Double Chocolate Oreo Cookies
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These soft and gooey double chocolate Oreo cookies are loaded up with chocolate chips Oreos. These extra chocolatey cookies are ready in under 20 minutes. Plus, you don’t need to chill the cookie dough!
There is nothing better than a chocolate cookie with a big glass of milk! These double chocolate Oreo cookies are a fun twist on a classic chocolate cookie.
They’re packed with Oreo cookie pieces and chocolate chips, giving you an extra dose of chocolate. These double chocolate cookies are perfect for the Oreo lover in your life!
Why You’ll Love My Double Chocolate Oreo Cookies
- You only need 11 simple pantry ingredients, nothing fancy here!
- This is a no chill cookie dough recipe, so it takes less than 20 minutes to make these double chocolate Oreo cookies.
- You get a double dose of chocolate thanks to cocoa powder and chocolate chips.
- The cookies are loaded up with chopped Oreo cookies.
- You can easily make these cookies dairy free, so they’re perfect if you have food allergies!
Ingredients Needed
- Flour: I’m using all purpose flour but if you’re gluten free you can use an equal amount of gluten free all purpose 1-1 baking flour.
- Butter: you can use regular butter or vegan butter if you’re dairy free.
- Cocoa Powder: I recommend using unsweetened cocoa powder in this recipe.
- Chocolate Chips: I’m using semisweet chocolate chips but feel free to use white chocolate chips if you prefer!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer or in a large bowl with a handheld mixer, beat the butter with the brown sugar and granulated sugar until light and fluffy. Mix in the egg and vanilla extract.
Step 3: Add the flour, baking soda, salt and cocoa powder and mix until just combined. Stir in the chocolate chips and chopped Oreo pieces.
Step 4: Roll the cookie dough into 2 tablespoon sized balls and place on your prepared baking sheets, keeping the cookie dough balls about 3 inches apart. Add a few extra chocolate chips and Oreo pieces on top of each dough ball.
Step 5: Bake the cookies one tray at a time for 8-10 minutes, or until the edges have set. Let the cookies cool for 10 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh your ingredients, especially your flour and cocoa powder! It’s easy to add too much, giving you dry and crumbly cookies. If you don’t have a kitchen scale, make sure you’re using the scoop and level method to weigh out your flour and cocoa powder.
- I’m using regular Oreos here, but feel free to use whatever flavor you like! I bet birthday cake, chocolate creme or peanut butter Oreos would be amazing!
- I love using semisweet chocolate chips, but white chocolate chips would look and taste so good too.
- Take the cookies out of the oven when the edges have set but the middles are still slightly underdone. This is going to give you a soft and gooey cookie instead of dry cookies!
Storage Instructions
Store the baked cookies in an airtight container at room temperature for 4-5 days.
To freeze the cookie dough, after step 4 you can place the cookie dough balls on a baking sheet and freeze. Once frozen, take the sheet out of the freezer and store the frozen cookie dough balls in a freezer bag. Bake as instructed in the recipe card. You can also freeze the baked cookies in a ziploc bag and thaw at room temperature when ready to enjoy.
More Oreo Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Double Chocolate Oreo Cookies
Ingredients
- ½ cup (105 g) butter, softened, (regular or vegan)
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1¼ cup (157 g) all-purpose flour
- ⅓ cup (28 g) unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 10 (30 g) Oreo cookies, chopped into small pieces, (plus more for topping)
- ⅓ cup semisweet chocolate chips or white chocolate chips, (regular or vegan)
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
- Add in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate chips and chopped oreo pieces.
- Roll the dough into 2 tablespoon sized balls and place on the baking sheet around 3 inches apart. Press a few extra chocolate chips and Oreo pieces into the tops of the dough.
- Bake one tray at a time for 8-10 minutes or until the edges are set. Let the cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
Equipment
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These are an instant classic! I omitted about half the sugar, and used about 50/50 regular cocoa powder and dark/black for aesthetics and to echo the Oreo flavour. The texture and taste are incredible. What’s not to love? Thanks for a slam-dunk (no pun intended) recipe! This was my first time I found Cookie Dough Diaries and will definitely explore other goodies here!
So happy you found me! Thank you Jennie!
These were (are!) just so chocolaty and delicious! Because I love coffee and chocolate together, I added a couple of teaspoons of instant espresso powder plus I added 1/3 cup of chocolate covered espresso beans to the 1/3 cup chocolate chips. And because I loved your browned butter toffee chocolate chip cookies so much, I decided to use the toffee stuffed Oreos in these. This recipe will get made so often in my house! Thank you, Gabby, for yet another terrific cookie.
Hi John! Love the addition of espresso – what a fantastic idea! Glad to hear you enjoyed this one 😉