These chewy Oreo chocolate chip cookies are loaded with Oreo chunks and chocolate chips and topped with even more Oreo chunks!
These Oreo cookies have the most delicious texture of chewy middle and crispy on the edges like the perfect cookie. If you are an Oreo and chocolate chip cookie lover, you will fall in love with these cookies!
One of my favorite parts about this cookie recipe except it's the most delicious cookie, is that it comes together in just one bowl and uses staple ingredients.
Once you will make this recipe, you will make it over and over again and everyone around you will ask for these cookies because they disappear too fast!
They are perfectly served next to a tall glass of cold milk for the perfect experience.
This recipe is inspired by our favorite chewy chocolate chip cookies recipe. If you like making cookies, you should check out our double chocolate cookies, brown butter chocolate chunk cookies, small-batch chocolate chip cookies, and our M&M cookies!
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Why this recipe works
- Ease- these cookies are surprisingly easy to make and come together in just one bowl!
- Simple- these cookies are made with simple ingredients that you can find in your pantry or in any grocery store.
- Oreo loaded- filled with 3 cups of Oreo chunks and topped with more Oreos on top! This is the perfect chocolate chip cookie for Oreo lovers.
- Texture- these Oreo chocolate chip cookies have the perfect cookie texture with crispy edges and chewy center and gooey and melty chocolate chips.
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 butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn’t expired. Don’t replace baking soda with baking powder!
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.
Egg yolk- you will need 1 egg yolk for this recipe.
Vanilla extract- adds extra flavor. You can use regular vanilla extract, homemade vanilla extract, or vanilla bean vanilla extract.
Kosher salt- you will need ½ teaspoon of kosher salt for this recipe.
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.
Oreo cookies- we used Oreo cookies for this cake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate sandwich cookies. use the regular Oreo for this recipe and not the double-stuffed ones.
Instructions
Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
Add the eggs, and egg yolk and mix until combined and creamy.
Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
Add the chocolate chips and the Oreo chunks, and fold with a spatula until the mixture is just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Preheat oven to 180c (350f) and prepare a baking sheet with parchment paper.
Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time.
Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
Immediately top the cookies with more chocolate chip and Oreo chunks. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- 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 brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 5 days stored at room temperature in an airtight container.
We use all-purpose flour for these cookies. Cake flour will work great as well.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our instructions for how to measure flour correctly in the expert tips.
Yes! You can use any flavor of oreo for this as long as you don't use double stuffed Oreos.
Storing
Store these cookies at room temperature. Make sure that you store them in an airtight container.
Freezing
Simply, follow the instructions as written and make the dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Or freeze the cookies after they are baked and cooled to room temperature in a freezer-friendly airtight container for up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Variations
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Chocolate chips- add white chocolate chips instead of semisweet chocolate chips for a vanilla option.
Mini Oreos- replace the Oreo chunks with mini Oreos and mini chocolate chips!
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookie recipes
Brown butter chocolate chunk cookies- These brown butter chocolate chunk cookies are the most amazing cookies. They are filled with nutty brown butter, chocolate chunks, and topped with flaky salt.
Chewy chocolate chip cookies- These chewy chocolate chip cookies are soft and chewy and loaded with chocolate chips. This chewy chocolate chip cookies recipe is our dream dessert that we never get sick of.
Kinder cookies- These kinder cookies are made with kinder chocolate and chocolate chips inside the cookies and topped with even more kinder chocolate.
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📖 Recipe
Oreo Chocolate Chip Cookies
Ingredients
- â…” cups Butter soft
- â…“ Cups Granulated sugar
- â…” 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
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, kosher salt, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it’s creamy and light in color.
- Add the eggs, and egg yolk and mix until combined and creamy.
- Then, add the flour, and baking soda, and mix with the hand mixer until almost combined.
- Add the chocolate chips and the Oreo chunks, and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Preheat oven to 180c (350f) and prepare a baking sheet with parchment paper.
- Use a cookie scooper to scoop out the cookies or scoop the cookies with a tbsp, 1 ½ tablespoon at a time.
- Place the cookie dough balls onto a parchment paper-lined baking sheet, and bake in a 180c (350f) preheated oven for 11-12 minutes.
- Immediately top the cookies with more chocolate chip and Oreo chunks. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- 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 brown butter chocolate chunk cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies to spread out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- I suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
- Â
Sally
These cookies are unbelievable. They were finished in one day, I need to make more!