Oreo Chocolate Chip Cookies
Get two cookies for the price of one with this Oreo Chocolate Chip Cookies recipe. Loaded with chocolate chips, Oreo cookie crumbs plus bits and pieces of Oreos these cookies bake up crispy around the edges but stay chewy in the center.
This post is to remind you that there are ingredients in your pantry waiting to be mixed in a bowl and magically transformed into cookies. Got flour? Got sugar? Got a box of baking soda that’s half-past it’s expiration date? Join the club. We’re all just doing the best we can with what we have. And if all you have is marginally usable baking soda like me, so be it. Besides, the make or break ingredient in this cookie recipe isn’t a powdery substance in an orange box, it’s Oreos in a Nabisco-blue package.
Not that baking soda isn’t important in cookie making, it definitely is. Baking soda gives cookies their chewy texture plus it keeps them from going flat like my left boob did after my saline implant deflated. That $6,000 fix is the reason I push the limits of baking soda’s freshness. Use by dates are merely suggestions when you’re pinching pennies. Then again, I always seem to have money for Oreos. It’s funny how that works.
What’s not funny is how seriously delish homemade Oreo Chocolate Chip Cookies are. I’m talking chewy chocolate chip cookies with all the cookies and cream goodness of Oreos baked in. And we’re not just smashing a few Oreos, adding them on top of a chocolate chip cookie and calling it a day. Nope, we’re grinding Oreos in a food processor, cream filling and all, then stirring those crumbs into our chocolate chip cookie batter along with broken Oreo bits. After baking, top with crushed Oreos then prepare to spend the next 5 minutes fending off the cookie fanatics in your house while these babies cool down enough to eat. Take it from me, they’re worth the wait.
Before sharing the recipe for Oreo Chocolate Chip Cookies, here are a few baking tips to help you out:
Cookie Ingredient Tips
Eggs need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time, speed up the process by placing them in a bowl of warm water. Don’t use hot water; we want to warm the eggs, not hatch them.
Butter also needs to be at room temperature so remove it from the refrigerator an hour before starting the recipe. Resist the temptation to nuke butter in the microwave because it will get melty in spots and ruin the consistency of the cookies.
This recipe was tested with plain Oreo cookies but feel free to substitute your favorite Oreo flavor. However, avoid using Double Stuff Oreos because the extra cream filling adds too much moisture to the cookie dough and will alter the consistency.
Cookie Preparation Tips
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.
Chill cookie dough in the refrigerator for 2 hours before baking. Chilled cookie dough ensures all ingredients are at the same temperature before baking and helps prevent spreading in the oven.
How to Store Oreo Chocolate Chip Cookies
Store baked cookies in an airtight container at room temperature up to 3 days.
To freeze baked cookies, wait until they have cooled completely then place in a freezer-safe bag and store up to 3 months.
To freeze unbaked cookie dough, shape into balls then place in a freezer bag and store up to 3 months. No need to thaw before placing in the oven, just add an additional minute to the baking time.
I hope you enjoy this recipe for Oreo Chocolate Chip Cookies! Please leave a rating and review below when you try it yourself. And, while you’re at it, sign up for my Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like Oreo Cookies then you’ll love these One Bowl Oreo Brownies. Scratch made with simple ingredients, these cocoa powder brownies are chock full of creamy, crunchy Oreo cookies and semi-sweet chocolate chips.
Oreo Chocolate Chip Cookies
Ingredients
- 2 1/3 cups all-purpose flour unbleached
- 1 tsp baking soda
- 1/2 tsp sea salt fine
- 1 cup unsalted butter softened to room temperature
- 1 cup dark brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp vanilla extract pure
- 1 cup dark chocolate chips
- 5 Oreo cookies finely ground
- 5 Oreo cookies broken into small pieces
- 10 Oreo cookies broken into medium pieces
Instructions
- Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
- Cream butter and both sugars with an electric mixer until light and fluffy – approximately 2 to 3 minutes.
- Add egg, egg yolk and vanilla then beat until incorporated. Scrape down the sides of the bowl with a spatula as needed.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until just combined.
- Using a wooden spoon, gently stir in chocolate chips, finely ground Oreos and Oreos broken into small pieces until evenly distributed. Avoid overmixing.
- Scoop cookie dough into balls using a large 2-tablespoon sized cookie scoop then place onto the parchment lined baking sheets, spacing cookies 2 inches apart.
- Cover cookie sheets with plastic wrap then place in refrigerator to chill for 2 hours. Do not skip this step or cookies will be prone to spreading in the oven.
- Preheat oven to 350 degrees. Line two large baking sheets with parchment paper then set aside.
- Bake cookies for 11 – 13 minutes or until the edges are set but the centers are still soft. Avoid overbaking or cookies will be dry.
- Remove cookies from oven then press the medium-sized Oreo pieces onto the tops of each.
- Cool cookies on the baking sheet for 5 minutes then transfer to a baking rack to cool completely.
- Store cookies in an airtight container at room temperature up to 3 days.