These Oreo chocolate chip cookies are the perfect mix of classic chocolate chip goodness and cookies-and-cream flavor. Soft in the center, crisp on the edges, and packed with crushed Oreos — they’re dangerously addictive.
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If you’ve already tried my classic chocolate chip cookies, this version is the next level. Same buttery dough, just loaded with Oreo chunks for extra crunch and that nostalgic cookies-and-cream taste everyone loves.
Each bite is thick, chewy, and full of texture — melted chocolate chips, tender crumb, and crunchy Oreo pieces. They’re bakery-style cookies you can whip up in minutes, no chill time needed.
Why you'll love this recipe
Ingredients for Oreo chocolate chip cookies
- Unsalted butter – softened for easy creaming and a rich, buttery flavor.
- Brown + white sugar – the mix gives that chewy texture and deep caramel taste.
- Egg – large, room temperature for smooth blending.
- All-purpose or cake flour – light structure with soft crumb.
- Cornstarch (optional) – adds extra softness to the cookies.
- Baking soda + baking powder – helps lift and keep the cookies chewy.
- Vanilla extract & sea salt – balance the sweetness and boost flavor.
- Oreo cookies – roughly crushed for big, crunchy chunks.
- Chocolate chips – mini, semi-sweet, or a mix of milk and dark for extra gooey bites.
How To Make Oreo Chocolate Chip Cookies
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
In a large bowl, beat the softened unsalted butter, brown sugar, and white sugar with an electric mixer until smooth and creamy.
Mix in the room-temperature egg and vanilla extract for about 1 minute, until the mixture looks light and fluffy.
Add the flour, baking powder, baking soda, cornstarch, and a pinch of sea salt. Stir gently with a spatula until the dough just comes together.
Mix in the crushed Oreo cookies and mini chocolate chips until evenly distributed.
Scoop the dough into balls (about 2 tablespoons each) and place them on a parchment-lined baking sheet. Add extra Oreo chunks and chips on top.
Refrigerate for 1 hour (or freeze for 15 minutes) to firm up the dough.
Preheat the oven to 350°F / 180°C. Bake for 13–15 minutes, until the cookies are golden at the edges but still soft in the middle.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack. Serve warm, or with a scoop of vanilla ice cream for extra indulgence.
Tips for this recipe
Variations & Substitutions
Recipe Questions
Can I freeze the cookie dough?
Yes! Roll into balls and freeze for up to 3 months. Bake straight from the freezer, adding 1–2 extra minutes of baking time.
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I hope you enjoyed these Oreo chocolate chip cookies! Feel free to rate it and leave a comment to let me know what you think. Happy baking!
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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,
- 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
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.
Thank you very much Eva for your feedback ❤️
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.