Oreo Chocolate Chip Cookies
Make your day sweeter with these chewy and extra chocolate-y Oreo Chocolate Chip Cookies! This is the chocolate chip cookie recipe that you’ll be wanting to bake all year long. Think, a soft and chewy brown sugar cookie, loaded with extra chocolate chips and just the right amount of chopped oreos. Though, that’s not even the best part! These cookies are made in only one bowl, with no mixers needed, and NO chill time…which means, these cookies are ready to eat in just 30 minutes. So good, but SO simple. Truly the perfect cookie for any chocolate lover!
About The Recipe
Is it too soon to share another cookie recipe?
I know we just shared our chewy peanut butter cookies last Wednesday, but we were testing this recipe over the weekend, and they just turned out so freaking good that we just had to get them up ASAP!
I mean, you all know by now that we are huge chocolate chip cookie fans in this house. But, what you might not have known is that we are all completely obsessed with Oreos!
Though, I will admit, it’s not really something we eat/buy very often. But, back in March, we shared our version of Homemade Oreos. Though, to get the most accurate cookie we could, we (of course) had to buy a pack of oreos!
And since then, we have pretty much kept a pack of oreos in our pantry. You know, for research purposes 😉
That, and we knew we wanted to make something with them!
Which is how we came up with this idea. To be completely honest, this recipe was originally more of something we were just kinda making for ourselves, but after one bite, my mom and I KNEW we had to share this today!
I mean, who DOESN’T love an extra large chocolate chip cookie? Especially when you add chunks of oreos!
Every bite is perfectly chewy, buttery, sweet, with pools of melted chocolate, accompanied by sweet chocolate-y crunch from the oreo cookies.
If you love chocolate or simply adore cookies, then you have to bake these oreo chocolate chip cookies!
Reasons You Will Love These Oreo Chocolate Chip Cookies
- Soft, chewy, with just the right amount of crunch from the oreos.
- Ready in 30 minutes or LESS!
- Made in only one bowl with no refrigeration time or mixers required.
- The perfect treat for chocolate lovers!
Equipment Needed
- Large Mixing Bowl
- Whisk
- Rubber Spatula
- Large Cookie Scoop
- Sheet Pans
Ingredients
Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post.
- Melted Unsalted Butter – For cookies, we like to use unsalted butter to control the amount of salt in the recipe! To make these cookies extra chewy, we opted to use melted butter.
- Granulated Sugar – Adds more than just sweetness. By using granulated sugar, these cookies have just the slightest bit of crunch on the edges.
- Brown Sugar – Keeps these cookies oh-so soft and chewy.
- Large Eggs – You will need one large egg, plus an egg yolk for these cookies! Adding the extra yolk not only adds more liquid, but it also adds a delicious richness in every bite.
- Vanilla Extract – A splash of vanilla adds just the right amount of flavor to these cookies!
- All-Purpose Flour – Regular unbleached all-purpose flour gives these cookies the perfect structure and texture.
- Baking Soda – Not only does baking soda provide just the right amount of rise to these cookies, but it also promotes spread and chewiness!
- Salt – Since we used unsalted butter in this recipe, salt needs to be added! This cuts some of the sweetness, but also enhances the flavor in the cookies.
- Chocolate Chips – For this recipe, you can use any chocolate chips that you like! We used semi-sweet chocolate chips.
- Chopped Oreos – Large oreo chunks are the way to go with these cookies! It not only adds texture, but even more flavor.
How To Make Oreo Chocolate Chip Cookies
Step 1: Prepare dough
In a large bowl, combine butter, granulated sugar, and brown sugar. Mix.
Add egg, egg yolk, and vanilla. Whisk until well blended.
Add flour, baking soda, and salt. Stir until combined.
Fold in chocolate chips and Oreos.
Step 2: Bake
Use a 3 Tablespoon scoop to portion dough onto prepared pan. Bake for 10-12 minutes, until light golden brown.
Frequently Asked Questions
Can any oreo be used?
Definitely! Regular, double stuffed, golden, double chocolate…if the flavor goes well with chocolate, you can definitely add it into these cookies.
Can I make the cookie dough ahead of time?
Of course! Once the cookie dough is mixed, you can portion the dough and place on lined sheet pan. From there, freeze until hardened. Once the cookie dough balls are frozen solid, you can place in a freezer safe zip-top bag and freeze for 1-2 months.
Why are my cookies dry?
This could be caused by two things! Either the cookies were over-baked or the flour was over-measured. Both of these can cause your cookies can cause your cookies to be dry.
Why did my cookies not spread?
If the cookies didn’t spread while baking, this is due to too much flour being added to the cookie dough. Be sure to not add too much flour!
How To Get a Perfectly Round Cookie
The best way to achieve this is using a cookie scoop, as the dough balls will already be in close-to-perfect round. As they bake, the cookies will spread into a perfect round shape!
Though, sometimes the cookies can get a little wonky-shaped while spreading, but no worries! You can still fix it.
Using a biscuit cutter that’s larger than the cookie, bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape!
Mix-in Ideas
The great thing about these cookies is that they are essentially just a chocolate chip cookie! Which means…they will go with pretty much anything and everything. Here’s a quick list of things that would taste extra delicious in these cookies!
- White Chocolate Chips
- Roasted Peanuts (for those who love peanut butter and oreos combo!)
- Mini Marshmallows
How To Store
The best part about these cookies? They can be frozen for up to 3 months! Oh, yes, that’s right. After baking and cooling, you can place the baked cookies in an airtight freezer safe zip top bag and put in the freezer.
Though, if you’d like fresh baked cookies, you can actually freeze the cookie dough itself! Follow the directions all the way to portioning out the dough. From there, place a few inches apart on a lined sheet pan and place in the freezer for 1-2 hours, or until the cookie dough is frozen solid. From there, place the frozen cookie dough balls in a zip top bag and keep in the freezer for 1-2 months.
You can also keep these cookies in an airtight container or zip top bag on the counter for about a week!
Substitutions
- This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour and gluten free oreos.
- These cookies can also be made vegan if plant-based butter and your favorite vegan egg substitute are used.
- You can also make this recipe dairy-free by using a plant-based/dairy-free butter.
- Any chocolate type can be used in this recipe! Dark chocolate, semi-sweet, bittersweet, milk chocolate…whatever you like most!
Looking for more recipes like this? Here are a few you may like:
Brown Butter Chocolate Chip Cookies
Fudge-y Chocolate Brownie Cookies
Reese’s Stuffed Peanut Butter Cookies
Classic Chocolate Chip Cookies
Expert Tips
- For the best flavor and texture, do not grind the oreos! Keep the chunks relatively large.
- Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
- It’s best to use light colored sheet pans for these cookies.
- Don’t forget to line your baking sheet.
- It’s best to use a cookie scoop to ensure all cookies are the same size.
- The cookie dough can be frozen and baked at a later date.
- Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.
When you make these Oreo Chocolate Chip Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Oreo Chocolate Chip Cookies
Ingredients
- ⅔ cup unsalted butter, melted
- 6 Tablespoons granulated sugar
- ½ cup brown sugar, firmly packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¾ teaspoon vanilla extract
- 1½ cups all purpose flour
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup chopped Oreos
Instructions
- Heat oven to 350 °F.
- Line sheet pan with parchment paper. Set aside.
- In a large bowl, combine butter, granulated sugar, and brown sugar.
- Mix.
- Add egg, egg yolk, and vanilla.
- Whisk until well blended.
- Add flour, baking soda, and salt.
- Stir until combined.
- Fold in chocolate chips and Oreos.
- Use a 3 Tablespoon scoop to portion dough onto prepared pan.
- Bake for 10-12 minutes, until light golden brown.
- Allow to cool on pan.
Notes
- This recipe can be made gluten-free if you use your favorite 1:1 gluten-free all purpose flour and gluten free oreos.
- These cookies can also be made vegan if plant-based butter and your favorite vegan egg substitute are used.
- You can also make this recipe dairy-free by using a plant-based/dairy-free butter.
- Any chocolate type can be used in this recipe! Dark chocolate, semi-sweet, bittersweet, milk chocolate…whatever you like most!
- For the best flavor and texture, do not grind the oreos! Keep the chunks relatively large.
- Be careful to not over-mix the cookie dough! Just stir the flour in until there are no more pockets of flour.
- It’s best to use light colored sheet pans for these cookies.
- Don’t forget to line your baking sheet.
- It’s best to use a cookie scoop to ensure all cookies are the same size.
- The cookie dough can be frozen and baked at a later date.
- Do not over bake these cookies! When in-doubt, take them out. These cookies are best when they are just barely baked. It provides the perfect soft and chewy texture. They should just barely begin to brown around the edges.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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