These soft and chewy chocolate chip Oreo cookies are two delicious cookies in one! Baked to perfection with soft, gooey centers and crispy edges, these bakery-style cookies are made without a mixer and ready to eat in one hour!
Adding oreo cookies to dessert is always a good idea. After making oreo brookies and oreo cookie cake, I figured it was time to make oreo chocolate chip cookies!
I used the same recipe as my oreo cheesecake cookies and they turned out amazing!
The dough is stuffed with crunchy Oreo pieces and they bake with a perfectly soft and gooey center.
They are always a huge hit, I've been told by many that these are the best cookies they've ever had!!
For more chocolate chip cookie recipes, try Molasses Chocolate Chip Pecan Cookies, Miso Chocolate Chip Cookies, and Espresso Chocolate Chip Cookies.
Jump to:
why you'll love these chocolate chip oreo cookies
- Large, bakery-style cookies
- Soft and chewy
- Loaded with chopped Oreo pieces
- Easy to make without a mixer
- Ready to eat in one hour!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Chocolate chips: I used mini semi-sweet chocolate chips for this recipe but have also used regular-sized chips as well! You can substitute the semi-sweet for milk, dark, or bittersweet chocolate as well.
- Butter: Substitute the unsalted butter for salted if desired. Leave out the measured salt to keep them from being too salty.
- Oreos: Chop the Oreos into about pea-sized pieces before adding them to the dough. Big chunks of Oreo will make the cookies won't spread unevenly.
instructions
Step 1: In a large bowl, use a spoon to cream the room temperature butter, brown sugar, and white sugar until completely combined.
Step 2: Add the egg yolks and vanilla extract to the bowl and mix until combined.
Step 3: Add the all-purpose flour, baking soda, salt, mini chocolate chips, and chopped Oreo pieces to the bowl and mix until there is no more visible dry flour.
Step 4: Scoop the dough into 3 tablespoon-sized balls and top them with more chopped Oreos. Place the balls on a parchment-lined baking tray and freeze for 20 minutes, or until frozen solid.
Step 5: Bake the cookies spaced three inches apart at 350 F/180 C for 13-14 minutes, or until just the edges are golden brown but the middle is still soft. Take the tray out of the oven and use a large biscuit or cookie cutter to scoot the edges to create a perfectly round cookie!
Let them cool completely on a wire cooling rack before removing, then enjoy!
expert cookie baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended dough that will result in a uniform texture and even baking.
- Let the dough chill: Allow the dough to chill for 20-30 minutes in the freezer until it feels completely solid. This will keep the cookies from spreading like pancakes!
- Don't overbake the cookies: As soon as the edges are golden brown, remove them from the oven. The cookies will continue to bake on the hot tray so you don't want to overbake them.
storage & freezing
- Room temperature: Store the baked cookies in a ziplock bag or sealed container at room temperature. They will stay soft and fresh for 3 days if stored properly!
- Freezer: Freeze the dough ball on a tray until solid, then transfer them to a freezer bag or sealed container. They will stay fresh for one month.
faq's
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 as the cookies will continue to bake on the hot tray.
Absolutely! The dough can be made, scooped, then kept in the freezer until you are ready to bake them.
Yes! Once scooped, place the dough balls on a lined tray and freeze until solid. Then transfer the dough balls to a ziplock or sealed container to keep in the freezer for one month.
You can use any flavor! I have not tested this recipe with a double stuffed variety so I recommend using the regular filled variety.
more cookie recipes you'll love!
If you tried this or any other recipe on my website, please let me know how it went in the comments below, 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!
Don't forget to subscribe to my newsletter, so that you don’t miss out on new delicious recipes right when they drop!
Recipe 📖
Chocolate Chip Oreo Cookies
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 3 egg yolks room temperature
- ½ teaspoon vanilla extract
- ¾ cup + 1 tablespoon + 1 tsp all purpose flour
- ½ teaspoon salt
- 1 tsp baking soda
- ¼ cup mini semi-sweet chocolate chips
- ¾ cup chopped Oreo pieces about pea sized
Instructions
- In a medium bowl, cream together the soft butter and sugars until completely combined.½ cup unsalted butter, ½ cup dark brown sugar, ¼ cup granulated sugar
- Add the egg yolks and vanilla extract, then mix until fully combined.3 egg yolks, ½ teaspoon vanilla extract
- Add in the flour, baking soda, salt, chopped Oreo pieces and mini chocolate chips and mix until just combined with no dry pockets of flour.¾ cup + 1 tablespoon + 1 teaspoon all purpose flour, ½ teaspoon salt, 1 teaspoon baking soda, ¾ cup chopped Oreo pieces, ¼ cup mini semi-sweet chocolate chips
- Use a large cookie scoop to scoop 3 tablespoons of the dough onto a parchment-lined tray. Top with more crushed oreo pieces.
- Freeze the dough balls until solid, about 20-30 minutes.
- Preheat the oven to 350 F/180 C.
- Bake for 13-14 minutes, or until the edges of the cookie are just golden brown with a soft middle.
- Remove the tray from the oven and use a large round biscuit or cookie cutter to scoot the edges of the cookie towards the center to round them.
- Let cool completely on a wire rack and enjoy!
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use room temperature ingredients: Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Let the dough chill: Allow the dough to chill for 20-30 minutes in the freezer until it feels completely solid. This will keep the cookies from spreading like pancakes!
- Don't overbake: As soon as the edges are golden brown, remove them from the oven. The cookies will continue to bake on the hot tray!
storage & freezing
- Room temperature: Store the baked cookies in a ziplock bag or sealed container at room temperature. They will stay soft and fresh for 3 days if stored properly!
- Freezer: Freeze the scooped dough balls on a tray until solid, then transfer them to a freezer bag or sealed container for one month.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in January 2021 and was updated in March 2022 from feedback that they needed more Oreo flavor!
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
Amy says
These are easy to make and delicious. Even the raw dough was hard to not eat! Kids loved them!! Highly recommended