Oreo Chocolate Chip Cookies
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These oreo chocolate chip cookies are thick, soft, and chewy! Made with plenty of chunks of Oreo cookies and chocolate chips throughout. The cookie dough mixes up in minutes without a mixer.
I love taking a classic chocolate chip cookie and giving it a little twist, and these Oreo chocolate chip cookies are one of my favorite examples of that. They are a fun creative twist on chocolate chip cookies, like these M&M chocolate chip cookies, birthday cake cookies, peppermint chocolate chip cookies, nutella stuffed cookies, and these cheesecake stuffed cookies.
They’re thick, soft, and chewy, with plenty of chocolate chips and chunks of Oreo cookies mixed throughout — familiar, but just different enough to feel special.
I use a melted-butter dough here along with an extra egg yolk and a little cornstarch to get that rich, bakery-style texture I’m always after. Chilling the dough is key too — it helps control spreading and gives the cookies better structure and flavor. The Oreo pieces add a cookies-and-cream vibe without overpowering the dough, so you still get that classic chocolate chip cookie base in every bite.
If you love Oreos and chocolate chip cookies, this is the kind of recipe that feels fun to bake but still totally approachable.
Ingredients
- All-purpose flour: Spoon and level for best results, or weigh for the most consistent cookies.
- Baking soda
- Cornstarch
- Salt
- Unsalted butter, melted and slightly cooled: The butter should be warm but not hot; if it’s too warm, it can affect the dough structure. You don’t want to scramble the eggs.
- Light brown sugar: Dark brown sugar can be used for a deeper molasses flavor. You can also try my homemade brown sugar.
- Granulated sugar
- Large egg + egg yolk, room temperature: To quickly bring eggs to room temperature, place them in a bowl of warm (not hot) water for about 10 minutes.
- Vanilla extract
- Semi-sweet chocolate chips: Chopped chocolate can be used for melty pockets throughout the cookies.
- Oreo cookies, broken into pieces: Break by hand so you get a mix of chunks and crumbs rather than finely crushed cookies.
How to Make Oreo Chocolate Chip Cookies
Start by whisking together the flour, baking soda, cornstarch, and salt in a large bowl. Whisking helps evenly distribute everything so the cookies bake consistently. Set this aside while you prepare the wet ingredients.
In a separate bowl, whisk together the melted butter with the brown sugar and granulated sugar until smooth and fully combined. The mixture should look glossy, with no visible sugar lumps. If your butter is still very warm, let it cool slightly before mixing so it doesn’t affect the texture of the dough.
Whisk in the egg and egg yolk until fully incorporated, then add the vanilla extract. Mixing the eggs in thoroughly at this stage helps create a smooth, cohesive dough.
Using a spatula or wooden spoon, stir the dry ingredients into the wet ingredients. The dough will be soft and thick, which is exactly what you want. Mix just until no dry flour remains — overmixing at this point can lead to tougher cookies.
Fold in the chocolate chips and Oreo pieces gently, being careful not to break the Oreo chunks up too much as you mix.
Scoop the dough into heaping portions and roll into balls. I recommend using a medium cookie scoop (size #40) and scoop the dough into heaping 2 tablespoons (about 50 g). Roll into balls and place into a parchment lined baking sheet.
You want to refrigerate the dough and chill for the best results. Cover the dough tightly and refrigerate. Chilling the dough is key here: it firms up the butter, improves flavor, and helps prevent the cookies from spreading too much in the oven. You can chill for at least 2 hours but overnight chilling gives the best texture and structure.
When you’re ready to bake, preheat your oven to 350oF and line baking sheets with parchment paper or a silicone baking mat. Arrange the chilled dough balls a few inches apart so the cookies have room to spread.
Bake until the edges are lightly golden but the centers still look soft. The cookies may look slightly underdone in the middle when they come out of the oven, but they’ll continue to set as they cool. Right after baking, press a few extra chocolate chips and Oreo pieces on top for a bakery-style finish.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This short rest helps them set without falling apart.
Storage & Make-Ahead Tips
Store baked cookies covered at room temperature for up to a week. The dough can be made ahead and refrigerated for up to 3 days before baking.
You can also scoop the dough into balls and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the baking time. I like to bake frozen cookie dough balls at 325oF instead of 350oF to give them a bit more time to spread.
More Cookie Recipes To Try
If you’re craving more cookies, then try my lemon cookies with a fresh lemon icing. They are one of my most popular cookie recipe! Or try my coconut macaroons dipped in chocolate. They are an easy gluten free cookie.
I also love my apple cider cookies made with fresh apples and an apple cider glaze. And if you’re craving more chocolate chip cookies, try my brown sugar chocolate chip cookies!
Oreo Chocolate Chip Cookies
Ingredients
- 2 ¼ cups (280 g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup (170 g, 1 ½ sticks) unsalted butter, melted and slightly cooled
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (170 g) semi-sweet chocolate chips
- 12 Oreo cookies broken into small pieces
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside. 2 ¼ cups (280 g) all-purpose flour 1 teaspoon baking soda 2 teaspoons cornstarch ½ teaspoon salt
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and combine. ¾ cup (170 g, 1 ½ sticks) unsalted butter, ¾ cup (150 g) packed light brown sugar ½ cup (100 g) granulated sugar
- Whisk in the egg and egg yolk until evenly mixed in. Whisk in the vanilla extract until evenly incorporated. 1 large egg 1 egg yolk 2 teaspoons pure vanilla extract
- With a spatula or wooden spoon, stir in the flour mixture and mix together. The dough will be soft and thick. Fold in the chocolate chips and Oreo pieces. 1 cup (170 g) semi-sweet chocolate chips 12 Oreo cookies
- Using a small cookie scoop the dough into heaping 2 tablespoons (about 50 g). Roll into balls and place into a parchment lined baking sheet.
- Cover the unbaked cookies tightly with plastic wrap and chill in the refrigerator overnight for at least 2 hours, ideally overnight. Alternately, you can chill the bowl of cookie dough and scoop the next day (just allow several minutes at room temperature to allow for easy scooping).
- When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat. Place cookie dough balls spaced a few inches apart.
- Bake the cookies for 11-13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. When they come out of the oven I like to press a few extra chocolate chips and a few Oreo pieces on top for appearance! Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Video
Notes
- Storage: Store baked cookies covered at room temperature for up to a week. The dough can be made ahead and refrigerated for up to 3 days baking.
- Freezing: You can also scoop the dough into balls and freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the baking time. I like to bake frozen cookie dough balls at 325oF instead of 350oF to give them a bit more time to spread.
