You NEED to try these Oreo and chocolate chip cookies! They are a spin on my classic chocolate chip cookie recipe, a recipe I inherited from my neighbor a few years ago. They have ground Oreo's, chopped Oreo's and chocolate chips throughout the dough. You're going to love them.
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Ingredients You Need
Unsalted Butter - make sure this is room temperature. It's important for it to be room temperature to incorporate properly.
Brown Sugar - this provides a delicious rich flavor to the cookies.
Granulated Sugar - perfect for sweetening your cookies.
Egg - make sure these are at room temperature. If you forget to take your eggs out early you can fill a glass with warm water and then put your eggs in for about 10 minutes.
Vanilla - use pure vanilla extract for the best possible taste.
Oreo's - we're using both chopped Ore and ground Oreo in this recipe!
Chocolate Chips - I recommend using semi-sweet chocolate chips but if you love milk chocolate chips feel free to use those.
Why You'll Love these Oreo and Chocolate Chip Cookies
- They're packed with crushed Oreo's, ground Oreo's AND chocolate chips. What could be better?
- A soft inside with a slightly chewy outside. The absolute best cookie texture in my opinion.
- You can easily make them ahead! You can either make the entire cookie ahead and freeze them OR you can make the dough ahead, freeze it and bake when you're ready.
- They use simple ingredients and require NO chill time!
Step-by-Step Instructions
- First, cream together your butter and sugars in the bowl of an electric stand mixer using the paddle attachment. This creaming process is essential for baking the best cookies. The brown sugar provides depth of flavour to the cookies.
- Then, add your eggs, and vanilla.
- Finish by gradually pouring in your dry ingredients. Mix only until combined.
- Fold in your chocolate chips, ground Oreo's and chopped Oreo's. Feel free to substitute with white chocolate chips, dark, semi-sweet, or milk chocolate!
- Roll into evenly-sized balls, ¼ cup in size (you can of course make them smaller if you want!) and bake for 11-13 minutes or until the top of the cookies are no longer shiny. Remove from oven and tap the baking tray on a flat surface so that cookies spread slightly. Bake 1-2 more minutes.
- Allow the cookies to cool on the tray for 2-3 minutes before transferring to a cooling rack.
FAQ
Yes! This cookie dough freezes well. I recommend making the dough, rolling the cookies into balls and then placing them into an airtight container in the freezer. You can of course freeze the dough as one large ball, but I find it more work to allow it to thaw and then be able to roll into balls to bake. The dough can freeze for up to 3 months.
Don’t over mix your butter. It’s important to whip your butter and brown sugar together to incorporate air into the cookies to create light and fluffy cookies, but it’s equally important not to over mix them. If you over mix your butter it will become too soft and the cookies will not hold their shape when baked.
I recommend unsalted butter for 95% of the recipes on this blog. Using salted butter will result in overly salty and not very tasty cookies.
Make Ahead Tips
You can make the dough a couple of hours before baking and store it in the refrigerator or you can make the dough and freeze it for future baking. For both of these options it will need to come to room temperature before baking. I recommend placing them on the counter to thaw for about 2 hours.
Storage
Store these cookies at room temperature in an airtight container for up to 5 days. As the days progress, the cookies will of course become less fresh.
Freezing
Freeze baked Oreo and chocolate chip cookies in an airtight container for up to 3 months. Allow the cookies to come to room temperature before eating.
Tips for Success
- Measure Flour Properly - Do NOT use your measuring cup to scoop flour. Instead, I like to use a spoon and scoop flour into my measuring cup and then use a knife to level it off. Using the measuring cup to scoop flour packs down the flour and you’ll end up with more flour than the recipe calls for and your cookies will be dry. The opposite of what we want in a good cookie recipe. Here’s the demo of how to properly scoop your flour.
- Ensure all of your ingredients are room temperature. In order to allow your ingredients to incorporate together well, this is imperative. Remove your butter and eggs from the fridge about 1 hour before making this recipe.
More Cookie Recipe You'll Love
- Red Velvet Cookies
- The Best Monster Cookie Recipe
- Highly Addictive Butterscotch Cookie Recipe
- Simple and Delicious White Chocolate Chip Cookies Recipe
For other delicious cookie and buttercream combinations, feel free to experiment with some of my unique buttercream recipes and other flavors you enjoy! I have a Whoopie Pie recipe, in addition to a Classic Shortbread cookie and other cookie recipes from which to choose.
Oreo and Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ¾ cup granulated white sugar
- 2 large eggs at room temperature
- 2 teaspoon pure vanilla extract
- 2¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 6 Oreo's ground finely
- 9 Oreo's chopped roughly plus more for placing on top of cookie dough
- 12 oz semi-sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F
- Line a baking sheet with parchment paper. Set aside.
- Chop up 9 Oreo's roughly and set aside. Place 6 Oreo's into a Ziploc bag and use a rolling pin or glass to crush up the Oreo's finely. Set aside.
- In the bowl of an electric stand mixer, cream together butter, brown sugar and white sugar for 1 minute until light and fluffy. Scrape down the sides of the bowl.With the mixer on low, add in the egg and mix until combined. Scrape down the sides again.
- Add in eggs one at a time and mix until combined.
- Add in vanilla. Mix to combine.
- With the mixer on low speed, gradually pour in flour, baking soda, and salt. This should take about 20 seconds. Only mix to combine. Do not leave mixer running. Use a spatula to fold in chocolate chips, ground Oreo's and Oreo chunks.
- Roll dough into balls ¼ cup in size. Place cookie dough on the baking tray - only 6 per tray. Do not press the cookies down. Add more Oreo's chunks and chocolate chips to the top!
- Bake at 350 for 12-13 minutes or until the tops of the cookies are no longer shiny. They will appear slightly under cooked .Allow to cool for 2 minutes on the tray before moving to the cooling rack.
Steve says
One of your best recipes yet for sure.
Brit says
Oh my gosh, these were so good. My kids loved them.
Elizabeth C says
These cookies are a chocolate lover's dream come true! The fusion of rich chocolate, gooey chocolate chips, and the iconic crunch of Oreos is pure bliss. It's like a symphony of cocoa goodness in every bite, and for a chocoholic like me, it's the ultimate cookie experience. Five stars without a doubt!