Chocolate Chip Oreo Cookies
Chocolate Chip Oreo Cookies are a mash-up of Oreos and pantry staple ingredients to create delicious cookies that the whole family will love! Each batch takes just 10 minutes to bake!
Crush up more Oreos and make another sweet treat like my Easy Oreo Poke Cake or Simple Oreo Chocolate Truffles!
These Chocolate Chip Oreo Cookies are soft, chewy cookies that are loaded with mini semi-sweet chocolate chips, white chocolate chips, and chopped-up Oreos! Once baked, they’re drizzled with melted white chocolate!
After just one cookie you’ll find you may never make chocolate chip cookies any other way again! Which isn’t a bad thing since this recipe makes a ton of cookies, so you can enjoy some, share some, and still freeze a few to enjoy later!
Ingredients For Chocolate Chip Oreo Cookies
- Oreos
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Large Eggs
- Vanilla Extract
- All-Purpose Flour
- Powdered Milk
- Cornstarch
- Salt
- Baking Soda
- White Chocolate Chips
- Mini Chocolate Chips
If need be, powdered milk can be left out. However, even though it is a small amount used, it does impact the flavor quite a bit!
Chewy Cookies Or Slightly Underdone, YOU Get To Choose!
Wondering how you get to choose chewy or underdone cookies? The answer is found in the technique of portioning out the cookie dough!
For chewy cookies just gently press the portioned-out cookie dough down onto the baking sheet. The cookies should be about 1-inch thick once pressed down!
If you like softer, slightly underdone cookies, just scoop the dough out onto the baking sheet. Leaving it as is to bake!
Easy enough, right?! Since this recipe yields such a large number of cookies, you could make half of them chewy and leave the other half slightly underdone!
How To Make Chocolate Chip Oreo Cookies
- Preheat the oven and line baking sheets with parchment paper.
- Chop up the Oreos and set them aside in a bowl.
- Cream the unsalted butter with granulated sugar and light brown sugar.
- Add in the eggs, mixing after each addition. Then mix in the vanilla extract.
- Whisk the all-purpose flour, powdered milk, cornstarch, salt, and baking soda together and then slowly mix it into the wet ingredients
- Mix in the chopped Oreos, white chocolate chips, and mini chocolate chips.
- Portion the cookie dough out onto the prepared baking sheet. Press the remaining Oreos and additional chocolate chips into the tops.
- Bake the cookies until the edges begin to turn brown, with centers that still appear soft. Then remove the cookies from the oven and allow them to cool on the baking pan before transferring them to a wire rack to finish cooling completely.
- Melt the white chocolate and then transfer it into a piping bag to drizzle over the cooled cookies.
Can I Line My Baking Sheets With Silicone Mats Instead Of Parchment Paper?
Yes, that will be fine. Just keep an eye on the cookies since silicone mats tend to cause the cookies to bake a little faster.
Storage Instructions For Chocolate Chip Oreo Cookies
Keep these cookies stored in an airtight container or Ziploc bags with the excess air squeezed out of them. Eat the cookies up within 3 to 4 days.
Freeze To Bake & Enjoy Later!
Freezing cookie dough to bake later is a great way to keep homemade cookies at your fingertips without the kitchen mess!
I like to portion out the cookie dough balls, then flash freeze for 1 hour on a sheet pan. Then just place the cookies in a Ziploc freezer bag and squeeze the excess air out.
Store them in the freezer to enjoy for up to 3 months.
More Recipes That Are Loaded With Oreos:
- Oreo Brownies – Rich, fudgy homemade brownies studded with chocolate chunks and Oreos!
- No Bake Oreo Cheesecake Recipe –
- Oreo Crumb Cake – Moist white cake loaded with crushed Oreos and a crumbly cookie topping!
- 2-Ingredient Oreo Popsicles – Cool down with this cookies and cream frozen treat!
- Oreo Thumbprint Cookies –
Steps
Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
Chop up 12 of the Oreos and set them aside in a bowl. Chop up the remaining 6 Oreos and set them aside in a separate bowl.
In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachement, cream together the butter and sugar on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.
Add the eggs one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add the vanilla extract and mix just for a couple of seconds.
In a medium mixing bowl, whisk together the flour, powdered milk, cornstarch, salt, and baking soda. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.
Add the 12 chopped Oreos, white chocolate chips, and mini chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.
Use a large cookie scoop to portion out the dough on the prepared baking sheets, leaving 5 inches between each (about 6 to 8 cookies will fit on a standard cookie sheet). For chewier cookies, gently use your hands to press the cookies dough until they're about 1-inch thick. For a softer, slightly underdone texture, leave the dough as is after scooping. Press the remaining Oreos and some additional chocolate chips (make sure to leave some white chocolate chips for drizzle later) into the top of the cookies.
Bake the cookies one cookie sheet at a time for 8 to 10 minutes, or until the edges are just turning light brown, the centers should still be very soft and look underdone. Remove from the oven and allow them to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely. Then transfer the cooled cookies to parchment paper.
Melt the remaining white chocolate chips in a small bowl at 30-second intervals, stirring between each one, until completely melted. Transfer to a piping bag and cut off the tip and drizzle over the cooled cookies. Allow the chocolate to set.
Notes
- This recipe will require 4 batches, I recommend using two cookies sheets so that you can keep things moving since the cookies need to cool on the cookie sheet.
- The powdered milk can be left out as it won't impact texture, however, it adds so much in terms of flavor even though it seems like a small amount.
- Do not omit the cornstarch, it is key for the soft and chewy texture.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you'll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won't be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
- A large cookie scoop is about 1/4 cup, so you can use a measuring cup to portion out the dough if you don't have a scoop.
- You could use double stuf Oreos but we used regular ones during testing.
Nutrition
- Calories385
- Carbs52g
- Protein4g
- Fat18g
- Saturated fat11g
- Fiber1g
- Sugar35g
- Sodium235mg
Estimates per serving, when a serving size is listed.
