Oreo chocolate chip cookies are chocolate chip cookies packed with all of the Oreo flavor thanks to Oreo crumbs, Oreo chunks, and Oreo cream in the dough! This easy recipe yields 12 cookies that have crispy edges, and a soft, chewy center. You only need 9 simple ingredients. These Oreo chocolate chip cookies are perfect for any occasion and you can make them all season long!
Two cookies in one. What is better than that?
Why you’ll love this Oreo chocolate chip cookie recipe
- Yields 12 Oreo chocolate chip cookies.
- They are made in one mixing bowl and all you need is a whisk!
- No stand mixer required.
- Supreme Oreo flavor from crumbs, chunks, and cream in the dough.
- Gooey center.
- You can easily freeze the dough and have cookies on hand whenever you want!
- These cookies are soft and chewy just like my chocolate chip cookies and monster cookies.
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Microwave butter in heatproof bowl for 30 seconds on high until melted. Set aside to cool for a couple minutes. Add brown sugar and cream filling from Oreos and mix until combined.
- Add egg yolk and vanilla extract and mix until combined.
- Add salt, baking soda, and flour and mix until just combined.
- Stir in Oreo crumbs, chopped Oreo chunks, and dark chocolate chips. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies. Refrigerate dough for 15 minutes.
- Preheat oven to 350° F. Bake for 11-12 minutes. Allow to cool before serving.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Why do I need to chill the dough?
Chilling the dough for 15 minutes allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious.
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
What cookie scoop do you use?
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a cookie/biscuit cutter and gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best Oreo chocolate chip cookies
- Add a couple chocolate chips and Oreo chunks on top of the cookie dough once they’ve been scooped out. This will guarantee a bakery worthy cookie once they’re baked.
- I love using these dark chocolate chips. Not sponsored. They are my favorite. But if you’re not a fan of dark chocolate you can easily swap them out for milk or white chocolate chips instead.
- For perfectly round cookies, scoot them as soon as they come out of the oven. Be careful not to scoot too hard or they may smoosh together.
- Allow the cookies to cool for at least 15 minutes. It’ll be hard to resist having one right away, but these cookies will be soft and will need time to firm up on the cooling rack. Trust me, it’ll be worth the short wait!
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
To freeze the cookie dough, roll the dough into balls and place them on a plate and set in the refrigerator for 15 minutes. Then transfer them to a freezer safe ziploc bag and freeze for up to 3 months. Remember to label the dough with what it is, the date you made the batch, and the baking time as well. Add an additional 1-2 minutes onto the baking time when baking frozen dough.
DID YOU MAKE THIS RECIPE? ❤️
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
Oreo Chocolate Chip Cookies
- Total Time: 36 minutes
- Yield: 12 cookies 1x
Description
Oreo chocolate chip cookies are chocolate chip cookies packed with all of the Oreo flavor thanks to Oreo crumbs, Oreo chunks, and Oreo cream in the dough! This easy recipe yields 12 cookies that have crispy edges, and a soft, chewy center.
Ingredients
- 5 tablespoons (72g) unsalted butter
- 1/3 cup (72g) light brown sugar
- 1 large egg yolk (room temperature)
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons (80g) all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup (56g) dark chocolate chips
- 7 Oreos (*see instructions for notes)
Instructions
- Microwave butter in heatproof bowl for 30 seconds on high until full melted. Add brown sugar and cream filling from 4-5 Oreos and mix until combined. Set Oreo
- Add vanilla extract and egg yolk. Mix until combined.
- Add salt, baking soda, and flour and mix until just combined. There should still be some streaks of flour visible.
- Stir in Oreo crumbs (2 tablespoons finely chopped), Oreo chunks (2 full Oreos coarsely chopped), and dark chocolate chips. Be careful not to over mix.
- Line a baking sheet with parchment paper. Scoop out 12 cookies using a #40 (1.5 tablespoon) cookie scoop. Top with a couple chocolate chips and Oreo chunks. Refrigerate dough for 15 minutes.
- Preheat oven to 350° F. Bake for 11-12 minutes. Allow to cool for 15 minutes before serving.
Notes
As soon as the cookies come out of the oven I like to give them a scoot with a cookie cutter to make them into a perfectly round cookie.
- Prep Time: 25 minutes
- Bake Time: 11 minutes
- Category: Dessert
- Cuisine: American
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