These chocolate Oreo cookies are ideal for chocolate lovers. They’re extra fudgy with deep chocolate flavor and studded with chopped Oreo pieces and melty chocolate chips. 
If you want a chewy, fudgy cookie with intense chocolate flavor, these chocolate Oreo cookies deliver. They’re thick and tender, rich without being overwhelming, and packed with chopped Oreo cookies and chocolate chips for texture and bursts of sweetness.
These cookies are the chocolate counterpart to Oreo chocolate chip cookies and sit somewhere between a cookie and a brownie in taste and texture.
Making Chocolate Oreo Cookies
For best results, follow the step-by-step instructions and photo tips below. The full recipe is provided further down.
- Preheat the oven and line cookie sheets with parchment paper or silicone baking mats. Lining sheets helps keep the cookies soft and prevents the bottoms from over-browning.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Mixing the dry ingredients first ensures the cocoa and leavening agents are evenly distributed. Dutch-processed cocoa yields a darker, richer chocolate flavor, but natural cocoa will also work.
- In a separate large bowl, beat the cold, cubed butter with the brown sugar and granulated sugar until combined. Using cold butter gives cookies slightly crispier edges while keeping the centers fudgy.
- Mix in the egg and vanilla extract until incorporated.
- Turn off the mixer and add the dry ingredients. Stir a few times by hand first to prevent flour from puffing up, then finish mixing on low speed until just combined.
- Fold in the chopped Oreo cookies and chocolate chips. I usually chop each Oreo into about six pieces; you can include smaller crumbs as well if you prefer.
- Form the dough into balls. A cookie scoop keeps things neat and avoids sticky hands. You can make large or smaller cookies:
- Large cookies: scoop about 3 tablespoons of dough (a large cookie scoop or two medium scoops). Place dough balls 2–3 inches apart and bake for 11–13 minutes.
- Smaller cookies: scoop about 1–1.5 tablespoons of dough each. Place them 2 inches apart and bake for 8–11 minutes.
- When cookies come out of the oven, press a few extra chocolate chips and Oreo pieces onto the tops for an attractive finish.
When cookies come out of the oven, press a few extra chocolate chips and Oreo pieces onto the tops for an attractive finish.Pro Tip: If your dough is very sticky or you don’t have a scoop, chill the dough in the fridge for 30 minutes (or up to 48 hours covered). Chilled dough is easier to shape into balls.
Note: There are Oreo pieces baked into the cookie in the photo above; they blend in because both the Oreos and cookie base are dark.
These cookies are rich, chewy, and almost brownie-like—you’ll love them. They’re perfect for a chocolate fix and store well for sharing or gifting.
Chocolate Oreo Cookies
Equipment
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Cookie sheets
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup unsalted butter, cold, cut into cubes
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 Oreo cookies, chopped, about 1/2 cup
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or baking mats.
- Whisk together the flour, cocoa, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until combined.
- Mix in the egg and vanilla extract.
- Add the dry ingredients to the butter mixture. Start the mixer on low and beat until just combined.
- Turn off the mixer and fold in the chocolate chips and chopped Oreos with a spatula or wooden spoon.
- Form the dough into balls. For large cookies use about 3 tablespoons of dough each; for smaller cookies use 1–1.5 tablespoons. If dough is very sticky, chill for 30 minutes.
- Place dough balls 2–3 inches apart on the lined cookie sheets. Bake one sheet at a time on the middle rack. Large cookies need 12–14 minutes; smaller cookies need 8–11 minutes.
- Remove from the oven and optionally press a few extra chocolate chips and Oreo pieces onto each cookie. Cool on the sheet for at least 10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Cocoa: Dutch-processed cocoa gives a darker color and richer flavor; natural cocoa also works.
- Make Ahead: Dough can be refrigerated covered for up to 48 hours. Formed dough balls can be frozen for up to 2 months and baked from frozen, adding 1–2 minutes to the bake time.
- Storage: Store baked cookies in an airtight container at room temperature for up to 4 days. Cookies can be frozen for up to 2 months.
- Nutrition: Nutrition details are estimates based on one large cookie (assumes 15 large cookies per batch).