Description
These Oreo Chocolate Chip Cookies are thick, chewy, and loaded with chunks of Oreos and chocolate chips. Perfectly soft in the center with slightly golden edges, these cookies are a delightful twist on the classic chocolate chip cookie, combining the crunch and flavor of Oreos with melty chocolate chips for an indulgent treat.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 cup Oreo crumbs (5 cookies blended until fine)
- 3/4 cup Oreo pieces (6 cookies broken into small and medium pieces)
Wet Ingredients
- 1 cup Unsalted butter, room temperature
- 1 cup Brown sugar, packed (light or dark)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
Add-ins
- 1 1/2 cups Semi-sweet chocolate chips
Instructions
- Prepare dry ingredients: In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Set aside while you prepare the Oreo crumbs and pieces. Blend 5 Oreo cookies into fine crumbs using a blender and measure out 1/2 cup for the dough. Pulse 6 Oreo cookies into small and medium pieces for mixing and topping.
- Cream butter and sugars: Using an electric mixer, beat the unsalted butter, brown sugar, and granulated sugar on high speed until the mixture is light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl to ensure even mixing.
- Add eggs and vanilla: Add the pure vanilla extract, the large egg, and the egg yolk to the butter and sugar mixture. Mix until fully combined and smooth.
- Combine dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Avoid over-mixing to keep the cookies tender.
- Add chocolate chips and Oreos: Fold in the semi-sweet chocolate chips, the Oreo crumbs, and the Oreo pieces evenly through the cookie dough. Cover and chill the dough in the refrigerator for 40 minutes to help control spreading during baking.
- Preheat oven and prepare baking sheets: Heat the oven to 350°F (175°C). Line two cookie sheets with parchment paper for easy cleanup and even baking.
- Scoop and chill dough before baking: Using a large 3 oz cookie scoop, scoop dough into rounded heaps. Place 6 dough balls on one cookie sheet and freeze them until the oven is fully preheated. This chilling step helps the cookies spread less in the oven. While baking the first batch, place the remaining dough balls on the other parchment-lined sheet in the fridge.
- Bake cookies: Bake the frozen dough balls for 13-15 minutes until edges are lightly golden and the centers still look slightly underdone. This will ensure a chewy middle.
- Shape and top cookies: After baking, let the cookies sit on the pan for 4 minutes to set. Use a biscuit cutter or similar round tool to gently shape the cookies by scooting them in a circular motion until perfectly round. Top each cookie with Oreo pieces, extra chocolate chips, and sprinkle with Oreo crumbs.
- Cool and serve: Transfer the cookies to a cooling rack and allow to cool until slightly warm or completely cooled. Enjoy fresh or store in an airtight container.
Notes
- Flour measurement tip: Make sure to spoon and level the flour or weigh it using a kitchen scale. Avoid compacting the flour to prevent dry cookies.
- High altitude baking adjustment: Add 2 tablespoons of flour for better texture.
- Small batch version: Use 1/2 cup melted butter (room temperature), 1/2 cup brown sugar, 1/4 cup sugar, 1 tsp vanilla, 1 large room temp egg, 1 1/2 cups flour, 1/4 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp salt, 3/4 cup chocolate chips, 1/4 cup Oreo crumbs, and 1/3 cup Oreo pieces. Mix wet ingredients first, then combine with dry ingredients and mix in the add-ins. No chilling needed. Scoop and bake as usual.
