These Oreo chocolate chip cookies are stuffed with rich homemade cookie crumbs and baked into a thick and chewy cookie. They have perfectly crispy edges and soft gooey centers that stay soft for days!
I love chocolate chip Oreo cookies so much, they never last longer than a day in my house. I end up making a double batch and freezing half the dough to make one whenever I want because they're THAT good.
Instead of using store bought Oreos, I thought it would be fun to create an oreo copycat crumb at home, in case you don't have any Oreos on hand and need to make cookies ASAP! I also used this crumb to make cookies and cream macarons and they actually taste like you're eating an Oreo.
The homemade Oreo crumb is really easy to make and only requires a few pantry ingredients and melted butter. Once combined, it bakes in the oven for 20 minutes and when it cools it tastes and looks just like you crushed up oreos from a package.
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Why You'll Love These Oreo Cookies
- These chocolate chip oreo cookies are super easy to make.
- The cookies bake up super thick but are still chewy and have a delicious gooey center.
- Making the homemade oreos from scratch is really easy and doesn't require many ingredients.
- After baking, the cookies have a really soft and gooey center with just a slightly crispy edge.
Ingredient Notes and Substitutions
- Chocolate chips- regular sized semi-sweet chocolate chips are perfect. You can substitute for milk, dark chocolate or mini chips.
- Flour- it's best to weigh the flour with a kitchen scale when baking for the most accurate results. If you don't own a scale, spoon measure the flour into your measuring cup.
- Cocoa powder- I always recommend a high quality dutch processed cocoa powder.
- Butter- the butter should be just soft enough to leave a good finger indent without it being too soft and almost melting.
- Egg- the egg needs to be at room temperature. If you forget to take it out, stick the cold egg in a cup or bowl and fill it with really warm tap water. Let it sit for 5 minutes until the egg is warm.
- Baking soda- you can substitute baking powder for a cakey-er cookie.
Recipe Instructions
Step 1: Add the flour, sugar, corn starch and cocoa powder for the Oreo crumb together in a bowl and mix to combine.
Step 2: Pour in the melted butter and mix with a spoon to combine completely.
Step 3: Spread the crumb out onto a parchment lined baking tray and bake for 20 minutes. Let the crumb cool, then use your hands to break the chunks into a crumb. Set aside.
Step 4: In a stand mixing bowl, use the paddle attachment to cream together the butter and sugar until light and fluffy.
Step 5: Add the room temperature egg and vanilla extract on low until combined.
Step 6: Add the flour, baking soda, salt and chocolate chips. Fold the dries into the cookie dough.
Step 7: When the flour is almost completely combined, add the crumb and mix just until combined. Use a large cookie scoop to scoop 8 dough balls and place them on a parchment lined baking tray. Top with extra crumb and bake until golden brown at the edges.
Expert tips
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Pull the eggs and butter- pull the eggs and butter out of the fridge 2 hours before baking to ensure they are at room temperature. Working with room temperature ingredients will give you a chewy cookie.
- Don't over mix the dough- stop mixing when you don't see any more large pockets of flour to keep the cookies from getting tough and dense.
- Let the dough chill- let the dough chill for 15-20 minutes in the freezer for quick bake cookies, or let the dough chill in the fridge for at least 30 minutes to prevent spreading.
- Don't over bake- As soon as the edges are brown, remove them from the oven. They will continue to bake on the hot tray.
Storage and Freezing Instructions
Once baked and cool, store the cookies in a ziplock bag or a sealed container at room temperature. They will stay soft and fresh for 3-4 days if stored properly.
To freeze, place the cookie dough balls on a tray and freeze them until solid, then transfer them to a freezer bag or sealed container for up to 3 months.
Do not freeze the cookies once they are baked or they will become dry and crumbly.
FAQ's
You need to chill the dough before baking otherwise they will spread into large flat cookies.
Cookies can be tough to tell when they're done baking. Look for golden brown edges and a puffy middle. This is a good sign to take the cookies out of the oven. They will continue to bake some on the tray while it is still hot.
Your eggs should be at least room temperature for them to mix completely into the dough. A quick trick is to stick the egg in a glass or jar and place it in a bowl of warm tap water. In 5-10 minutes the egg should be warm.
You either didn't chill the dough long enough or the butter and sugar was creamed too much.
Using baking powder instead of baking soda will cause the cookies to be cakey and not chewy.
Over mixing or over baking the dough will result in dry, hard, crumbly, and dense cookies.
More Cookie Recipes You'll Love
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Oreo Chocolate Chip Cookies
Equipment
- stand mixer with paddle attachment
- baking tray
- parchment paper
- large cookie scoop
Ingredients
Oreo Crumb
- ½ cup all purpose flour
- 1 teaspoon cornstarch
- 2 tablespoon white sugar
- ¼ cup dutch process cocoa powder
- 3 tablespoon unsalted butter, melted
Chocolate Chip Oreo Cookie Dough
- ¾ cup light brown sugar
- ½ cup unsalted butter, room temperature 1 stick
- 1 large egg, room temperature
- 1 cup all purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 teaspoon vanilla extract
- ¼ cup semi-sweet chocolate chips
- ⅓ cup oreo crumb pieces plus more for topping
Instructions
How to Make the Oreo Crumb
- In a medium bowl, combine all of the ingredients together and mix well. Crumble the pieces out onto a parchment lined baking tray.½ cup all purpose flour, 1 teaspoon cornstarch, 2 tablespoon white sugar, ¼ cup dutch process cocoa powder, 3 tablespoon unsalted butter, melted
- Bake at 300 degrees F/149 degrees F for 20 minutes. Remove and let cool completely. When cool, crumble into smaller pieces for the dough and set aside.
How to Make the Cookie Dough
- Increase the oven temperature to 350 degrees F.
- In a medium bowl, combine the flour, salt, baking powder, and chocolate chips. Set aside.1 cup all purpose flour, ½ teaspoon salt, ¾ teaspoon baking soda, ¼ cup semi-sweet chocolate chips
- In a mixing bowl, use the paddle to cream together the soft butter and sugar until light and fluffy, about 20-30 seconds.½ cup unsalted butter, room temperature, ¾ cup light brown sugar
- With the mixer running on low, add the room temperature egg and vanilla extract. Mix until fully combined. Scrape down the bowl and mix again to make sure its completely combined.1 large egg, room temperature, 1 teaspoon vanilla extract
- Fold in the bowl of dry ingredients until almost combined, then add the oreo crumb and continue to gently fold with a spatula. Do not mix it too much or your dough will turn completely brown from the crumb.⅓ cup oreo crumb pieces
- Scoop the cookie dough with a large cookie scoop onto a parchment lined baking tray. Top each dough ball with extra oreo crumb. Freeze for 15-20 minutes.
- Bake for 13-14 minutes, or until the edges of the cookie just start to brown. Bake less for a slightly under baked middle. Remove and cool on a wire rack before moving.
Notes
- Always spoon measure your flour when baking-This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Pull the eggs and butter- pull the eggs and butter out of the fridge 2 hours before baking to ensure they are at room temperature. Working with room temperature ingredients will give you a chewy cookie.
- Don't over mix the dough- stop mixing when you don't see any more large pockets of flour to keep the cookies from getting tough and dense.
- Let the dough chill- let the dough chill for 15-20 minutes in the freezer for quick bake cookies, or let the dough chill in the fridge for at least 30 minutes to prevent spreading.
- Don't over bake them- Cookies can be deceiving to know when they are done baking. As soon as the edges are brown, remove them from the oven. They will continue to bake on the hot tray.
- Store the extra cookie crumbs in an air tight container at room temperature for 1-2 weeks.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Amy says
These are easy to make and delicious. Even the raw dough was hard to not eat! Kids loved them!! Highly recommended
Nav says
Oh my goodness were these so good! I threw a couple of the dough balls into the freezer for later and they were just as good as the first time eating them. Love the taste of the oreo crumb and it was so easy to make
cambreabakes says
Hi Nav! Thanks so much for trying this recipe! I also keep a freezer stash of them too, they're just too good! Appreciate you taking the time to leave a review. Best, Cambrea