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+ servings
Oreo chocolate chip cookie with a bite missing.
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5 from 147 votes

Oreo Chocolate Chip Cookies

These Oreo chocolate chip cookies are large chewy cookies full of Oreo crumbs and pieces. They are loaded with chocolate chips and baked until chewy and gooey.
Prep Time15 minutes
Cook Time14 minutes
Chilling Time40 minutes
Total Time1 hour 9 minutes
Servings: 17 large cookies
Calories: 337kcal

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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies.
High altitude baking- Add 2 tablespoon of flour
SMALL BATCH VERSION:
½ cup melted butter (cooled to room temperature)
½ cup brown sugar
¼ cup sugar
1 teaspoon vanilla
1 large egg-room temperature
1 ½ cups flour
¼ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
¾ cup chocolate chips
¼ cup Oreo crumbs
⅓ cup Oreo pieces
Mix the wet ingredients together in a large bowl. Mix in the dry ingredients, chocolate chips, Oreo crumbs, and Oreo pieces. No need to chill the small batch dough.
Scoop and bake like directions above.

Nutrition

Calories: 337kcal | Carbohydrates: 42g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 209mg | Potassium: 134mg | Fiber: 2g | Sugar: 24g | Vitamin A: 357IU | Calcium: 28mg | Iron: 2mg