Coconut Oreo Crack Cookies
Coconut Oreo Crack Cookies are crunchy Oreos topped with buttery toffee, melty white chocolate, and toasted coconut—basically a super addictive, perfectly portioned sweet treat in every bite!
Servings: 24 cookies
Equipment
Ingredients
- 24 golden Oreos
- 1 cup butter 2 sticks
- 1 cup brown sugar
- 1 1/2 cups white chocolate chips
- 3/4 cup sweetened shredded coconut toasted
Instructions
- Preheat your oven to 400 degrees F and line two muffin tins with cupcake liners or use silicone cupcake/muffin pans.
- Pour the shredded coconut onto a baking sheet. Bake for 8-10 minutes, tossing halfway through, or until the coconut is lightly golden brown.
- Place an Oreo cookie in the bottom of each muffin cup, then set aside.
- In a medium saucepan, combine the butter and brown sugar. Bring the mixture to a rolling boil, then continue to stir for 3 minutes so that the mixture doesn’t burn.
- Remove the butter toffee from the heat and quickly drop a tablespoon on top of each Oreo. A cookie scoop is a helpful way to evenly fill each cup.
- Place the tins in the oven and bake for 4 minutes.
- Remove from the oven and immediately pour 1 tablespoon of white chocolate chips onto each cup.
- Allow the chocolate to melt a bit and then spread the chocolate with the back of a spoon. NOTE: If using standard sized chips, you may have to pop them back in the oven for a minute or two to help melt them.
- Sprinkle with the toasted coconut. You can also use festive springtime sprinkles, if you like.
- Place the assembled crack cookies in the fridge to cool and set for 2-3 hours. This tip is important. Always make sure the toffee layer is fully set and cooled before peeling the paper liners off!