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oreo chocolate chip cookies lined up on a baking sheet
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5 from 5 votes

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.
Prep Time15 minutes
Cook Time11 minutes
Chill Time30 minutes
Total Time56 minutes
Course: Dessert
Cuisine: American
Keyword: bake sale recipes, chocolate chip cookies, kid friendly recipe, oreo recipe
Servings: 32
Calories: 213kcal
Author: Julie Clark

Ingredients

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, 3/4 cup brown sugar, 3/4 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 1/2 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 1/2 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