These Oreo Chocolate Chip Cookies are a fun and delicious twist on the classic chocolate chip cookie recipe!
Also known as Cookies and Cream Cookies, these these Oreo Chocolate Chip Cookies are so delicious! Not only do they have a crispy outside and moist, chewy inside -they are full of tasty crushed Oreo Cookies. Yes, a cookie within a cookie!
But unlike these brown butter toffee chocolate chip cookies, or Jacque Torres chocolate chip cookies, these fun Oreo cookies are super easy to make. Seriously, the prep time is less than 15 minutes, making them a fun treat for a party, potluck, or bake sales.
Ingredients
- Oreo Sandwich Cookies: Any type of Cookies and Cream sandwich cookie will work in this recipe. You can also mix up the flavors by using peanut butter Oreos, Golden Oreos, etc.
- All-purpose flour: make sure the flour is weighed or measured using the spoon and level method so you don't get too much in the recipe.
- Brown Sugar: The recipe uses light brown sugar, but you can substitute dark brown sugar in a pinch.
- Unsalted Butter: This recipe calls for unsalted butter, but you can substitute salted butter by cutting the added salt to ¼ tsp.
How to Make
Step 1: Make Cookie Dough
Sift Flour: In a medium bowl, sift or whisk together the flour, salt, baking soda, and baking powder. Set aside.
Cream Butter and Sugar: Using a standing mixer with a paddle attachment or a hand held mixer with a larger bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Make sure to scrape down the sides of the bowl with a spatula as needed to combine all the butter and sugar.
Add Egg and Vanilla: Add the egg and mix until incorporated. Then mix in the vanilla until combined.
Add Flour Mixture: Add the flour mixture and mix on low speed until just combined. Do not over mix the dough. You want to mix it until just combined.
Add Cookies and Chocolate: Using a spatula, gently fold in the crushed cookies and chocolate chips.
Step 2: Chill Dough
Pre-scoop Dough: Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it. An ice cream scoop works great for this. If desired, press additional chopped cookies onto the top of the scooped dough.
Cover and Chill: Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively, you can simply chill the entire bowl of cookie dough before scooping.
Step 3: Bake
Prep: Line a baking sheet with parchment paper or a silicone baking mat. Place balls of cookie dough on the baking sheet at least two inches apart.
Bake: Bake 9 -12 minutes in a 350 ℉ in a preheated oven until the cookies are firm around the edges and start to brown slightly.
Cool: Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!
Tips and Tricks
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- This recipe makes 18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Storing and Making Ahead
These cookies will last about 3-5 days in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
Looking for more Oreo Cookie Recipes? Check these out!
Oreo Chocolate Chip Cookies
INGREDIENTS
- 2 cups all-purpose flour spooned and leveled (8.5 oz or 240 grams)
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt reduce to 1/4 tsp if using salted butter
- 10 tbsp butter 1 stick plus 2 tbsp, room temperate
- 2/3 cup packed light brown sugar 5 oz
- 1/2 cup granulated sugar 4 oz
- 1 large egg room temperature
- 1 tsp vanilla extract
- 10 Oreo Cookies crushed, plus more for topping if desired
- 1 cup chocolate chips regular or white chocolate chips
Instructions
- Sift together the flour, salt, baking soda and baking powder. Set aside.
- Using a standing mixer with a paddle attachment or a hand held mixer with a large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 4-5 minutes until fully combined and light and fluffy. Be sure to scrape down the sides of the bowl as necessary.
- Add the egg and vanilla and mix until incorporated.
- Add in the flour mixture and mix until just combined. Do not over mix the dough.
- Gently fold in the crushed cookies and chocolate chips.
- Once the dough is mixed, place 2 tablespoon balls of dough on a baking sheet lined with parchment. You don't have to worry how far apart they are as we are chilling the cookie dough, not baking it.
- Loosely cover the pan with plastic wrap and chill the cookie dough in the refrigerator for at least 30 minutes. Alternatively you can simply chill the entire bowl of cookie dough for at least 30 minutes before scooping and baking.
- If desired, add more crushed Oreo cookies to the top of the balls of cookie dough.
- While the cookie dough is chilling, preheat the oven to 350 ℉ .
- Line a baking sheet with parchment paper or a silicone baking mat.
- Place the 2 tbsp balls of cookie dough on the baking sheet at least two inches apart.
- Bake one cookie sheet at a time in in the preheated oven for 9 -12 minutes, or until the cookies are firm around the edges and the edges start to brown slightly.
- Let the cookies cool before removing from the baking sheet. They will be soft at first, but firm up as they cool. Enjoy!
Notes
- Make sure all your ingredients are at room temperature.
- Measure out the flour using a scale or the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour it can pack down and you will add too much flour to the recipe.
- An ice cream scoop works great for getting even sized cookies.
- This recipe makes 18 cookies and can be halved or doubled as needed.
- For perfectly round picture perfect cookies use the cutter hack of turning cookies to perfect circles. You can also use a heat safe bowl or large cup.
Leave a Reply