Oh, get ready to swoon! If you thought a classic chocolate chip cookie was the ultimate treat, buckle up, because we’re about to take it to a whole new level of deliciousness with these incredible Oreo Chocolate Chip Cookies. Seriously, imagine your favorite chewy, gooey chocolate chip cookie, but then BAM! Little pockets of crunchy, chocolatey Oreo goodness get mixed right into the dough. My first bite of these? Pure magic. It was one of those rainy afternoons where I just felt like baking something comforting, and let me tell you, these cookies delivered. They’ve quickly become my go-to for gatherings, or honestly, just for a Tuesday that needs a little extra sparkle. Baking these always brings such a huge smile to my face, and I just know you’re going to love them just as much as I do!

Why You’ll Love These Oreo Chocolate Chip Cookies

Trust me, these aren’t just *any* cookies. They’re a whole mood, and here’s why you’re totally going to be obsessed:

Twice the Chocolatey Goodness: You get that classic chocolate chip cookie base PLUS all the deliciousness of crunchy Oreos in every single bite. It’s a chocolate lover’s dream!
Perfect Texture Combo: They’re wonderfully chewy in the middle with those irresistible crisp edges, and then you hit those delightful little Oreo crunches. So satisfying!
Super Easy to Make: Seriously, if you can stir things together, you can make these. They come together so quickly, and there’s no fancy equipment needed.
Crowd-Pleaser Guaranteed: Whether it’s a party, potluck, or just movie night, everyone goes absolutely nuts for these. They disappear FAST!
The Ultimate Comfort Treat: There’s just something so cozy and happy about a warm, homemade cookie, and these Oreo ones just hit different.

Gather Your Ingredients for Oreo Chocolate Chip Cookies

Alright, let’s get down to business! To make these amazing Oreo Chocolate Chip Cookies, you’ll want to gather a few things from your pantry and fridge. Don’t worry, these are all pretty standard baking ingredients, with one super star addition!

First up, we need 1 cup (that’s two sticks!) of unsalted butter. Make sure it’s softened! It shouldn’t be melted and sloshy, but soft enough that you can easily press your finger into it. This is SO important for getting that fluffy texture later on. Softened butter is the backbone of a good cookie, trust me!

Then, we’ve got our sugars: 3/4 cup granulated sugar and 3/4 cup packed brown sugar. I like to pack my brown sugar really well into the measuring cup to make sure I’m getting enough of that moist, molasses-y goodness. It really adds depth to the flavor!

For the richness, we’ll need 2 large eggs and 1 teaspoon of pure vanilla extract. Use the good stuff if you can – it really makes a difference in baked goods!

Now for the dry ingredients: 2 1/4 cups all-purpose flour, 1 teaspoon baking soda (this gives them that little lift!), and 1/2 teaspoon salt to balance out all that sweetness.

And of course, the stars of the show! We need 1 cup of chocolate chips – semi-sweet are my go-to, but feel free to use milk chocolate or dark chocolate, whatever makes your heart sing. And for that extra bit of magic, we’ve got 1 cup of chopped Oreos. Make sure you chop them up pretty small, like little cookie bits, so they distribute evenly throughout the dough. Any kind of Oreo works, but the classic ones are just perfect here!

Step-by-Step Guide to Making Oreo Chocolate Chip Cookies

Alright, let’s get baking! Making these Oreo Chocolate Chip Cookies is honestly such a joy, and it’s pretty straightforward. Just follow these steps, and you’ll be chowing down on warm, delicious cookies in no time. Remember, the key is to have fun with it!

First things first, get that oven preheated to 375°F (190°C). While it’s warming up, line a couple of baking sheets with parchment paper. This is a lifesaver for easy cleanup and makes sure your cookies don’t stick. You can grab any baking sheets you have; just make sure they’ll fit in your oven!

Preparing the Dough for Your Oreo Chocolate Chip Cookies

Now for the fun part – mixing the dough! Grab a big bowl and toss in your softened butter, granulated sugar, and packed brown sugar. Get your mixer (or a good sturdy spoon and some elbow grease!) going until everything is super light and fluffy. It should look pale yellow and almost creamy – think the consistency of whipped honey. This step is crucial for that perfect cookie texture, so don’t rush it!

Next, beat in those two large eggs, one at just after the other, making sure each is well incorporated before you add the next. Then, stir in that teaspoon of vanilla extract. It’s starting to smell amazing already, right?

In a separate, smaller bowl, whisk together your flour, baking soda, and salt. This just ensures everything is evenly distributed so you don’t get pockets of baking soda or salt in your cookies. Then, gradually add this dry mixture to your wet butter and sugar mixture. Mix it all up until it’s *just* combined. Seriously, stop mixing as soon as you don’t see streaks of flour anymore. Overmixing is the enemy of tender cookies!

Finally, it’s time to fold in the chocolate chips and your chopped Oreos. Give it a gentle stir to distribute them evenly. You should have a beautiful, chunky dough loaded with chocolatey goodness. I like to use a spatula for this last bit to make sure I don’t overwork the dough!

Baking Your Delicious Oreo Chocolate Chip Cookies

Now for the sweetest part: baking! Drop rounded tablespoons of your dough onto those prepared baking sheets. I usually use a cookie scoop or just two spoons for this. Make sure to space them about 2 inches apart because they will spread out a bit as they bake. We don’t want them all melded into one giant cookie blob!

Pop those baking sheets into your preheated oven. Bake for about 9 to 11 minutes. You’re looking for edges that are golden brown and beautiful, but the centers should still look a little soft and underbaked. They’ll continue to cook a bit on the hot pan after you take them out, which is exactly what we want for that perfectly chewy center. If you’re baking two sheets at once, remember to rotate them halfway through so they bake evenly. Once they’re done, let them cool on the baking sheets for about 3-5 minutes. This helps them set up before you move them to a wire rack to cool completely. And then… devour!

Did you know Oreos are amazing in no-bake desserts too? Just a little something to think about for next time!

Tips for the Best Oreo Chocolate Chip Cookies

Okay, so you’ve got the basic recipe down, but let me tell you, a few little secrets can take your Oreo Chocolate Chip Cookies from “really good” to “OMG, I need the recipe NOW!” These are the things I’ve learned from countless batches, and they really make a difference.

First off, ingredient quality matters! Using good quality butter and real vanilla extract truly shines through. And while any Oreos will do, I find classic ones give the best texture. Also, about that dough consistency – if it feels too wet, don’t be afraid to chill it like I mentioned in the notes, maybe even for an hour. It makes scooping way easier and prevents them from spreading too much. It’s my little trick for thicker cookies! For even crispier cookies, you might want to check out this awesome tip for pan-banging cookies, though we’re aiming for chewy with a crunch from the Oreos!

When it comes to baking, resist the urge to overbake! Those golden edges and slightly soft centers are exactly what you want. They firm up as they cool. I’ve found that using a cookie scoop with a trigger release gives me consistently sized cookies, which means they all bake evenly. And seriously, don’t skip the cooling time on the baking sheet before moving them to the wire rack. It’s the quiet moment where the magic really solidifies. For more awesome flavor secrets, you might like exploring these truffle recipes – the flavor principles for building amazing taste are similar!

Ingredient Notes and Substitutions

Let’s chat about these ingredients for our Oreo Chocolate Chip Cookies, because sometimes you need a little wiggle room or just want to know *why* we’re using what we’re using! The unsalted butter is really key here for controlling the saltiness, but if you only have salted butter on hand, you can totally use it! Just maybe skip adding the extra 1/2 teaspoon of salt, or reduce it by half. You won’t get that super-precise flavor control, but they’ll still be delicious.

When it comes to the Oreos, classic Double Stuf are fantastic for that extra creamy filling, but honestly, any Oreo works! Even those seasonal flavors can be a fun twist. Just make sure you chop them up well – big chunks can make the cookies uneven. As for the chocolate chips, semi-sweet are my favorite because they balance the sweetness of the Oreos and the cookie dough beautifully. But if you adore dark chocolate, go for it! Or even a mix of milk and semi-sweet. Just aim for about 1 cup total. It’s all about what makes *you* happy!

Nutritional Information

Just a little heads-up, the nutritional info for these Oreo Chocolate Chip Cookies is an estimate, because, you know, kitchens and brands can be a little different! But roughly, you’re looking at about 200 calories per cookie, with around 12g of fat (7g of that being saturated fat, thanks butter!), about 25g of carbs, and 2g of protein. It’s a pretty standard cookie breakdown, but oh-so-worth-it!

Frequently Asked Questions About Oreo Chocolate Chip Cookies

Got questions about these amazing Oreo Chocolate Chip Cookies? I’ve got answers! Baking is all about learning, and I’m happy to share what I know. Here are some common things folks ask:

Can I make these Oreo Chocolate Chip Cookies vegan?

That’s a great question! Making them fully vegan would require a few swaps. You’d need to use a vegan butter substitute, a vegan egg replacer (like a flax egg carefully prepared!), and specifically vegan-friendly Oreos, as not all Oreos are accidentally vegan. The chocolate chips would also need to be dairy-free. It’s definitely doable, but the texture might vary a little from the original recipe. It would be a fun experiment, though!

How do I store leftover Oreo Chocolate Chip Cookies?

The best way to keep these beauties fresh is to store them in an airtight container at room temperature. If you layer them with parchment paper in between, they won’t stick together as much. They’ll stay wonderfully chewy and delicious for about 3-4 days. Honestly, though, they usually disappear much faster than that!

Why are my Oreo Chocolate Chip Cookies flat?

Oh, the dreaded flat cookie! Usually, this happens for a couple of reasons. First, make sure your butter wasn’t too soft or melted when you creamed it. If it was too warm, it can cause the cookies to spread too much. Also, if you overmix the dough after adding the flour, you can develop too much gluten, which can lead to spreading. Chilling the dough for at least 30 minutes before baking, as I mentioned in the tips, is a GUARANTEED way to help prevent flat cookies and get them nice and thick!

Can I use different kinds of Oreos?

Absolutely! While classic Oreos are fantastic, feel free to get creative! Golden Oreos, mint Oreos, even seasonal ones would add a fun twist. Just be sure to chop them up well so they bake evenly with the cookie dough. It’s a super easy way to change up the flavor profile!

If you have any other burning questions, don’t hesitate to reach out! You can find me on the contact page or learn more about my baking adventures about me!

Oreo Chocolate Chip Cookies

Author: freddyrecipes.com
Total Time: 25 min
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

A classic chocolate chip cookie recipe with the addition of chopped Oreos for an extra chocolatey crunch.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup chopped Oreos

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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. Do not overmix.
Stir in the chocolate chips and chopped Oreos.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For chewier cookies, use more brown sugar than granulated sugar.
You can chill the dough for at least 30 minutes before baking for thicker cookies.
Ensure your Oreos are chopped into small pieces for even distribution.

Prep Time: 15 min
Cook Time: 10 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 15g
Sodium: 80mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Oreo, chocolate chip cookies, cookies, dessert, baking, chocolate, sweet