Oreo Chocolate Chip Cookies

These Oreo chocolate chip cookies feature golden brown edges, soft centers, and plenty of crushed Oreos and chocolate chips! My kids devour these cookies in seconds.

It's safe to say I'm a cookie addict. I dream up cookie combos daily. These chocolate chip Oreo cookies are one of my faves! They have crispy edges, soft centers, and the perfect thickness, and they're chocked full of Oreos.

These cookies and cream cookies disappear quickly, but if you're lucky enough to have leftovers, they freeze well!

Ingredients

• Unsalted butter - Butter is what gives a cookie its tender and chewy texture! I bake with unsalted butter so I control the amount and quality of salt. If you only have salted butter, it's fine to use it, just omit the salt from the recipe.
• Sugar & brown sugar - To sweeten the cookies & encourage the perfect amount of spread!
• Egg + yolk - Trust me on this one! An extra yolk makes the cookie rich and soft.
• All-purpose flour - I loosen up the flour and then I scoop it.
• Baking soda - Baking soda reacts with the molasses in the brown sugar to cause the dough to rise a little. Without it, the cookies would be too dense.
• Kosher salt - A little bit of salt enhances sweetness.
• Chocolate chips - I used semi-sweet chocolate chips, but dark or milk chocolate both taste delish!
• Oreos - A combination of crumbs and pieces make these full of Oreo flavor!

How to Make Oreo Chocolate Chip Cookies

First preheat your oven to 350 degrees Fahrenheit, then line a baking sheet with parchment paper or a silicone baking mat.

Silicone baking mats are reusable, dishwasher-safe mats that prevent cookies from sticking to the pan. I have three!

• Make the cookie crumbs: Remove the filling from five of the Oreos. Place them in a bag and crush the cookies into crumbs. It's okay if there's still some pieces in it.

• Cream the butter and sugar: It should be lightened in color and consistency, about 2 to 3 minutes or so. Beat in the egg and the yolk until incorporated.

• Add dry ingredients: Beat in the cookie crumbs, flour, baking soda, and salt. Try not to over-mix the cookie dough, just mix until a cookie dough forms.
• Add Oreos and chocolate chips: The dough is ready! There's no need to chill it.

• Scoop the cookies: I use a portion scoop for this. Not only are the cookies uniform and beautiful, but they cook evenly. You can find every size on Amazon.
• Bake the cookies: The entire cookie shouldn't look brown when it comes out of the oven. If it does, it's overbaked! Cookies set up as they cool.

Cookie Making Tips

• Don't forget to top each cookie with a few Oreo pieces before you put them in the oven. We eat with our eyes first, and this just tells everyone they're Oreo cookies without you having to say it. Plus they look amazing!
• Do not overbake the cookies. Cookies are done when the edges are golden brown, but the insides look light and underdone. As they cool, they will set up and have the perfect texture/color! If the cookie is completely brown when you pull it out of the oven, it's overbaked!
• Let the cookies cool for a few minutes before transferring to a wire rack. If you try to move cookies while they're still hot, they fall apart! Just give them at least 5 minutes to set up first.
• Be sure to line your sheet pans with parchment paper or a silicone baking mat. This prevents the cookies from sticking to the pan.

Variations

• Oreo White Chocolate Cookies: Swap the chocolate chips with white chocolate chips. White chocolate and Oreos are a fantastic combo!
• Gluten-Free: Swap the all-purpose flour with Bob's Red Mill's 1:1 Gluten Free Baking Flour and the Oreos with gluten-free Oreos.
• Dairy-free: Swap the butter with dairy-free butter sticks.

Storing Tips

• Let the cookies cool to room temperature before storing in an airtight container for up to 4 days.
• These cookies freeze well! You can freeze them baked or unbaked. To freeze baked cookies, carefully transfer them to a freezer-safe container or plastic bag. Enjoy within 3 months for best results.
• Thaw cookies on the counter or microwave in 10-second increments until just warm. Don't overheat or the cookies will fall apart.
• To freeze them unbaked, scoop the cookies onto a lined sheet pan. Place the sheet pan in the freezer for 1 hour, then transfer the frozen cookie dough balls to a ziplock bag. Bake as directed when ready to use.

Droolworthy Cookie Recipes

• Chocolate Chip Marshmallow Cookies
• No Butter Chocolate Chip Cookies
• Coconut Pecan Cookies
• Brown Butter Chocolate Chip Cookies
• Flourless Oatmeal Cookies