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    Home > Recipes > Cookies > Oreo Chocolate Chip Cookies

    Oreo Chocolate Chip Cookies

    Published on September 9, 2022. Last updated on September 9, 2022. By Gabby. 8 Comments

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    This post contains affiliate links. Read the full disclosure here.

    Jump to Recipe

    Get ready for the best ever Oreo chocolate chip cookies! These cookies are loaded with Oreo flavor thanks to finely crushed Oreos and Oreo pieces baked into the dough. Plus, they’re ready in under 25 minutes with no dough chilling required!

    Oreo chocolate chip cookies. The cookies are round and light in colour with lots of crumbled oreos

    As you can tell by the blog name, I am a huge lover of cookies! So I decided it could only get better to make cookies with more cookies inside of them!

    I absolutely love incorporating Oreos into my cookies, like with my cookie monster cookies and stuffed cookies and cream cookies.

    These Oreo chocolate chip cookies are soft, chewy and the best part is the dough doesn’t need to chill before baking.

    Why You'll Love These Oreo Chocolate Chip Cookies

    • These cookies can be made with regular dairy ingredients or you can make them completely dairy free! To make them dairy free, just use dairy free chocolate chips and dairy free butter! Luckily, Oreos are already completely dairy free.
    • They’re ready in under 25 minutes and use simple ingredients that you probably already have in your pantry.
    • The cookie dough doesn’t need any chilling time, so you can get baking straight away! 
    • This is a freezer friendly recipe, which means you can always have a batch of Oreo chocolate chip cookies waiting for you.
    • These cookies have all the cozy, gooey deliciousness of a classic chocolate chip cookie, but they’re elevated with the Oreos!

    Ingredients Needed

    Oreo Chocolate Chip Cookie ingredients in bowls with labels
    • Butter: this recipe can be made using regular butter or dairy free butter.
    • Flour: this recipe has been tested with all purpose flour, but you can also use gluten free all purpose 1-1 baking flour. 
    • Oreos: use regular Oreos for this! If you need these cookies to be gluten free, then make sure you are using gluten free oreos. If you’re dairy free then good news - Oreos are already dairy free!
    • Chocolate Chips: you can use either chocolate chips or chop up a chocolate bar. I recommend using semisweet chocolate for this. 
    • Egg: I haven’t tested this recipe without eggs or with any egg substitutes, but I have had success using a flax egg instead of an egg with similar cookie recipes.

    Step By Step Instructions

    Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

    Step One: Preheat the oven to 350° Fahrenheit/175° Celsius and line 2 baking sheets with parchment paper. 

    Step Two: Make your Oreo crumbs. You can do this either by chopping up 6 Oreo cookies into fine crumbs or place them in a food processor or blender and pulse until you have crumbs. 

    You can also place the Oreo in a ziploc bag and use a rolling pin to crush them. Take your other 6 Oreos and chop them into large pieces, set aside.

    Step Three: In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and sugars together until light and fluffy. This takes about 1-2 minutes.

    Step Four: Add in the egg and vanilla extract, then beat until just combined. You don’t want to overmix!

    Step Five: Mix in your dry ingredients until just combined. Pour in the chocolate chips, Oreo crumbs and larger crushed Oreos, and then mix. 

    Step Six: Use a medium cookie scoop or a spoon to scoop out 1.5-2 tablespoons of dough and place on the baking sheet, 3-4 inches apart.

    I recommend adding extra chocolate chips or Oreo pieces on top for that beautiful bakery look!

    Step Seven: Bake the cookies one sheet at a time for 8-11 minutes. Once the edges look set, take them out of the oven. They should look done on the edges and slightly under-baked in the middle! 

    Step Eight: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a cooling rack to cool completely. Bake your next sheet of cookies. Enjoy!

    Oreo chocolate chip cookie baking process pictured in 5 steps

    FAQs and Expert Tips

    Can I make these cookies dairy free?

    Yes! All you’ll need to do is use dairy free butter. Oreos are already dairy free!


    Can I make these cookies gluten free?

    Yes, just use gluten free Oreos and replace all purpose flour with gluten free all purpose 1-1 baking flour.


    Why is my cookie dough dry and crumbly?

    If your cookie dough is dry, you probably have over measured your flour. Make sure to weigh your flour with a kitchen scale!

    Can I freeze the cookie dough?

    Yes! Freeze the unbaked cookie dough balls for up to 3 months in a ziploc bag, you will have to add an extra minute or two in the baking time. 

    Oreo chocolate chip cookies stacked and broken in half with chocolate chips scattered around

    Expert Tips

    • Properly measure your flour -  If you over-measure your flour, the cookie dough and the cookies will be too dry and crumbly. It is very easy to over-measure your flour, so I strongly recommend weighing it with a $10 kitchen scale or using the scoop and level method.
    • Don’t over-mix the dough - be careful not to overwork the dough when you’re adding the dry ingredients and mix-ins! 
    • Don’t over-bake the cookies - Take the cookies out when the edges are just set and the middle is still slightly under-baked. If you over-bake them you might get dry and crumbly cookies!
    • Use semi sweet chocolate chips - The Oreos already add some sweetness to the cookies, so using milk chocolate chips would make these cookies much sweeter, so I prefer using semisweet!

    Storage and Freezing Instructions

    You can store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze the cookie dough balls for up to 3 months, you’ll need to give them an extra minute or two in the oven though! 

    You can also freeze the baked cookies, then defrost them overnight in the fridge before baking.

    More Oreo Recipes You'll Love

    • Red Velvet Oreo Cake
    • Cookie Monster Cookies
    • Cookies and Cream Stuffed Cookies
    • Vegan Oreo Cake

    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!

    oreo chocolate chip cookies on a baking sheet pictured from above

    Oreo Chocolate Chip Cookies

    Gabby
    These cookies are loaded with Oreo flavor and gooey chocolate chips! Plus, they’re ready in under 25 minutes and there’s no dough chilling required!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Bake 8 mins
    Total Time 23 mins
    Course Dessert
    Cuisine American
    Servings 20 cookies
    Calories 238 kcal

    Equipment

    • 1 standing mixer or handheld mixer
    • Baking Sheet

    Ingredients
     
     

    • ¾ cup butter, softened (regular or dairy free)
    • ½ cup granulated sugar
    • ½ cup light brown sugar
    • 1 egg
    • 1 Tablespoon vanilla extract
    • ¾ teaspoon salt
    • ¾ teaspoon baking soda
    • 2 cup + 2 Tablespoon all-purpose flour
    • ⅔ cup semisweet chocolate chips or chopped chocolate (regular or vegan)
    • ½ cup Oreo crumbs (or 6 Oreos finely chopped or into crumbs or crumbled in food processor)
    • 6 Oreo cookies, roughly chopped (plus more for topping)

    Instructions
     

    • Preheat oven to 350°F and line 2 baking sheets with parchment paper.
    • Measure out your Oreo crumbs, or make your own by finely chopping 6 Oreo cookies, or placing them in the food processor or blender until crumbs form. You can also add the Oreos to a ziploc bag and roll over them with a roll pin until you have fine crumbs. Roughly chop the remaining 6 Oreo cookies and set aside.
    • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, mix butter and sugars until light in color and fluffy (1-2 minutes)
    • Add in the egg and vanilla extract, and beat until just combined.
    • Mix in the dry ingredients until a dough forms. Add in the chocolate chips,Oreo crumbs, and crushed Oreos and mix until just combined.
    • Use a medium cookie scoop or spoon to make 1.5-2 tablespoon sized balls and place them on the baking sheet around 3-4 inches apart. Stick a few more pieces of Oreo and chocolate chips on top if desired.
    • Bake the cookies one sheet at a time for 8-11 minutes. Remove them from the oven when the edges look set. They will look under-baked in the middle!
    • Leave the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

    Video

    Notes

    Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
    Measuring Flour:Be sure to properly measure your flour using either a kitchen scale or by fluffing it up in the bag with a fork, then using a spoon to scoop the flour into the measuring cup and then use the back of a butterknife to level it off (the is the scoop and level method)
    Oreo Crumbs: You can use store bought Oreo crumbs, or you can crush up 6 Oreos into fine crumbs.
    Gluten Free Variation: To make these cookies gluten free, use gluten free Oreos and replace all purpose flour with gluten free all purpose 1-1 baking flour.
    Storage and Freezing: Store the cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze the cookie dough balls for up to 3 months, you’ll need to give them an extra minute or two in the oven though! 
    You can also freeze the baked cookies, then defrost them overnight in the fridge before baking.

    Nutrition

    Calories: 238kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 9mgSodium: 203mgPotassium: 83mgFiber: 1gSugar: 14gVitamin A: 339IUCalcium: 14mgIron: 2mg
    Tried this recipe?Let us know how it was!

    The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.

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    Reader Interactions

    Comments

    1. Nupur

      February 01, 2023 at 2:29 am

      These cookies were absolutely delicious! One batch just wasn’t enough, I’ll have to make more next time!

      Reply
      • Gabby

        February 01, 2023 at 4:02 pm

        I'm so happy to hear that you loved them Nupur! 😀

        Reply
    2. Emily

      December 29, 2022 at 4:10 pm

      Would these be too sweet or rich using dark chocolate instead of semi-sweet?

      Reply
      • Gabby

        January 03, 2023 at 9:15 pm

        You can definitely use dark chocolate, if anything it would make them a little less sweet than using semisweet!

        Reply
    3. kai

      September 15, 2022 at 4:57 pm

      5 stars
      OMFG these are so good. I'm amking them again and am going to try with mint oreos. loved them!

      Reply
      • Gabby

        September 15, 2022 at 4:57 pm

        Hi Kai! I'm so happy you loved these, and mint oreos sound like a delicious idea! Thanks for the review 🙂

        Reply
        • J

          January 08, 2023 at 4:43 pm

          How come my cookies don’t spread out like that? But still comes out good

        • Gabby

          January 09, 2023 at 3:31 pm

          Hi! If they didn't spread, you like over-measured your dry ingredients (particularly flour). I always recommend weighing your ingredients with a food scale for accuracy.

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