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Oreo Chocolate Chip Cookies

  • Author: Elise
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies, Oreos, Chocolate
  • Method: Bake
  • Cuisine: American


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.


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Use a rubber spatula to mix in the chocolate chips and slightly-crushed mini eggs.
  5. Roll the dough into ¼ cup (85g) sized balls. Divide the cookie dough ball into two and flatten each half into a disk. 
  6. 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.
  7. Push additional chocolate chips and mini eggsinto the tops of each dough ball for a bakery-style look.
  8. 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.
  9. 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.


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.

Keywords: Oreo Chocolate Chip Cookies, Stuffed Oreo Cookies, Oreo Stuffed Chocolate Chip Cookies