Forget those crisp, snappy cookies you see everywhere. If you’re like me, when you bite into a chocolate chip cookie, you want that satisfying, almost gooey center that fights back just a little bit. That’s why I developed my Irresistible Chewy Oreo Chocolate Chip Cookies Recipe! Adding crushed Oreos isn’t just extra chocolate; it introduces a texture element that keeps everything wonderfully soft long after they leave the oven. My kids actually staged a small protest when I tried to bake the classic version last week. This recipe, which combines our favorite classic base with those midnight sandwich cookies, has become the undisputed champion in our house. Trust me, once you try these, you won’t look back!
Why This Irresistible Chewy Oreo Chocolate Chip Cookies Recipe Works (E-E-A-T Focus)
The real magic in these cookies isn’t just the chunks of Oreo, it’s how the cookie *structure* changes to accommodate them. We are aiming for chew, pure and simple, and that starts before you even turn on the mixer. The whole point of this recipe is building layers of flavor and texture that hold up. When you trust the process—especially getting the butter and sugars right—you’re guaranteeing those rich, soft centers that people rave about. We take a few extra steps here to make sure the final product is worth showing off!
You can check out some of my general thoughts on baking science over here if you want to dive deep into how ingredients interact: baking tips to make you a better baker.
The Secret to Maximum Chewiness in Your Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
Chewiness comes primarily from the sugar ratio. We use more brown sugar than white because the molasses in brown sugar actually attracts and holds moisture, keeping the cookie soft longer. Also, those Oreos aren’t just for looks! The filling in those cookies has fat, and that extra fat helps shorten the gluten strands, leading to a tenderer, chewier bite instead of a cakey fluff. If you scoop them right after creaming, you are set up for success!
Ingredient Notes and Substitutions for Your Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
Please, please, please make sure your eggs are at room temperature! Cold eggs shock the creamed butter mixture, which deflates those tiny air bubbles we worked so hard to create. When you crush your Oreos, don’t turn them into dust in the food processor. I like them roughly chopped with a knife; you want texture variation—some big chunks and some smaller powdery bits. If you run out of Oreos (it happens!), you can substitute with another dark chocolate cookie, but you might lose a tiny bit of that signature filling-related chewiness.
Gathering Ingredients for the Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
Okay, time to get everything measured out! Having everything ready makes the mixing process fly by. For this batch, which yields about two dozen glorious cookies, grab one cup (that’s two full sticks!) of unsalted butter that you’ve let soften up nicely on the counter. You’ll need the sugar combo: three-quarters cup of regular granulated sugar, and three-quarters cup of packed brown sugar—remember, that’s our chew insurance! Don’t forget two large eggs and just a teaspoon of vanilla extract for that warm flavor background.
On the dry side, we’re looking at two and a quarter cups of all-purpose flour, paired with one teaspoon of baking soda and half a teaspoon of salt. The stars of the show, of course, are one cup of semi-sweet chocolate chips and one cup of those crushed Oreos. If you need tips on making things like homemade buttermilk substitutes because you ran out, check this out: make buttermilk substitutions. But trust me, for this recipe, stick to the basics listed!
Step-by-Step Instructions for the Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
Alright, let’s get baking! This is where the magic happens, and remember, we’re moving fast but not rushing the important parts. First things first: get your oven cranked up to 375 degrees F, which is about 190 degrees C. Get those baking sheets lined with parchment paper—this saves cleanup and ensures the bottoms don’t burn! Now, you can grab your big mixing bowl and get ready for the rhythm of cookie making.
If you want to see how these change if you skip the brown sugar (just to see why we love it!), take a peek at this: chocolate chip cookies without brown sugar.
Preparing the Dough for Your Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
Start by creaming that softened butter with both sugars until the mixture looks nice and fluffy—it should lighten up, maybe taking two or three minutes. Then, we beat in those two large eggs, one at a time, making sure each one is mixed in before you add the next, followed by that splash of vanilla. Now, slowly add your dry things—the flour, baking soda, and salt—just until you see no more white streaks. Stop mixing immediately! Overmixing at this stage is what wakes up the gluten and makes cookies tough, which is the opposite of chewy!
Baking and Cooling Your Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
Only after the flour is *just* incorporated do you gently stir in the chocolate chips and those crushed Oreos. Drop rounded tablespoons onto your prepared sheets, making sure they have about two inches between them to spread out happily. Bake them for nine to eleven minutes. You’re looking for edges that are golden brown, but the centers should still look a little soft and slightly underdone—that’s your chewiness guarantee! Don’t touch them for five minutes after they come out; let them stay on that hot sheet to finish baking softly, then move them to a wire rack to cool all the way.
Tips for Perfect Irresistible Chewy Oreo Chocolate Chip Cookies Recipe Results
Now that you’ve got the basic steps down, I want to share the tiny little tricks that take these cookies from “really good” to “I need the recipe immediately!” status. First up, the note about chilling? Absolutely take that advice if you like a thicker cookie that doesn’t spread across the baking sheet like lava. Thirty minutes in the fridge is all it takes!
Also, I cannot stress enough: room temperature eggs are non-negotiable for the best mixing texture. If you forget to take them out early, just soak the whole egg in warm (not hot!) water for about five minutes, then crack them. Easy fix!
My personal contribution to perfection? Use a cookie scoop! Seriously, invest in a small ice cream scoop or a medium-sized cookie scoop. It ensures every single cookie is the exact same size and weight, meaning they all bake evenly and you avoid that sad situation where half the batch is burnt crispies and the other half is raw dough. You want consistency in your treats!
For more fantastic ideas on mastering the classic chip cookie, I always refer back to my basic guide here: chocolate chip cookies.
Serving Suggestions for Your Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
These cookies are rich and decadent all by themselves, but I really think every great cookie deserves the perfect partner! Nothing beats the classic combination, right? A big, cold glass of milk—whole milk lets you cut through that richness perfectly. It’s my go-to for dunking until the edges are perfectly soft.
If you’re serving these up as an after-dinner treat, try pairing them with a strong cup of coffee. The bitterness of the coffee cuts through the sweetness of the chocolate and the Oreo filling so nicely. I even have a great recipe for a simple coffee cake that pairs well if you happen to be serving a crowd: simple coffee cake recipe. Honestly, though, even served warm out of the oven with nothing else, these Oreo bombs are pure happiness!
Storage and Make-Ahead Options for Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
I always bake too many because, let’s be honest, they never last long! For the baked cookies, you must, must, *must* keep them in an airtight container. If you leave them out on a plate uncovered, they’ll dry out way too fast, and we do not tolerate dry cookies in this house! They stay wonderfully chewy like this for about four or five days on the counter.
But my real secret weapon is freezing the dough. It’s perfect for when you just want two or three cookies fresh and warm without making a whole batch. Roll your dough into balls, place them on a baking sheet lined with wax paper, and freeze them solid. Once they are hard as rocks, transfer them into a heavy-duty freezer bag. You can bake them straight from frozen; just add an extra minute or two to the baking time. It’s fantastic having cookie dough ready to go!
If you’re looking for other great make-ahead cookie ideas that freeze well, I compiled a list over at my guide to chocolate chip pumpkin oatmeal cookies for inspiration!
Frequently Asked Questions About the Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
It’s totally normal to have questions when you tweak a classic recipe, especially when Oreos come into play! I’ve gathered the questions I get asked the most about getting these chewy cookies just right. Hopefully, this clears everything up so you can enjoy perfect results!
For brand-new bakers or anyone wanting a refresher, make sure you check out my main guide on oreo chocolate chip cookies for the full overview!
Can I use different types of Oreos in this chewy cookie recipe?
Oh, absolutely! You can definitely play around with different Oreos. Golden Oreos work, and even seasonal flavors can be fun. Just be aware that if you use Double Stuf Oreos, you are adding more fat and sugar from the filling, which might make your cookies spread a *tiny* bit more or lean slightly sweeter. If you go that route, chilling the dough for an extra 15 minutes helps keep things tidy!
Why are my Irresistible Chewy Oreo Chocolate Chip Cookies spreading too much?
Spreading is usually a temperature issue. If your butter was too warm or melted when you started creaming, the dough won’t structure properly. Also, check your oven; if it runs cool, the cookies sit around too long before setting and flatten out. If you find this happens often, wrapping the dough into balls and chilling them for at least thirty minutes before baking is the best defense against flat, crispy edges!
Estimated Nutritional Information for Irresistible Chewy Oreo Chocolate Chip Cookies Recipe
Now, I have to give you the standard legal spiel here, even though I know you’re just going to eat them all anyway. These numbers are just estimates based on the ingredients I used, and they are calculated serving one cookie. If you make huge scoops or use different brands of chocolate or Oreos, your final count is going to shift a little bit, okay?
For one cookie in this batch, you’re looking at roughly 200 calories. You’ll get about 11g of fat, 25g of carbohydrates, and 2g of protein. They clock in at around 18g of sugar, too. It’s a treat, certainly, but they are totally worth the wiggle room in the diet! Just remember these are based on the standard recipe measurements we established above.
Share Your Irresistible Chewy Oreo Chocolate Chip Cookies Recipe Experience
Okay, that’s it! You’ve made the best cookies ever, period. Now, I really want to hear about them! Did they turn out chewy enough? Did your family devour them in ten minutes flat? Let me know in the comments below—I read every single one!
If you snapped a picture of your golden-edged, Oreo-studded beauties, please tag me on social media so I can see your success! It helps me know these recipes are working for you all. And if you’re looking for another amazing Oreo treat while you wait for the next batch to bake, check out my recipe for Oreo Delight!
Print
Chewy Oreo Chocolate Chip Cookies
- Total Time: 26 min
- Yield: About 24 cookies 1x
- Diet: Vegetarian
Description
A recipe for making chocolate chip cookies with crushed Oreo pieces for extra chewiness and chocolate flavor.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup crushed Oreo cookies (about 8–10 cookies)
Instructions
- Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the chocolate chips and the crushed Oreo cookies.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Use room temperature eggs for better mixing.
- Crush the Oreos coarsely for texture variation in the cookie.
- Prep Time: 15 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Oreo cookies, chocolate chip cookies, chewy cookies, dessert, baked goods