Oreo chocolate chip cookies are the ultimate dessert for cookies-and-cream lovers. These soft and chewy chocolate chip cookies are loaded with Oreo flavor from crushed Oreo crumbs, chunky Oreo pieces, and sweet Oreo cream mixed right into the dough. Each cookie bakes up with perfectly crisp edges and a tender, bakery-style center, making them impossible to resist. If you love classic chocolate chip cookies with a fun twist, this Oreo cookie recipe delivers big flavor in every bite.
This easy Oreo chocolate chip cookie recipe makes 12 cookies and uses simple ingredients, making it perfect for quick baking days or when a craving hits. These cookies are great for holidays, parties, or everyday treats and can be made any time of year. Whether you’re baking for family, friends, or yourself, these Oreo-packed chocolate chip cookies are guaranteed to be a crowd-pleasing favorite.
Ingredients
- 5 tablespoons unsalted butter
- 1/3 cup light brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup chocolate chips
- 7 Oreos
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.
Why you’ll love these oreo chocolate chip cookies
- Perfect Oreo chocolate chip cookies – These cookies are packed with Oreo crumbs, chunks, and cream for maximum cookies-and-cream flavor in every bite.
- Soft and chewy texture – Each cookie has crisp edges with a gooey, bakery-style center.
- Easy one-bowl recipe – No mixer needed, just a whisk and simple pantry ingredients.
- Small batch friendly – Makes just 12 cookies, perfect for small households or when you don’t want leftovers.
- Freezer-friendly dough – You can freeze the dough and bake fresh cookies anytime a craving hits.
- Crowd-pleasing dessert – These cookies are perfect for parties, holidays, or everyday sweet treats. Who doesn’t love Oreos!
Tips for the best oreo chocolate chip cookies
- Press extra Oreo pieces on top – Adding chunks before baking makes the cookies look bakery-style and extra tempting.
- Don’t overmix the dough – Gently fold in the flour and add-ins to keep the cookies soft and tender.
- Slightly underbake the cookies – Pull them from the oven when the centers look just set for ultra-gooey middles.
- Let the cookies cool on the pan – This allows the centers to set while staying soft and chewy.
- Use regular Oreos – I tested the recipe using regular Oreos, but you can get creative and use peanut butter, dark chocolate, or mint!
Frequently asked questions
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!
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.
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.
My favorite is a 1.5 tablespoon cookie scoop. I like this one here.
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.
How to store and freeze
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?
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
Ingredients
- 5 tablespoons (71g) unsalted butter
- 1/3 cup (73g) 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 (43g) 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
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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