These Oreo chocolate chip cookies are large bakery style cookies. They are baked large to have a chewy gooey center. The cookies are loaded with Oreo crumbs, Oreo pieces, and chocolate chips! If you love Oreo, these cookies are for you!
These Oreo cookies are very similar to my brown butter chocolate chip cookies. Instead of brown butter, there are loads of Oreos! I took the idea to use both Oreo crumbs and pieces from my Oreo cheesecake. It has so much Oreo flavor in each bite.
Luckily these cookies are very easy to make too! They do require a chill time, but it is worth it! You should also try my small batch chocolate chip cookies or these Oreo Brookies.
Jump to:
Why You Will Love These
- There are so many Oreos in these cookies! There are 3 different layers of Oreos.
- They are large cookies. When you bake them large, they have a chewy and gooey center.
- These cookies also have those crisp edges. They have a great crunch while still being soft.
- Easy to make! They are seriously so easy to put together.
Ingredients
Here are some notes about the ingredients.
- All-purpose flour- I use regular all-purpose flour. You can also use 1:1 gluten free flour.
- Unsalted butter- Use good quality butter. It does need to be room temperature before using. Pull the butter and eggs out 2 hours before baking.
- Brown sugar- I personally used light brown sugar. There is extra brown sugar compared to sugar in this recipe to get a chewier cookie.
- Egg+ Egg yolk- I tried this recipe with 2 full eggs, but it caused them to spread too much and the dough was too wet. It is probably from the cream in the Oreos. Reducing the egg to an egg yolk helped. (I also increased the flour too!)
- Oreo- I used almost a whole regular pack of Oreos, since I also needed Oreos to top the cookies as well. You can use any flavor Oreo you wish, just don't use double stuff.
Steps By Step Instructions
STEP 1: First, mix the dry ingredients. Use a sifter to make sure all the flour lumps are gone.
STEP 2: Next, blend the Oreos. I used a food processor to blend the cookies. Pulse the Oreos to a fine crumb. Then, for the pieces, it only needs to be pulsed a few times.
STEP 3: Then, beat the butter and sugars. Blend until it is super light and fluffy. Add in the vanilla, egg, and egg yolk.
STEP 4: Add in the dry ingredients. Then, add in the Oreo crumbs, pieces, and chocolate chips.
STEP 5: Chill the dough. It needs to be chilled, otherwise the cookies will spread a lot in the oven.
STEP 6: Bake the cookies. Use a large cookie scoop and make sure it is a rounded heap of cookie dough. If you weigh it, it weighs 3.5 oz. Next, bake the cookies for 13-15 minutes.
Baking Tips
First, pull the butter and eggs out 2 hours before baking. This lets the butter and eggs fully emulsify into the cookie dough when they are all the same temperature. This also helps to create a chewier texture.
The cookies NEED to be chilled. Another tip is wait for the cookies to chill, then scoop the entire batch of cookie dough.
Place the first batch (6 cookie dough balls) in the freezer while the oven preheats. Then, with the rest of the cookie dough balls, place them in the fridge until it is their turn. This helps to reduce spreading a lot.
Topping The Cookies
While this is optional, it does help to complete the look! Top the cookies with extra Oreo pieces and chocolate chips while the cookies are warm. This will make it look melty.
Also, top the cookies with extra Oreo crumbs.
FAQ
Yes! Just make sure they aren't double stuffed. Any other flavor would work. Golden Oreos would be amazing.
Yes it can! Chill the dough for the initial 40 minutes. Then, scoop the dough. Wrap the cookie dough balls tightly and store in the fridge. If you aren't making these cookies for at least 3-4 days then freeze. Bake the cookies straight from the freezer. Just allow for 1-3 extra minutes baking time.
I have not made these vegan. If you do make them, let me know!
Storing and Freezing
These Oreo chocolate chip cookies should be stored at room temperature in an airtight container. They will last up to 3-4 days.
Freezing
These Oreo chocolate chip cookies can be frozen after they are baked. Wrap the cookies in cling wrap in an air tight container. Freeze up to 30 days. Let the cookies thaw on the counter for 1 hour. Or microwave until warm.
Other Cookie Recipes to Try
Make sure to leave me a star review below!
Make sure to tag me on Instagram @stephaniesweettreats. I hope you loved it! To get more ideas follow me on Pinterest.
📖 Recipe
Oreo Chocolate Chip Cookies
Ingredients
- 2 ¾ cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- 1 ½ cups Semi-sweet chocolate chips
- ½ cup Oreo crumbs 5 cookies blended until fine
- ¾ cup Oreo pieces 6 cookies broken into small and medium pieces
Instructions
- Mix the flour, baking soda, and salt in a mixing bowl. Set aside. Blend the 5 Oreos into fine crumbs using a blender. Measure off ½ a cup, save the rest to top the cookies. Use the blender to pulse the 6 Oreo cookies into pieces.2 ¾ cup All-purpose flour, 1 teaspoon Baking soda, ½ cup Oreo crumbs, ¾ cup Oreo pieces, 1 teaspoon Salt
- Using a mixer, beat the butter, brown sugar, and sugar. Beat on high until light and fluffy. Scrape the bowl. Add in vanilla, egg, and egg yolk. Mix until combined.1 cup Unsalted butter, 1 cup Brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Slowly add in the dry ingredients. Mix until combined. Add in chocolate chips, Oreo crumbs, and Oreo pieces. Chill for 40 minutes.1 ½ cups Semi-sweet chocolate chips
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Scoop the cookies using a large 3 oz cookie scoop. The cookie dough scoop should be a rounded heap. Place 6 balls on a cookie sheet and freeze until the oven is preheated. This gets them cold and they spread less. Scoop the rest of the dough on the other cookie sheet and place in the fridge while the others bake.
- Bake the cookies for 13-15 minutes. The edges will be lightly golden brown and the middle with be slightly underdone. Let the cookies sit on the pan for 4 minutes. Use a biscuit cutter to scoot the cookies in a circular motion until round. Top with Oreo pieces and extra chocolate chips. Sprinkle Oreo crumbs on top. Then, transfer to a cooling rack. Let cool until slightly warm or cooled completely.
Sheeba says
I don’t know if I’ve commented here before but these are awesome! And so are all of Stephanie’s cookies. They are all huge hits. Gave your blog to everyone who has asked about the cookies:)
Karly says
I made the small batch recipe at the end of the big recipe, which I was delighted to see. I used a 2 ounce cookie scoop, I got 13 cookies and baked them for 11 minutes. I also used half white chocolate chips half regular chocolate chips. These cookies are fantastic
Adrianne Gammons says
I just made these with gluten free cup4cup and gluten free Oreos and they are amazing! It’s like eating two cookies in one and the flavors blend perfectly. Just slightly crunchy on the edges and gooey in the center. They’re perfect! Thanks for the recipe 🍪
Lauren L. says
Stephanie this is not the first cookie receipe I’ve tried from you and it certainly won’t be the last! These are incredible, hands down some of the best cookies I’ve ever made. Thanks for sharing such a great recipe!
Mike says
Why not use double stuffed sandwich cookies? I can't think of any reasons why.
Stephanie Rutherford says
Double stuff means there is more moisture. So using double stuff will cause the cookies to spread more.
April says
Making these tonight for my daughter’s class party tomorrow. They look absolutely delicious! I’ll be using the medium size cookie scoop instead of the large one. I’ll cut the time down as well. Looking forward to these
Cindy Hernandez says
Made these cookies for our family dinner with my son, daughter in law and grandson. Almost didn’t get the cookies made because they were eating so much of the cookie dough! Needless to say they were a hit! My daughter in laws new favorite cookie.
Michelle says
These were SO good!! The cookies were thick, chewy and so indulgent. I’ve already passed along the link to the recipe so many times 💛
Jaimie says
Easy to follow recipe and they tasted great. Me and my kids loved them 😄
Darcy says
I made the regular sized batch but did mini/normal sized cookies. I still refrigerated the dough and slightly flattened them before baking but I think they would’ve been fine without flattening. I baked them for 10 minutes and they are DELICIOUS! Possibly my favorite cookie ever! I will make these again and again! Thank you for a great, and easy, recipe.
Sue says
Great cookies and easy to make! They turned out perfectly!
Leanne says
AMAZING!! Gave as Christmas Gifts!! They raved about your recipe!! I will be making again!!
Chrystal Walket says
I stumbled across this amazing recipe on instagram, decided to give it a try and I'm so happy I did. Recipe instructions/ingredients were easy to follow along with... I paid close attention to details on butter and eggs piece of directions not to mess up.. I literally ate 3 and my boyfriend ate 2.. Definitely added to my rotation of cookies for the holidays...
Maryssa says
Love love love
Do u like Oreos? Do u like chocolate chip cookies? We’ll what are u waiting for make them already. They are amazing. Recipe is through; taste is amazing; the time is worth it. Enough said! Make and enjoy!!!!
Cara says
The texture of these cookies is great and they taste so great too! My taste testers approve x 9. I do wish the ingredients were also listed in grams/ounces for those of us who seek the most accuracy with baking, but it’s not too hard to calculate cups to grams. Also, I found some discrepancy between the ingredients listed and the amounts requested during instruction. For example, with the broken pieces of Oreo it calls for 3/4 c to go in the flour mixture which does not really leave enough for topping each cookie. Also, both crumbs and pieces of the Oreos are called for in steps 1 and 3, and again in step 5.
It may just be semantics, and I did not have too many issues assembling everything because I bake enough to have learned to look ahead in the recipe so I avoid mistakes. However, I could see a newer baker, or someone who does not bake as often, being a bit confused by the instructions as they stand today and maybe ending the recipe differently than anticipated.
Just my two cents. This really is a great cookie, please don’t get me wrong, and thank you for sharing it with us, Stephanie! I will definitely make this again and am heading to Pinterest now to save it!
Sarah says
So yummy! Really easy and fun to make, and turned out delicious!
Sydney says
These came out good! I made them vegan. I used earth balance vegan buttery sticks, replaced egg with flax seed & water, and used vegan chocolate chips! They came out mounded for some reason I'm not sure if it's from the different butter or if I did something wrong hahaha. Thanks for sharing!
Ellen says
Made then for the first time! What a hit. I am confused . Do you put the dough in freezer ? For how long ? I scooped the cookies on pan then put first batch in freezer for 15 minutes the the other in refrigerator . They were great put should I put dough in freezer before scooping them on pan . Thank you
Stephanie Rutherford says
When I mention I put the dough in the freezer it is just the first batch of cookies about to go in the oven. This gives them a chance to cool down faster right before the oven preheats. I do this for all my cookies. When they are cold they are less likely to spread! The rest of the cookie dough isn't going in the oven right away, so that is why it goes in the fridge.
Allison says
The best cookies I have ever made. They didn't last long in my household, everyone loved them! Thanks for making a deliciously insane cookie recipe.
Mom Mom’s Cheesecakes says
When I first this site I thought no way can I do any of this! I have a small cheesecake business so I’m always looking for inspiration. Stephanie nails it with the way her recipes are written and broken down. These cookies were easy & insanely delicious. I even stuffed them with cream cheese mixture. Wow!!
Liz says
After trying another Oreo chocolate chip cookie recipe (from a different site) which was a huge fail, I was so happy to have success with this one! The only things I did differently were to chill my dough overnight, and I made my cookies 3 oz. each instead of 3.5 oz. I cooked for 14 minutes and they were excellent. These got rave reviews from everyone!
the_whisk_and_me says
Made these cookies today and they turned out perfectly! Crisp edges with a gooey center- and not cloyingly sweet. I followed the recipe exactly this time, although next time I might make the cookies a bit smaller, which is just a personal preference. Thank you for the recipe, Stephanie!
Tamra Hatch says
I made these for fun! My college boy came home and took them back to his apartment! Everyone loved them! These are on my “make again” list.
Taylor says
Made these cookies for a housewarming party, and they were such a hit! They are packed with flavor, and the texture came out amazing. Not to mention they look so appetizing with the extra Oreo chunks sprinkled on top. Will definitely be making these again.
Kathy says
When using the oreo cookies, do you crumble and blend the whole cookie (filling included)? Or do you seperate the dark cookie from the filling and crumble only the dark cookie?
Stephanie Rutherford says
I keep the Oreo cookie whole. Keep the filling!
Zoë says
Simply delicious biscuits!
Clearly explained step by step.
Heavenly biscuits.
Definitely worth a try.
These biscuits are among my favourites!
Kimberly Waugh says
Easy to follow recipe, and super delicious! The Oreos are a game changer 😍
Sam says
All I can say is WOW! These cookies are absolutely delish! They are chewy, soft, and packed with oreos. Highly highly recommend!
Chad says
So good!!
Martha L says
I really love this receipe. It is easy to prepare and the result is spectacular. My son like this oreo cookies a lot.
Steven says
This is a great way to step up your cookies from a tradition chocolate chip cookie! I brought some in to work and they were gone in minutes. Everyone wanted more. Guaranteed success.
Mish says
This recipe was so good. Love the crunchy edges and the soft centre. Winner in my household! Thanks Stephanie!
Stephanie Rutherford says
I am so glad you loved this recipe!
Martha says
Really love this receipe. Thanks for sharing.
Sabrina says
Great recipe!
Sabrina says
Fixed these cookies today. Thanks for sharing. Delicious and rich. Recipe went splendidly. I made them a 2oz cookie instead of the 3oz. but could have even gone to 1.5 oz as these cookies are rich. Worth every calorie. I prepped my dough before dinner and let chill why fixing dinner and eating. The spread was minimal like a regular cookie. I only did 6 cookies, as we like fresh out of the oven cookies. So, I rolled the remaining dough into 2 logs, wrapped in plastic wrap, put in a storage bag and placed in the fridge for fresh cookies over the next few evenings.
Tiffiny Guidry says
These are wonderful! My 9 yr old - whose culinary (regarding cookies, at least) is quite discerning - said this looked like something we should try. Good instincts! They have good rise, not too much spread, and the Oreos are a great flavor addition.