Description

These Oreo Chocolate Chip Cookies combine the classic flavors of semi-sweet chocolate chips with crushed Oreo cookies for an indulgent and chewy treat. The dough is chilled and the cookies are frozen before baking to reduce spreading, resulting in perfectly thick and soft cookies with a delightful crunch from the Oreo pieces on top.

Ingredients

Scale

Dry Ingredients

2 3/4 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt

Wet Ingredients

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)

Add-ins

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)

Instructions

Combine Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later use. Using a blender, pulverize 5 Oreo cookies into fine crumbs and measure out 1/2 cup of these crumbs; reserve the remaining crumbs to top the cookies. Additionally, pulse 6 Oreo cookies in the blender to create small to medium-sized pieces for mix-ins.
Beat Wet Ingredients: In a large mixing bowl, use a stand or hand mixer to beat the unsalted butter with brown sugar and white granulated sugar on high speed until the mixture is light and fluffy. This should take several minutes. Scrape down the sides of the bowl to ensure even mixing. Add the pure vanilla extract, one large egg, and one egg yolk, and continue mixing until fully incorporated.
Combine Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Fold in the semi-sweet chocolate chips, the Oreo crumbs, and the Oreo pieces, evenly distributing them throughout the dough. Once mixed, cover and chill the dough in the refrigerator for 40 minutes to improve dough consistency and flavor development.
Prepare for Baking: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a large 3-ounce cookie scoop or equivalent, scoop dough into rounded heaping balls. Place 6 cookie dough balls on a baking sheet and freeze them until the oven is preheated; this helps prevent excessive spreading. While these bake, keep the remaining dough scoops refrigerated on the second baking sheet.
Bake Cookies: Bake the frozen cookie dough balls for 13 to 15 minutes. The edges should turn a light golden brown while the centers will remain slightly underdone to ensure a chewy texture. After removing from the oven, allow the cookies to rest on the baking sheet for 4 minutes to finish setting.
Shape and Finish: Using a biscuit cutter or a similar round tool, gently scoot each cookie into a perfect circular shape by moving it in a circular motion on the baking sheet. Immediately top each cookie with additional Oreo pieces, extra chocolate chips, and a sprinkle of Oreo crumbs for added texture and Oreo flavor. Transfer the cookies to a wire cooling rack and allow them to cool until warm or completely cooled before serving.

Notes

Chilling and freezing the dough ahead of baking helps prevent the cookies from spreading too thin, resulting in thicker, chewier cookies.
Room temperature eggs and butter ensure better mixing and a smoother dough.
Using a biscuit cutter after baking is a unique step that gives these cookies a beautifully round shape.
Oreo crumbs both mixed inside and sprinkled on top give an extra burst of cookies-and-cream flavor.
Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert, Snack
Method: Baking
Cuisine: American

Keywords: Oreo cookies, chocolate chip cookies, homemade cookies, dessert, cookie recipe, biscuits, sweet treats