These chocolate Oreo cookies are perfect for true chocolate lovers! They’re extra fudgy with a rich chocolate flavor and filled with Oreo chunks and melty chocolate chips. 
If you’re looking for a chocolate overload in chewy, fudgy cookie form – then let me introduce you to these chocolate Oreo cookies. They’re thick and pudgy with the most delicious chocolate flavor that’s rich without being too much. Then they’re loaded with chopped Oreo cookies and chocolate chips.
They’re the chocolate version of my Oreo chocolate chip cookies and fall somewhere on the spectrum between cookie and brownie in flavor.
Making Chocolate Oreo Cookies
**For perfect cookies every time, I’ve included the recipe steps with photos and tips below. You can scroll down for the exact recipe – without the tips and tricks.**
- As always, you’ll start by preheating the oven and lining the cookie sheets with parchment paper or silicone baking mats. Lining the cookie sheets helps to keep your cookies softer and minimizes the risk of the cookie bottoms over browning.
- First, you’ll whisk together the flour, cocoa, baking powder, baking soda and salt. Whisking the dry ingredients together first ensures that the cocoa and leaveners (baking powder and baking soda) are evenly distributed throughout the batter. For this recipe, I used dutch-processed cocoa for a darker, and richer chocolate flavor.
- Then in a separate large bowl, beat together the butter, brown sugar and granulated sugar until combined. This recipe uses cold butter, cut into cubes. Cold butter will give you cookies with slightly crispier edges – which I have been absolutely loving lately.
- Then mix in the egg and vanilla extract.
- Turn off the mixer and add in the dry ingredients. I recommend doing a few stirs by hand first to avoid the dry ingredients blowing up in a little mini flour explosion when you turn on the electric mixer. Then start mixing with the electric mixer on a low speed, until incorporated.
- Then stir in the chopped Oreo cookies and chocolate chips. I typically chop my cookies into about 6 pieces each. You can choose to include the cookie crumbs and pieces or just the pieces.
- Then it’s time to form the dough into balls. I always use a cookie scoop because it makes the process so much easier and avoids sticky fingers. You can either make large cookies, like the ones pictured, or smaller cookies
- For large cookies, form the dough into balls with about 3 tablespoons of dough each (the size of a large cookie scoop, or 2 scoops of a medium cookie scoop). Place the dough balls 2-3 inches apart on the cookie sheets. They’ll need to bake for about 11-13 minutes.
- For smaller cookies, form the dough into balls with about 1 to 1.5 tablespoons of dough each (the size of a medium cookie scoop). Place them about 2 inches apart on the lined cookie sheets. They’ll need to bake for about 8-11 minutes.
- When the cookies come out of the oven, I like to add a few extra chocolate chips and Oreo pieces on top of each cookie for the perfect look.
When the cookies come out of the oven, I like to add a few extra chocolate chips and Oreo pieces on top of each cookie for the perfect look.Pro Tip: If your dough feels very sticky and/or you don’t have a cookie scoop, I recommend placing the dough in the fridge for 30 minutes or up to 48 hours (make sure to cover the bowl). This makes it much easier to form the cookies into balls if it’s feeling too sticky.
Note: There are actually Oreo pieces in the cookie photographed above – but they kind of hide in the cookies because they’re black and the cookies are dark brown.
Rich, chewy and almost verging on brownies – you’re going to love these chocolate Oreo cookies. And if you need even more Oreo treats, then be sure to try:
Chocolate Oreo Cookies
Equipment
- Cookie Sheets
Ingredients
- 1 ¼ cup all-purpose flour
- ¾ cup cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- â…” cup unsalted butter cold, cut into cubes
- ¾ cup brown sugar light or dark works
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo cookies chopped, about ½ cup
- ½ cup chocolate chips your favorite variety
Instructions
- Preheat the oven to 350F (180C). Line cookie sheets with parchment paper or baking mats.
- Whisk together the flour, cocoa, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat together the butter, brown sugar and granulated sugar until combined
- Mix in the egg and vanilla extract.
- Add the dry ingredients into the butter mixture. Starting with the mixer on a low speed, beat the dry ingredients into the butter mixture.
- Turn off the mixer. Add in the chocolate chips and chopped Oreos. Stir them into the batter with a rubber spatula or wooden spoon.
- Form the dough into balls. For large cookies, use about 3 tablespoons of dough per cookie (the size of a large cookie scoop, or 2 scoops of a medium cookie scoop). For smaller cookies, make dough balls with about 1 to 1.5 tablespoons of dough. If the dough feels very sticky, place in the fridge for about 30 minutes.
- Place dough balls 2-3 inches apart on the lined cookie sheets. Bake 1 sheet at a time in the middle rack of the oven. Large cookies will need about 12-14 minutes and smaller cookies will need about 8-11 minutes.
- Remove from the oven and optionally place a few extra chocolate chips and Oreo pieces on top of each cookie. Cool on the cookie sheet for at least 10 minutes, then transfer to a wire rack to continue cooling.
Notes
- Cocoa: I used Dutch-processed for a darker color and richer chocolate flavor. Natural will work too.Â
- Make Ahead Tips: Cookie dough can be stored covered in the fridge for up to 48 hours. You can either store the bowl of dough in the fridge, or form the dough into balls first, cover and then place in the fridge. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. Bake cookie dough from frozen, as directed in the recipe. They'll need about 1-2 minutes longer. For more tips on freezing cookie dough, see this tutorial.Â
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen for up to 2 months.Â
- Nutrition: Details provided are an estimate only and based on 1 large cookie, assuming the recipe yields 15 large cookies.Â
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