Oreo chocolate chip cookies feature a chewy center and crisp edges, made in one bowl and chilled for at least one hour to develop a thick, stable texture.
This buttery dough, packed with crunchy Oreo chunks and melted chocolate chips, benefits from the rest period to prevent spreading. Using a 1.5 oz scoop ensures a professional, soft-baked finish.
For more unique flavors, try these double chocolate cookies, brown butter chocolate chunk cookies, crème brûlée cookies, or lemon crinkle cookies.
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Why this recipe works
- Easy Cleanup: You only need one bowl to make the dough, which means less washing up and faster prep.
- Better Texture: Chilling the dough for an hour stops the cookies from spreading too thin and helps the flavor get stronger.
- Extra Crunch: Using both chocolate chips and Oreo chunks gives you a perfect mix of soft chocolate and crunchy cookie bits.
- Perfect Every Time: Using a cookie scoop helps them bake evenly so every cookie has crispy edges and a soft middle.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Butter: Use unsalted, softened butter to control the salt level and create a creamy base.
Sugars: A mix of white granulated sugar and light brown sugar creates crispy edges and a chewy, moist center.
Egg: Use one large, room-temperature egg to bind the dough and add richness.
Vanilla Extract: Enhances the chocolate flavor and adds a classic bakery aroma.
Flour: All-purpose flour provides the necessary structure for a thick, stable cookie.
Baking Soda: The leavening agent that helps the cookies rise and brown perfectly.
Salt: Balances the sweetness and brings out the cocoa notes.
Chocolate Chips: Semi-sweet chocolate chips provide melty pockets of chocolate in every bite.
Oreo Cookies: Large chunks of chopped Oreos add a signature crunch and iconic cookies-and-cream flavor.
Instructions
In a large mixing bowl, combine softened butter, granulated sugar, brown sugar, salt, and vanilla. Beat with an electric mixer for 2–3 minutes until the mixture is light and fluffy.
Add the egg and egg yolk, mixing until the batter is smooth and fully combined.
Add the flour and baking soda. Mix on low speed just until the dough starts to come together; do not overmix.
Use a spatula to gently fold in the chocolate chips and Oreo chunks until evenly distributed.
Cover the bowl and refrigerate for at least 1 hour (or overnight for the best flavor) to prevent the cookies from spreading.
Preheat your oven to 180°C (350°F) and line a tray with parchment paper. Use a 1.5 oz scoop to form even dough balls.
Arrange on the baking sheet and bake for 11–12 minutes. The edges should be golden, but the centers should still look slightly underbaked.
Immediately press extra chocolate chips and Oreo pieces into the warm cookies. Let them rest on the tray for 5 minutes before moving them to a wire rack to cool completely.
Expert Tips
- Measure by Weight: For the most consistent results, use a kitchen scale. Too much flour can lead to cakey cookies, while too little will cause them to spread too much.
- Don't Overmix: Once you add the flour, mix only until you see no more white streaks. Overmixing develops gluten, which makes the cookies tough rather than chewy.
- Roughly Chop the Oreos: Avoid crushing the Oreos into fine crumbs. Leaving large, jagged chunks ensures you get that distinct "cookie-on-cookie" crunch and a better visual look.
- The "Cookie Scoot": If your cookies come out of the oven slightly misshapen, place a circular glass or cutter over the warm cookie and gently scoot it in a circular motion to pull the edges into a perfect circle.
Troubleshooting
Cookies Spread Too Much: This usually happens if the butter was too oily/melted or if the dough wasn't chilled long enough. Ensure your butter is "room temperature" (pliable but still cool to the touch) and don't skip the 1-hour fridge rest.
Cookies are Dry or Crumbly: You may have overbaked them or added too much flour. Remember, these cookies should look slightly "wet" in the center when you pull them out; they will firm up as they cool.
Oreo Chunks are Soft: If your Oreos lose their crunch, it’s likely because they were mixed too early or the dough sat too long at room temperature. Fold them in last and get the dough into the fridge quickly.
Faq's
Standard Oreos are recommended because the extra cream in Double Stuf can cause the cookies to spread more or become too oily. If you use them, ensure the dough is chilled thoroughly.
Chilling allows the fats to solidify and the flour to hydrate. This results in a thicker cookie with a much deeper, more "caramel-like" flavor compared to unchilled dough.
While you can mix by hand, an electric mixer is highly recommended for the creaming stage. Beating the butter and sugars for 2–3 minutes incorporates air, which is essential for achieving that signature light yet chewy texture.
Storing
Keep baked cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a piece of white bread in the container to absorb excess air.
Freezing
Freezing Baked Cookies: Once completely cool, freeze cookies in a single layer before transferring to a freezer-safe bag. They stay fresh for up to 2 months.
Thaw at room temperature or warm in the oven at 150°C (300°F) for 5 minutes.
Freezing Dough: Scoop the dough into balls and freeze on a tray until solid. Transfer to a bag and store for up to 3 months. Bake directly from the freezer, adding 1–2 minutes to the total baking time.
Make it ahead of time
This dough is perfect for prep! You can make the dough and keep it covered in the refrigerator for up to 3 days before baking. Chilling the dough longer actually improves the flavor as the sugars and flour meld together.
Substitutions
Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend (with xanthan gum). Ensure Oreos and chips are certified gluten-free.
Dairy-Free: Use vegan butter sticks and dairy-free chocolate chips. Original Oreos are typically dairy-free, but check labels.
Butter: Salted butter works; reduce added kosher salt by half.
Sugars: Dark brown sugar can replace light brown sugar for a richer molasses flavor.
Variations
Golden Oreo: Swap standard Oreos for Golden Oreos and use white chocolate chips.
Peanut Butter: Add ½ cup peanut butter chips along with the Oreo chunks.
Mint Chocolate: Use Mint Oreos and dark chocolate chunks.
Birthday Cake: Use Birthday Cake Oreos and add 2 tablespoons rainbow sprinkles.
Double Chocolate: Add ¼ cup unsweetened cocoa powder to the dry ingredients.
Equipment
- Large Mixing Bowl: For combining ingredients without spills.
- Electric Hand Mixer: Necessary for creaming the butter and sugar to the correct consistency.
- Silicone Spatula: For scraping the bowl and folding in the Oreo chunks and chips.
- 1.5 oz Cookie Scoop: Ensures uniform sizing and even baking.
- Baking Sheet: A large, flat tray for even heat distribution.
- Parchment Paper: Prevents sticking and ensures easy cleanup.
- Wire Cooling Rack: Allows air to circulate so the cookies set properly without becoming soggy.
More Cookie Recipes
- Almond Croissant Cookies: Soft cookies filled with frangipane, topped with sliced almonds and powdered sugar.
- Pistachio Chocolate Chip Cookies: Crispy edges and a chewy center, filled with smooth pistachio cream.
- Lemon Meringue Cookies: Zesty lemon cookies filled with tart lemon curd and topped with toasted Swiss meringue.
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📖 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 or chocolate chunks
Instructions
- In a large mixing bowl, combine softened butter, granulated sugar, brown sugar, salt, and vanilla. Beat with an electric mixer for 2–3 minutes until the mixture is light and fluffy.
- Add the egg and egg yolk, mixing until the batter is smooth and fully combined.
- Add the flour and baking soda. Mix on low speed just until the dough starts to come together; do not overmix.
- Use a spatula to gently fold in the chocolate chips and Oreo chunks until evenly distributed.
- Cover the bowl and refrigerate for at least 1 hour (or overnight for the best flavor) to prevent the cookies from spreading.
- Preheat your oven to 180°C (350°F) and line a tray with parchment paper. Use a 1.5 oz scoop to form even dough balls.
- Arrange on the baking sheet and bake for 11–12 minutes. The edges should be golden, but the centers should still look slightly underbaked.
- Immediately press extra chocolate chips and Oreo pieces into the warm cookies. Let them rest on the tray for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Measure by Weight: For the most consistent results, use a kitchen scale. Too much flour can lead to cakey cookies, while too little will cause them to spread too much.
- Don't Overmix: Once you add the flour, mix only until you see no more white streaks. Overmixing develops gluten, which makes the cookies tough rather than chewy.
- Roughly Chop the Oreos: Avoid crushing the Oreos into fine crumbs. Leaving large, jagged chunks ensures you get that distinct "cookie-on-cookie" crunch and a better visual look.
- The "Cookie Scoot": If your cookies come out of the oven slightly misshapen, place a circular glass or cutter over the warm cookie and gently scoot it in a circular motion to pull the edges into a perfect circle.
Sally says
These cookies are unbelievable. They were finished in one day, I need to make more!