White Chocolate Gingerbread Oreo Cookies

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 Cookies


  • 1/2 C Butter, softened
  • 3/4 C Granulated sugar
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 1 pk (3.4 oz) Instant cheesecake pudding
  • 2 C All-purpose flour
  • 2 tsp Baking powder
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 12 Gingerbread Oreos, crushed
  • 3/4 C White chocolate chips


  1. Preheat oven to 350°F.
  2. Allow butter to soften for about 30 minutes. Combine butter and granulated sugar in the mixing bowl. Beat until sugar and butter are well combined.
  3. Add eggs, one at a time, ensure the first egg is well beaten before adding the second. Add vanilla extract with the second egg.
  4. In a separate bowl, combine instant cheesecake pudding mix, all-purpose flour, baking powder, salt and cinnamon. Slowly add dry ingredients to mixing bowl and beat on medium speed until dough starts to form.
  5. Crush Oreos in a Ziploc bag or a food processor. You want to end up with small chunks. Add crushed Oreos and white chocolate chips to cookie dough and beat until incorporated.
  6. Scoop 2 tablespoons of cookie dough onto a lined cookie sheet. You do not have to use a baking liner, but it helps prevent the bottom of the cookie from burning. Bake at 350° F for 10-12 minutes.
  7. Allow cookies to cool for a few minutes on the baking sheet and then transfer to a wire rack to cool.
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