Julie Clark
Posted:
Oreo Chocolate Chip Cookies
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A delicious combination of classic chocolate chip and Oreo cookies, these Oreo Chocolate Chip Cookies are a perfect chocolate lover’s treat.
Love chocolate chip cookies? Love Oreos? Have both in one cookie! This Oreo Chocolate Chip Cookie recipe combines the best of both worlds.
Combining two classic flavors, this recipe is a fun twist on traditional chocolate chip cookies. Make them for a bake sale, school party or family reunion. The Oreo cookie cookies are sure to be a hit with young and old.
About these Oreo Chocolate Chip Cookies:
- Flavor: These cookies are a double chocolate cookie since they have chocolate chips and Oreo. They have a “cookies and cream” flavor thanks to the Oreo cookies in every bite.
- Texture: The cookies have a soft and chewy center contrasted by the crispiness of the Oreo chunks. You’ll get a satisfying crunch and melt-in-the-mouth experience in every bite.
- Method: For best results, use an electric mix to mix the cookie dough, refrigerate the dough for 30 minutes and then bake in a preheated oven.
Ingredients
- Salted Butter: I love how salted butter brings a rich, buttery foundation and a hint of saltiness to the cookies. You can use unsalted butter if you prefer.
- Brown Sugar: Adds a deep, molasses-like sweetness and contributes to the chewy texture of the cookie.
- Granulated Sugar: Offers a classic sweetness and helps in achieving light crispy edges to the cookies.
- Oreo Cookies: Use name brand Oreo cookies or any chocolate sandwich cookies.
- Semi-Sweet Chocolate Chips: By adding chocolate chips, you’ll get pockets of melted chocolatey goodness, giving that familiar flavor. Dark chocolate chips work as well and are slightly less sweet.
How to Make Oreo Chocolate Chip Cookies
- Start by chopping the Oreos. You’ll need 20 Oreos for mixing into the cookie dough.
- Mix the wet ingredients. For the best textured cookies, it is important to follow the mixing instructions in the recipe card below. Cream the butter and sugar for a full 4 minutes. Then mix in the eggs for an additional 30 seconds.
- Add half the cookies. The reason why I mix in only half the cookies at this point is to allow the cookies to soften in the wet ingredients. This will allow half of the cookies to break up more, giving Oreo crumbs and flavor in every bite. The cookies at the end will be gently folded in so they stay in pieces for a crisp texture.
- Add dry ingredients. Again, follow mixing instructions and don’t over mix the dough at this point.
- Fold in chocolate chips and Oreos. Fold gently, just until the mixture looks even.
- Scoop & refrigerate. Scoop into cookie dough balls, then refrigerate for 30 minutes. This helps the cookies stay thick and soft through baking.
- Bake. Press extra chocolate chips and Oreo cookie quarters into the top of the cookie dough balls before baking. This makes them look extra pretty. You can also press these in immediately after the cookies come out of the oven.
Storage Instructions
- Room temperature: Store in an airtight container on the counter for up to 3 days.
- Refrigerator: I do not recommend storing the cookies in the fridge. Store at room temp or in the freezer.
- Freezer: Freeze the cookies in an airtight container for up to 2 months. Thaw at room temperature before eating.
Oreo Chocolate Chip Cookie Recipe
A delicious combination of classic chocolate chip and Oreo cookies, these Oreo Chocolate Chip Cookies are a perfect chocolate lover's treat.
Servings 32
Prep Time 15 minutes
Cook Time 11 minutes
Chill Time 30 minutes
Total Time 56 minutes
Ingredients
- 1 cup salted butter 8 ounces, room temperature
- 3/4 cup brown sugar 150 grams
- 3/4 cup granulated sugar 150 grams
- 2 large eggs
- 2 teaspoons vanilla extract 10 grams
- 2 1/2 cups all-purpose flour 325 grams
- 1 teaspoon baking soda 5 grams
- 1 teaspoon salt 6 grams
- 20 Oreo cookies divided
- 1 1/2 cups semi-sweet chocolate chips
- Oreo quarters and semi-sweet chocolate chips for optional toppings
Instructions
- Using an electric mixer with large mixing bowl or stand mixer, cream together the room temperature (not melted!) butter, sugar, and brown sugar. Cream for 4 minutes on medium speed. The mixture should lighten in color and be light and fluffy (air whipped into it). 1 cup salted butter, ¾ cup brown sugar, ¾ cup granulated sugar
- Mix in the eggs and vanilla. Mix for 30 seconds. Scrape the edges of the bowl as needed with a rubber spatula. 2 large eggs, 2 teaspoons vanilla extract
- Take 10 of the Oreo cookies and cut them into quarters. Add these cookie pieces to the cookie dough. Mix on medium high speed for another 30-45 seconds to break them up in the dough. 20 Oreo cookies
- Add in the dry ingredients: flour, salt and baking soda. Mix just until combined. 2 ½ cups all-purpose flour , 1 teaspoon baking soda , 1 teaspoon salt
- Take the last 10 Oreo cookies and cut them into quarters. Add these cookie pieces to the cookie dough along with the chocolate chips. Fold this together with a rubber spatula. 1 ½ cups semi-sweet chocolate chips
- Scoop the dough into balls using a 2" large cookie scoop and place on a parchment paper lined baking sheet. (I like large cookies, but you can make them smaller if you'd like.)
- Refrigerate for at least 30 minutes.
- Preheat the oven to 350ºF.
- Place the cookie dough balls 2″ apart on a parchment-lined baking sheet (or use a silicone baking mat). Press in any scraggly edges on the cookie dough balls which will give the cookies a good shape.
- If you’d like, you can press an extra Oreo quarter or chocolate chips into the top of the cookie which will give them a pretty look.
- Bake for 10-11 minutes.
- If you’d like the cookies to be perfectly round, use a large round cookie cutter (or a wide mouth mason jar ring) to place over the hot cookie. Use your hand to hold the ring or cutter and make quick circles on the pan, which will round out the cookie. You have to do this when the cookies are hot, so work quickly immediately after the cookies come out of the oven.
- Allow the cookies to cool on the pan for 3-4 minutes, then move to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days.
Video
Notes
For more “cookies and cream” flavor, use half white chocolate chips and half semi-sweet chocolate chips. You can also use chocolate chunks.
The calories shown are based on the recipe making 32 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 213kcal | Carbohydrates: 27g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 189mg | Potassium: 89mg | Fiber: 1g | Sugar: 16g | Vitamin A: 199IU | Calcium: 16mg | Iron: 2mg
Helpful Resources
- Our best Cookie Making Tools that every baker should have.
- Tips on how to freeze cookies.
- Do your cookies turn out flat? Find out why here.
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