These Oreo chocolate chip cookies have golden-brown edges, soft centers, and are loaded with crushed Oreos and chocolate chips—my kids inhale them in seconds.
I’m a cookie lover and I experiment with combinations all the time. These Oreo chocolate chip cookies are a favorite: crisp edges, tender centers, just the right thickness, and packed with Oreo flavor. They disappear fast at parties and with kids around, but leftovers freeze nicely if you’re lucky enough to have any.
Ingredients
- Unsalted butter – Keeps the cookies tender and chewy. If you only have salted butter, omit the added salt in the recipe.
- Sugar & brown sugar – Provide sweetness and help the cookies spread correctly.
- Egg + yolk – The extra yolk adds richness and a softer texture.
- All-purpose flour – Measure by scooping or spooning into the cup and level for best results.
- Baking soda – Reacts with brown sugar to give the cookies a light rise and prevent density.
- Kosher salt – Enhances overall flavor and balances sweetness.
- Chocolate chips – I use semisweet, but milk or dark chocolate work well too.
- Oreos – Use a mix of crushed crumbs and larger pieces for texture and flavor.
How to Make Oreo Chocolate Chip Cookies
Preheat the oven to 350°F (or follow the specific bake temperature in the recipe card below) and line a baking sheet with parchment paper or a silicone mat.
Silicone baking mats are reusable and help prevent sticking—worth having if you bake often.
- Make the cookie crumbs: Remove the filling from five Oreos, place the cookie halves in a bag, and crush into crumbs. A few small pieces are fine.
- Cream the butter and sugar: Beat until light and fluffy, about 2–3 minutes. Add the egg and extra yolk and beat until combined.
- Add dry ingredients: Mix in the cookie crumbs, flour, baking soda, and salt. Stir just until a dough forms—avoid over-mixing.
- Add Oreos and chocolate chips: Break the remaining Oreos into pieces and fold them and the chocolate chips into the dough. There’s no need to chill the dough for this recipe.
- Scoop the cookies: Use a portion scoop to make even cookies that bake uniformly.
- Bake the cookies: Remove from the oven when the edges are golden but the centers still look slightly underbaked—cookies continue to set as they cool. If a cookie is fully browned when you take it out, it’s overbaked.
Cookie Making Tips
- Top each cookie with a few Oreo pieces before baking. It makes them unmistakably Oreo and visually appealing.
- Don’t overbake. Pull cookies when the edges are golden and centers look light. They’ll finish setting on the cooling rack.
- Let cookies cool slightly before transferring. Allow at least 5 minutes on the sheet so cookies firm up and don’t break when moved.
- Use parchment paper or a silicone mat to prevent sticking and make cleanup easier.
Variations
- Oreo White Chocolate Cookies: Swap semisweet chips for white chocolate chips for a sweeter, creamier flavor.
- Gluten-Free: Use a 1:1 gluten-free baking flour and gluten-free Oreos.
- Dairy-Free: Replace butter with a dairy-free stick-style butter alternative.
Storing Tips
- Cool cookies completely before storing in an airtight container for up to 4 days.
- These cookies freeze well baked or unbaked. For baked cookies, place in a freezer-safe container for up to 3 months.
- To reheat, thaw on the counter or microwave in short 10-second intervals until just warm—avoid overheating.
- To freeze unbaked dough, scoop onto a lined sheet pan and freeze for 1 hour, then transfer the frozen dough balls to a zip-top bag. Bake from frozen as directed, adding a minute or two if needed.
Recipe Card
Oreo Chocolate Chip Cookies
Carolyn
These Oreo chocolate chip cookies feature golden edges, soft centers, and plenty of crushed Oreos and chocolate chips—kid-approved and party favorites.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Cuisine American
Servings 17 cookies
Calories 208 kcal
Equipment
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Stand mixer with paddle attachment (or a handheld mixer)
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Measuring cups & spoons
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Portion scoop (for even cookies)
Ingredients
- ½ cup unsalted butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 large egg
- 1 egg yolk
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup semisweet chocolate chips
- 13 Oreo cookies plus more for topping
Instructions
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Preheat oven to 375°F. Line a sheet pan with parchment paper.
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Remove the filling from five Oreos and set it aside for another use. Place the 10 cookie halves in a zip-top bag and crush into crumbs—small pieces are fine.
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In a large bowl, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and yolk and mix until combined.
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Add the flour, baking soda, salt, and cookie crumbs. Beat until a dough forms, taking care not to overmix.
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Break the remaining 8 Oreos into pieces and fold them and the chocolate chips into the dough.
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Use a small cookie scoop to portion cookies onto the sheet pan, about 8 per pan, and top with extra Oreo pieces if desired.
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Bake for 8 minutes or until edges are golden and centers still look slightly underbaked.
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For larger cookies, bake about 10 minutes. Repeat with remaining dough until all cookies are baked.
Nutrition
Calories: 208kcalCarbohydrates: 26gProtein: 2gFat: 11g
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