There are days when a classic chocolate chip cookie just isn’t enough, and that’s exactly how this Oreo Chocolate Chip Cookie Recipe was born. I cookie ember baking late one evening, craving something over the top but familiar.
I had a half pack of Oreos sitting in the pantry, a bowl of chocolate chips on the counter, and that spark of curiosity every home baker knows well. What if I combined the two?
The result was everything I hoped thick, soft-centred cookies with crisp edges, pools of melted chocolate, and chunks of Oreo cookies baked right into the dough.
These cookies feel nostalgic and indulgent at the same time, like a mashup of childhood favourites turned into a bakery-style treat. Favourite cookies that are rich, chewy, and guaranteed to disappear fast, this recipe is going to earn a permanent spot in your baking rotation.
What Is an Oreo Chocolate Chip Cookie Recipe?
An Oreo chocolate chip cookie recipe is exact. Oreo hat it sounds cookie classic chocolate chip cookie dough enhanced with chopped Oreo cookies. The Oreos add extra chocolate flavour, a slight crunch from the cookie and creamy sweetness from the filling.
Unlike plain chocolate chip cookies, these cookies have more texture and visual appeal. You get bites of gooey chocolate chips alongside chunks of Oreo, making every cookie a little different.
Compared to cookies and cream cookies, this version is richer and more indulgent thanks to the added chocolate chips and buttery dough base.
This recipe is especially popular for parties, bake sales, and holiday cookie platters because it combines two universally loved cookies into one standout dessert.
Why You’ll Love This Recipe
- Soft and chewy centres with lightly crisp edges
- Packed with chunks of Wicentres and melted chocolate chips
- Easy, beginner-friendly cookie recipe
- No chilling required (but optional for thicker cookies)
- Perfect for parties, holidays, or bake sales
- Customizable for gluten-free or dairy-free needs
Ingredients Overview
Here’s everything you need to make these Oreo chocolate chip cookies, plus why each ingredient matters.
- All-purpose flour – 2 ½ cups (300 g): Provides structure. Spoon and level for best results.
- Baking soda – 1 teaspoon: Helps the cookies rise slightly and stay soft.
- Salt – ¾ teaspoon: Balances sweetness and enhances chocolate flavour.
- Unsalted butter – 1 cup (226 g): soft flavour, creates rich flavour and a tender texture. Dairy-free buflavourorks as a substitute.
- Brown sugar – ¾ cup (150 g): Adds moisture and chewiness.
- Granulated sugar – ½ cup (100 g): Helps with spreading and crisp edges.
- Large eggs – 2, room temperature: Bind the dough and add structure.
- Vanilla extract – 2 teaspoons: Rounds out the sweetness and boostflavourror.
- Semi-sweet chocolate chips – 1 ½ flavour270 g): You can use milk chocolate or dark chocolate chips if preferred.
- Oreo cookies – 16–18 cookies: Roughly chop the star ingredient. Keep pieces chunky for texture.
Substitution Notes
- Gluten-free Cookies: Use a 1:1 gluten-free baking flour blend.
- Dairy-free Cookies: Swap butter for vegan butter and use dairy-free chocolate chips.
- Egg-free: Use two flax eggs, though the texture will be slightly softer.
Step-by-Step Instructions
Preheat and Prep
Before you start mixing, set your oven to 350°F (175°C) so it reaches the correct temperature by the time your dough is ready. Proper preheating ensures even baking and prevents cookies from spreading too much.
Line two large baking sheets with parchment paper or silicone baking mats to avoid sticking and promote uniform browning. Now prep your ingredients carefully.
Measure 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt and set them aside.
Bring 1 cup unsalted butter and 2 large eggs to room temperature for smooth mixing. Roughly chop 16–18 Oreo cookies so you’re ready to fold them in later.
This small prep step makes the entire baking process smoother and more consistent.
Mix Dry Ingredients
In a medium mixing bowl, combine 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt. Use a whisk to blend everything evenly. This step may seem simple, but it plays a key role in how your cookies bake.
Properly mixed dry ingredients help the cookies rise evenly and prevent pockets of salt or baking soda in the dough. Take a moment to whisk thoroughly, breaking up any lumps in the flour.
An even dry mixture ensures a consistent texture in every cookie. Once combined, set the bowl aside and move on to the wet ingredients.
Keeping the dry ingredients ready ahead of time helps the dough come together smoothly without overmixing later.
Cream Butter and Sugars
In a large mixing bowl, add 1 cup (226 g) unsalted butter, softened, ¾ cup brown sugar, and ½ cup granulated sugar. Using a hand mixer or stand mixer, beat the mixture on medium speed for about 2–3 minutes. The goal is a light, pale, and fluffy texture.
This step traps air in the dough, which helps create soft centres and slightly crisp edges once baked. Make sure the butter is at room temperature, not melted.
Cold butter will not cream properly, and melted butter can cause flat cookies. Scrape down the sides of the bowl halfway through mixing to ensure everything blends evenly.
Well-creamed butter and sugars set the foundation for rich flavour and perfect cookie texture.
Add Eggs and Vanilla
Once the butter and sugars are light and fluffy, add 2 large eggs, at room temperature, one at a time. Beat well after each addition to ensure the eggs fully blend into the mixture. This gradual mixing helps the dough stay smooth and prevents it from separating.
Eggs add structure, moisture, and richness, which are essential for soft and chewy cookies. Next, mix in 2 teaspoons vanilla extract. Vanilla enhances the overall flavourand balances the sweetness from the sugars and chocolate.
Scrape down the sides and bottom of the bowl to make sure everything is evenly combined. At this stage, the dough should look creamy, glossy, and well-emulsified, creating the perfect base for adding the dry ingredients.
Combine Wet and Dry
With the wet mixture ready, slowly add the prepared dry ingredients made from 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¾ teaspoon salt. Add them in two to three portions, mixing on low speed or folding gently with a spatula.
This gradual method helps prevent flour from scattering and keeps the dough tender. Mix just until the flour disappears into the dough. Overmixing at this stage can lead to dense, tough cookies instead of soft and chewy ones.
Stop as soon as no dry streaks remain. The dough should look thick, smooth, and slightly sticky. Properly combining the wet and dry ingredients ensures even texture and allows the cookies to bake evenly with balanced structure and flavour.
Fold in Chocolate Chips and Oreos
Once the dough is fully mixed, gently fold in 1 ½ cups semi-sweet chocolate chips and 16–18 Oreo cookies, roughly chopped. Use a spatula instead of a mixer to avoid breaking the Oreo pieces too much.
Folding by hand helps keep the cookie chunks visible and evenly distributed throughout the dough. Take your time and turn the dough from the bottom of the bowl, ensuring every scoop gets a good mix of chocolate and Oreos.
Large chunks create better texture and richer flavour in each bite. Avoid overworking the dough at this stage, as too much mixing can soften the Oreo pieces and affect the final cookie structure.
Scoop and Shape
After folding in the chocolate chips and Oreos, it’s time to portion the dough. Use a cookie scoop or spoon to measure 2 tablespoons of cookie dough per cookie. This amount helps ensure even baking and uniform size across the batch.
Roll the dough lightly between your palms to form smooth balls, but do not press them flat. Place each dough ball on the prepared baking sheets, leaving about 2 to 3 inches of space between cookies.
This spacing allows the dough to spread properly during baking. For a bakery-style look, press a few extra Oreo pieces or chocolate chips on top of each dough ball before baking.
This step improves the appearance and guarantees visible chunks in every cookie.
Bake
Place the baking sheets with the shaped cookie dough into the preheated oven at 350°F (175°C). Bake the cookies for 10–12 minutes, keeping a close eye during the final minutes. The edges should look lightly set while the centres remain slightly soft.
This balance is key to achieving chewy Oreo chocolate chip cookies with tender middles. No additional ingredients are added at this stage, as the dough already contains 2 ½ cups of flour, 1 ½ cups of chocolate chips, and 16–18 Oreo cookies.
Avoid overbaking, as the cookies will continue to firm up while cooling on the baking sheet. Remove them from the oven when the tops appear just set, even if they look slightly underbaked in the centre.
Cool
Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. During this time, the cookies continue to set without becoming dry.
The structure formed by 2 ½ cups of all-purpose flour, 2 large eggs, and 1 cup of butter stabilises as the cookies cool, making them easier to move without breaking.
After five minutes, carefully transfer the cookies to a wire cooling rack. Allow them to cool completely for the best texture and flavour.
Cooling helps the chocolate chips firm slightly while keeping thecentress soft. Avoid stacking or storing the cookies while warm, as trapped heat can create excess moisture and affect the final texture.
Expert Tips for Best Results
- Slightly underbake for soft, chewy centres.
- Use room-temperature butter and eggs for smoother dough.
- Keep Oreo chunks large so they don’t disappear into the dough.
- If cookies spread too much, chill the dough for 20–30 minutes.
- Sprinkle a tiny pinch of flaky salt on top before baking for contrast.
Variations & Substitutions
- Double chocolate Oreo cookies: Replace ¼ cup of flour with cocoa powder.
- White chocolate version: Use white chocolate chips instead of semi-sweet.
- Cookies and cream style: Use golden Oreos and white chocolate chips.
- Vegan Oreo chocolate chip cookies: Use flax eggs, vegan butter, and dairy-free chips.
Storage & Make-Ahead Instructions
- Room temperature: Store baked cookies in an airtight container for up to 4 days.
- Refrigerator: Dough can be chilled for up to 48 hours before baking.
- Freezer: Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to bake time.
Frequently Asked Questions
Can I make Oreo chocolate chip cookies without chilling the dough?
Yes, this recipe works without chilling, but chilling helps create thicker cookies.
What type of Oreos work best in this recipe?
Classic Oreos are ideal, but double-stuffed Oreos make the cookies even richer.
Why did my cookies spread too much?
Butter that’s too soft or warm can cause excess spreading. Chill the dough briefly if needed.
Can I use crushed Oreos instead of chunks?
Chunks are recommended. Crushed Oreos blend into the dough and reduce texture.
How do I keep cookies soft after baking?
Store them in an airtight container with a slice of bread to retain moisture.
Can I make this recipe gluten-free?
Yes, use a high-quality 1:1 gluten-free flour blend for best results.
Final Thoughts & Serving Suggestions
This Oreo chocolate chip cookies recipe is one of those desserts that never fails to impress. Serve these cookies warm with a glass of cold milk, alongside coffee, or stacked high on a dessert platter for parties and celebrations. They’re perfect for birthdays, holidays, bake sales, or anytime you want a cookie that feels extra special without being complicated.
If you’re a fan of bakery-style cookies that are rich, soft, and packed with texture, this recipe delivers every single time. Bake a batch, share a few, and don’t be surprised when people ask you for the recipe.
