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Oreo Chocolate Chip Cookies

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5 from 1 review

  • Author: Fadela
  • Total Time: 22 minutes
  • Yield: 14 cookies

Description

Oreo and chocolate chip cookies recipe with a soft heart and crunchy edges full of crushed oreo cookies (for 13-14 cookies)

Ingredients

  • 120 g (1/2 cup) Butter - unsalted and softened
  • 50 g (1/2 cup) Sugar - granulated
  • 100 g (1/2 cup) Brown sugar
  • 1 egg - large at room temperature
  • 1 tsp Vanilla extract
  • 190 g (1 1/2 cups) Flour - all-purpose
  • 10 g (1 1/2 tbsp) Cornstarch
  • 1 tsp. Baking powder
  • 1/2 tsp. Baking soda
  • 2 pinches Sea salt
  • 100 g (2/3 cup) Chocolate chips - optional
  • 8 Crushed Oreo cookies + 4 for decoration

Instructions

  1. In a large bowl, place the unsalted and softened butter with sugar and brown sugar.
  2. Beat with an electric whisk for 2-3 minutes until creamy and smooth.
  3. Add the egg and vanilla extract and beat again to incorporate.
  4. Finish with the dry ingredients, flour, baking powder, baking soda, cornstarch and sea salt.
  5. Mix with a wooden spoon or spatula just until incorporated and smooth.
  6. Then add the 8 crushed Oreo cookies and chocolate chips and mix just until incorporated.
  7. Using 2 tablespoons or a large ice cream scoop form 13-14 balls of cookie dough and place on a parchment lined baking sheet. (If the dough is too sticky, let it rest for 20 minutes in the fridge before shaping)
  8. Add small pieces of Oreo cookies to the top of the cookie dough balls.
  9. Place the baking sheet in the fridge for 1 hour or in the freezer for 20 minutes.
  10. Preheat the oven to 350°F / 180°C and bake the oreo cookies for about 12-14 minutes until they are golden on the edges and still soft in the center.
  11. If needed, use a round cookie cutter (larger in diameter than the cookies) and twist it around the cookies to give them a nice round shape.
  12. Let the cookies cool a bit on the baking sheet before gently moving them to a cooling rack or plate.
  13. And enjoy!

Equipment

Notes

Storage: 1 week at room temperature in a storage box and up to 3 months in the freezer.

  • You can replace the baking soda by using only 1 packet of baking powder.
  • Add nuts for extra crunch, almonds, hazelnuts, macadamia or walnuts
  • Replace Oreo cookies with biscoff cookies or other cookies.
  • Use well-softened butter
  • Cookie dough should be firm before baking to avoid flat cookies.
  • Prep Time: 10 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

Find it online: https://sweetlycakes.com/en/oreo-chocolate-chip-cookies/