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Oreo chocolate chip cookies, from above

Oreo Chocolate Chip Cookies

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. 
Course Dessert
Cuisine American
Keyword Oreo Chocolate Chip Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 12 large cookies, or about 22 smaller cookies
Calories 270kcal


  • Cookie Sheets


  • ½ cup unsalted butter (112 grams) softened
  • ½ cup brown sugar (100 grams) packed, light or dark is fine
  • 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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. 


Calories: 270kcal | Carbohydrates: 39g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 146mg | Potassium: 73mg | Fiber: 1g | Sugar: 23g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg