These Oreo and Chocolate Chip Cookies take classic chocolate chip cookies to the next level. They have gooey melted chocolate and a slight crunch from the chunks of Oreo. This is a must have cookie!
Cookies and cream is a superior flavor. Chocolate and cream just go together. Add that cookies and cream flavor to an already delicious chocolate chip cookie and you have won the lottery. These Oreo and Chocolate Chip Cookies are going to be your new go to dessert! If you want to try another fun twist on classic choco chip cookies try out my Cornflake Crunch Cookies.
If you want more yummy cookie recipes check out my Almond Flour Peanut Butter Cookies, Chocolate Filled Cookies, or Biscoff Butter Cookies.
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Why You'll Love This Recipe
- The combination of choco chips and Oreos gives you an elevated chocolate chip cookie experience. Get more of you Oreo fix with these Oreo Bars.
- The textural contrast of the soft cookies, gooey chocolate, and the slight crunch of the Oreo is perfection. You can find a similar texture in my Strawberry Crunch Cookies.
- It is two beloved classic desserts combined into one perfect cookie.
- Both of these desserts are nostalgic and comforting, making them a perfect match. Just like these Apple Pop Tarts!
Ingredients
Ingredient Notes
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips. Find the same delicious chocolate puddles in my Dairy Free Brownies.
- I roughly crushed the Oreo cookies so there were large chunks of Oreo in the cookies and not just crumbs. Get more Oreos with my Cookies and Cream Donuts.
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can replace the Oreo cookies with mint Oreos or other mint cookies for a mint chocolate chip cookie.
- Instead of dark chocolate you can use milk or white chocolate. I use white chocolate in my White Chocolate Raspberry Blondies.
- Wrap the cookie dough around an Oreo cookie before baking to make Oreo stuffed chocolate chip cookies. Get more stuffed cookies with my S'mores Stuffed Cookies.
- Add chopped nuts for even more of crunch. I use pecans for crunch in my Pecan Chocolate Chip Cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
STEP 2: Add the eggs one at a time, mixing fully before adding the next. Pour in the vanilla and combine.
STEP 3: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 4: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 5: Mix in the chocolate and the Oreos. Do this until just combined. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 6: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
STEP 7: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 8: Remove the cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
Recipe FAQs
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The Oreo and Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
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If you tried these Oreo and Chocolate Chip Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Oreo and Chocolate Chip Cookies
Ingredients
For Cookies:
- 1 ½ sticks (170 grams) unsalted butter softened
- 1 cup (198 grams) granulated sugar
- 1 cup (213 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups (255 grams) chocolate chopped or chocolate chips
- 1 ½ cups (200 grams) Oreo cookies roughly crushed
Instructions
For Cookies:
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing fully before adding the next. Add the vanilla and combine.
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- Add the dry ingredients to the wet ingredietns. Mix until just combined.
- Mix in the chocolate and Oreos.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 1 ½ to 2 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Chill your cookie dough. I know skipping this step is tempting but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and more visually appealing.
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