Oreo Chocolate Chip Cookies
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!
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: 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.
Nutrition
Serving: 1cookieCalories: 221kcalCarbohydrates: 33gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 17mgSodium: 110mgPotassium: 71mgFiber: 1gSugar: 19gVitamin A: 196IUCalcium: 16mgIron: 2mg
Tried this recipe?Let us know how it was!