Dessert

The Best Oreo Chocolate Chip Cookies Recipe

ByZoe Lane October 13, 2025October 13, 2025

Introduction

These Oreo chocolate chip cookies combine the classic flavors of chocolate chips with crunchy Oreo pieces for a delightful treat. Soft and slightly gooey, they make the perfect indulgence for cookie lovers looking for something a little extra.

The image shows several golden brown cookies laid out on a white marbled surface, each cookie thick and soft-looking with a slightly crisp edge. The cookies have multiple layers of texture: a light tan cookie base, chunks of dark chocolate cookie pieces embedded throughout, and some chocolate chips scattered over the top. White cream from the cookie pieces creates a contrasting detail with the dark chocolate color, and the surface of the cookies shows small cracks and a rough texture from the chocolate mix-ins. There are also broken pieces of chocolate cookies lying next to the cookies on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (slightly softened)
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1 1/4 cup flour
1 tbsp corn starch
1/2 tsp baking soda
1/2 tsp salt
3/4 cup semi-sweet chocolate chips
7 Oreo cookies (roughly chopped, regular stuffed, not double stuffed)

Instructions

Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, cream together the butter, brown sugar, and granulated sugar until smooth using a spatula or mixer.
Step 3: Add the egg and vanilla extract, mixing until everything is smooth and well combined.
Step 4: Gradually add the flour, corn starch, baking soda, and salt to the wet mixture. Stir gently just until combined—do not overmix.
Step 5: Fold in the chocolate chips and chopped Oreo pieces until evenly distributed throughout the dough.
Step 6: Using a large cookie scoop (about 1/4 cup or 4 tablespoons), portion out the dough to form 10 equal-sized cookies. Place them spaced apart on the prepared baking sheet.
Step 7: Bake for 13 minutes. The cookies may look a little underdone or gooey in the center, which is perfect—they’ll continue to set while cooling.
Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra chewiness, chill the dough for 30 minutes before baking.
Swap semi-sweet chocolate chips for milk or dark chocolate to change the flavor profile.
Use regular Oreos instead of double stuffed—too much cream filling can make the dough too soft.
Try adding a sprinkle of sea salt on top of the cookies just before baking for a salty-sweet twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 1 week. Reheat gently in the microwave for 10–15 seconds to regain their soft, gooey texture.

How to Serve

The image shows large, round cookies with a golden-brown edge and soft beige center filled with broken pieces of black and white sandwich cookies and scattered dark brown chocolate chips. There are about five cookies visible, placed on a white marbled surface, with crumbs and cookie pieces around them, giving a close-up view of the different textures between the crumbly cookies, smooth chocolate chips, and crunchy sandwich cookie bits. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, cookie dough can be frozen in scoop-sized portions. Place them on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

Why do my cookies spread too much?

Cookies can spread if the butter is too soft or melted, or if the dough is too warm when placed in the oven. Make sure to use slightly softened butter and chill the dough if necessary to prevent spreading.