Chocolate Oreo Cookies
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.
Servings: 15 large cookies, or about 24 smaller cookies
Equipment
- Cookie Sheets
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup unsalted butter cold, cut into cubes
- 3/4 cup brown sugar light or dark works
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo cookies chopped, about 1/2 cup
- 1/2 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.
- 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.
- 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 15 large cookies.
Nutrition
Calories: 261kcal | Carbohydrates: 38g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 126mg | Potassium: 130mg | Fiber: 2g | Sugar: 25g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg