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Cookies Cream NYC Cookies

Cookies Cream NYC Cookies thick gooey bakery style
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Thick, bakery-style Cookies Cream NYC Cookies packed with white and dark chocolate chips, Oreo crumbs, and a molten white chocolate center. Crispy edges, soft gooey middle — the perfect NYC-inspired cookie you can bake at home.

Ingredients

Scale
  • Filling
  • 12 tbsp White Chocolate Spread (or white chocolate chunks if unavailable)
  • Dough
  • 230 g Cold (Chopped Butter)
  • 160 g Light Brown Sugar
  • 160 g Caster Sugar
  • 300 g White Chocolate Chips
  • 100 g Dark Chocolate Chips
  • 50 g Crushed Oreo Crumbs
  • 300 g Plain Flour
  • 130 g Self-Raising Flour
  • 70 g Black Cocoa Powder
  • 1 tsp Sea Salt
  • 2 tsp Baking Powder
  • 2 Eggs
  • 1 Egg Yolk
  • For Rolling
  • 50 g Crushed Oreo Cookies

Instructions

  1. Step 1 – Prepare the Filling
  2. Line a baking sheet with parchment.
  3. Spoon 12 tablespoons of white chocolate spread onto the sheet.
  4. Freeze until solid (at least 1 hour).
  5. 💡 Tip: If you don’t have white chocolate spread, use a small chunk of white chocolate instead.
  6. Step 2 – Make the Dough Base
  7. In a stand mixer, combine cold butter, light brown sugar, and caster sugar on low speed until clumpy (do not cream).
  8. Add white and dark chocolate chips; mix on low to distribute evenly.
  9. Step 3 – Combine Dry Ingredients
  10. In a separate bowl, whisk together plain flour, self-raising flour, black cocoa powder, crushed Oreo crumbs, baking powder, and salt.
  11. Add dry mixture to the stand mixer; mix on low until it resembles breadcrumbs.
  12. Step 4 – Bind with Eggs
  13. Add eggs and yolk. Mix until a thick dough forms.
  14. Step 5 – Shape the Cookies
  15. Weigh 125 g of dough for each cookie.
  16. Flatten slightly, place a frozen white chocolate portion in the center, seal, and roll into a ball.
  17. Roll each ball in crushed Oreo cookies.
  18. Step 6 – Chill or Freeze
  19. Place dough balls in an airtight container. Freeze at least 4 hours (overnight for best results).
  20. Step 7 – Bake to Perfection
  21. Preheat oven to 190 °C (fan).
  22. Place frozen cookie balls on a lined baking tray, spacing them several inches apart.
  23. Bake for 16 minutes.
  24. Let cool slightly before serving — best eaten warm.

Notes

Storage: Store baked cookies in an airtight container for up to 3 days. Freeze unbaked dough balls for up to 3 months.

Reheating: Warm baked cookies in a 160 °C oven for 4–5 minutes.

Serving Suggestion: Pair with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert.

Find it online: https://pinchofwarmthbakes.com/cookies-cream-nyc-cookies/