Oreo Chocolate Chip Cookies
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These Oreo Chocolate Chip Cookies are loaded with chocolate chips and crushed Oreos. They’re easy to make and ready in under 30 minutes!
These Oreo Chocolate Chip Cookies are the perfect combination of two of the most iconic cookies ever! They’re everything you know and love about Classic Chocolate Chip Cookies but with tons of crushed Oreo pieces! These cookies require no chill time and come together in less than 30 minutes which makes them an easy yet impressive dessert to bring to any party!
If you like these Oreo Chocolate Chip Cookies, you have to try my Oreo Donuts, Oreo Brownie Cookies or Oreo Cinnamon Rolls!
More Cookie Recipes You’ll Love
- Chocolate Chipless Cookes
- Homemade Funfetti Cookies
- Sugar Cookies with Hershey Kisses
- Biscoff Butter Cookies
Ingredient Breakdown
All-purpose flour – this gives the cookies structure.
Baking soda – helps the cookies spread. Do not use baking powder!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Eggs – binds the ingredients and provides structure.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
Oreos – I used the classic Oreos in these cookies but you can use any Oreo variation you want!
How To Make Oreo Chocolate Chip Cookies
1. In a small bowl combine all-purpose flour, baking soda and salt.
2. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
4. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and crushed Oreos and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and turn them grey from the Oreo crumbs.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips and Oreo pieces onto the tops of each cookie dough ball.
6. Bake cookies at 375°F for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool. Store Oreo Chocolate Chip Cookies in an airtight container at room temperature for up to 5 days.
Pro Tips For Oreo Chocolate Chip Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! There should still be streaks of flour in the dough when you add the chocolate chips and crushed Oreos. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here! It could also lead to the dough turning grey the Oreo crumbs.
- Press extra chocolate chips and Oreo pieces on top of scooped dough before baking to make them look pretty.
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
- Try using different switching out the classic Oreos for another flavor!
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Oreo Chocolate Chip Cookie
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
- 330 g (2 3/4 cups) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 226 g (1 cup) unsalted butter, softened
- 200 g (1 cup) brown sugar
- 150 g (3/4 cup) granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 225 g (1 1/2 cups) chocolate chips
- 12 Oreos, crushed
- extra chocolate chips for topping optional
- extra Oreo pieces for topping optional
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine all-purpose flour, baking soda and salt.
- Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
- Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
- Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and crushed Oreos and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough and turn them grey from the Oreo crumbs.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). If desired press extra chocolate chips and Oreo pieces onto the tops of each cookie dough ball.
- Bake cookies for 11 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Oreo Chocolate Chip Cookies in an airtight container for up to 5 days at room temperature.
