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.
- 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.
- 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
Oreo Chocolate Chip Cookies
- Cookie Sheets
- ½ cup unsalted butter (112 grams) softened
- ½ cup brown sugar (100 grams) packed, light or dark is fine
- ⅓ cup granulated sugar (66 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour (208 grams) spooned & leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 8-10 Oreo cookies chopped into small pieces, about ½ cup
- ½ cup chocolate chips (90 grams) your favorite variety
- Preheat the oven to 350F (180C) degrees. Line cookie sheets with parchment paper or silicone baking mats.
- In a large bowl beat together the butter, brown sugar and granulated sugar until creamy.
- Beat in the egg and vanilla extract.
- Turn off the mixer. Add in the flour, baking powder, baking soda and salt. Do a few stirs by hand first. Then turn on the mixer, starting on a low speed, and mix until the dry ingredients are combined.
- Stir in the chopped Oreo cookies and chocolate chips. I always add in the crumbs from the chopped Oreos as well as the pieces.
- Form the dough into balls. For larger cookies, use about 3 tablespoons of dough. This will give you 12-14 cookies in total. For smaller cookies, form the dough into balls with about 1 to 1.5 tablespoons of dough each. This will give you about 22-24 cookies. Place large dough balls 3 inches apart on the lined cookie sheets, and smaller dough balls 2 inches apart on the cookie sheets.
- Bake 1 sheet at a time in the middle rack of your oven. Large cookies will bake for 12-14 minutes, and smaller cookies will need 8-10 minutes. Take the cookies out of the oven when the tops look just set.
- Cool the cookies on the cookie sheets for at least 10 minutes. Then transfer to a cooling rack to continue cooling. When the cookies are right out of the oven, optionally place a few extra chocolate chips and Oreo pieces on top of each cookie.
- Measuring Flour: Always whisk the flour first. Then spoon it into a dry measuring cup and level off the top. Or use a kitchen scale.
- Oreos: I chopped each Oreo into about 6 pieces, so that the Oreo chunks aren't too large. If the Oreo chunks are too big, the cookies can be misshapen. I like to include the Oreo pieces and the crumbs.
- Chilling the Dough: I don't find that chilling the dough is necessary for this recipe. But if you'd like thicker cookies, feel that the dough is too sticky, or feel that your cookies are flattening too much, pop the dough in the fridge for 30 minutes before baking.
- 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.
- Nutrition: Details provided are an estimate only and based on 1 large cookie, assuming the recipe yields 12 equal-sized cookies, or 2 smaller cookies, assuming the recipe yields 24 smaller cookies.
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