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–+ servings
oreo chocolate chip cookies on a baking sheet pictured from above
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Oreo Chocolate Chip Cookies

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!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 15 minutes
Bake 8 minutes
Total Time 23 minutes
Servings 20 cookies
Calories 238kcal
Author Gabby

Equipment

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)
US Customary - Metric

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: 238kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 203mg | Potassium: 83mg | Fiber: 1g | Sugar: 14g | Vitamin A: 339IU | Calcium: 14mg | Iron: 2mg