These Oreo chocolate chip cookies are chewy in the center, crispy on the edges, and packed with plenty of Oreo pieces and chocolate chips.
These Oreo chocolate chip cookies are the perfect mix of soft, chewy, and crunchy.
They have a rich, buttery cookie base filled with lots of chocolate chips and generous chunks of Oreo cookies for extra flavor and texture.
The edges bake up crisp while the centers stay soft and chewy, giving you the best of both worlds.
Every bite is sweet, chocolatey, and packed with Oreo goodness, making these cookies the perfect dessert for Oreo lovers!
They are perfectly served next to a tall glass of cold milk for the perfect experience.
For more cookie recipes, check out my double chocolate cookies, brown butter chocolate chunk cookies, crème brûlée cookies, and lemon crinkle cookies.
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Why this recipe works
- Texture– These cookies have the perfect mix of textures: crunchy on the outside, soft and chewy on the inside, with pockets of melty chocolate and lots of Oreo pieces in every bite.
- Oreo flavor– Crushed Oreos add that classic cookies-and-cream flavor that pairs perfectly with the buttery cookie dough.
- Loaded with Oreos– They’re packed with plenty of Oreo chunks, so every bite is full of extra chocolatey crunch and flavor.
- One bowl– The dough comes together in a single bowl, making the process quick and the cleanup super easy.
- Ease– The recipe is beginner-friendly and straightforward, requiring just a short chill time before baking for the best texture.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter– use softened unsalted butter so it creams smoothly and creates a rich cookie base.
Granulated sugar– helps the cookies spread and gives them lightly crisp edges.
Brown sugar– adds moisture and chewiness and gives the cookies a deeper caramel flavor. Use light brown sugar or dark brown sugar for this.
Vanilla extract– adds warm vanilla flavor that blends perfectly with the chocolate and Oreos.
Eggs– use large room-temperature eggs, so they combine easily and give the cookies structure.
Egg yolks– adds extra richness and helps make the centers soft and chewy.
Salt– balances the sweetness and brings out the flavors of the dough.
Baking soda– helps the cookies spread and keeps the centers soft.
Flour– use all-purpose flour for the best texture and structure.
Oreo chunks– use classic Oreos, not Double Stuffed, so the cookies don’t become too sweet or greasy. Roughly chop them so you get big and small chunks throughout.
Chocolate chips– use semisweet or milk chocolate chips for melty chocolate pockets in every bite.
Instructions
In a large mixing bowl, add the room-temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract.
Cream together with an electric hand mixer for 2–3 minutes, or until the mixture is light, fluffy, and pale in color.
Add the eggs and egg yolk, and mix again until smooth and fully combined.
Add the flour and baking soda, and mix on low speed until the dough is almost combined.
Fold in the chocolate chips and chopped Oreo chunks with a spatula until everything is evenly distributed.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. For best flavor and texture, chill overnight.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
Use a cookie scoop (or about 1½ tablespoons of dough) to form evenly sized cookie dough balls.
Place the dough balls on the prepared baking sheet and bake for 11–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Immediately top the warm cookies with extra chocolate chips and Oreo pieces. Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Use room-temperature ingredients. Make sure the butter and eggs are at room temperature so they mix smoothly and create a soft, even dough.
- Use classic Oreos. Double Stuf has too much filling and can make the dough greasy or overly sweet.
- Chop the Oreos, don’t crush them. Bigger chunks give better texture and cookies-and-cream flavor in every bite.
- Don’t skip chilling the dough. Chilling helps the cookies spread evenly and develop a deeper flavor.
- Measure flour correctly. Too much flour makes cookies dry. Spoon and level your flour instead of scooping from the bag.
- Don’t overmix the dough. Once you add the flour, mix just until combined to keep the cookies soft and chewy.
- Mix in the Oreos gently. Fold them in with a spatula so they don’t break down too much.
- Pull the cookies out slightly underbaked. The centers should look soft; they finish setting as they cool.
- Add extra Oreo pieces on top. Press a few on the warm cookies right after baking for the best bakery-style look.
- Bake one tray at a time. This ensures even baking and keeps the cookies from spreading too much or baking unevenly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop. Scooping the dough with a cookie scoop helps the cookies bake evenly and stay the same size.
Faq's
Yes, you can put Oreos in cookie dough. Crushed or chopped Oreos mix easily into the dough and add extra flavor, texture, and chocolatey crunch to the cookies.
Common mistakes include overmixing the dough, using cold ingredients, skipping the chill time, and overbaking the cookies. These can make the cookies tough or dry.
Yes, you can use any Oreos, but classic Oreos work best. Double-stuffed or flavored Oreos have more filling and can make the cookies too sweet or change the texture.
Cookies often don’t spread if the butter was too cold, the dough was over-mixed, or there was too much flour in the batter. Chilling the dough for too long can also keep cookies from spreading.
Storing
Store these cookies in an airtight container at room temperature for 3–4 days.
Freezing
To freeze unbaked cookie dough:
Scoop the cookie dough into balls and place them on a baking sheet. Freeze until firm, then transfer to a freezer bag or container. Freeze for up to 2 months.
Bake from frozen—just add 1–2 extra minutes to the baking time.
To freeze baked cookies:
Let the cookies cool completely, then place them in a single layer in an airtight container or freezer bag. Freeze for up to 2 months.
Thaw at room temperature, or warm in the oven for a few minutes for a freshly baked texture.
Make it ahead of time
Prepare the dough, cover the bowl tightly, and chill it in the fridge for up to 24 hours before baking. You can also scoop the dough into balls and keep them refrigerated for the same amount of time.
Just place them on a baking sheet and bake when ready. If you want to prep even earlier, freeze the dough balls and bake them straight from the freezer.
Substitutions
Dairy-free– Replace the butter with vegan butter and use dairy-free chocolate chips. Everything else in the recipe is naturally dairy-free.
Gluten-free– Swap the all-purpose flour for a 1:1 gluten-free baking flour. Also, use gluten-free chocolate sandwich cookies instead of regular Oreos.
Variations
Extra Oreo flavor– Add Oreo crumbs to the dough along with the chunks for even more cookies-and-cream taste.
Oreo-stuffed cookies– Wrap the dough around whole Oreos to create giant, soft cookies with a surprise Oreo center.
Triple chocolate– Add white chocolate chips and dark chocolate chunks along with the regular chocolate chips for extra melty pockets.
Chocolate chips– Instead of semisweet chips, use milk chocolate, white chocolate, or dark chocolate chips for a different flavor and sweetness level.
Mini Oreo cookies– Fold in mini Oreos or Oreo Thins for more crunch and even more Oreo pieces in every bite.
Equipment
- Mixing bowl (set of 3).
- Whisk Set (pack of 3) to whisk the ingredients together.
- Baking sheet and rack set (my fave).
- Cookies scoop set of 3.
- Electric hand mixer or stand mixer.
- Measuring cups and spoons.
- Rubber spatula.
- Cutting board + knife (for chopping Oreos).
- Parchment paper.
More cookie recipes
Almond Croissant Cookies- These soft almond croissant cookies are filled with almond cream (frangipane) and topped with sliced almonds and powdered sugar.
Pistachio Chocolate Chip Cookies- These pistachio chocolate chip cookies are filled with pistachio cream and are crispy on the outside and chewy on the inside.
Lemon Meringue Cookies- These zesty lemon meringue cookies are made with a soft lemon cookie filled with lemon curd and topped with toasted Swiss meringue.
If you tried this recipe, don’t forget to leave a rating and a comment below. I love hearing from you.
If you liked this recipe
📖 Recipe
Oreo Chocolate Chip Cookies
Ingredients
- ⅔ cups Butter soft
- ⅓ Cups Granulated sugar
- ⅔ Cups Brown sugar
- 2 teaspoon Vanilla extract
- 2 Eggs
- 1 Egg yolk
- ½ teaspoon Salt
- 1 teaspoon Baking soda
- 2 Cups Flour
- 3 Cups Oreo chunks
- 1 Cups Chocolate chips
Instructions
- In a large mixing bowl, add the room-temperature butter, granulated sugar, brown sugar, kosher salt, and vanilla extract.
- Cream together with an electric hand mixer for 2–3 minutes, or until the mixture is light, fluffy, and pale in color.
- Add the eggs and egg yolk, and mix again until smooth and fully combined.
- Add the flour and baking soda, and mix on low speed until the dough is almost combined.
- Fold in the chocolate chips and chopped Oreo chunks with a spatula until everything is evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. For best flavor and texture, chill overnight.
- Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
- Use a cookie scoop (or about 1½ tablespoons of dough) to form evenly sized cookie dough balls.
- Place the dough balls on the prepared baking sheet and bake for 11–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
- Immediately top the warm cookies with extra chocolate chips and Oreo pieces. Let the cookies cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room-temperature ingredients. Make sure the butter and eggs are at room temperature so they mix smoothly and create a soft, even dough.
- Use classic Oreos. Double Stuf has too much filling and can make the dough greasy or overly sweet.
- Chop the Oreos, don’t crush them. Bigger chunks give better texture and cookies-and-cream flavor in every bite.
- Don’t skip chilling the dough. Chilling helps the cookies spread evenly and develop a deeper flavor.
- Measure flour correctly. Too much flour makes cookies dry. Spoon and level your flour instead of scooping from the bag.
- Don’t overmix the dough. Once you add the flour, mix just until combined to keep the cookies soft and chewy.
- Mix in the Oreos gently. Fold them in with a spatula so they don’t break down too much.
- Pull the cookies out slightly underbaked. The centers should look soft; they finish setting as they cool.
- Add extra Oreo pieces on top. Press a few on the warm cookies right after baking for the best bakery-style look.
- Bake one tray at a time. This ensures even baking and keeps the cookies from spreading too much or baking unevenly.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop. Scooping the dough with a cookie scoop helps the cookies bake evenly and stay the same size.
Sally
These cookies are unbelievable. They were finished in one day, I need to make more!