These Oreo Chocolate Chip Cookies are chewy around the edges, soft in the middle, and stuffed to the brim with oreos and semi-sweet chocolate chips!
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Get ready for the best oreo chocolate chip cookies! These soft and chewy chocolate chip cookies are loaded up with oreo cookie crumbs. These cookies are ready in 30 minutes and there is no chill time!
After making my salted chocolate chip cookie recipe I knew that I had to try a version of these chocolate chip cookies stuffed with oreos! You still get the same buttery flavor and chewy texture of my chocolate chip cookies, but this time they’re packed with chopped oreo pieces!
Why You Should Make These Oreo Chocolate Chip Cookies
- This oreo cookie recipe uses simple pantry ingredients that you probably already have in your kitchen!
- They are super easy to make and no chill time is required!
- It takes just 30 minutes to make these oreo chocolate chip cookies.
- You can add your favorite flavor of oreos to change things up.
- These are just like your favorite classic chocolate chip cookie, but you get some oreo in every bite!
Recipe Ingredients
Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!
- flour- I used all-purpose flour for these oreo chocolate chip cookies.
- unsalted butter- I like to use unsalted butter when baking, but if you only have salted butter just omit the salt that the recipe calls for.
- chocolate chips- My current favorite chocolate chips for cookies are from Guittard, they are HUGE and so so good. Game changer for cookies!
- oreos- Obviously! I used regular oreos here, but feel free to swap with any oreo flavor you prefer!
- sugar- using a combination of white sugar and light brown sugar will give us crispy edges but a chewy middle.
- salt- you always need a little bit of salt to balance out the sweetness of the chocolate chips and oreos.
Step-by-Step Instructions
Step 1: Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
Step 2: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate large bowl, use an electric mixer to cream the room temperature butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined. Scrape the sides of the bowl as needed.
Step 4: Gradually add in dry ingredients. Mix until everything is just combined. Use a rubber spatula to fold in the chocolate chips and crushed oreos.
Step 5: Scoop dough onto the baking sheet with a cookie scoop (I used a 1.5-tablespoon scooper).
Step 6: Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Press a few extra chocolate chips and oreos into the tops of the cookies as soon as they come out of the oven.
Step 7: Let them cool on the pan for 5 minutes and then transfer them to a wire cooling rack to let them cool completely.
Frequently Asked Questions
Yes! Any type of oreo will work in these cookies. You can really go crazy with the oreo flavors since the cookie base is just regular chocolate chip.
You can either use a knife to chop up the oreos into smaller pieces, or you can place them in a ziploc bag and crush them with a rolling pin.
You can! You can prep the dough and refrigerate or freeze it until ready to bake. Be sure to let it come to room temperature before baking. You can also bake a few days in advance, these cookies will stay fresh if stored properly.
You most likely over-measured your flour. I recommend using a kitchen scale to weigh the flour, or if you don't have one use the scoop and level method.
Tips and Tricks
- Use an oven thermometer to make sure your oven isn't too hot or too cold before baking the cookies
- Room-temperature eggs & butter make all the difference when making cookies. I try to take mine out of the fridge at least an hour before I start baking!
- I always recommend spooning and leveling your flour when baking or using a kitchen scale for exact measurements! Over-measuring your flour will lead to dense cookies.
- Not baking all the cookies? Pre-scoop them and freeze them in balls so they are easy to grab later when you want to pop a few in the oven!
- Use a large round cookie cutter that is bigger than your cookies, and as soon as they come out of the oven swirl the cookie cutter around the sides to give you a perfectly round cookie.
- To get that bakery look I really recommend pressing on the extra chocolate chips and Oreo pieces just after baking the cookies.
Storing & Freezing
Store the baked oreo chocolate chip cookies in an airtight container at room temperature for up to 4 days.
To freeze after baking, place the cookies in an airtight container or freezer bag and freeze for up to 2 months. Let them thaw at room temperature before enjoying them.
Want to try more cookie recipes?
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📖 Recipe
Oreo Chocolate Chip Cookies
Equipment
Ingredients
- 1½ cup all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter at room temperature
- ⅓ cup sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 1 large egg at room temperature
- ½ cup chocolate chips plus extra for topping
- 1 cup crushed oreos plus extra for topping
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, use an electric mixer to cream the room temperature butter and both sugars together until light and fluffy, about 1-2 minutes. Add the vanilla and egg, mixing until combined. Scrape the sides of the bowl as needed.
- Gradually add in dry ingredients. Mix until everything is just combined. Use a rubber spatula to fold in the chocolate chips and crushed oreos.
- Scoop dough onto the baking sheet with a cookie scoop (I used a 1.5 tablespoon scooper).
- Bake for 9-12 minutes, until the edges are lightly golden brown but the middle is still underdone. Press a few extra chocolate chips and oreos into the tops of the cookies as soon as they come out of the oven.
- Let them cool on the pan for 5 minutes and then transfer them to a wire cooling rack to let them cool completely.
Notes
- Use room-temperature eggs & butter when making cookies.
- I always recommend spooning and leveling your flour when baking or using a kitchen scale for exact measurements! Over-measuring your flour will lead to dense cookies.
- To freeze, pre-scoop them and freeze them in balls so they are easy to grab later when you want to pop a few in the oven!
- As soon as the cookies come out of the oven, add extra chocolate chips and oreo pieces to make them look pretty!
- Store in an airtight container for up to 4 days. You can also freeze for up to 2 months.
Nutrition
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Jen says
My new favorite cookies thank you for the recipe!
Kelly Hamilton says
Thanks for trying them, Jen!