Prepare the Filling

1. Line a baking sheet with parchment.
2. Spoon 12 tablespoons of white chocolate spread onto the sheet.
3. Freeze until solid (at least 1 hour).
4. 💡 Tip: If you don’t have white chocolate spread, use a small chunk of white chocolate instead.

Make the Dough Base

1. In a stand mixer, combine cold butter, light brown sugar, and caster sugar on low speed until clumpy (do not cream).
2. Add white and dark chocolate chips; mix on low to distribute evenly.

Combine Dry Ingredients

1. In a separate bowl, whisk together plain flour, self-raising flour, black cocoa powder, crushed Oreo crumbs, baking powder, and salt.
2. Add dry mixture to the stand mixer; mix on low until it resembles breadcrumbs.

Bind with Eggs

1. Add eggs and yolk. Mix until a thick dough forms.

Shape the Cookies

1. Weigh 125 g of dough for each cookie.
2. Flatten slightly, place a frozen white chocolate portion in the center, seal, and roll into a ball.
3. Roll each ball in crushed Oreo cookies.

Chill or Freeze

1. Place dough balls in an airtight container. Freeze at least 4 hours (overnight for best results).

Bake to Perfection

1. Preheat oven to 190 °C (fan).
2. Place frozen cookie balls on a lined baking tray, spacing them several inches apart.
3. Bake for 16 minutes.
4. Let cool slightly before serving, best eaten warm.