Easiest ever Oreo Cookie Cups made from scratch. No dough chilling. 9 ingredients and in just 25 minutes prepared and baked.
Preheat oven to 350°F (175°C). Chop 4 Oreo cookies into very small chunks. Set aside.
Microwave butter until 2/3 melted. Then stir until completely liquid. Transfer together with the sugar to a large mixing bowl and stir with a handheld or stand mixer fitted with a paddle attachment on medium speed just until combined for about 1 minute. Add egg and vanilla* and mix for about 30 seconds just until combined. Add flour, baking powder, and salt and mix just until combined. Don’t overmix at any step or your cookie cups will dry out. Fold in chopped Oreo cookies.
Divide cookie dough equally and transfer to a 12 cup muffin pan. Press dough evenly with your fingers into the cups. Crush remaining Oreos with your fingers into irregular sized pieces and fill them together with the white chocolate into the cookie cups. Bake them for about 10-12 minutes. (I bake mine for 11 minutes.) Remove from oven when they look matt, pale and puffed. Let cool to room temperature before removing from pan. The cookie cups will stay fresh in an airtight container at room temperature up to 4 days.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.