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
Scale
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
