These Oreo Chocolate Chip Cookies are loaded with Oreo pieces, Oreo crumbs, and plenty of chocolate chips. They have a chewy center, slightly crispy edges, and bake up to be larger cookies!
These Oreo cookies remind me of classic chocolate chip cookies, but are overloaded with Oreo flavor.
Before baking, the cookie dough balls are topped with extra chocolate chips and cookie pieces, making them the best cookies for any Oreo lover!
Looking for more Oreo desserts? Then check out these: Oreo cinnamon rolls, Oreo donuts, and chocolate Oreo cupcakes.
Why You'll Love These Cookies
- They are no chill and can be baked right away.
- You don't need an electric mixer; just mixing bowls.
- The bake up to be thick and chewy cookies.
- Regular Oreos are used in two different ways.
- They're perfect cookies to compliment a tall glass of milk!
Oreos are said to be America's favorite cookie, so why not make them even better with the addition of a chocolate chip cookie!
These are bakery-style cookies with chunks of Oreos in them. What could be better?!
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.
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- 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.
Here are the step by step instructions on how to make this Oreo chocolate chip cookie recipe.
Step 1: Melt the butter. In a small bowl, melt the butter and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted butter, brown sugar, sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula or wooden spoon to gently mix until combined. Then fold in the Oreo chunks, crumbs, and chocolate chips.
PRO TIP: Use a food processor or a rolling pin to crush the Oreos into fine crumbs.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough and place it on the prepared cookie sheets.
Add extra pieces of Oreo and chocolate chips to the top of each cookie before baking.
Step 6: Bake. 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.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
FREQUENTLY ASKED QUESTIONS
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.
Yes they can. Freeze the cookies on a baking tray for about an hour and then transfer them to a freezer bag. You can keep them frozen for up to 2 months.
This could be because the butter wasn't completely cooled. It's important that it's room temperature before mixing into the other ingredients.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
Oreo Chocolate Chip Cookies
- Parchment paper
- Baking Sheets
- Mixing Bowls
- 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
- 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.