Easy Oreos Chocolate Chip Chewy Cookies Recipe
This Easy Oreos Chocolate Chip Chewy Cookies Recipe is a delicious twist on the classic chocolate chip cookie recipe. Made with crushed Oreos and mini chocolate chips, these cookies are soft, chewy, and packed with flavor. A simple chocolate chip Oreo cookie that will be an instant favorite.
Servings: 12 cookies
Calories: 335kcal
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 cups 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
Calories: 335kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 356mg | Potassium: 68mg | Fiber: 1g | Sugar: 32g | Vitamin A: 290IU | Vitamin C: 0.1mg | Vitamin D: 0.2µg | Calcium: 35mg | Iron: 3mg