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Oreo Chocolate Chip Cookies are the ultimate way to combine two of the world’s most beloved cookies! Thick & chewy cookies are studded with melty chocolate chips and crunchy oreo pieces. You can even stuff a whole oreo inside the cookie for an extra indulgent treat!
Why you’ll love Oreo Chocolate Chip Cookies:
- Thick & Chewy Cookies – My chocolate chip cookie base recipe is a tried and true recipe that produces thick & chewy cookies with crisp edges, perfectly balanced flavor, lots of chocolate chips.
- Tons of Oreos – These cookies have a generous amount of oreo cookie pieces & crumbs! Cookies with oreo are obviously better than cookies without!
- Stuffed Cookie Option – Want to make something a ‘lil fancier? Stuff a whole oreo inside of each cookie! This method yields less cookies overall (it takes more dough to fit an oreo inside) but it’s well worth it!
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted butter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
- Eggs – Use large eggs.
- Chocolate Chips – Use chocolate chips, chopped chocolate bars, chocolate chunks, or something like Guittard’s super cookie chips.
- Vanilla extract – Use real vanilla extract for best results.
- Oreo Cookies – Use classic oreos, or another flavor that you love! The dark chocolate oreos have a grip on me, haha!
Recipe Substitutions & Variations:
- Gluten-free – You can use a cup-for-cup gluten-free flour in a 1:1 swap for the all-purpose flour. Let the dough chill ideally for 24 to 36 hours so it can hydrate.
- Dairy-free – Use your favorite trusted dairy-free butter and chocolate chips. Oreos are naturally dairy-free (I believe every flavor is – but double check your labels!)
- White Chocolate Chips – Want to play up the oreo cream flavor? Swap half the semi-sweet chocolate chips for white chips!
How to Make Oreo Chocolate Chip Cookies:
Step 1: Make the Cookie Dough. Mix together butter, sugars, eggs, and vanilla. Add the typical dry ingredients, then mix in the chocolate chips and oreo pieces last.
Step 2: Stuff the Cookies (Optional). If making oreo stuffed chocolate chip cookies, flatten dough balls and encase a whole oreo inside of the dough. Otherwise, simply roll dough balls as usual.
Step 3: Chill the Dough. Chill the dough balls in the fridge for at least 1 hour or in the freezer at least 30 minutes.
Step 4: Bake. Bake as directed in the recipe card below. I give options for a more bakery-style cookie (crispier on the outside and gooier on the inside) or a classic cookie (still crisp-edged and gooey inside, but not as dramatically so).
Serving + Storing:
Once cookies are cool enough to handle, dig in with a cold glass of milk (and you thought dunking a plain oreo in milk was good!)
Sprinkle with flaky salt if desired. These will disappear in a flash – better plan on making my Brown Butter Chocolate Chip Cookies or my Brown Butter Brookies next! Still have oreos on your mind (I always do!)? Make my Oreo Cheesecake!
Expert Baking Tips:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour (and other ingredients) are at the proper weight, especially since flour amounts will vary SO widely based on how you measure it, as well as on the measuring cup you use, as they are not standardized.
FAQs:
Yes, you can do either!
Yes! Freeze dough balls on a lined baking sheet until solid, then transfer to a freezer bag or container and keep in the freezer for 1-2 months. Bake from frozen, dropping the oven temp by 20-25 degrees, and adding 1-2 minutes if needed until cookies appear done. They may not spread a ton, but the edges should appear and feel set when done.
Yes. Scoop dough into balls and store in an airtight container in the fridge for 3-4 days, baking off cookies as desired. They will hardly spread, and you may need to add 1-2 minutes to the bake time. They’re done when the edges appear and feel just set.
Yes, if you must. Wrap tightly in pairs of two, flat sides back-to-back. Seal in a freezer bag. Freeze for 1-2 months, thawing on the counter for a few hours before eating.
More Chocolate Chip Cookie Recipes to Love:
- Eggless Chocolate Chip Cookies
- Jumbo Bakery Style Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookie Bars
- Salted Caramel Chocolate Chip Cookies
- Brown Butter Chocolate Chip Skillet Cookie
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Oreo Chocolate Chip Cookies
Ingredients
- 14 and 1/2 tbsp salted butter, 204 grams
- 3/4 cup brown sugar, packed, you can use light or dark brown sugar! 163 grams
- 3/4 cup granulated or cane sugar, 156 grams
- 2 large eggs
- 1 and 1/2 tsp vanilla
- 3 cups all-purpose flour, spooned & leveled, 390 grams
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 and 1/2 cups chocolate chips, 285 grams
- 14 large oreos, Double this stuffing – see note below
- flaked sea salt, for topping
Instructions
- Chop the Oreos: Roughly chop your oreos, or add them to a ziplog bag and pound them with a rolling pin until you have a mix of larger chunks and fine crumbs.14 large oreos
- Make Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars, then whisk in the eggs and vanilla until combined. Stir in the dry ingredients (a hand mixer helps here – otherwise you'll need some elbow grease!) making sure to scrape the sides of the bowl to get everything incorporated. Mix in the chocolate chips and oreo pieces last.14 and 1/2 tbsp salted butter, 3/4 cup brown sugar, packed, 3/4 cup granulated or cane sugar, 2 large eggs, 1 and 1/2 tsp vanilla, 3 cups all-purpose flour, spooned & leveled, 1 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 and 1/2 cups chocolate chips
- Scoop Dough Balls: Scoop the dough into balls that are 85 to 90 grams in size. If you want to stuff cookies with a whole oreo, you'll need 106 grams of dough per cookie.If stuffing, flatten each dough into a thick disc, and place a whole oreo on top. Encase the oreo in the cookie dough, making sure it's sealed up well.
- Chill: Chill the dough balls in the fridge for at least 1 hour or in the freezer at least 30 minutes. Dough can be chilled in the fridge for up to 48 hours before baking, or frozen in a freezer safe container for up to 2 months. Bake from frozen, at 325℉ for 8-10 minutes (for unstuffed cookies) or 10-13 minutes (for stuffed cookies).
- Bake Unstuffed Cookies: Place 5-6 cookies on each baking sheet, and bake one at a time. For slightly crispier outsides and very goody insides, bake for 4 minutes at 400℉, then turn the temp down and bake at 350℉ for 4 to 5 minutes. If you want a more classic cookie, bake at 350℉ for 8 to 10 minutes. Bake Stuffed Cookies: Place 3-4 cookies on each cookie sheet. Bake at 400℉ for 6 minutes, then turn the heat to 350℉ and bake for another 4-5 minutes.Immediately place a round cutter around the outside of each cookie once out of the oven, and swirl the cookie within it to "scoot" them into perfect circles. This helps keep them thicker.
- Serve & Store: Let cookies cool on the baking sheet on a wire rack for 10-20 minutes, or until cooled just enough to handle. Dig in while they're warm and gooey! (Or let them cool, if you must.) Sprinkle with flaked sea salt if desired. Store cooled, leftover cookies in an airtight container for 3-4 days.flaked sea salt
- Freezing Cookie Dough & Make-Ahead Tips: Cookie dough can be balled, frozen on a sheet pan until solid, then transferred to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen, at 325℉ and adding 1-2 mins to the bake time. The cookies may not spread much, but are done when the edges appear and feel just set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you are in Oreo fan and love chocolate chip cookies, these cookies are a bomb. They are so good. I followed the instructions for using a whole Oreo cookie to stuff, and the cooking instructions and time were spot on. Bakery still cookie. I also weighed my cookie balls per instructions to get the even baking and easy to wrap the Oreo cookie. I will be making these again.
So glad to hear you enjoyed this recipe, Holly!
Just tried this recipe because I saw it on instagram. I made it, and i adjusted the sugar amount just due to personal preferences. I will say that the baking times need to be increased or your cookies will be raw. I would say bake the staffed cookies for 15 minutes on 375, and unstaffed for 15 on 355. Overall, a good cookie. You could probably change recipe for personal taste. I will try to make them again with less flour, and less/ brown butter, and less sugar.
Thanks for the review!
So good and easy recipe too follow with it’s nutrition facts. Takk
Thanks, XY-ZA!
These cookies are absolutely delicious! The flavours work amazingly and the Oreos bring a lovely sweet and salty flavour! They are like heaven 😍
So glad to hear you enjoyed this recipe, Poppy!