Name: Oreo Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 3/4 cups All-purpose flour; 1 tsp Baking soda; 1 tsp Salt; 1 cup Unsalted butter (room temperature); 1 cup Brown sugar (packed, light or dark); 1/2 cup White granulated sugar; 1 tsp Pure vanilla extract; 1 Large egg (room temperature); 1 Egg yolk (room temperature); 1 1/2 cups Semi-sweet chocolate chips; 1/2 cup Oreo crumbs (5 cookies blended until fine); 3/4 cup Oreo pieces (6 cookies broken into small and medium pieces)

Introduction

Experience the perfect balance of classic chocolate chip cookies and beloved Oreo flavors with these Oreo Chocolate Chip Cookies. They are delightfully chewy, packed with chunks of Oreo cookies and chocolate chips, making every bite a treat. This recipe is simple enough for home bakers and sure to impress family and friends.

A close-up of a single thick cookie with a rough, grainy texture in light brown color, topped with broken pieces of black and white sandwich cookie and several dark brown chocolate chips scattered on the surface. The cookie has a bite taken out of one side, exposing a soft and gooey inside with melted chocolate visible. The cookie rests on crinkled light brown parchment paper on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, room temperature

1 cup brown sugar, packed (light or dark)

1/2 cup white granulated sugar

1 tsp pure vanilla extract

1 large egg, room temperature

1 egg yolk, room temperature

1 1/2 cups semi-sweet chocolate chips

1/2 cup Oreo crumbs (approximately 5 cookies blended until fine)

3/4 cup Oreo pieces (approximately 6 cookies broken into small and medium pieces)

Instructions

Step 1: In a mixing bowl, combine the flour, baking soda, and salt. Set aside. Using a blender, pulse 5 Oreos until they form fine crumbs and measure out 1/2 cup for the dough. Pulse 6 Oreos into small and medium pieces and set aside for topping.

Step 2: In a large bowl, beat the butter, brown sugar, and granulated sugar on high speed until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Add the vanilla extract, egg, and egg yolk, mixing just until combined.

Step 3: Gradually add the dry flour mixture to the wet ingredients, mixing until incorporated. Stir in the chocolate chips, Oreo crumbs, and Oreo pieces. Cover the dough and chill in the refrigerator for 40 minutes.

Step 4: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper. Using a large (3 oz) cookie scoop, scoop rounded heaps of dough—place six on one cookie sheet and freeze them until the oven reaches temperature. This helps reduce spreading.

Step 5: Scoop the remaining dough onto the second cookie sheet and keep it refrigerated while the first batch bakes.

Step 6: Bake the cookies for 13-15 minutes until the edges turn lightly golden and the centers appear slightly underdone. Let the cookies rest on the baking sheet for 4 minutes. Gently shape them into rounds using a biscuit cutter or your fingers if needed.

Step 7: Top each warm cookie with Oreo pieces, extra chocolate chips, and a sprinkle of Oreo crumbs. Transfer the cookies to a cooling rack and allow them to cool completely or until they are slightly warm.

Tips & Variations

For extra gooey centers, take the cookies out as soon as the edges turn golden and the middle looks underbaked—they will firm up as they cool.

Substitute dark chocolate chips for semi-sweet for a richer, slightly bitter contrast to the sweet Oreos.

Chilling the dough is essential to prevent excessive spreading; don’t skip this step.

If you prefer a crunchier cookie, bake for an extra 1-2 minutes but watch carefully to avoid burning.

FAQs

Can I use regular whole Oreos instead of separating crumbs and pieces?

Yes, you can break up Oreos into smaller chunks instead of finely crushing some. The texture will be slightly different, with fewer crumbs mixed throughout the dough but still plenty of cookie pieces for flavor.

Is it necessary to chill the dough before baking?

Chilling the dough helps the cookies hold their shape and prevents spreading, resulting in thicker, chewier cookies. It also allows the flavors to meld better. While you can skip this step in a pinch, it’s highly recommended for best results.