These Oreo chocolate chip cookies are big, chewy and loaded with chocolate chips and chopped Oreos. They’re almost gooey in the middle with a delicious cookies n’ cream flavor.

Why You NEED to Make these Oreo Chocolate Chip Cookies

If you love big chocolate chip cookies, or anything Oreo, then you’re going to love these Oreo chocolate chip cookies. They’re absolutely packed with melty chocolate chips and chunks of Oreo cookies. They’re verging on gooey in the middle with slightly crispy edges. I like to think of them as the perfect pairing with a cold glass of milk – because you get 2 classic cookies in one.

I had debated making Oreo stuffed chocolate chip cookies, but these require way less hassle because you don’t need to wrap each Oreo in cookie dough. Instead, you’ll just stir in the crushed and chopped cookies.

How to Make These Cookies

**I’ve included recipe tips and photos in the description below – but if you want to skip this part, feel free to scroll down to the recipe card.**

First, preheat the oven to 350F (180C) and line your cookie sheets with parchment paper or baking mats. I always line my cookie sheets first because it helps the cookies bake more evenly and creates a slightly softer cookie.
In a large bowl, beat together the butter, brown sugar and granulated sugar until creamy. The brown sugar adds far more flavor to these cookies and also increases the chewiness in the texture for a total win.
Then you’ll beat in 1 egg and the vanilla extract.
Turn off your mixer and add in the flour, baking powder, baking soda and salt. I recommend doing a few stirs by hand first and then using the electric mixer so that the flour doesn’t fly up and go everywhere. Below you can see the dough before and after the dry ingredients are mixed in.
Add in the chopped Oreos and chocolate chips, and stir them into the dough by hand. You’ll use 8-10 chopped Oreos in total. I like to use the cookie crumbs from chopping the cookies as well as the pieces for a speckled look. Feel free to just use the pieces if you prefer. I chopped each cookie into about 6-8 pieces. If your Oreo pieces are too large, your cookies can end up pretty misshapen. Still delicious.
Then form the dough into balls.
1. For large cookies, like the ones pictured, use 3 tablespoons of dough per cookie. This is typically a large cookie scoop or two medium cookie scoops full of dough.
2. For smaller cookies, use 1 to 1.5 tablespoons of dough per cookie. This is typically the amount in a medium-sized cookie scoop and will make dough balls about the size of a ping pong ball.7. Place your cookies on your prepared cookie sheet, then bake 1 sheet at a time in the middle rack of your oven. For large cookies, they’ll take about 11-13 minutes to bake. For smaller cookies, they’ll typically need about 8-10 minutes. When you take your cookies out of the oven the top should look just set.

Doubling the Recipe

This recipe can easily be doubled. Simply double all of the ingredients. Note that you’ll need a very large bowl!

Freezing & Make Ahead Tips

Cookie dough freezes extremely well. Cookie dough balls can be placed in a freezer bag and frozen for up to 2 months. When ready to bake, preheat the oven as directed in the recipe and place your dough balls on the lined cookie sheets. Bake the cookies just as you normally would – they’ll just need 1-2 minutes longer. Do not thaw the dough before baking.

Baked and cooled cookies can also be frozen in an airtight container for up to 2 months. I recommend placing a sheet of wax paper or parchment paper between cookie layers to avoid the cookies sticking together. You can find more details on freezing cookie dough and cookies here.

More Oreo Treats to Love:

Oreo Cream Pie – it’s completely no-bake
Oreo Cheesecake
Oreo Ice Cream Cake
Oreo Brownies

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