If you’re anything like me, once you try this Oreo Chocolate Chip Cookies Recipe, you’ll be hooked — and seriously, who can resist the magic combo of fudgy chocolate chips and crunchy Oreo pieces? These cookies come out big, chewy, and so loaded with Oreo bits that every bite feels like a sweet nostalgia trip. I absolutely love how the Oreo crumbs blend into the dough while the chunks on top give that perfect contrast. Stick around, because I’m sharing all the tips and tricks I’ve learned to make these cookies just right every time.
Why You’ll Love This Recipe
- Perfect Chewy Texture: The blend of brown sugar and butter creates that soft, gooey center I crave in a cookie.
- Ultimate Oreo Experience: Using both Oreo crumbs and pieces gives you layers of flavor and crunch throughout.
- Easy Yet Impressive: This recipe feels fancy but comes together without any complicated steps or weird ingredients.
- Family Favorite: My crew begs for these at every gathering, which says a lot about how special they are.
Ingredients You’ll Need
Each ingredient in this Oreo Chocolate Chip Cookies Recipe is carefully chosen to strike the perfect balance between chewy, sweet, and crunchy. I always use room temperature butter and eggs because it really helps with the texture of the cookies.
- All-purpose flour: Gives the cookies their structure and softness; don’t substitute with cake or bread flour for this one.
- Baking soda: Helps with spreading and creates that nice tender crumb.
- Salt: Enhances the overall flavor and balances the sweetness.
- Unsalted butter: Using unsalted lets you control salt levels; plus, room temperature butter creams better with sugars.
- Brown sugar: Packed light or dark, I personally prefer dark for rich molasses flavor and extra chewiness.
- White granulated sugar: Adds just the right sweetness and helps with cookie spread.
- Pure vanilla extract: This is non-negotiable for me—adds warmth and depth.
- Egg and egg yolk: The extra yolk makes these cookies extra tender and chewy—trust me on this!
- Semi-sweet chocolate chips: The star ingredient, these chunks melt perfectly amidst Oreo bits.
- Oreo crumbs: Made by blending about 5 Oreo cookies, finely ground to infuse the dough with that unmistakable Oreo flavor.
- Oreo pieces: Roughly chopped 6 Oreos add that delightful chunk texture on top and inside.
Variations
One of the things I love about this Oreo Chocolate Chip Cookies Recipe is how easily you can make it your own. I sometimes swap in white chocolate chips or add a sprinkle of sea salt on top for a sweet-salty twist. Feel free to get creative!
- White Chocolate Variation: Swapped half the semi-sweet chocolate chips for white chocolate, and my family went absolutely crazy—it adds a lovely creaminess.
- Nutty Twist: Tossing in some toasted pecans or walnuts gives a nice crunch and a salty contrast.
- Gluten-Free Version: I’ve tried a 1:1 gluten-free flour blend with decent success, but I’d recommend chilling the dough longer to help with texture.
- Mini Oreo Pieces: If you love an extra Oreo punch, crushing more Oreos on top just before baking amps up the flavor and adds visual wow.
How to Make Oreo Chocolate Chip Cookies Recipe
Step 1: Prep Your Dry Ingredients and Oreos
Start by mixing the flour, baking soda, and salt in a bowl—this ensures even distribution so your cookies rise perfectly. Next, blitz 5 Oreo cookies in a blender until they’re fine crumbs (about ½ cup). Save these crumbs to mix into the dough. Then pulse 6 more Oreos into chunky pieces—these will give your cookies those gorgeous Oreo chunks you bite into later.
Step 2: Cream Butter and Sugars Until Fluffy
Using a mixer, beat your room temperature butter with brown and white sugar on high speed until the mixture is light and fluffy—this step is key to that tender, chewy texture. Don’t rush it, and scrape the bowl a couple times so everything mixes evenly. Then add vanilla, egg, and egg yolk and blend until combined.
Step 3: Combine Everything and Chill
Slowly add your dry ingredients to the wet mix, blending until just combined—overmixing can make cookies tough. Gently fold in your chocolate chips, Oreo crumbs, and Oreo pieces. Then pop the dough into the fridge for 40 minutes; I discovered this chill time really helps control spreading and deepens flavor.
Step 4: Portion and Bake Like a Pro
Preheat your oven to 350°F and line two cookie sheets with parchment paper. Using a large 3-ounce cookie scoop, make rounded heaps of dough. Place 6 dough balls on one sheet and freeze them until the oven is fully heated (this prevents excessive spreading). Meanwhile, store the rest in the fridge. Bake the frozen batch for 13-15 minutes until edges are lightly golden but centers still seem soft—this ensures maximum chewiness.
Step 5: Shape, Top, and Cool
After 4 minutes on the sheet, use a biscuit cutter to gently push the cookies into a neat circle—this little trick makes them look bakery-perfect. Then sprinkle with extra Oreo pieces, chocolate chips, and crumbs before moving to a wire rack to cool. I like to wait until they’re just warm or fully cooled; otherwise, they’re a tad too fragile to handle.
Pro Tips for Making Oreo Chocolate Chip Cookies Recipe
- Chill Time is Key: I found that chilling the dough prevents the cookies from spreading too thin and helps keep them thick and chewy.
- Use Room Temperature Ingredients: This helps your dough mix more evenly and makes creaming the butter effortless.
- Don’t Overbake: The center should still look slightly underdone when you pull them out—that’s how they stay soft once cooled.
- Shape While Warm: Using a biscuit cutter immediately after baking gives your cookies that perfect round shape without squishing.
How to Serve Oreo Chocolate Chip Cookies Recipe
Garnishes
I’m a sucker for adding just a little extra flair, so I often sprinkle a pinch of extra Oreo crumbs on top as soon as the cookies come out of the oven. Sometimes I add a few mini marshmallows for a s’mores vibe — it’s surprisingly good!
Side Dishes
Nothing pairs better with these Oreo Chocolate Chip Cookies than a cold glass of milk or a scoop of vanilla ice cream. For grown-ups, I love serving them alongside a cup of strong coffee or espresso to balance the sweetness.
Creative Ways to Present
For parties, I like to arrange these cookies on a platter lined with fresh mint leaves and pile on a few whole Oreos to tie the theme together. Wrapping individual cookies in cellophane and tying them with pink ribbons also makes for a cute homemade gift.
Make Ahead and Storage
Storing Leftovers
I store any leftover Oreo Chocolate Chip Cookies in an airtight container at room temperature, layering them between parchment paper sheets to avoid sticking. They stay chewy and tasty for up to 4 days this way—though they rarely last that long!
Freezing
Freeze unbaked cookie dough balls on a baking sheet, then transfer them to a freezer-safe container. When you’re ready, bake straight from frozen, just add a couple of extra minutes to baking time. I’ve found this is a game-changer for last-minute treats.
Reheating
If you want that fresh-baked warmth, pop the cookies in a 300°F oven for about 5 minutes, or microwave them for 10-15 seconds. This revives the softness and melty chocolate without drying them out.
FAQs
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Can I use double-stuffed Oreos for this recipe?
Absolutely! Double-stuffed Oreos will add a bit more creaminess and sweetness to your cookies. Just keep in mind the dough might be a bit softer, so chilling it before baking is even more important.
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How do I keep my Oreo Chocolate Chip Cookies from spreading too much?
Chilling your cookie dough for at least 40 minutes helps a lot. Also, freezing your scoops before baking makes sure they maintain their shape and don’t flatten out.
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Can I make these cookies vegan or dairy-free?
You can experiment with dairy-free butter and egg substitutes, but results might vary. Vegan Oreos make this easier since they don’t contain dairy. I recommend testing a small batch first to tweak texture and sweetness.
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Why add both Oreo crumbs and pieces?
The Oreo crumbs infuse the whole cookie with that iconic flavor, while the pieces give bursts of crunchy texture. Together, they create a layered Oreo experience that I think is unbeatable.
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How many cookies does this recipe make?
This recipe yields about 17 large, bakery-style cookies, perfect for sharing or gifting! If you want smaller cookies, you can adjust the scoop size, but baking time will need tweaking.
Final Thoughts
This Oreo Chocolate Chip Cookies Recipe has become my go-to whenever I want to impress friends or just treat myself to something wonderfully indulgent. There’s something so comforting about biting into a warm cookie that’s loaded with chocolate and Oreos, and honestly, once you get the hang of it, you’ll be making these all the time too. Give these a try—you might just find your new favorite cookie!
PrintOreo Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 69 minutes
- Yield: 17 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Oreo Chocolate Chip Cookies are large, chewy delights packed with Oreo crumbs and pieces for an extra burst of cookie flavor. Loaded with rich semi-sweet chocolate chips and baked to perfection, they are gooey in the center with lightly golden edges, perfect for any cookie lover seeking a decadent treat.
Ingredients
Dry Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed, light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
Add-ins
- 1 1/2 cups Semi-sweet chocolate chips
- 1/2 cup Oreo crumbs (5 cookies blended until fine)
- 3/4 cup Oreo pieces (6 cookies broken into small and medium pieces)
Instructions
- Prepare dry ingredients and Oreo crumbs: Mix the flour, baking soda, and salt in a mixing bowl and set aside. Blend 5 Oreos in a blender until fine crumbs form, then measure out 1/2 cup for the dough and reserve the rest for topping. Pulse 6 Oreos into small and medium pieces using the blender for added texture.
- Cream butter and sugars: Using a mixer, beat the room temperature butter with the brown sugar and white sugar on high speed until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add eggs and vanilla: Incorporate the vanilla extract, whole egg, and egg yolk into the butter and sugar mixture. Mix until just combined, ensuring a smooth and creamy texture.
- Combine dry ingredients: Slowly add the flour mixture to the wet ingredients. Mix until the dough just comes together without over-mixing to maintain softness.
- Add chocolate chips and Oreos: Fold in the semi-sweet chocolate chips, Oreo crumbs, and Oreo pieces evenly throughout the dough. Chill the dough in the refrigerator for 40 minutes to help the cookies maintain their shape during baking.
- Prepare to bake: Preheat the oven to 350°F (177°C). Line two cookie sheets with parchment paper. Using a large 3 oz cookie scoop, scoop dough into rounded heaps. Place six dough balls on one sheet and freeze them while the oven preheats to reduce spreading.
- Bake the cookies: Bake the frozen dough balls for 13-15 minutes until the edges are lightly golden brown and the centers remain slightly underdone for a chewy texture.
- Shape and add toppings: Let the cookies rest on the baking sheet for 4 minutes. Use a biscuit cutter to gently round the cookies by scooting them in a circular motion. Top the cookies with reserved Oreo pieces, extra chocolate chips, and sprinkle with Oreo crumbs.
- Cool and serve: Transfer the cookies to a cooling rack. Allow to cool until slightly warm or completely cooled before serving for best texture and flavor.
Notes
- These cookies are large and chewy with gooey centers, loaded with both Oreo crumbs and pieces.
- Freezing the dough balls before baking helps reduce spreading and keeps cookies thick.
- Using both an egg and an egg yolk contributes to a soft and tender crumb.
- Gently shaping the cookies after baking helps achieve a more uniform, rounded appearance.
- For extra indulgence, top cookies with additional chocolate chips and Oreo pieces immediately after baking.
Nutrition
- Serving Size: 1 large cookie
- Calories: 337 kcal
- Sugar: 24 g
- Sodium: 209 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg