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!
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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
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📖 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.
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.
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.
Sabrina says
Great recipe!
Martha says
Really love this receipe. Thanks for sharing.
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!
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.
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.
Chad says
So good!!
Sam says
All I can say is WOW! These cookies are absolutely delish! They are chewy, soft, and packed with oreos. Highly highly recommend!
Kimberly Waugh says
Easy to follow recipe, and super delicious! The Oreos are a game changer 😍
Zoë says
Simply delicious biscuits!
Clearly explained step by step.
Heavenly biscuits.
Definitely worth a try.
These biscuits are among my favourites!
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!
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.
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.
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!
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!
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!!