These Oreo chocolate chip cookies are large, chewy and packed with chocolate chips and chopped Oreos. They stay slightly gooey in the center and have a rich cookies-and-cream flavor. 
Why You NEED to Make these Oreo Chocolate Chip Cookies
If you love oversized chocolate chip cookies or anything Oreo-flavored, these cookies are a must. They’re overflowing with melty chocolate chips and small Oreo pieces, giving you a cookies-and-cream sensation in every bite. The edges crisp slightly while the centers remain soft and almost gooey—perfect with a cold glass of milk. These cookies combine two classic favorites without the extra work of wrapping each Oreo in dough, since the cookies are simply chopped and folded into the batter.
How to Make These Cookies
Quick overview: preheat, cream, mix, fold in cookies, shape and bake.
- Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone baking mats for even baking and a slightly softer texture.
- In a large bowl, beat together the softened unsalted butter, brown sugar and granulated sugar until creamy. The brown sugar adds depth of flavor and chewiness.
- Beat in one large egg and the vanilla extract until combined.
- Turn off the mixer and add the all-purpose flour, baking powder, baking soda and salt. Stir a few times by hand to avoid flour dust, then mix on low until just combined.
- Fold in 8–10 chopped Oreo cookies and 1/2 cup chocolate chips by hand. Include the crumbs for a speckled look if you like. Chop Oreos into roughly 6–8 pieces each so the chunks are small enough to distribute evenly without making the cookies misshapen.
- Form the dough into balls:
- For large cookies (as pictured), use about 3 tablespoons of dough per cookie—typically a large scoop or two medium scoops.
- For smaller cookies, use 1 to 1.5 tablespoons per cookie (a medium scoop), producing dough balls about the size of a ping-pong ball.
Place dough balls on the prepared sheet, spacing large cookies about 3 inches apart and smaller cookies about 2 inches apart.
- Bake one sheet at a time on the middle rack. Large cookies need about 11–13 minutes; smaller ones need about 8–10 minutes. Remove when tops appear just set. If desired, press a few extra chocolate chips and Oreo pieces onto the warm cookies for a finished look.
- Cool the cookies on the sheet for at least 10 minutes, then transfer to a rack to finish cooling.
Doubling the Recipe
This recipe doubles easily—simply double every ingredient and use a large mixing bowl. Baking times remain the same for individual cookies.
Freezing & Make-Ahead Tips
The cookie dough freezes well. Freeze dough balls in a freezer bag for up to 2 months; bake from frozen, adding 1–2 minutes to the bake time—do not thaw. Fully baked and cooled cookies can be frozen in an airtight container for up to 2 months; separate layers with parchment or wax paper to prevent sticking.
More Oreo Treats to Love:
- Oreo Cream Pie — a no-bake dessert with a rich filling and Oreo crust.
- Oreo Cheesecake — a creamy cheesecake studded with Oreo pieces.
- Oreo Ice Cream Cake — layers of cookie and ice cream for a chilled treat.
- Oreo Brownies — fudgy brownies with Oreo chunks folded in.
Oreo Chocolate Chip Cookies
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Equipment
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Cookie Sheets
Ingredients
- 1/2 cup unsalted butter (112 grams), softened
- 1/2 cup brown sugar (100 grams), packed, light or dark
- 1/3 cup granulated sugar (66 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 2/3 cups all-purpose flour (208 grams), spooned & leveled
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 8-10 Oreo cookies, chopped into small pieces, about 1/2 cup
- 1/2 cup chocolate chips (90 grams)
Instructions
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Preheat the oven to 350°F (180°C). Line cookie sheets with parchment paper or silicone mats.
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In a large bowl, beat together the butter, brown sugar and granulated sugar until creamy.
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Beat in the egg and vanilla extract.
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Turn off the mixer. Add flour, baking powder, baking soda and salt. Stir a few times by hand, then mix on low until combined.
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Stir in the chopped Oreos and chocolate chips, including crumbs if you like.
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Form dough into balls: about 3 tablespoons for large cookies (yields 12–14) or 1–1.5 tablespoons for smaller cookies (yields 22–24). Space dough on the sheet and bake one tray at a time.
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Bake large cookies 12–14 minutes and smaller cookies 8–10 minutes. Remove when the tops look just set. Cool on the baking sheet for at least 10 minutes, then transfer to a rack to finish cooling.
Notes
- Measuring Flour: Whisk flour, spoon into a dry measuring cup and level, or use a kitchen scale for accuracy.
- Oreos: Chop each Oreo into about 6 pieces so chunks stay small and cookies bake evenly; include crumbs if desired.
- Chilling Dough: Not necessary, but refrigerating for 30 minutes can yield thicker cookies or help with sticky dough.
- Storage: Store baked cookies in an airtight container at room temperature up to 4 days; freeze baked or unbaked dough up to 2 months.
- Nutrition: Nutrition facts are estimates based on recipe yields (12 large or about 24 small cookies).
Nutrition
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