Description
Thick & Gooey Oreo NYC Cookies are rich, decadent, and cookie-lover approved—stuffed with chunks of Oreo for the ultimate indulgent treat.
Ingredients
Scale
- 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
Nutrition
- Serving Size: 1 cookie
- Calories: 490
- Sugar: 36g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg