Oreo Chocolate Chip Cookies

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Total Time 30

Servings cookies

Calories 144kcal

Cost $5

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.

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.