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 their chocked full of Oreos.
These Oreo cookie cookies disappear quickly, but if you do happen to have leftovers, they freeze well!
- 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 used the spoon and level method to measure the flour. This just means I spooned the flour into the measuring cup, then leveled it off with a knife.
- 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 dash of salt accentuates sweetness.
- Chocolate chips - I used semi-sweet chocolate chips, but dark or milk chocolate both taste delish!
- Oreos - Just break them up or chop them into pieces.
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!
- In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy - about 2 to 3 minutes. If you don't have a stand mixer, an electric hand mixer and a large bowl work great too!
- Add the egg and egg yolk to the butter mixture, and beat until incorporated. Stop the mixer and scrape down the sides of the bowl.
- Add the dry ingredients to the bowl and beat until incorporated. Avoid overmixing the dough, just mix until a cookie dough forms.
- Stir in the chocolate chips and Oreo pieces. There's no need to chill the dough!
- Scoop eight cookies onto the prepared sheet pans. Top each cookie with a few Oreo pieces.
- Bake the oreo chocolate cookies until the edges are golden brown and the middles look underdone - about 11 minutes. 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.
- Let the cookies cool for a few minutes, then enjoy!
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! 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 a few 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.
- Mix-ins: This cookie recipe is a knockout. It tastes good with any kind of mix-ins. Try sprinkles, nuts, dried cranberries, white chocolate, dark chocolate, raisins, chopped candies, or chopped pretzels.
- 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.
- 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.
An Oreo is a chocolate sandwich cookie made of two chocolate wafers and a sweet vanilla cream frosting. They don't contain any dairy, but they do contain gluten. However, Oreos now has a line of gluten-free Oreos for the gluten-intolerant.
Droolworthy Cookie Recipes
- Chocolate Chip Marshmallow Cookies
- No Butter Chocolate Chip Cookies
- Coconut Pecan Cookies
- Dairy Free Chocolate Chip Cookies
- Flourless Oatmeal Cookies
Oreo Chocolate Chip Cookies
- Stand Mixer with the Paddle Attachment
- Measuring cups & spoons
- Cookie scoop
- ½ cup unsalted butter
- ⅕ cup sugar
- ⅓ cup brown sugar
- 1 egg
- 1 egg yolk
- 1 ½ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¾ cup chocolate chips
- 1 cup chopped Oreos
- Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with parchment paper or a silicone baking sheet.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and brown sugar until light and fluffy - about 3 minutes.
- Add the egg and yolk, then beat until incorporated. Use a spatula to scrape down the sides of the bowl.
- Add the all-purpose flour, baking soda, and kosher salt to the bowl. Beat on low speed until incorporated.
- Stir in the chopped oreos and chocolate chips.
- Scoop 8 cookies onto your sheet pan, giving each cookie space to spread. Bake until the edges are golden brown but the centers look underdone, about 11 minutes.
- The cookies will set up as they cool. Enjoy!
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