Indulge in a dreamy collision of classic treats with this irresistible treat: Oreo Chocolate Chip Cookies. Imagine the perfect blend of gooey chocolate chips, buttery cookie dough, and the iconic crunch of an Oreo, all baked to golden perfection. These cookies are a twist on tradition, and they're the perfect addition to any table for any occasion.
I think I have a cookie obsession. Need proof? Check out my entire cookie section on the blog that is LOADED with tons of irresistible recipes. I can't get over these Candy Bar Cookies with your favorite candies stuffed in the dough, these Chocolate Sprinkle Cookies for a double chocolate cookie base, and these Chocolate Chip Bars for an even-easier cookie in bar form!
Why You'll LOVE This Recipe
Simplicity: These cookies redefine easy baking by requiring just one bowl and no mixer, making the entire process a breeze for even the most novice bakers.
Texture Surprise: Experience the joy of biting into a soft and chewy chocolate chip cookie only to discover a hidden Oreo surprise, creating the best contrast of textures that elevates the overall indulgence.
Shareable: These cookies will surely be loved by friends and family make and are an awesome conversation starter at any social gathering.
Customizable and Festive: With so many Oreo flavors and colors, you can make these festive for any occasion! Orange Oreos for Halloween, Red Oreos for Christmas or Valentine's Day, Mint Oreos for St.Patrick's Day... the possibilities are endless!
Ingredients
- Unsalted Butter: You'll melt your butter for flavor and moisture in every bite! Using melted butter also makes this a no-mixer recipe!
- Light Brown Sugar & Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
- Eggs: Two eggs at room temperature add structure and chewiness.
- Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
- All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
- Baking Powder & Baking Soda: Together, both of these leavening agents give these cookies their rise and create gorgeous, thick domes!
- Salt: Salt enhances the flavor and brings out sweetness.
- Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies.
- Oreo Cookies: I used regular chocolate Oreos, but you can use any flavor or type of Oreos you'd like!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.
STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract together.
STEP 3: Then, add all purpose flour, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.
STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold them in until evenly dispersed.
STEP 5: Take about ¼ cup (85g) of dough for each cookie. Divide the cookie dough ball into two and flatten each half into a disk.
STEP 6: Place the full Oreo cookie onto one of the disks. Then, place the other disk on top of the Oreo. Wrap the edges of the disk to fully cover the Oreo on the sides. Roll the ball to create the finished dough ball. Stick additional chocolate chips, Oreo pieces, or other toppings into the top of the dough ball as desired.
STEP 6: Bake the cookies for 9-11 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.
Frequently Asked Questions
I used the classic chocolate Oreos in these cookies, but you can use any flavor and any filling level you'd like! Golden Oreos, Pumpkin Oreos, Holiday-Themed/Colored Oreos, Double-Stuffed... all of them will work!
I do not recommend making these cookies any smaller than ¼ cup (85g) of dough per cookie because you may not have enough dough to properly cover the entire Oreo cookie. You can use more dough per cookie if you'd like, but you'll need to increase the baking time.
Though many chocolate chip cookie recipes require the dough to be chilled, this recipe saves time and effort by skipping chill time. I actually do not recommend putting this dough in the fridge because doing so makes it harder to mold around the Oreo later.
Expert Tips
- Measure Flour Properly: Measure flour by spooning it into your measuring cup and leveling it off without tapping or shaking or by using a kitchen scale to prevent your cookies from being to dry and cakey
- Additional Chocolate and Toppings: Push additional chocolate chips, chunks, or candy pieces into the tops of the cookie dough balls before baking for a bakery-style look.
- Freezing: After they have fully cooled, freeze the cookies in an airtight container or gallon bag for up to 3 months. Thaw at room temperature, or heat them in the microwave in 10-second-increments or in the oven at 350 Fahrenheit until desired heat is reached.
Storing
- Allow the cookies to cool completely before storing them. If you store warm cookies or cookies that haven't fully set, they can become soggy from trapped moisture or the unset chocolate can smear.
- Make sure that any chocolate or topping pieces on top of the cookies have fully set before storing. Any chocolate will smear and create a mess and messy cookie if it is still melty.
- Place the cookies in an airtight container, tightly cover them, or place them in a zippable bag to keep them from drying out.
- Oreo Stuffed Chocolate Chip Cookies can be stored at room temperature for about 3-5 days, or in the freezer for up to 3 months. Keep the container in a cool, dry place.
Related Recipes
Print
Oreo Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Cookies, Oreos, Chocolate
- Method: Bake
- Cuisine: American
Description
Indulge in a dreamy collision of classic treats with this irresistible treat: Oreo Chocolate Chip Cookies. Imagine the perfect blend of gooey chocolate chips, buttery cookie dough, and the iconic crunch of an Oreo, all baked to golden perfection. These cookies are a twist on tradition, and they're the perfect addition to any table for any occasion.
Ingredients
- 1 cup (220g) unsalted butter, melted
- 1 cup (240g) light brown sugar, packed
- ½ cup (105g) granulated sugar
- 2 large eggs (100g), room temperature
- 2 teaspoons vanilla extract
- 3 ½ cups (490g) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons salt
- 2 cups (360g) chocolate chips of choice
- about 16 Oreo Cookies
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
- In a large bowl, use a whisk to stir slightly cooled melted butter, light brown sugar, granulated sugar, room temperature egg, and vanilla extract together until smooth and fully combined.
- Pour all purpose flour, baking powder, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until all flour pieces disappear into the batter.
- Use a rubber spatula to mix in the chocolate chips and slightly-crushed mini eggs.
- Roll the dough into ¼ cup (85g) sized balls. Divide the cookie dough ball into two and flatten each half into a disk.
- Place the full Oreo cookie onto one of the disks. Then, place the other disk on top of the Oreo to create a sandwich. Wrap the edges of the disk to fully cover the Oreo on the sides. Roll the ball to create the finished dough ball. Stick additional chocolate chips, Oreo pieces, or other toppings into the top of the dough ball as desired for an even more elevated look.
- Push additional chocolate chips and mini eggsinto the tops of each dough ball for a bakery-style look.
- Bake the cookies for 9-11 minutes or until the edges look light golden brown, the tops look pale, and the centers look slightly soft.
- Allow the cookies to fully cool before storing. Store in an airtight container, tightly covered, or individually wrapped at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Measuring Flour: These cookies are chewy and soft if you measure your flour properly. Do this using a measuring scale to measure 175g exactly or use a spoon to transfer flour from your container to your measuring cup before using a knife to sweep across the top to level.
Additional Chocolate and Toppings: Push additional chocolate chips, chunks, or candy pieces into the tops of the cookie dough balls before baking for a bakery-style look.
Don't overbake: Keep a close eye on the cookies while they are in the oven. They should be slightly puffed and set around the edges but still slightly soft in the centers. Overbaking can result in dry and crispy cookies, so it's best to err on the side of underbaking slightly.
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