The best thick and chewy chocolate chip cookies stuffed with rich homemade oreo cookie crumb pieces and baked to golden brown perfection with crispy edges and soft gooey centers. The crushed oreo crumbs are made from scratch and taste just like store bought oreos. This small batch cookie dough makes 8 perfectly rich and decadent cookies that stay soft and fresh for you to enjoy for days!
Why This Recipe Works
These oreo crumb cookies are super easy and fun to make!
The homemade oreo crumb has the same crisp texture and rich, bitter taste as store bought oreos and the crumb can be used in so many different recipes, like cookies and cream macarons.
After baking, the cookies have a really soft and gooey center with just a slightly crisp edge.
Step by Step Video
Ingredient Notes and Substitutions
- Flour- all purpose flour is perfect, my personal favorite is always King Arthur Flour.
- Cocoa powder- a good high quality dutch process cocoa powder is required for the most authentic oreo flavor.
- Butter- unsalted butter is required for this recipe.
- 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- can be substituted with baking powder for a cakey-er cookie.
- Chocolate chips- regular sized semi-sweet chocolate chips are perfect. They can be substituted for milk, dark chocolate or mini chips!
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.
Step 4: Let the crumb cool, then use your hands to break the chunks into a crumb. Set aside.
Step 5: In a stand mixing bowl, use the paddle attachment to cream together the butter and sugar until light and fluffy.
Step 6: Add the room temperature egg and vanilla extract on low until combined.
Step 7: Add the flour, baking soda, salt and chocolate chips. Fold the dries into the cookie dough.
Step 8: When the flour is almost completely combined, add the oreo crumb and mix just until combined.
Step 9: Use a large cookie scoop to scoop 8 dough balls and place them on a parchment lined baking tray. Top with extra oreo crumb and bake until golden brown at the edges.
Storing the cookies
- Freeze them
- Keep them in a bag or an airtight container
- Don't leave them out at room temperature or they will get stale.
- Don't put them in the fridge
- Keeping them in the fridge will dry them out and they will become hard and crumbly.
- Don't freeze them after baking
- Freezing the baked cookies will loose their moisture and soft texture.
- Why would my chocolate chip cookies spread too much?
- Creaming the butter and sugar to much will cause your cookies to spread when they bake. Cream them together for only 20-30 seconds until the butter starts to lighten in color then stop.
- Not chilling the dough will also cause them to spread. Let the dough chill in the freezer for at least 15 minutes before baking.
- Why do chocolate chip cookies turn out flat?
- The butter and sugar was creamed too much.
- You didn't let the dough chill long enough.
- Why are my chocolate chip cookies cakey?
- Using baking powder instead of baking soda will result in a thick and cakey cookie.
- Why are my chocolate chip cookies hard?
- Over mixing the dough or baking them too long will result in a hard, dense cookie.
FAQ + Expert Tips
- Stop baking the cookies when the edges are brown- 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 a bit on the hot tray.
More Yummy Cookie Recipes
Chocolate Chip Oreo Crumb Cookies
- stand mixer with paddle attachment
- baking tray
- parchment paper
- large cookie scoop
- 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
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.
- Store the extra oreo cookie crumbs in an air tight container at room temperature for 1-2 weeks.
- Store the baked cookies in a container or bag to keep them soft and fresh.
- Freeze the unbaked, scooped cookie dough in the freezer for 1-3 months in an airtight container or freezer bag.
- Don't over bake the cookies. As soon as the edges start to brown at the end of the timer they are done. They will continue to cook on the hot tray after you pull them out.