seconds to restore that gooey center.
FAQs
Why use cold butter for this recipe?
Cold butter helps keep the cookies thick and prevents them from spreading too much during baking.
Can I make the dough ahead of time?
Yes! Refrigerate the dough for up to 48 hours or freeze the balls for future baking.
Do I need to chill the dough?
Not required for this recipe, but chilling will enhance flavor and help control spreading.
Can I use pre-crushed Oreos or Oreo crumbs?
You can, but mixing chunkier Oreo pieces gives better texture and visual appeal.
How do I keep the cookies soft?
Store them in an airtight container with a slice of bread or marshmallow to retain moisture.
Can I use margarine instead of butter?
Butter gives the best flavor and texture, but you can use margarine in a pinch.
What’s the best way to crush Oreos?
Place them in a sealed bag and crush with a rolling pin, or pulse briefly in a food processor.
Can I skip the cornflour?
Cornflour helps create a tender, soft interior, but you can omit it if needed—the cookies will still be delicious.
How do I know when they’re done baking?
The edges should be set and golden, while the centers still look soft and slightly underbaked.
Can I double the recipe?
Absolutely! Just be sure to bake in batches and avoid overcrowding the trays.
Conclusion
Thick & Gooey Oreo NYC Cookies are the ultimate indulgence for cookie lovers. Packed with creamy white chocolate and crunchy Oreo pieces, they deliver everything you want in a bakery-style cookie: size, texture, and flavor. Whether you bake a batch for friends, family, or just yourself, these cookies are guaranteed to steal the spotlight—and disappear fast.
More Irresistible Cookie Creations
If these Thick & Gooey Oreo NYC Cookies had you reaching for seconds, you’re not alone. Take your cookie cravings further with our fruity, fluffy Chai Cinnamon Rolls or savor the cozy sweetness of Apple Fritter Bread. For a citrusy contrast, try the zingy Zesty Raspberry Lemon Drizzle Cake. If you’re planning a dessert table, add richness with the dreamy Peach Cobbler Cheesecake or bring balance with a chilled side of Cottage Cheese Protein Bagels for a surprisingly sweet-savory pairing.
Print
Thick & Gooey Oreo NYC Cookies
- Total Time: 34 minutes
- Yield: 8 cookies
- Diet: Vegetarian
Description
Indulge in our Thick & Gooey Oreo NYC Cookies—rich, ultra-decadent, and stuffed with chunks of Oreo for the ultimate cookie lover’s dream!
Ingredients
- 125g unsalted butter, cold and cubed
- 100g light brown sugar
- 75g white granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 300g plain flour
- 1 tbsp cornflour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 150g white chocolate, chopped
- 154g (1 standard pack) Oreo cookies, crushed
- Extra Oreo pieces and white chocolate chunks for topping (optional)
Instructions
- Preheat your oven to 200°C (180°C fan) and line two baking trays with parchment paper.
- In a large bowl, cream together the cold cubed butter, light brown sugar, and granulated sugar until smooth and combined.
- Add the egg and vanilla extract, mixing well.
- Stir in the plain flour, cornflour, bicarbonate of soda, and salt until a dough begins to form.
- Fold in the chopped white chocolate and crushed Oreos until evenly distributed.
- Divide the dough into 6–8 large cookie dough balls (about 100g each for bakery-style size).
- Place the dough balls on the prepared trays, spaced well apart. Press extra Oreo pieces and white chocolate chunks on top if desired.
- Bake for 12–14 minutes, until the edges are set but the centers still look slightly soft.
- Allow to cool on the tray for at least 30 minutes to set fully before moving.
Notes
- Use cold butter for a thicker, chewier cookie texture.
- Don’t overbake; the centers should look slightly underdone when you take them out.
- These cookies freeze well—just reheat in the oven to restore the gooey center.
- Swap white chocolate with dark or milk chocolate for a different flavor twist.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American