These Oreo chocolate chip cookies are the best of both worlds, combining the rich, chocolatey goodness of Oreos with the soft, chewy texture of a classic chocolate chip cookie. It’s a match made in heaven!
As a former pastry chef, I love experimenting with classic recipes to create something new and exciting. These Oreo chocolate chip cookies are no exception—they’re stuffed with a gooey chocolate Oreo center and chopped Oreo cookies, similar to my cheesecake-stuffed Oreo cookies and Oreo cookie cake.
If you want the ultimate treat, these cookies will not disappoint! They’re just as irresistible as my Oreo macarons, Oreo whoopie pies, and Oreo rolls—each a delicious twist on a classic!
Table of Contents
Tips for the Best Cookies
Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cookies come out dry and crumbly or not spreading, it’s almost always due to too much flour!
Process the Oreos into fine crumbs. Like my Oreo cake, this is important for the filling; otherwise, it won’t stick together well and will make the portioning messy.
Freeze the cookie dough. The dough must be frozen solid before baking to keep the cookies from spreading too much in the oven.
Ingredient Notes and Substitutions
Oreo cookies: You can use any of your favorite chocolate sandwich cookie or any other flavored Oreo! I don’t recommend using the double-stuffed kind because the extra cream messes with the cookie dough. You won’t use a whole packet of Oreos, but you can use the rest of them to make Oreo brownies or Oreo cupcakes!
Chocolate chips: Depending on your preference, you can use dark chocolate chips or semisweet chocolate chips. You can also use a chopped chocolate bar, chocolate chunks, or a combination like in chocolate chip pecan cookies!
Light brown sugar: You can use dark brown sugar if needed; it will make the cookies a bit darker and chewier.
Full ingredient measurements and instructions can be found in the recipe card below!
Recipe Instructions
Step 1: Make the chocolate Oreo filling. Once combined, portion the Oreo crumbs into heaping teaspoon portions onto a lined baking sheet. Freeze until ready to use.
Step 2: Cream the butter and sugars. In a stand mixer, cream the butter and sugars until light and fluffy, about 3 minutes.
Step 3: Mix in the wet ingredients. Add the egg, egg yolk, and vanilla extract and mix until just combined.
Step 4: Mix in the flour and chocolate chips. Mix in the dry ingredients, chocolate chips, and Oreo crumbs until everything is just combined and there are no more dry flour streaks.
Step 5: Scoop! Scoop the dough into two tablespoon balls onto a cookie sheet lined with parchment paper.
Then, roll each ball in your hands to make it perfectly round.
Step 6: Stuff the cookies. Flatten the dough between your palms and stuff it with one of the filling portions. Then, form the sides of the dough around it to seal it in. Press more Oreo pieces or chocolate chips to the top and freeze before baking.
Storage and Freezing
Storage: Leftover cookies can be stored in an airtight container at room temperature for 2-3 days. For a warm, gooey cookie, warm them in the microwave for 10-20 seconds!
Freezing: Store the frozen dough balls in an airtight container or freezer bag for up to 3 months. They can be baked straight from the freezer!
FAQs
Yes! I recommend regular Oreos only and not the double-stuffed kind.
While I don’t recommend adding too much extra, you can replace half of the chocolate chips with white chocolate chips for more of a cookies-and-cream flavor!
You definitely can, although the cookies will need longer to bake in the oven.
No, the extra egg yolk gives the cookies a chewier texture. Without it, the dough will be too dry!
More Chocolate Chip Cookies
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Oreo Chocolate Chip Cookies
Equipment
Ingredients
Oreo Filling
- 15 Oreo cookies
- 1/3 cup + 2 tablespoons semisweet chocolate chips
- 1 1/2 teaspoons canola oil
Cookie Dough
- 12 tablespoon unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg , room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour, *See notes below for measuring*
- 1/2 cup Oreo crumbs
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup mini chocolate chips or chopped chocolate
- chopped Oreos, for topping if desired
Instructions
- Process the Oreo cookies in a food processor until super fine crumbs form. Scoop out 1/2 cup of the crumb for the cookie dough and set it aside.15 Oreo cookies
- Heat the chocolate and the oil in the microwave in 20-second increments until smooth and melted.1/3 cup + 2 tablespoons (89 g) semisweet chocolate chips, 1 1/2 teaspoons canola oil
- Then mix 1 cup + 3 tablespoons of the processed Oreo crumbs into the melted chocolate until fully combined. Set aside to firm up for 10 minutes (this makes it easier to portion).
- Then scoop 29 heaping teaspoons of the filling onto a parchment-lined tray or plate. Freeze until ready to use.
- In a mixing bowl, cream the butter, sugar, and brown sugar together for 3 minutes.12 tablespoon (168 g) unsalted butter, 1 cup (200 g) light brown sugar, 1/4 cup (50 g) granulated sugar
- Then mix in the egg, egg yolk, and vanilla extract.1 (50 g) large egg, 1 (18 g) large egg yolk, 1 teaspoon vanilla extract
- Mix in the flour, oreo crumbs, baking soda, salt, and baking powder until almost combined. Then mix in the chocolate chips until just combined.1 3/4 cup (228 g) all-purpose flour, 1/2 cup (60 g) Oreo crumbs, 1 teaspoon fine sea salt, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 cup (65 g) mini chocolate chips or chopped chocolate
- Scoop into two tablespoon-sized dough balls. Roll each ball between your hands until it's round, then flatten it between your palms.If you are having a hard time with the cookie dough sticking to your hands, chill it in the fridge for 10 minutes until it feels firmer.
- Add one of the portions of Oreo filling to the center. Fold the rest of the dough around it to seal it in.
- Dip the top into a bowl of small chopped Oreo cookies and mini chocolate chips if desired, then place back on the tray.chopped Oreos, for topping if desired
- Chill the pan in the freezer for 2-3 hours, overnight is best!
- When you are ready to bake, preheat the oven to 350 F/180 C.
- Space the cookies at least 2 inches apart, then bake for 12-14 minutes or until the edges are a light golden brown. If the middle center is still domed, you can gently press it down with the back of a measuring cup.
- Let cool on a wire cooling rack, then enjoy!
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!
These cookies were soooo good!
Yay! Love to hear that, Leslie!