Oreo-Chocolate Chip Cookies
These Oreo chocolate chip cookies are soft, chewy, and packed with flavor. They come together quickly and are perfect for anyone who loves Oreos. With crushed cookies in every bite, they’re an easy treat to whip up anytime. If you’re craving something delicious, this recipe won’t disappoint!
I have to admit, I’m not the biggest Oreo fan. I don’t dislike them, but I never go out of my way to eat them. But these cookies? They changed my mind. They’re soft, chewy, and packed with just the right amount of Oreo flavor. I wasn’t expecting to love them as much as I did!
Cookies are one of my favorite things to bake because you can make any flavor you like. Want a classic chocolate chip cookie? Easy. Craving something with peanut butter, white chocolate, or caramel? Go for it. That’s what makes them so fun! You can take a base recipe and turn it into whatever you want. These Oreo chocolate chip cookies are no different. They’re quick to make and are easily customizable. This is a small-batch recipe, making just 11 cookies. Perfect if you don’t want a huge batch sitting around but still want something sweet.
Funny enough, my boyfriend is the reason I got into baking cookies in the first place. He’s the real cookie lover between us, and over time, his love for them rubbed off on me. Now, I find myself experimenting with different cookie flavors all the time.
Tips and tricks
· Don’t skip the chilling – I know it’s tempting to bake the cookies right away, but chilling the dough makes a big difference. It helps the flavors develop and keeps the cookies from spreading too much in the oven.
· Do not overmix the dough – Overmixing can lead to dense, tough cookies instead of soft and chewy ones. Once the dry ingredients are incorporated, stop mixing. A few streaks of flour are okay, they’ll disappear as you fold in the Oreos and chocolate chips.
· Don’t reduce the sugar – Sugar isn’t just for sweetness; it also affects the texture and spread of the cookies. Reducing it can throw off the balance, making the cookies drier or less chewy. Trust the recipe on this one!
· Use a scale – Measuring ingredients with a scale ensures accuracy, especially for flour. Too much flour can make cookies dry and cakey, so weighing your ingredients is the best way to get consistent results every time.
· Don’t overbake – These cookies will look slightly underdone in the center when you take them out, but they’ll continue to set as they cool. If you wait until they look fully baked, they’ll likely end up too firm once they cool down.
· Press extra Oreos and chocolate chips on top – If you want that bakery-style look, save a few pieces to press onto the cookies right after they come out of the oven.
Frequently asked questions
1. Can I freeze the dough?
Yes! You can freeze the cookie dough for up to 3 months. Scoop the dough into balls, place them on a baking sheet to firm up in the freezer for about 1 hour, then transfer them to a freezer bag. When ready to bake, you can bake straight from frozen—just add 1-2 extra minutes to the baking time.
2. Why did my cookies spread too much?
There are a few reasons for this:
Not chilling the dough (this helps control spread).
Too little flour (again, a scale helps!).
A too hot baking sheet: if you’re baking in batches, let the tray cool between uses.
3. How should I store these cookies?
Store them in an airtight container at room temperature for up to 4 days. If you want them to stay extra soft, add a slice of bread to the container—the cookies will absorb moisture from the bread, keeping them fresh longer.
Ingredients you will need for this recipe
Butter: Using softened butter helps create a smooth dough and ensures even mixing with the sugars.
Granulated sugar: Helps with structure and spread. It also creates a slight crispiness around the edges while keeping the center soft.
Brown sugar: Adds moisture and chewiness to the cookies due to its molasses content. It also gives a slight caramel-like flavor that pairs well with Oreos.
Egg and egg yolk: The whole egg provides structure and moisture, while the extra yolk adds richness and keeps the cookies extra soft and chewy.
All-purpose flour: The base of the cookie dough, giving the cookies structure. Too much flour can make them dry, while too little can make them spread too much. Using a scale ensures accuracy.
Baking powder: Helps the cookies rise slightly and gives them a soft, tender texture.
Milk chocolate chips: Add sweetness and a creamy chocolate flavor that complements the Oreos. You can swap them for dark or white chocolate chips if you prefer.
Oreos: The star of the recipe! Crushed Oreos add crunch, flavor, and that signature cookies-and-cream taste. A mix of fine crumbs and bigger chunks gives the best texture.
Step by step instructions with photos
1. Mix together the softened butter with the sugar, then add the egg along with the egg yolks and keep mixing until everything comes together.
2. Next, add the flour with the baking powder and mix until just combined. Do not overmix the batter.
3. Lastly, fold in the chopped up Oreos and the chocolate chips.
4. Form equal balls, each weighing 70g and place them in the fridge for 30 minutes to chill.
5. About 15 minutes before the 30 minutes are up, start preheating your oven to 170C (fan).
6. Once the chilling time is up, place the cookie balls on a baking sheet lined with baking paper. Also make sure to leave some space between the cookies.
7. Optionally, top with more Oreos and bake for 10 to 12 minutes.
8. Once ready, let them cool on a wire rack.
9. Enjoy.
Oreo-Chocolate Chip Cookies
Ingredients
- 150g unsalted butter, softened
- 150g granulated sugar
- 50g brown sugar
- 1 egg + 1 egg yolk
- 220g all-purpose flour
- 4g baking powder
- 50g milk chocolate chips
- 8-10 classic Oreos, chopped up
Instructions
- Mix together the softened butter with the sugar, then add the egg along with the egg yolks and keep mixing until everything comes together.
- Next, add the flour with the baking powder and mix until just combined. Do not overmix the batter.
- Lastly, fold in the chopped up Oreos and the chocolate chips.
- Form equal balls, each weighing 70g and place them in the fridge for 30 minutes to chill.
- About 15 minutes before the 30 minutes are up, start preheating your oven to 170C (fan).
- Once the chilling time is up, place the cookie balls on a baking sheet lined with baking paper. Also make sure to leave some space between the cookies.
- Optionally, top with more Oreos and bake for 10 to 12 minutes.
- Once ready, let them cool on a wire rack.
- Enjoy.
Nutrition Facts
Calories
314Fat
15 gSat. Fat
9 gCarbs
43 gFiber
1 gNet Carbs
43 gSugar
25 gProtein
3 gSodium
81 mgCholesterol
47 mg
