Oreo Chocolate Chip Cookies

Oreo chocolate chip cookies are the ultimate cookie. A chewy cookie full of crushed oreos and chocolate chips. Best of all the recipe is easy to make and requires no chilling.

WHY YOU’LL LOVE THEM

Perfect texture. They have a chewy centre with slightly crispy edges.

No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.

Oreos and chocolate chips. Oreo and chocolate chips are a match made in heaven! If you've never tried it you are missing out.

Step By Step Instructions

Start by preheating the oven to 350 F and line baking sheets with parchment paper.

In a large zip lock bag at the oreos. Crush them into small chunks. Set aside.

In a large bowl or stand mixer cream together butter and sugars. Be sure to mix for a few good minutes, I like to do about 3. Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.

In a second bowl whisk together flour, baking soda, and salt.

Add dry ingredients into wet and mix until just combined. Fold in the chocolate chips and crushed oreos.

Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies. Top cookies with some chocolate chips and small chunks of oreo cookies.

Bake for 10-12 minutes or until cookies are golden brown on the bottoms. The middle might seem a little soft still but will harden up after cooling. Let cookies cool to room temperature on the pan before moving.

Frequently Asked Questions

What Kind of Oreos Should I Use?

I use chocolate oreos but you can use any oreo flavour you enjoy. You want to make sure that they are regular stuffed oreos, not double/mega stuffed.

How Do You Get Chewy Cookies?

For chewy cookies, the trick is not over bake them. Cookies may still seem soft in the middle but will harden up after cooling. Once edges/ bottom are a golden brown the cookies are done. Let the cookies fully cool on the baking trays.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

STORING THE COOKIES

Store the cookies in an airtight container at room temperature. The cookies stay good for up to four days if stored properly.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

CAN I MAKE THE COOKIES SMALLER?

Yes, you can! Scoop 1.5 tbsp sized balls and bake for 8 minutes until edges are golden brown.

If you make these oreo chocolate chip cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

More Recipes Using Oreos to Try

• Oreo Magic Cookie Bars
• Oreo Cheesecake Bars
• Cookies and Cream Blondies
• Cookies and Cream Cookies
• Oreo Brownies

Oreo Chocolate Chip Cookies

Jessie M

Oreo chocolate chip cookies are the ultimate cookie. A chewy cookie full of crushed oreos and chocolate chips. Best of all the recipe is easy to make and requires no chilling.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 11 mins

Course dessert

Cuisine American, Canadian

Servings 18 large cookies

Equipment

• baking pans

Ingredients

  

• 3/4 C salted butter at room temperature
• 1 C brown sugar
• 1/2 C white sugar
• 2 tsp vanilla extract
• 1 large egg
• 1 egg yolk
• 2 C all purpose flour spooned and levelled
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 C semi sweet chocolate chips plus extra for topping the cookies
• 11 regular stuffed oreos plus extra for topping the cookies

Instructions

 

• Preheat oven to 350 F and line baking sheets with parchment paper.
• In a large zip lock bag at the oreos. Crush them into small chunks. Set aside.
  11 regular stuffed oreos
• In a large bowl or stand mixer cream together butter and sugars until light and fluffy.
  3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
• Add in vanilla, egg, and egg yolk. Beat until mixture is well combined.
  1 large egg, 1 egg yolk, 2 tsp vanilla extract
• In a second bowl whisk together flour, baking soda, baking powder, and salt.
  2 C all purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
• Add dry ingredients into wet and mix until combined.
• Fold in the chocolate chips and crushed oreos.
  3/4 C semi sweet chocolate chips, 11 regular stuffed oreos
• Using a large cookie/ice cream scoop (about 3 tbsp worth of dough) drop cookie dough onto baking sheet. Leave at least 2 inches of space between cookies.
• Top cookies with some chocolate chips and small chunks of oreo cookies.
• Bake for 10-12 minutes or until cookies are golden brown on the bottoms. The middle might seem a little soft still but will harden up after cooling.
• Let cookies cool to room temperature on the pan before moving. Enjoy!

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

If heating butter in the microwave to soften it first cut it into small pieces, heat for 12 seconds, and touch with finger. You should be able to easily poke into it. If not heat for another few seconds. 

 

If making smaller cookies cook for 8-10minutes. 

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