This easy Oreo chocolate chip cookies recipe is loaded with Oreo pieces, Oreo crumbs, and plenty of chocolate chips. They bake up to be larger cookies, making them extra chewy and gooey in the middle. No chilling of the dough is required and they're ready in under 35 minutes!
These chewy Oreo chocolate chip cookies are overloaded with Oreo flavor, making them a perfect dessert for any and all Oreo lovers!
I used my best butterscotch chocolate chip cookies recipe as inspiration for the dough, but swapped out the butterscotch chips with both finely crushed Oreos and Oreo pieces.
Before baking, the cookie dough balls are topped with extra chocolate chips and cookie pieces, just like I did with my reese's chocolate chip cookies recipe and these chocolate chip pistachio cookies.
Overloading with Oreos adds even more depth of flavor to the already chewy and gooey chocolate chip cookie!
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As a fellow home baker, I am no stranger to baking with America's favorite Oreo cookie. That's why I love this Oreo birthday cake recipe and this reader favorite no bake Oreo cheesecake bars.
These chocolate chip Oreo cookies are loaded with chunks of Oreos because it's the star flavor, just like in these Oreo filled cinnamon rolls.
And maybe the best part about this cookie recipe? You don't need an electric mixer; just mixing bowls!
Ingredients for Oreo Chocolate Chip Cookies
- Flour: I used all-purpose flour.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's melted and completely cooled.
- Eggs: Use large eggs.
- Oreos: I used classic Oreos, but you could also use your favorite kind, like mint, golden, or even hazelnut! I don't recommend using double stuffed.
- Chocolate Chips: I used semi-sweet. Feel free to use your preferred chocolate chip flavor like milk chocolate, dark chocolate, or even white chocolate chips.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Easy Oreo Chocolate Chip Cookies
Follow along below for the step-by-step process on how to make these cookies.
Step 1: In a small bowl, melt the butter and cool completely on the counter.
In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 3: Pour in the flour mixture and use a rubber spatula to gently mix until combined.
Then add the Oreo chunks, Oreo crumbs, and chocolate chips.
Step 4: Gently fold the Oreo chunks, crumbs, and chocolate chips until fully combined with the cookie dough.
PRO TIP: Use a food processor or a rolling pin to crush the Oreos into fine crumbs.
Step 5: Use a medium-sized cookie scoop to scoop out the dough and place onto a prepared cookie sheet.
Add extra pieces of Oreo and chocolate chips to the top of each cookie before baking.
Step 6: Bake the cookies for 9-12 minutes and allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.
Storing & Freezing
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
This is the same method I use for almost all of my chocolate chip cookie recipes, including these marshmallow chocolate chip cookies.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
Recipe FAQs
I also like to use a small cookie scoop sometimes (1.5 tablespoons). If you use a smaller one, just note that the bake time will be different.
The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
This could be because the butter wasn't completely cooled. It's important that it's room temperature before mixing into the other ingredients.
More Oreo Recipes
📖 Recipe
Easy Oreo Chocolate Chip Cookies Recipe
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, melted & cooled for at least 20 minutes
- 1 cup brown sugar
- ½ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup Oreo crumbs (6 cookies)
- ½ cup Oreo pieces (4 cookies), plus extras
- ½ cup semi-sweet chocolate chips
Instructions:
- In a microwaveable-safe bowl, melt the butter and let it cool on the counter for 20 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the Oreo crumbs, Oreo pieces, and chocolate chips.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Place the cookie dough balls onto the prepared baking pans and bake for 9-12 minutes (top with extra Oreo pieces and chocolate chips if desired).
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Baking Sheet: Line each pan with parchment paper. You'll need to baking sheets.
- Melted Butter: Make sure the butter is completely cooled. This takes at least 20 minutes sitting at room temperature. Don't skip this step or the cookies might overspread.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
Oreo cookies mixed into a chocolate chip cookie batter is so delicious! Love how thick these cookies bake up to be too.