These Oreo chocolate chip cookies are loaded with melty chocolate chips and big chunks of crushed and chopped Oreos. They turn out perfectly thick, soft in the center, and golden around the edges, with gooey pools of chocolate and plenty of Oreo pieces, with a sprinkle of flaky sea salt. It's the ultimate cookies-and-cream treat.
Oreo in Chocolate Chip Cookie Form!
I’m obsessed with these homemade Oreo chocolate cookies! They’re everything I love about a chewy chocolate chip cookie, but with a serious upgrade—Oreos in cookies:
- Cookie dough: I start by mixing buttery dough with vanilla bean paste (vanilla extract works too!), then fold in plenty of chocolate chips and Oreo crumbs.
- Texture: After a good chill in the fridge, they bake up perfectly thick, soft in the middle, and golden around the edges, with gooey pools of chocolate, and the big chunks of Oreos on top make every bite ridiculously good.
- What makes these so different (and so addictive) is how I pack Oreo into the chocolate chip cookie two ways: crushed Oreo crumbs right in the dough and big Oreo pieces pressed on top after baking. It’s the ultimate cookies-and-cream situation!
- Sea Salt: I sprinkle on a little flaky sea salt at the end for that perfect sweet-salty balance you just don’t get from regular cookies—or even straight-up Oreos. These are a total must-bake!
Step-by-Step for How to Make Oreo Chocolate Chip Cookies
- This is just a quick overview (with photos)—find the full recipe with exact measurements in the recipe card below (just below this section). I’m so excited for you to try these!
- First up: gather all your ingredients. Here’s a photo with everything you’ll need:
- Prepare the Oreos: Pulse 6 Oreos into fine crumbs and set aside. Roughly chop the remaining 10 Oreos into small pieces for the dough and topping, then place them in a separate bowl.
- Prepare wet and dry ingredients in separate bowls: Melt the butter in a microwave-safe dish, let it cool, and whisk together the dry ingredients—flour, baking soda, baking powder, and salt—in another bowl.
- Mix wet ingredients: Combine the cooled butter with brown sugar and granulated sugar, then mix in the egg, egg yolk, and vanilla bean paste.
- Stir in the dry ingredients just until no flour streaks remain.
- Fold in the chocolate chips, Oreo crumbs, and half of the chopped Oreos.
- Scoop the dough and chill: Scoop the dough onto a parchment-lined baking sheet, cover, and chill for at least 6 hours or overnight.
- Bake chilled dough balls at 350°F for 11-13 minutes, until edges are lightly browned.
- Final assembly: While warm, top with reserved Oreos, flaky sea salt, and extra chocolate chips if desired. Cool on the tray for 5-10 minutes before transferring to a wire rack.
Oreo Chocolate Chip Cookies
These Oreo chocolate chip cookies are loaded with melty chocolate chips and big chunks of crushed and chopped Oreos. They turn out perfectly thick, soft in the center, and golden around the edges, with gooey pools of chocolate and plenty of Oreo pieces, with a sprinkle of flaky sea salt. It's the ultimate cookies-and-cream treat.
Ingredients
- 16 Oreo cookies divided
- 1 cup unsalted butter melted
- 2 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 ¼ teaspoon salt
- 1 cup light brown sugar lightly packed
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 egg yolk at room temperature
- 2 teaspoons vanilla bean paste
- 1 cup chocolate chips
Optional Garnish:
- Flakey sea salt
- Additional chocolate chips to add on top
Instructions
- Using a food processor or blender, pulse 6 Oreo cookies until they are a fine crumb and place the crumbs in a bowl and set them aside. On a cutting board, rough chop with a large sharp knife the remaining 10 Oreos into small pieces that will be used in the cookie dough batter as well as for topping each cookie when they come out of the oven. After chopping the Oreos into small pieces, place them in a small bowl and set them aside.
- In a microwave safe dish, melt the cup of unsalted butter and add it to a large sized mixing bowl and set it aside to cool.
- In a medium sized mixing bowl, add your dry ingredients of flour, baking soda, baking powder, and salt. Whisk all the dry ingredients together and set the bowl aside.
- After the butter has cooled a bit, add the brown sugar and granulated sugar to the bowl and use a rubber spatula or wooden spoon to stir everything together until it is combined. Next stir in the large egg and egg yolk along with the vanilla bean paste. Mix until everything is incorporated.
- Now pour the dry ingredients into the wet ingredients and stir to combine. You do not want to over mix the batter here so be sure that you only mix until you no longer see any streaks of the white flour.
- Using the rubber spatula or wooden spoon, fold in the chocolate chips, the Oreo cookie crumbs and half of the rough chopped Oreo cookie pieces into the cookie dough.
- Using parchment paper, line a baking sheet and use a cookie scoop to scoop balls of the cookie dough onto the baking sheet. I like to use the #40, two tablespoon sized cookie scoop.
- Once you have scooped all the balls of cookie dough, cover the baking tray tightly with plastic wrap or a baking tray lid, and place it in the refrigerator to chill for a minimum of 6 hours. I prefer to let the dough chill overnight.
- Prior to baking your cookies, you need to prepare your oven. Make sure that your oven rack is placed in the center of your oven and preheat your oven to 350˚ Fahrenheit. Oven temperatures do vary, so to ensure the most accurate temperature reading, I do recommend using an oven thermometer.
- Line a baking sheet with parchment paper and add the chilled cookie dough balls to it, spaced approximately 2-3 inches apart. I like to bake my cookies a maximum of six to a baking sheet. Put the remaining cookie dough balls back into the refrigerator to stay cold until you are ready to place them on a baking tray.
- Bake the cookies at 350˚ Fahrenheit for approximately 11-13 minutes just until the edges start to turn brown. Mine baked up perfect at 11 minutes. They were still soft but continue to set up as they cool to room temperature.
- Remove the cookies from the oven when they are done baking, and while they are still warm add the reserved rough chopped Oreo pieces to the top of each cookie and sprinkle them with the flakey sea salt and add additional chocolate chips on top if you would like.
- Let the cookies cool on the baking tray for approximately 5-10 minutes. After that time, transfer them to a wire rack to finish cooling completely.
Notes
- Do not over bake: The cookies will continue to finish baking and setting up after you remove them from the oven, so be sure to give them the full time to cool and setup.
- If you don’t have parchment paper, feel free to use a silicone baking mat for your cookies.
- If you don’t have vanilla bean paste, use equal parts vanilla extract.
- Reshape the cookies while they are still warm: After I remove the cookies from the oven, I like to reshape the cookies back into a circle if they have spread just slightly. To do so, I use a biscuit cutter or cookie cutter and place it over the warm cookie. Next I swirl the cutter around the cookie in a circular motion so that the cookie gains its shape back into a circular form.
- Storage tips: Store the cookies in an airtight container and they should last up to 4-5 days. You can also double bag them in a plastic Ziploc type bag and freeze them up to 3 months.
You will need the following supplies:
- Baking Trays
- Parchment Paper
- Mixing Bowls
- Measuring Spoons
- Rubber Spatula
- Blender or food processor
- Whisk
Nutrition
Nutrition Information
Oreo Chocolate Chip Cookies
Amount per Serving
Calories
232
% Daily Value*
Fat
11
g
17
%
Saturated Fat
6
g
38
%
Trans Fat
0.3
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
33
mg
11
%
Sodium
193
mg
8
%
Potassium
68
mg
2
%
Carbohydrates
32
g
11
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
2
g
4
%
Vitamin A
239
IU
5
%
Calcium
22
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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