If you adore cookies with a delightful surprise in every bite, then you’re in for a treat with this Oreo Chocolate Chip Cookies Recipe. I absolutely love how these cookies combine the classic charm of Oreos with gooey chocolate chips, creating a texture and flavor combo that’s simply irresistible. Stick around because this fan-freaking-tastic recipe is one you’re definitely going to want to make again and again!
Why You’ll Love This Recipe
- Unique Flavor Combo: These cookies mix Oreos and chocolate chips for an addictive twist on traditional chocolate chip cookies.
- Easy to Make: You probably have all the ingredients on hand, and the steps are straightforward enough for any level baker.
- Perfect Texture: Crispy edges with soft and chewy centers make every bite heavenly.
- Great Crowd-Pleaser: My family goes crazy for these, and they’re perfect for parties or gifting.
Ingredients You’ll Need
Let’s talk ingredients—this Oreo Chocolate Chip Cookies Recipe calls for a few essentials that work beautifully together to give you that perfect cookie crumb and irresistible flavor. I like to use softened unsalted butter to control the saltiness, and a mix of brown and regular sugar adds just the right amount of chewiness and sweetness.
- All-purpose flour: The base of your cookies—makes sure to measure it correctly by spooning and leveling to avoid dense cookies.
- Unsalted butter: Softened, but not melted; this helps create a creamy batter and fluffy cookies.
- Eggs: They add structure and moisture, so room temperature eggs work best.
- Brown sugar: Adds moisture and chewiness because of its molasses content.
- Granulated sugar: Provides crispiness and balance to the sweetness.
- Vanilla extract: For that warm, comforting aroma that brings all the flavors together.
- Baking soda: The leavening agent that helps your cookies rise perfectly.
- Sea salt: Enhances flavor and balances the sweetness—don’t skip this!
- White chocolate chips: Creamy and sweet, they complement the Oreos wonderfully, but you can mix in regular chips too.
- Oreo cookies: The star ingredient! I use a mix of original and golden Oreos for a fun color contrast. Make sure to crush them but leave some chunks for texture.
Variations
I love making this Oreo Chocolate Chip Cookies Recipe my own by tweaking a few ingredients here and there. You can easily customize these cookies to match your preferences or dietary needs and keep things interesting every time you bake.
- Gluten-free option: I swapped in a gluten-free flour blend once, and they turned out just as delicious without any compromise on texture.
- Different chocolates: Mixing white, dark, or semi-sweet chocolate chips gives a fun twist—last time I even added butterscotch chips and got rave reviews!
- Chunky Oreos only: When I’m feeling extra indulgent, I leave larger Oreo chunks in the dough for a giant Oreo bite every so often.
- Vegan adaptation: I’ve replaced butter with vegan margarine and eggs with flaxseed meal before, and it still bakes up beautifully.
How to Make Oreo Chocolate Chip Cookies Recipe
Step 1: Cream the Butter and Sugars Until Dreamy
Start by softening your butter—don’t melt it! Using a hand or stand mixer, beat the butter with both the brown and white sugar. I like to mix for 2 to 4 minutes until it’s nice and creamy. This helps the sugars dissolve and creates that tender cookie texture you’re going to love. Then, add the eggs and vanilla and mix until everything is fully combined. This step sets the delicious, rich base of your cookie dough.
Step 2: Mix Flour, Baking Soda, and Salt
In a separate bowl, whisk together your flour, baking soda, and sea salt. This ensures your leavening and seasoning get evenly distributed throughout the dough. Slowly add this dry mix to your wet ingredients and mix on low until it just comes together. Be careful not to overmix here; you don’t want tough cookies!
Step 3: Crush Oreo Cookies and Fold in Chocolate Chips
Here’s where the magic happens! Grab your Oreos and either crush them with a rolling pin, wooden spoon, or even your hands—just leave some nice-sized chunks so you get that delightful cookie surprise in each bite. Fold the crushed Oreos and white chocolate chips gently into your dough. If you try to rush this, you’ll end up with crumbs everywhere—trust me, I learned that the hard way! Then chill the dough for about an hour; this step is crucial because it helps the cookies hold their shape and enhances the flavor.
Step 4: Bake to Perfection
When you’re ready to bake, preheat your oven to 350°F. Line a baking sheet with parchment paper—this avoids sticking and makes cleanup a breeze. Scoop out your dough about 2 to 2 ½ inches apart because these cookies will spread a bit. Bake for 9 to 11 minutes or until the edges just start to turn golden. Don’t overbake unless you want dry cookies—I like to pull them out when they’re still soft; they firm up while cooling.
Step 5: Cool and Enjoy!
Once baked, transfer the cookies to a cooling rack (I use a wire rack) so they cool evenly and don’t get soggy underneath. After about 10 minutes, they’re ready to eat. Trust me, you’ll want to try one hot from the oven, but patience is a virtue here! Store cooled cookies in an airtight container—they’ll stay fresh for up to five days, if they last that long at your house…
Pro Tips for Making Oreo Chocolate Chip Cookies Recipe
- Chill the Dough: I always chill my dough because it helps prevent spreading, giving you that perfect thick cookie.
- Don’t Overmix: Mixing just until combined keeps the cookies tender and avoids toughness.
- Use a Cookie Scoop: Using a scoop helps keep cookies uniform in size for even baking.
- Timing is Key: Pull cookies out right when edges turn golden for soft centers that stay chewy after cooling.
How to Serve Oreo Chocolate Chip Cookies Recipe
Garnishes
I like to keep things simple with this recipe, but sometimes I sprinkle a few extra Oreo crumbs or a pinch of flaky sea salt on top of the cookies right after baking. It adds a nice little crunch and a hit of salty contrast that brings out the sweetness even more. You can also drizzle melted white or dark chocolate for a fancy touch when serving to guests.
Side Dishes
These cookies go wonderfully with a cold glass of milk—classic combo. I also enjoy serving them alongside a scoop of vanilla ice cream for an easy dessert upgrade or with a hot cup of coffee or tea when a snack craving hits.
Creative Ways to Present
For parties, I’ve arranged the cookies in a fun cookie platter with mini Oreo piles and chocolate chip mounds. Another favorite is to sandwich a little whipped cream or cookie butter between two cookies for an Oreo-inspired cookie sandwich that always gets compliments. Lining a gift box with parchment and tying with a ribbon makes a sweet homemade gift.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature. My experience is that they stay perfectly soft and chewy for up to five days. If your kitchen’s warm, you might want to keep them in a cool spot or pop them in the fridge briefly to maintain freshness.
Freezing
You can freeze the cookie dough balls before baking—which I love doing for quick baking sessions later—or freeze baked cookies in an airtight freezer bag. I wrap them well to prevent freezer burn, and they keep great for up to 3 months. Just thaw at room temperature when you’re ready to enjoy.
Reheating
If you want to refresh your cookies’ just-baked warmth, I pop a couple in the microwave for about 10 seconds or warm them in a 300°F oven for 3-4 minutes. This melts the chocolate chips slightly and softens the cookie again, making them taste fresh out of the oven.
FAQs
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Can I use regular chocolate chips instead of white chocolate chips in the Oreo Chocolate Chip Cookies Recipe?
Absolutely! You can mix and match white, milk, or dark chocolate chips based on what you prefer or have on hand. I’ve tried all combinations, and each brings a slightly different but equally delicious flavor profile to the cookies.
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Do I have to chill the dough before baking?
Chilling the dough is highly recommended because it helps prevent the cookies from spreading too much while baking and intensifies the flavor. That said, if you’re short on time, you can bake immediately, but expect thinner cookies.
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How do I store extra Oreo Chocolate Chip cookies?
Store your cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container up to 3 months, and thaw before serving.
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Can I make this recipe vegan or gluten-free?
Yes! For vegan, substitute butter with a vegan alternative and eggs with flaxseed or applesauce. For gluten-free, use a 1:1 gluten-free flour blend. Both adaptations work well with a few tweaks.
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What’s the best way to crush Oreos for the cookie dough?
I like to put Oreos in a large zip-top bag and gently crush them with a rolling pin, leaving bigger chunks here and there to get that fun texture contrast in the cookie bites.
Final Thoughts
This Oreo Chocolate Chip Cookies Recipe has become one of my absolute favorites to bake and share. It’s got just the right balance of nostalgic cookie goodness with a fun Oreo twist that impresses everyone who tries it. If you want to whip up a batch of something chewy, sweet, and packed with chocolatey goodness, this recipe is your new best friend in the kitchen. I can’t wait for you to try it and hear how much your family and friends go crazy for it too!
Print
Oreo Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Oreo Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, featuring chunks of crushed Oreo cookies and creamy white chocolate chips. Soft and chewy with a perfect golden edge, they offer a rich chocolatey experience combined with the iconic Oreo flavor, making them an irresistible treat for cookie lovers.
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Add-ins
- 1 cup white chocolate chips (or combination of white and regular chocolate chips)
- 25 Oreo cookies (15 regular and 10 golden), crushed
Instructions
- Cream Butter and Sugars: In a medium bowl, using a standing or hand mixer, cream together the softened unsalted butter, brown sugar, and granulated sugar until smooth and creamy, about 2 to 4 minutes. Then add the eggs and vanilla extract and mix until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and sea salt until evenly combined.
- Mix Dry into Wet Mixture: Gradually add the dry flour mixture to the wet ingredients and mix until just incorporated, ensuring not to overmix to keep the cookies tender.
- Add Oreos and Chocolate Chips: Crush the Oreo cookies using your preferred method—rolling pin, wooden spoon, or even by hand—and fold them along with the white chocolate chips into the cookie dough. Once combined, chill the dough in the refrigerator for approximately one hour to firm up.
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop or spoon the chilled cookie dough onto the sheet, spacing each dough portion 2 to 2 ½ inches apart to allow spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes or until the edges just begin to turn golden brown. The centers should still look slightly soft.
- Cool and Store: Remove the cookies from the oven and transfer them to a cooling rack to cool completely. Store any cooled cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Notes
- Use a cookie scoop for uniform cookie sizes and more even baking.
- Chilling the dough helps prevent excessive spreading and enhances flavors.
- Feel free to mix regular and golden Oreos to add variety in flavor and color.
- Ensure butter is properly softened for easier creaming and better texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
