Easy Oreos Chocolate Chip Chewy Cookies Recipe
Chocolate chip cookies and Oreos collide in the best way, creating these decadent Oreos chocolate chip cookies! Homemade buttery chocolate chip cookies that are studded with Oreo cookie crumbles in each bite. Chocolate chip Oreo cookies are easily a new favorite after one single bite.
Oreo cookies are America’s favorite cookie for a reason! Adding them to the base of a chocolate chip cookie, it totally transforms into heaven on earth. Whip these up for a pool party, play date, potluck or even tailgating event. These Oreo chocolate chip cookies won’t disappoint.
Now if you love cookies, you have a few more you might want to check out before you go. Try these copycat Crumbl monster cookies or these popular Mexican shortbread cookies which are bursting with warm spices. Or my raspberry chocolate chip cookies are sweet as can be; I love the fruit component of the cookies.
Want more delicious recipes to make with chocolate? Check out this homemade chocolate peppermint bark recipe for the perfect holiday treat. Or you could make some chocolate chip whoopie pies that everyone will enjoy!
Table of Contents
Why You’ll Love This Recipe
- These cookies are made from scratch, so each bite has fresh flavors.
- Soft and chewy, with a slight crunch from the Oreo cookies.
- A fun twist to a classic chocolate chip cookie.
- Great for parties, events, and holiday celebrations.
What’s in This Oreos Chocolate Chip Cookies Recipe?
- Butter – The unsalted variety provides a rich, creamy base without overpowering the cookies with additional saltiness. It should be softened to room temperature for easy creaming with sugars.
- Sugar – A combination of granulated and brown sugar gives the cookies their classic sweet flavor, with the brown sugar adding a hint of molasses and moisture for extra chewiness.
- Egg – Acts as the binding agent, holding all the ingredients together. A room-temperature egg mixes more uniformly into the batter, contributing to a smoother cookie texture.
- Vanilla Extract – Adds a subtle but essential flavor depth to the cookies, complementing the chocolate and the Oreo pieces beautifully.
- Flour – The structure of the cookies comes from properly measured flour, scooped and leveled to ensure the dough has just the right consistency.
- Baking Soda – This leavening agent is crucial for creating the perfect rise and spread, making the cookies chewy inside with slightly crispy edges.
- Salt – A pinch to balance the sweetness of the sugars and chocolate, highlighting the flavors of all the other ingredients.
- Oreos Are double–stuffed for extra creaminess and crushed to provide bites of crunchy, chocolaty goodness throughout each perfect cookie.
- Chocolate – Mini chocolate chips are mixed in to ensure every bite is loaded with chocolate, adding texture and even more chocolate flavor to the cookies.
See the recipe card below for a complete list of ingredients and measurements.
Substitutions and Variations
- Swap out the Oreos for another type of cookie or candy. Some ideas include Reese’s Peanut Butter Cups, Snickers, or Thin Mints. Play around with the type of cookies you or candy.
- Add nuts to the batter, such as chopped pecans or walnuts, for extra crunch.
- Use white chocolate chips or butterscotch chips instead of mini chocolate chips. This will change the flavor quite a bit.
- Experiment with different extracts in the batter, such as almond or coconut extract, for a different flavor profile.
- Make the cookies gluten-free by using a gluten-free flour blend instead of all-purpose flour.
How To Make Chocolate Chip Cookies Stuffed With Oreos (step-by-step directions)
- Line cookie sheets with parchment paper and preheat oven to 350℉.
- Crush 8 Oreos into pieces, setting aside 1/4 cup for garnish and the rest for the batter. (Photo 1)
- In a separate bowl, cream together butter, granulated sugar, and brown sugar in a medium-sized mixing bowl with a hand mixer.
- Mix in the egg and vanilla until well combined. (Photos 2,3 & 4)
- Stir in the dry ingredients: flour, baking soda, and salt. (Photos 5 & 6)
- Fold in mini chocolate chips and Oreo crumbs with a wooden spoon until well distributed; the batter will be thick. (Photos 7 & 8)
- Using a 3 tablespoon cookie scoop, place cookies about 2 inches apart on the prepared baking sheet. Adjust the scoop size and cooking time if preferred.
- Bake for 9 minutes or until the edges are golden brown.
- Sprinkle extra crushed Oreos on top immediately after baking.
- Allow cookies to cool completely on the baking sheet to set.
Recipe Tips
- To ensure your cookies turn out perfectly, measure your ingredients accurately and don’t overmix the batter.
- If you don’t have a cookie scoop, you can use a spoon to portion out the dough. Just make sure each cookie is the same size for even baking.
- For extra soft and chewy cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If the cookie dough becomes too soft, chill it in the fridge for about 30 minutes before baking; this helps the cookies maintain their shape and texture.
- To achieve uniformly sized cookies, use a spring-loaded cookie scoop. This ensures equal baking time and presentation.
- To add saltiness, sprinkle a tiny amount of coarse sea salt on top of the cookies before baking. This enhances the sweet and chocolatey flavors.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set properly and makes them easier to move without breaking.
- Consider using dark chocolate chips or chunks instead of milk chocolate if you want a more intense chocolate flavor.
Storing Tips
To store cookies, allow them to cool completely and place them in an airtight container or storage bag. If the cookies are still warm, they will release moisture and become soft or soggy, so it’s important to let them cool first.
The cookies can be stored in an airtight container for up to one week. I store them at room temperature on the counter, but you could also store them in the fridge if you prefer.
How to Freeze
Once the cookies are completely cool, place them in a single layer on a baking sheet or plate. Please do not touch them, as this can cause them to stick together.
Freeze in an airtight container for 3-4 months. If stacking, you can place parchment paper between the layers to prevent the cookies from sticking. Then, when ready to eat, place them on the counter for an hour or two.
How to Reheat
Want a fresh-out-of-the-oven cookie? Toss the cookie in the microwave for 10-20 seconds to warm it up.
Serving Suggestions
Enjoy these indulgent Chocolate Chip Cookies Stuffed with Oreos as a standalone treat, or pair them with a DIY hot chocolate spoon made into a drink or a tall glass of milk. They also complement a cup of strong coffee or espresso, balancing the richness of the cookies with the coffee’s bitterness.
For a more decadent dessert, serve them with a scoop of vanilla ice cream or alongside other similar flavored desserts such as chocolate coffee mocha cupcakes.
Recipe FAQs
Yes, you can use regular Oreos instead of double-stuffed Oreos in this recipe. The double-stuffed Oreos will make the cookies extra creamy, but regular Oreos will work just as well. Feel free to use whatever type of Oreos you have on hand for this cookie recipe.
Yes, you can make the cookie dough ahead of time and refrigerate it for up to 3 days or freeze it for up to 3 months. When you’re ready to bake the cookies, let the dough come to room temperature before scooping and baking. Just know the Oreo cookies in the cookie batter will soften up but will still offer the Oreo flavor.
Go right ahead and use a different type of chocolate chip in this recipe, such as regular-sized chocolate chips, dark chocolate chips, or white chocolate chips.
Need More Cookie Recipes? Try These:
- Cake Mix Sprinkle Cookies
- Brookie Cookies
- Frosted Chocolate Chip Cookie Recipe
- Tye Dye Sugar Cookies
- Italian Lemon Ricotta Cookies
- Heath Bar Cookies
- No Butter Chocolate Chip Cookies
- See all our easy cookie recipes!
Or any other delicious recipes on my site? If so, please leave a ★★★★★ star rating below and a 📝 comment sharing your thoughts!
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Easy Oreos Chocolate Chip Chewy Cookies Recipe
Equipment
- Large Cookie Scoop (3 Tablespoon)
Ingredients
- ½ cup Unsalted Butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1½ cup flour
- 1 teaspoon baking soda
- 1 teaspoon Salt
- 1 cup Double Stuffed Oreos divided (about 8 cookies) + more for garnishing if needed
- 1 cup mini chocolate chips
Instructions
- Line cookie sheets with parchment paper and preheat oven to 350℉.
- Crush 8 Oreos into pieces, setting aside 1/4 cup for garnish and the rest for the batter.
- In a separate bowl, cream together butter, granulated sugar, and brown sugar in a medium-sized mixing bowl with a hand mixer.
- Mix in the egg and vanilla until well combined.
- Stir in the dry ingredients: flour, baking soda, and salt.
- Fold in mini chocolate chips and Oreo crumbs with a wooden spoon until well distributed; the batter will be thick.
- Using a 3 tablespoon cookie scoop, place cookies about 2 inches apart on the prepared baking sheet. Adjust the scoop size and cooking time if preferred.
- Bake for 9 minutes or until the edges are golden brown.
- Sprinkle extra crushed Oreos on top immediately after baking.
- Allow cookies to cool completely on the baking sheet to set.
Notes
- To ensure your cookies turn out perfectly, measure your ingredients accurately and don’t overmix the batter.
- If you don’t have a cookie scoop, you can use a spoon to portion out the dough. Just make sure each cookie is the same size for even baking.
- For extra soft and chewy cookies, slightly underbake them and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- If the cookie dough becomes too soft, chill it in the fridge for about 30 minutes before baking; this helps the cookies maintain their shape and texture.
- To achieve uniformly sized cookies, use a spring-loaded cookie scoop. This ensures equal baking time and presentation.
- To add saltiness, sprinkle a tiny amount of coarse sea salt on top of the cookies before baking. This enhances the sweet and chocolatey flavors.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them set properly and makes them easier to move without breaking.
- Consider using dark chocolate chips or chunks instead of milk chocolate if you want a more intense chocolate flavor.
Nutrition Information
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