Double Chocolate Oreo Cookies
These soft and gooey double chocolate Oreo cookies are loaded up with chocolate chips and Oreo cookies! These extra chocolatey cookies are ready in under 20 minutes and you don’t need to chill the cookie dough!
Equipment
Ingredients
- ½ cup butter, softened (regular or vegan)
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1¼ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 10 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.
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 & Cocoa Powder: Properly measure your flour and cocoa powder using the scoop and level method or a kitchen scale. Too much flour will lead to dry, crumbly cookies.
Storage & Freezing Instructions:
These cookies can be stored in an airtight container for up to 4-5 days.
You can also freeze the cookie dough. After step 4, place the cookie balls on a baking sheet and place in the freezer until frozen. Take the sheet out and store the frozen cookie dough balls in a freezer container or a ziploc bag. Bake as instructed!
You can also freeze the baked cookies in a ziploc freezer bag once they have cooled.
Nutrition
Calories: 172kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 10mg | Sodium: 189mg | Potassium: 76mg | Fiber: 1g | Sugar: 16g | Vitamin A: 285IU | Calcium: 16mg | Iron: 2mg