Oreo chocolate chip cookies with soft chewy centers, crisp edges, melty chocolate chips, and crushed Oreo pieces in every bite.
These Oreo chocolate chip cookies are made with a buttery cookie dough, chocolate chips, and crushed Oreo cookies for a soft texture and cookies and cream flavor.
Inspired by my classic chocolate chip cookies, this version gives you thick homemade cookies with crisp edges, gooey chocolate, and plenty of Oreo chunks throughout.
Why you’ll love this recipe
- Soft and chewy: thick cookies with crisp edges and tender centers
- Loaded with Oreo pieces: chocolate chips and crushed Oreos in every bite
- Easy to make: simple ingredients and a quick homemade cookie dough
Ingredients for Oreo chocolate chip cookies
- Unsalted butter
- Sugar - granulated white sugar and brown sugar
- Egg - room temperature
- All-purpose flour
- Baking soda and baking powder
- Vanilla extract and sea salt
- Oreo cookies: crushed for cookies and cream flavor
- Chocolate chips: semi-sweet or dark for gooey chocolate pockets
Tips before you start
- Use room temperature ingredients: helps create a smooth and even cookie dough
- Chill the dough: keeps cookies thick and prevents spreading
- Don’t overmix: mix just until combined for soft, tender cookies
- Use large Oreo chunks: for better texture and visible pieces
- Bake slightly under: centers stay soft and chewy after cooling
How to make Oreo chocolate chip cookies
This recipe is inspired by my classic chocolate chip cookies, with added Oreo pieces for extra texture and cookies and cream flavor.
Beat softened butter with granulated sugar and brown sugar until smooth and creamy
Add the egg and vanilla extract, then mix until light and fluffy
Stir in flour, baking powder, baking soda, cornstarch, and salt until just combined
Fold in crushed Oreo cookies and chocolate chips until evenly distributed
Scoop the dough into balls and place on a lined baking sheet, then add extra Oreo pieces on top
Chill the dough for 1 hour or freeze for 15 minutes to keep cookies thick
Bake at 180°C (350°F) for 13–15 minutes until edges are golden and centers stay soft
Cool on the baking sheet for a few minutes, then transfer to a wire rack
Storage
Store Oreo chocolate chip cookies in an airtight container at room temperature for up to 4 days or freeze up to 2 months.
Variations
- Double chocolate: add cocoa powder for a richer chocolate flavor
- White chocolate: use white chocolate chips instead of dark
- Stuffed cookies: wrap dough around a whole Oreo
- Peanut butter: mix in a spoon of peanut butter
- Cheesecake style: add a bit of cream cheese for a softer texture
More Oreo cookies
Recipe Questions
Can I freeze the cookie dough?
Yes, freeze dough balls up to 3 months and bake from frozen.
Why are my cookies flat?
The dough may be too warm, chill it before baking.
Can I use double stuffed Oreos?
Yes, but regular Oreos give better texture balance.
How do I keep cookies soft?
Store in an airtight container and slightly underbake.
More chocolate chip cookie recipe
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Oreo Chocolate Chip Cookies
- Total Time: 17 minutes
- Yield: 14 cookies
Description
Soft and chewy Oreo chocolate chip cookies packed with crushed Oreos and melty chocolate chips. The perfect mix of creamy, crunchy, and gooey in every bite — quick to make and impossible to resist! 13-14 cookies)
Ingredients
- ½ cup (120 g) Unsalted butter, softened
- ½ cup (100 g) Brown sugar
- ½ cup (50 g) Granulated sugar
- 1 Large egg, at room temperature
- 1 tsp Vanilla extract
- 1 ½ cups (190 g) All-purpose flour
- 1 ½ tbsp (10 g) Cornstarch
- 1 tsp Baking powder
- ½ tsp Baking soda
- 2 pinches Sea salt
- ⅔ cup (100 g) Chocolate chips (optional)
- 8 Crushed Oreo cookies + 4 extra for topping
Instructions
- In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until creamy and smooth.
- Add the egg and vanilla extract, then mix again until the texture is light and fluffy.
- Add the flour, cornstarch, baking powder, baking soda, and sea salt. Stir gently with a spatula until just combined.
- Fold in the crushed Oreos and chocolate chips until evenly mixed.
- Scoop the dough into balls using about 2 tablespoons each, and place them on a baking sheet lined with parchment paper. Press extra Oreo pieces on top for decoration.
- Chill the cookie dough balls in the fridge for 1 hour, or 15 minutes in the freezer.
- Preheat the oven to 350°F (180°C) and bake for 13–15 minutes, until golden on the edges and soft in the center.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store the cookies in an airtight container at room temperature for up to 1 week, or freeze the dough balls for up to 3 months.
Tips:
- Use room temperature butter for the perfect creamy texture.
- Chill the dough before baking for thicker cookies.
- Slightly underbake for soft, chewy centers.
- Add extra Oreo pieces on top before baking for a bakery-style look.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Cookies,
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 351
- Sugar: 27.8 g
- Sodium: 511.9 mg
- Fat: 15.8 g
- Carbohydrates: 50 g
- Protein: 3.6 g
- Cholesterol: 31.7 mg
Eva
I doubled the recipe to make oreo and m&ms and it's a real treat! It's crispy and melting in the middle, a real delight! I 100% recommend this cookie recipe, which is really top-notch, as I've tried quite a few, and it's my favorite.
Fadela
Thank you very much Eva for your feedback ❤️
Fadela
Hello and thank you very much for your feedback, the cooking time may vary depending on the power of the oven and the size of the cookies but it is true that slightly less cooked they are better.