Oreo chocolate chip cookies are completely indulgent and totally delicious. Have you ever thought - this is a cookie, but I want MORE cookies inside this cookie? Because same. And this recipe has you covered.
These cookies are quick, easy, and require no chill time (I know that many bakers swear by this, but I honestly can't tell the difference and I'm also super impatient).
Chocolate chip oreo cookies are delicious, easy, and a little bit nostalgic. Get a batch of these ready in under half an hour.
Why You're Going to Love this Recipe
Decadent Fusion: Harmonious marriage of classic chocolate chip and iconic Oreo flavors creates a taste explosion that's utterly irresistible.
Super Simple: These cookies are really easy, quick, and simple to make. No chill time required.
Buttery Perfection: Soft, buttery goodness in every bite, giving these cookies a melt-in-your-mouth quality that's pure indulgence.
Texture Play: The crumbled Oreos and mini chocolate chips add delightful textures, from crunchy to gooey, ensuring a dynamic mouthfeel.
Visual Delight: The speckles of chocolate chips and Oreo bits make these cookies visually stunning, elevating your snack game.
Nostalgic Joy: Evokes childhood memories with the familiar taste of Oreos, blending nostalgia with the sophistication of chocolate chip cookies.
Softened Butter (⅔ cup): The butter provides a rich flavor and contributes to the cookies' soft and tender texture.
Brown Sugar (½ cup, lightly packed): Adds a deep, caramel-like sweetness and moisture to the cookies, enhancing their chewiness.
Granulated Sugar (½ cup): Balances sweetness, adds a slight crispness to the edges, and contributes to the cookies' overall structure.
Vanilla (1 tsp): Infuses a warm, aromatic flavor that complements both the chocolate chips and the Oreos, elevating the overall taste.
Egg (1): Acts as a binding agent, providing structure and moisture, ensuring the cookies hold together while remaining soft.
All-Purpose Flour (1½ cups): Serves as the base, providing the necessary structure for the cookies while maintaining a tender crumb.
Baking Soda (1 teaspoon): A leavening agent that helps the cookies rise, creating a light and fluffy texture.
Oreo Cookies, crumbled (12 cookies or about 2 cups): Introduces a distinctive chocolatey crunch and creaminess, making each bite a delightful adventure.
Mini Chocolate Chips (½ cup): Adds pockets of melty chocolate throughout, enhancing the overall chocolate flavor and texture of the cookies.
How to Make Chocolate Chip Oreo Cookies
Preheat the oven to 350F.
Place the Oreos in a bag, and crush them with a rolling pin. You could also blitz them a few times in a food processor. This doesn't need to be too intense - the mix master will definitely crush them more.
Start by creaming softened butter, brown sugar, and granulated sugar until fluffy.
Add a teaspoon of vanilla and an egg, mixing until the batter becomes smooth.
Gradually blend in 1.5 cups of all-purpose flour and 1 teaspoon of baking soda, creating the perfect cookie canvas.
Now, here come the stars: fold in the crumbles of 12 Oreos and ½ cup of mini chocolate chips (you can hold some of the Oreos back if you want to top the cookies after.
Spoon dollops onto a baking sheet, giving each cookie its own space to shine.
Bake until they reach a golden perfection that promises pure bliss in every bite.
Allow them a moment to cool, if you can resist the tempting aroma that fills your kitchen.
What I Tested that Didn't Work
- Chilling the dough. I chilled it in the fridge, and I also tried refrigerating the cookies after they were scooped on the baking sheet to see if the texture came out any different - I didn't find that it did.
- Unsalted butter: honestly, I used salted butter, and still added salt to this recipe.
- Regular sized chocolate chips. These actually weren't bad, so if it's all you have, no problem, go ahead and used them. This dough is getting pretty crowded though! You may want to back off on the amount of Oreos.
- Minty: Crushed peppermint candies and dark chocolate chips for a cool, festive vibe.
- Tropical Shredded coconut and white chocolate chips for a taste of the tropics.
- Spicy: Add a dash of cayenne to dark chocolate for a surprising and spicy kick.
- Bougie: Sea salt and caramel chips for a luxurious and sophisticated flavor.
- PB & Chocolate: Swirl in peanut butter and milk chocolate chips for a classic combo with a twist.
- Citrus: Grated orange zest and semi-sweet chocolate chips for a citrusy burst.
- Nutty: Chopped nuts (like walnuts or pecans) and dark chocolate chunks for added texture.
- Espresso: Instant espresso powder and white chocolate chips for a coffee-infused treat.
Storage and Freezing
Store in an airtight container to keep them soft and chewy. For longer freshness, toss in a slice of bread; it works wonders. To freeze, wrap individual cookies or the whole batch in plastic wrap, then seal in a freezer bag. Thaw at room temp for cookie perfection.
Frequently Asked Questions
Absolutely! Double-stuffed Oreos add an extra layer of creaminess, elevating the cookie experience.
While butter contributes to the cookies' rich flavor, you can use margarine. Keep in mind it might affect the texture slightly.
Yes, you can. Experiment with a 1:1 gluten-free flour blend for similar results.
Don't overbake! Remove the cookies when the edges are set but the center is still slightly soft. They'll continue to firm up as they cool.
More Awesome Baking
Oreo Chocolate Chip Cookies
- Hand or stand mixer
- cookie sheet
- ⅔ C butter softened
- ½ C brown sugar lightly packed
- ½ C granulated sugar
- 1 teaspoon vanilla
- 1 egg
- 1½ C flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 12 Oreo cookies crushed
- ½ C mini chocolate chips
- Preheat oven to 350℉.
- Cream softened butter, brown sugar, and granulated sugar until fluffy.
- Add vanilla and egg, mix until smooth.
- Gradually blend in all-purpose flour, salt and baking soda.
- Fold in crumbled Oreos and mini chocolate chips until well combined.
- Spoon dollops of dough onto a baking sheet, giving each cookie space.
- Bake until golden on the edges (about 8-10 minutes).
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.