Honestly, These Cookies are a Game-Changer (Let Me Tell You Why)

Alright, so a few months back, I had one of those days where all I wanted was something unapologetically sweet and totally not health-conscious. My youngest kiddo was obsessed with Crumbl’s Golden Oreo cookies. Seriously, she talks about them more than her favorite cartoon. One problem: nearest Crumbl is like a two-hour drive away, and I wasn’t about to embark on a cookie road trip (though, in another life, maybe I would). So, fast forward through a flurry of internet hunting and kitchen experiments—some more edible than others—and boom, these homemade Golden Oreo cookies with white chocolate chips were born. First batch? I literally ate the dough before it even hit the oven. I mean, who hasn’t? (No shame here.)

Crumbl Golden Oreo Cookies with White Chocolate Chips

The Real Reasons I Love Making These Cookies

Honestly, I whip these up when I know someone’s had a rough day, or I just want to feel like I’m winning at life with minimal effort. My family goes nuts for these cookies! There’s that golden crunch from the Oreos, melty white chocolate moments, and this hint of vanilla that lingers (okay, waxing poetic, but it’s true). Plus, unlike that ill-fated attempt at sourdough, these come out perfect most times—unless I’m distracted by the dog, which, looking back, is at least half the time.

And you know those recipes where you need a fancy tool or some obscure ingredient? Not here. Although, I did once run out of the exact Oreos and totally used the generic store brand—no one noticed, not even my picky father-in-law (which says something!).

What You’ll Need (But I Promise, It’s Flexible)

1 cup (about 225g) unsalted butter, room temp—though, honestly, one time I used salted and just skipped the extra pinch of salt. It worked.
1.5 cups light brown sugar (granulated is fine if that’s all you’ve got, but brown gives a chewier vibe)
2 large eggs—once, I accidentally used medium eggs; didn’t notice a massive difference
2 tsp vanilla extract. My grandmother demanded the real stuff, but that fake vanilla works too in a pinch
2.5 cups all-purpose flour (or “plain flour” for my UK mates)
1 tsp baking soda
1/2 tsp salt (skip if you went with salted butter, really)
1.5 cups crushed Golden Oreos (it’s about 15 cookies, or honestly just grab a few big handfuls and crush away, no stress)
1.25 cups white chocolate chips. Or chop up a bar—I’ve used both
Optional: extra Golden Oreo chunks and a sprinkle of sea salt for the top (I like the fancy flaky kind, but table salt works too)

Here’s How I Throw It All Together

Cream the butter and sugar together for a good 2–3 minutes. I use my stand mixer if I’m feeling lazy, but hand mixer is fine too (heck, once I did it by hand and called it my workout for the day). Get it nice and fluffy!
Crack in the eggs, one at a time, and splash in the vanilla. Mix until just combined—don’t overdo it or the cookies get tough, trust me, I learned the hard way.
Whisk the flour, baking soda, and salt together in a separate bowl. Then, tip this into your butter mix. Do it in two parts; makes things less messy (unless you enjoy cleaning flour out of every corner—that’s a choice).
Stir in your crushed Golden Oreos and white chocolate chips. At this point, I always sneak a bit of dough. Is that safe? Probably not, but I live on the wild side.
Chill your dough for at least 30 minutes. Actually, I thought this step was nonsense but the cookies really do hold their shape better if you wait. Sometimes I forget and bake them anyway—they’re just a bit flatter.
When you’re ready, preheat your oven to 350°F (175°C). Line your trays with parchment (or baking paper, as my Aussie cousin insists). Scoop out generous blobs—like 2 tablespoons each. I use my hands half the time; just wash them first.
Bake for about 11–13 minutes. They’ll look a little underdone in the center but don’t panic—they set up while cooling. Oh, and don’t overbake (seriously, it’s the fastest way to ruin the gooey bit in the middle).
When they’re out, toss on extra bits of Oreo or white chocolate if you’re feeling extra. Sprinkle with sea salt if you like that sweet-salty magic.

Things I’ve Figured Out (Mostly Through Mistakes)

The dough freezes really well—so sometimes I make a double batch and freeze half for future cookie cravings.
If the cookies spread too much, your butter was probably too soft or the dough was too warm. Or maybe both. But, on second thought, thinner cookies aren’t awful either.
Letting them cool on the tray for 10 minutes gives that perfect chewy middle—though my patience is usually worn thin by that point!

Variations? Oh, I’ve Tried a Few (Some Worked, Some Didn’t)

Swap out the white chocolate for dark—or even throw in some butterscotch chips (though that batch? A little sweet even for me, and that’s saying something).
I once crumbled in some freeze-dried raspberries. It looked fancy, but the flavor kind of got lost.
You can use regular Oreos if that’s what you’ve got. Chocolate on chocolate is never a bad idea, right?

Tools I Use (Mostly…)

A stand mixer if I’m feeling fancy, or just an old wooden spoon if I’m too lazy to dig it out. Don’t have parchment? Butter the pan. It’s not a deal breaker.
Mixing bowls, obviously. Or sometimes, whatever’s clean, which is not always a bowl, to be honest.
I love my cookie scoop but using two spoons works pretty well (although it gets a bit messy and sticky).

How to Store These (As If They’ll Last!)

Pop ’em in an airtight box or bag, and they’ll be good for about 3–4 days at room temperature—or longer in the fridge. That said, they’re normally gone by the next morning. Literally, I’ve come downstairs to a suspiciously empty container and chocolatey fingerprints more than once.

Best Way to Serve (Or Just Eat Them Warm!)

Okay, so my family’s big thing is dunking these in cold milk—classic, right? But I’ll admit, once I crumbled them over ice cream and let me just say, new tradition alert. If you like sweet on sweet, try it.

Learned the Hard Way: My “Pro” Tips

Don’t skip chilling the dough—I rushed it once and ended up with cookie pancakes. Still tasted good, but the texture missed the mark.
Add white chocolate chips last, or sometimes they sink to the bottom of the bowl, and you end up with uneven cookies. Ask me how I know.
If in doubt, underbake. Overbaked = sad, dry cookies. Underbaked? Gooey heroes.

FAQ (Yes, My Friends Actually Ask These Things)

Can I use a different cookie instead of Golden Oreos? Sure thing! Any crunchy, vanilla-ish cookie does the trick. I’ve even had someone use custard creams. Not mad at it.
Do they freeze well? Oh yeah. I sometimes bake off just a couple, keep the rest of the dough in the freezer, and bake ‘em fresh. No need to defrost, just add a minute or two to baking time.
Can I halve or double the recipe? Yup. Just watch the baking time; smaller cookies bake faster, giant ones take a bit longer (obviously!).
Help, my dough’s too runny! Hmm, did you melt your butter? Try chilling it longer. Or just add a spoonful more flour and see what happens—honestly, these cookies are forgiving.
Is it better the next day? I think so! The flavors seem to, like, snuggle together overnight. If you can wait that long, anyway.

So, enjoy this recipe, and don’t stress too much about perfection. The best cookies always come with a little mess and a lot of laughs anyway!

Crumbl Golden Oreo Cookies with White Chocolate Chips