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The Best Golden Oreo & White Chocolate Cookies


These Golden Oreo and White Chocolate Cookies are simply unreal! The combination of the deliciousness of a Golden Oreo and the smooth sweetness of white chocolate is out of this world. SO good! You will not be disappointed and I promise you’ll be coming back for more!

What makes Golden Oreo Cookies so addictive?

  • I think it is a combination of several factors. The first and the most obvious is a generous amount of white chocolate chips in each cookie. They melt into cookies and make them simply irresistible. I used to bake them with milk chocolate, but when I tried this combination, I was sold!
  • The second factor are crushed Golden Oreo cookies. Golden Oreos are my favourite cookies, because they have much more delicate flavour than regular Oreo, which sometimes can get too overpowering. Once baked, they add beautiful golden colour to the cookies and give them a great texture.
  • The third reason why these cookies are so good is that they are soft and chewy in the center but have crispy edges and are perfectly browned on the bottom. And obviously, they taste best straight out of the oven!

My top tips to perfect Golden Oreo Cookies every single time:

  • Do not skip salt! I know, some people now will go like: ‘What?! Do I really need salt in my cookies?’ So, yes. You do! Salt is a great flavour enhancer, allowing us to taste more than just sweetness in our cookies.
  • Use unsalted butter. I know, I’ve just said that we need salt in our cookies, BUT… it is better to use unsalted butter as amount of salt added to salted butter varies widely. Baking with unsalted butter will allow us to better control amount of salt in every batch of cookies.
  • Do not replace butter with shortening or margarine. Butter has significant impact on the taste of cookies. Substituting butter for shortening or margarine will not only change the taste, but also the texture of cookies. Butter has a lower melting point than substitutes, causing it to spread more during baking. Cookie made with butter will be thiner and crisper. And we like it, right? 🙂
  • Do not over mix. Over-mixing can make your cookies tough as it develops gluten in the dough. Make sure you mix the dough for a few seconds only until the ingredients are combined.
  • Do not over bake. Over-baking will make cookies dry. We don’t like dry cookies, we like chewy, soft center and crispy edges, right? So stick to this recipe and turn off the oven after 11 minutes!

Forming and baking cookies

This recipe makes 24 small cookies, 60g each. I recommend to divide cookie dough into two baking sheets – 12 cookies each – and bake them separately for 11 minutes in 1800C. If you prefer bigger cookies, you can use 120g of dough per cookie, which will give you 12 big cookies in total. Then I recommend to bake 6 cookies at once for 15 minutes in 1800C for the best results. Remember to always leave some space between cookies as they spread during baking.

These cookies deserve a spot in the cookie hall of fame. The combination of Golden Oreo’s and white Chocolate is just so heavenly delicious. If you love Oreos, then these cookies are for you. Everyone who tried the cookies has asked for them again and again. Have fun making your own batch and let me know how they turn out! 🙂

The Best Golden Oreo & White Chocolate Cookies

Recipe by MagdaDifficulty: Easy


Prep time


Baking time


Total time




  • 250 g unsalted butter, melted

  • 145 g light brown sugar

  • 60 g white sugar

  • 2 eggs, room temperature

  • 1 tsp vanilla extract

  • 500 g plain flour

  • 1 tsp baking soda

  • 3/4 tsp salt

  • 154 g (1 pack) Golden Oreo cookies + a few more for topping, crushed

  • 300 g white chocolate chips (leave a few for topping)


  • Mix melted butter with brown and white sugar for a few seconds only until combined.
  • Add eggs and vanilla extract and mix shortly again.
  • Add salt and baking soda, then flour gradually, mixing on a low speed only until ingredients are combined. Dough should be soft, but not sticky.
  • Add crashed Oreos and white chocolate chips and fold them in using rubber spatula or with your hands.
  • Form small balls, approx. 60g each, and transfer to a baking tray lined with baking paper. Top with a few pieces of crushed Oreos and chocolate chips.
  • Bake for 11 minutes in 1800C, 12 small cookies at once. Then repeat with second batch.
  • Remove from the oven and leave on a baking tray for 10 minutes, then transfer to cooling rack. Enjoy warm!


  • Keep baked cookies in an air-tight container for up to 1 week or frozen up to 3 months.

Did you make this recipe?

Mention @yummytitbitsbymagda or tag #yummytitbits on Instagram!

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