These Oreo Chocolate Chip Cookies are the perfect cookies for when you can’t decide between Oreos or chocolate chip cookies.
I think it’s time for milk to have a new favorite cookie, and I nominate these Oreo chocolate chip cookies! Try dunking them in a glass of cold milk and I think you’ll agree.
I always make my cookies jumbo size bakery style because that’s the perfect amount of cookie. And with these, you’ll get double the amount of cookies because there is more than one whole Oreo in each of these Oreo chocolate chip cookies.
Table of Contents
Why you’ll love this recipe
- These Oreo chocolate chip cookies are loaded with Oreo pieces in the dough and on top making them the perfect cookies and cream cookies!
- They are easier to make than you think.
- You can make 18-19 large cookies or about 27 smaller cookies from this recipe.
- They’re crispy, soft and chewy all at the same time.
Ingredients and Substitutions
As always, you’ll find the complete list of ingredients and quantities in the recipe card at the end of this post. Below are some notes and substitution tips:
- Butter – I used unsalted butter but you can use salted butter in a pinch. However, if using salted butter, you will need to reduce the amount of salt called for in the recipe to ¼ teaspoon.
- Sugar – I use only light brown sugar in this recipe because I love the flavor of brown sugar and I love my cookies more chewy. You can use dark brown sugar, granulated sugar or a combination of brown and white sugar.
- Egg – I use 1 large egg and 1 egg yolk. The egg yolk adds moisture creating a more tender and chewier cookie.
- Vanilla – use only pure vanilla extract for the best flavor.
- Flour – simple all-purpose flour will work for this recipe.
- Salt – I use kosher salt, if you’re using table salt, only use about two thirds as much, or ½ teaspoon.
- Leavening agents – both baking soda and baking powder are used in this recipe. Baking soda will contribute to browning of the cookies as well as making them more chewy, while baking powder will add a little bit of lift.
- Oreo cookies – mix Oreo cookie pieces into the cookie dough and add a few pieces on top to make the cookies look prettier.
- Chocolate chips – I use semisweet chocolate chips for this recipe. You can use any type of chocolate but I recommend anything with 50% cocoa or higher. Chocolate chips, wafers, chunks, chopped up bars should all work.
How to make Oreo chocolate chip cookies
The following instructions, step-by-step photos, and tips are here to help you visualize how to make the recipe. You can always skip straight to the printable recipe card at the end of this post.
First, add cooled melted butter, and brown sugar to your stand mixer and beat with a paddle attached for at least 2 minutes until light and fluffy. Using melted butter here will give you chewier cookies rather than soft cake-like cookies as with room temperature butter.
Next, add eggs, and vanilla to the beaten butter and continue to beat for at least another 2 minutes until light and fluffy again. Don’t be afraid to beat the wet ingredients really well at this stage, even longer than 2 minutes to allow the eggs to emulsify into the butter.
Sift together the dry ingredients or simply whisk everything together. Add it to the wet ingredients and stir to combine. You may want to stop the mixer and scrape the bottom of the bowl in this step to make sure everything is well combined but don’t over mix here.
Finally, add the semi sweet chocolate chips and the Oreo cookie pieces, and just stir to distribute them evenly throughout the cookie dough. Place the cookie dough in the fridge for at least 30 minutes to firm up.
Divide out all of the dough with a large cookie scoop before baking. You can add a few extra pieces of Oreos on top of the dough ball to make the cookies prettier.
Once portioned, keep the cookie dough balls refrigerated and bake in batches, 6 cookies per batch. You could also keep the cookie dough for a few days in the fridge before baking or freeze them for another day.
Baker’s Tips
- Pack the brown sugar lightly – because brown sugar is moist, the amount can differ depending on how you pack it in your measuring cup. For this recipe, we want to pack it ever so lightly so we don’t use too much sugar in the cookie dough since the Oreo cookies with the filling will provide some additional sugar.
- Don’t overmix – overmixing will further develop gluten in the cookie dough which will make it dry, so make sure not to overmix.
- Chilling the cookie dough – since we use melted butter in the cookie dough, we want to give the fat enough time to solidify before baking so the cookies don’t spread too much.
- If spreading occurs, do this as soon as the cookies come out of the oven: take a round cookie cutter, larger than your cookies, place it over the freshly baked cookies and swirl it around in a circular motion to gather the cookies up and make them perfectly round.
- Ensure you don’t over bake these cookies to keep them softer and more chewy. They may look slightly underbaked when you pull them out of the oven but the residual heat will continue baking them.
- Before baking these cookies, add a few extra pieces of Oreos on top of the dough balls to make them look nicer. Adding them before baking will allow them to adhere to the cookies better, if you add them after, even when the cookies just came out of the oven, they will still fall off easily.
Storage
Room temperature: store baked Oreo chocolate chip cookies in an airtight container for up to 3 days. If you keep them around longer, the cookies will start to harden.
Freezer: you can also freeze these cookies for up to 3 months, thaw at room temperature for a few hours before serving. You could pop them in the microwave for 10 seconds to soften and warm them up, they will taste like freshly baked.
FAQs
I use classic Oreos but you can use any flavor! However, I don’t recommend double stuff, I think that will make the cookies too sweet.
Sure! These can be made into smaller cookies using a medium cookie scoop instead. You just need to reduce the baking time by about 3 – 4 minutes.
Yes, cookie dough will last in the refrigerator for 3 – 4 days, just cover it well. Or you can freeze cookie dough for up to 3 months, bake directly from frozen and increase baking time by 1 – 2 minutes.
More delicious cookies
- Milk Chocolate Chip Cookies
- Chocolate Marshmallow Cookies
- Biscoff Butter Cookies
- Brownie Cookies
- Lemon Cookies
Hungry for more?
Oreo Chocolate Chip Cookies
Ingredients
- 8 oz unsalted butter, 227 g, melted and cooled
- 1 ⅓ cup brown sugar, 270 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour, 300 g
- ¾ teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup semisweet chocolate chip, 193 g
- 2 cup Oreo pieces, 14 cookies, 160 g
- More Oreos for topping
Instructions
- Add cooled melted butter, and brown sugar to the stand mixer bowl and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add the eggs, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Break up the Oreo cookies into small pieces by hand or using a knife and cutting board. Add the chocolate chips, Oreo cookie pieces and stir to incorporate. Stop the mixer and scrape down the bowl with a spatula and give it another good mix as needed. Cover and refrigerate the dough for 30 minutes.
- Portion the cookie dough with a large cookie scoop and place them on a parchment lined baking sheet. Refrigerate for at least another 30 minutes.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14-15 minutes, until the outer edges of the cookies turn golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Notes
- You can portion the dough right after mixing and refrigerate the dough balls for at least an hour before baking. However, the dough may be soft and sticky at this stage and may stick to the cookie scoop too much.
- You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster. Reduce the baking time by about 3 minutes in this case.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 1 – 2 minutes.
- If spreading occurs, take a round cookie cutter, larger than your cookies, place it over a baked cookie and swirl it around in a circular motion as if swirling a glass of wine. Make sure to do this right when the cookies come out of the oven and are still soft. This will gather the cookies up and make them perfectly round and a bit thicker too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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