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.

Course Dessert

Cuisine American

Keyword Oreo Chocolate Chip Cookies

Prep Time 20

Cook Time 11

Chill Time 6

Total Time 31

Servings cookies

Calories 232kcal

Author Julia

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

US Customary - Metric

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