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
Scale
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
