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–+ servings
cropped overhead shot of oreo chocolate chip cookies, with one cookie missing a bite on parchment lined cooling rack with oreos around.

Oreo Chocolate Chip Cookies

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Author: Traci Crossland
The ultimate Oreo Chocolate Chip Cookies! Not only are the cookies oh-so simple to make, but every bite leaves you wanting more. Crispy edges with a soft chewy center, loaded with extra chocolate chips and oreo chunks! The perfect treat for any chocolate lover.

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
US Customary - Metric

Instructions

  • Heat oven to 350℉.
  • 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 was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
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!
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.

Nutrition

Serving: 1cookieCalories: 303kcalCarbohydrates: 40gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 50mgSodium: 163mgPotassium: 98mgFiber: 1gSugar: 25gVitamin A: 307IUCalcium: 26mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.