Your classic CCC just got a whole lot better! These Oreo Chocolate Chip Cookies have a chewy center, crisp edges, and are exploding with Oreo cookie crumbles.
What We Love About These Oreo Chocolate Chip Cookies
This recipe takes everything we love about classic chocolate chip cookies and turns them up a notch by adding crushed Oreo cookies. They bake up with chewy centers, crisp edges, and melty chocolate throughout.
These Oreo chocolate chip cookies are perfect for any occasion. While they do require a bit of chill time, they are super easy to make. Chocolate chip cookies have no season, so you can make these all year long!
Ingredients at a Glance
Here are the ingredients you will need beyond basic pantry staples:
- Oreos or other chocolate sandwich cookies
- Dark chocolate bar(s) or chunks
- White chocolate chips
- Large eggs
These cookies are exploding with Oreos, inside and out. Crushed Oreos are added to the dough as well as the tops of the cookies before baking.
For even more cookie madness, sprinkle crushed Oreos over the top of just-baked cookies, gently but carefully pressing them into the cookies before they cool.
Both dark chocolate and white chocolate chips are added to mimic the flavors of a classic Oreo sandwich cookies. I recommend using dark chocolate that has been chopped from a bar or block of chocolate to ensure gooey, melty chocolate puddles. Here, white chocolate in the form of chips is perfect.
Chilling Oreo Chocolate Chip Cookies
It is much easier to scoop the dough before chilling than after. Chilling the dough briefly before baking gives the cookies the perfect texture. A minimum of two hours makes sure the centers bake up soft and chewy while the edges remain crisp.
As with other chocolate chip cookies, an even longer chill time helps improve overall flavor and texture. I found that resting the dough for 24 hours helps the cookies develop a more pronounced butterscotch flavor and encourages browning.
Chilling the dough keeps the cookies from spreading too much. To speed things up, you may place the first batch of scooped cookie dough balls in the freezer while the oven pre-heats and the rest of the dough is portioned.
For gooey, melted chocolate puddles, make sure to use bar or and block of chocolate or chocolate feves. Most chocolate chips are designed not to melt - the exception being Ghirardelli 60% Cacao Chips.
Serving and Storage
The cookies are best served within 3 days. They may be stored in an air-tight container at room temperature. After 3 days, the Oreo crumbs on top begin to stale.
Not ready to bake them all? Store cookie dough balls in a freezer bag for up to 3 months. Remove the cookies from the freezer while the over preheats and bake from frozen, about 14 to 16 minutes.
Other cookie recipes to check out:
Oreo Chocolate Chip Cookies
- 2 ½ cup + 2 tablespoons all-purpose flour
- 1 ½ tea salt
- 1 tea baking powder
- ¾ tea baking soda
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tea vanilla extract
- ½ cup crushed Oreo cookies plus more for topping
- 6 ounces dark chocolate, chopped
- 4 ounces white chocolate chips
- In a medium mixing bowl, stir together the flour, salt, baking powder, and baking soda. Set aside.
- Using an electric mixer fitted with the paddle attachment (or hand mixer), mix together the softened butter, granulated sugar, and brown sugar until combined, about 2 minutes. Stop the mixer and scrape down the sides of the bowl.
- With the mixer on low, add the eggs one at a time, followed by the vanilla. Mix until well combined, an additional 2 minutes. Stop the mixer and scrape down the sides of the bowl.
- Add half of the flour mixture and stir to combine. Add the second half along with the crushed Oreos and stir to combine.
- Add the dark and white chocolate and stir until just combined.
- Using a large cookie scoop, measure out 2.5 ounce portions of dough and place on a rimmed baking sheet. Press more crushed Oreos on top if the dough.
- Continue with the remaining dough. Cover the dough with plastic wrap and chill in the refrigerator for 2 to 24 hours.
- When ready to bake, remove the cookies from the refrigerator and preheat the oven to 350°F. Place the cookies on a parchment paper lined baking sheet, at least 2 inches apart.
- Bake up to two sheets at a time for 12 to 15 minutes. Rotate the baking sheets halfway through, giving the pan a quick bang on the oven rack to encourage spread. The cookies are done when the edges are set but the centers are still soft.
- Give the baking sheet another rap on the counter or oven rack when done, then allow the cookies to cool on their baking sheets for 5 to 10 minutes before transferring them to a wire rack.