If you love classic chocolate chip cookies but crave a little twist, this Oreo Chocolate Chip Cookies Recipe is going to become your new obsession. Imagine soft, chewy cookies bursting with chunks of Oreo and pockets of melty chocolate chips — I promise you, it’s everything you didn’t know you needed. When I first made these, my family went crazy; in fact, they disappeared before I could snag seconds! Stick around, because I’m sharing all my best tips and tricks to help you bake these beauties perfectly every time.
Why You’ll Love This Recipe
- Perfectly Chewy Texture: These cookies come out soft in the middle with just the right amount of chewiness — thanks to a little egg yolk magic.
- Loaded with Oreo Goodness: Tons of Oreo crumbs and chunks get folded in and scattered on top for that nostalgic crunch.
- Easy to Make at Home: With straightforward ingredients and simple steps, you won’t feel overwhelmed baking this treat.
- A Fun Twist on a Classic: It’s not your average chocolate chip cookie — it’s a cookie within a cookie that everyone will rave about.
Ingredients You’ll Need
Each ingredient plays a crucial role in creating these delightful Oreo Chocolate Chip Cookies — from buttery richness to the perfect balance of sweet and salty. Choosing room temperature eggs and butter really helps the dough come together smoothly.
- All-purpose flour: Provides structure for chewy cookies — don’t swap this for self-rising flour or others.
- Baking soda: Helps cookies rise beautifully and develop those slight golden edges.
- Salt: Enhances the flavors and balances the sweetness perfectly.
- Unsalted butter: Using room temperature butter ensures easy creaming and creates a tender crumb.
- Brown sugar: Adds moisture and chewiness, plus a hint of caramel flavor.
- White granulated sugar: Adds crispness to the cookie edges for contrast.
- Pure vanilla extract: Boosts overall flavor — always opt for real vanilla if you can.
- Large egg and egg yolk: Eggs bind ingredients and enrich texture; the yolk makes cookies extra soft.
- Semi-sweet chocolate chips: Classic choice for gooey chocolate pockets.
- Oreo crumbs: Blended Oreo cookies turned fine for folding into the dough.
- Oreo pieces: Chunky pieces for added texture and bold Oreo flavor on top and inside.
Variations
I love that this Oreo Chocolate Chip Cookies Recipe is super adaptable. Whether you’re feeling fancy or need to accommodate dietary needs, you can tweak it to make it your own.
- Gluten-Free: Swapping the all-purpose flour with a 1-to-1 gluten-free blend works great here, but make sure to check the blend for xanthan gum.
- Double Chocolate: Add cocoa powder to the dry mix for an ultra-chocolatey cookie — it’s a chocoholic’s dream!
- Nutty Twist: Add chopped walnuts or pecans for a bit of crunch and extra flavor contrast.
- Vegan Version: I haven’t tried this yet, but substituting vegan butter and an egg replacer could work — if you give it a go, let me know!
How to Make Oreo Chocolate Chip Cookies Recipe
Step 1: Mix the Dry Ingredients and Prepare Oreos
Start by whisking together your flour, baking soda, and salt in a medium bowl. Set this aside — you want this dry mix to be ready. Next, blitz 5 Oreo cookies in a blender until you get fine crumbs; measure out 1/2 cup to fold into the dough later. Pulse 6 more Oreos just enough to break them into small and medium pieces — these will add visible chunks in your cookies and go on top later. This step is what makes the recipe truly special, so don’t skip or substitute the Oreos.
Step 2: Cream Butter and Sugars
In a stand mixer or with a hand mixer, beat the room temperature butter with brown sugar and white granulated sugar on high speed until the mixture is light and fluffy. This usually takes about 3-4 minutes — don’t rush it! Scrape down the sides of the bowl halfway through to make sure everything’s evenly incorporated. This step really helps the final cookies rise and get that perfect texture.
Step 3: Add Vanilla and Eggs
Mix in the vanilla extract, the large egg, and the egg yolk one at a time until fully combined. These ingredients add moisture and richness. Using both an egg and an extra yolk gives these cookies their signature chewy softness, which I think is a game-changer.
Step 4: Combine Dry and Wet Ingredients
On low speed, gradually add your dry ingredients to the wet mixture. Mix just until everything is combined — overmixing can make the cookies tough, so watch out. Now fold in the Oreo crumbs, the Oreo pieces, and the chocolate chips. These bits create pockets of Oreo and chocolate throughout the cookies, making each bite a delight!
Step 5: Chill the Dough
Transfer the dough to the fridge and chill for about 40 minutes. Chilling is key because it helps control spreading and lets the flavors meld. I discovered this trick after my first batch came out way too flat, so don’t skip it!
Step 6: Preheat Oven and Prepare Cookie Sheets
Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and for easy cleanup.
Step 7: Scoop and Freeze the Dough Balls
Use a large 3 oz cookie scoop to portion out rounded heaping balls of dough. Place 6 dough balls on one cookie sheet and freeze while the oven heats — freezing helps the cookies hold their shape and prevents spreading, which is a little trick I use to get those perfect round cookies. Meanwhile, keep the rest of the dough refrigerated on the second cookie sheet.
Step 8: Bake and Shape Cookies
Bake the frozen dough balls for 13-15 minutes. You want the edges just turning golden brown while the centers still look slightly underdone because they finish cooking as they cool. Let the cookies rest on the pan for 4 minutes — here’s the fun part: use a biscuit cutter to gently nudge the cookies into a round shape with a circular motion. This step gives a polished look without flattening the delicious crumb.
Step 9: Add Toppings and Cool
Sprinkle the top of your warm cookies with the reserved Oreo pieces, extra chocolate chips, and a few Oreo crumbs for a gorgeous finishing touch. Then transfer the cookies to a wire rack to cool completely or eat them warm — trust me, both ways are amazing!
Pro Tips for Making Oreo Chocolate Chip Cookies Recipe
- Chill Your Dough: Chilling dramatically reduces spreading and helps flavors develop — don’t rush this step!
- Right Scoop Size Matters: Using a 3 oz scoop keeps cookies large and indulgent, but still manageable to eat.
- Don’t Overbake: Pull cookies when centers look a little underdone for chewy perfection once cooled.
- Shape While Warm: Using a biscuit cutter to shape the cookies while warm gives a professional look with minimal effort.
How to Serve Oreo Chocolate Chip Cookies Recipe
Garnishes
I like to sprinkle a few extra Oreo crumbs and chocolate chips on top right after baking — it’s simple but makes them look irresistible, especially if you’re serving guests or packing them up as gifts.
Side Dishes
These cookies are incredible alongside a cold glass of milk, but they also pair nicely with a scoop of vanilla ice cream or even a hot cup of coffee when you need a cozy afternoon treat.
Creative Ways to Present
For birthdays or parties, I’ve arranged these cookies stacked with layers of Oreo crumbs and drizzled melted chocolate over them. Another fun idea is to sandwich two cookies with vanilla or chocolate frosting for extra indulgence.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 4 days — they stay chewy and moist, but if you want to keep them longer, freezing is a great option.
Freezing
I like to freeze the cookie dough balls on a baking sheet, then transfer them to a freezer bag. When I want fresh cookies, I bake them straight from frozen, adding a couple of extra minutes to the bake time. This method keeps my treat game strong and fresh all month long!
Reheating
To reheat, I pop a cookie in the microwave for about 10 seconds — it brings back that just-baked softness. For a little crisp on the edges, a quick 3-4 minute warm-up in a 300°F oven works wonders.
FAQs
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Can I use regular chocolate chips instead of semi-sweet?
Absolutely! While semi-sweet chocolate chips balance the sweetness nicely, you can use milk chocolate or dark chocolate chips based on what you like or have on hand. Each will give a slightly different flavor profile but still taste fantastic.
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Why do I need to chill the dough before baking?
Chilling the dough helps solidify the fats, reducing spread during baking, which gives you thicker, chewier cookies. Plus, it allows the flavors to meld, making the Oreos and chocolate chips stand out even more.
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Can I make these cookies vegan or gluten-free?
You can experiment with substitutes like vegan butter and flaxseed eggs to make a vegan version, and gluten-free flour blends can replace all-purpose flour for a gluten-free version. Expect slight texture differences, but the flavor hold-ups are usually great!
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How do I store these cookies to keep them fresh?
Store cookies in an airtight container at room temperature for up to four days. Adding a slice of bread to the container can help maintain softness by locking in moisture. For longer storage, freezing is best.
Final Thoughts
Honestly, this Oreo Chocolate Chip Cookies Recipe quickly became a staple in my kitchen — it’s that good. There’s something so comforting about that chewy texture combined with the nostalgic crunch of Oreos. I always find myself smiling after baking a batch. If you’re looking for a cookie recipe that’s easy, fun, and totally crave-worthy, I really recommend giving this one a try. Trust me, you’re going to want to keep these cookies around for every occasion!
Print
Oreo Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 69 minutes
- Yield: 17 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and chewy Oreo Chocolate Chip Cookies, packed with semi-sweet chocolate chips and robust Oreo crumbs and pieces. Perfectly balanced with a buttery, tender dough, these cookies are a crowd-pleaser for any chocolate lover craving a classic treat with a fun Oreo twist.
Ingredients
Dry Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
Wet Ingredients
- 1 cup Unsalted butter (room temperature)
- 1 cup Brown sugar (packed light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
Add-ins
- 1 1/2 cups Semi-sweet chocolate chips
- 1/2 cup Oreo crumbs (5 cookies blended until fine)
- 3/4 cup Oreo pieces (6 cookies broken into small and medium pieces)
Instructions
- Prepare dry ingredients. In a mixing bowl, combine the all-purpose flour, baking soda, and salt thoroughly. Set this mixture aside for later incorporation into the dough.
- Process Oreo cookies. Blend 5 Oreo cookies into fine crumbs using a blender and measure out 1/2 cup to mix into the dough. Pulse 6 additional Oreo cookies in the blender until broken into small and medium pieces to use for topping.
- Cream butter and sugars. Using a mixer, beat the room temperature unsalted butter, brown sugar, and white sugar on high speed until the mixture becomes light, fluffy, and well blended. Scrape down the sides of the bowl to ensure even mixing.
- Add eggs and vanilla. Mix in the pure vanilla extract, large egg, and egg yolk until the ingredients are fully combined and the batter is smooth.
- Incorporate dry ingredients and mix-ins. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips, Oreo crumbs, and Oreo pieces evenly throughout the dough.
- Chill the dough. Cover the dough and chill it in the refrigerator for 40 minutes to firm up, which helps prevent excessive spreading during baking.
- Preheat oven and prepare cookie sheets. Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and aid even baking.
- Scoop and chill dough balls. Using a large 3-ounce cookie scoop, portion the dough into rounded heaps and place 6 cookie dough balls on one cookie sheet. Freeze these first scoops while you scoop the remaining dough onto the second cookie sheet, which you should refrigerate until ready to bake.
- Bake the cookies. Place the frozen cookie dough balls in the oven and bake for 13 to 15 minutes. The cookies are done when the edges turn a light golden brown but the centers remain slightly underdone for a chewy texture.
- Shape and garnish cookies. Let baked cookies cool on the pan for 4 minutes. Use a biscuit cutter to gently scoot each cookie in a circular motion to form a perfect round shape. Sprinkle the tops with the reserved Oreo pieces, extra chocolate chips, and Oreo crumbs for a decorative and flavorful finish.
- Cool before serving. Transfer the cookies to a wire cooling rack and allow them to cool until slightly warm or completely cooled to set their chewy texture and prepare for serving.
Notes
- These cookies yield large, chewy textures filled with Oreo crumbs and pieces adding delightful crunch and flavor.
- Chilling the dough and freezing the first batch of dough balls reduces spreading during baking, resulting in thicker cookies.
- Using both egg and egg yolk helps create a rich, tender crumb and chewy texture.
- Sprinkling additional Oreo pieces and chips on top before cooling enhances appearance and adds bursts of Oreo flavor in every bite.
Nutrition
- Serving Size: 1 large cookie
- Calories: 337 kcal
- Sugar: 24 g
- Sodium: 209 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 41 mg
