These loaded Oreo Chocolate Chip Cookies elevate a classic chocolate chip cookie into something extraordinary. With only about 10 minutes to prep, they’re packed with both classic and Golden Oreos and ready for dunking.
Oreos are my favorite indulgence in any form. I often use them in no-bake treats, but they also shine in baked goods. These Oreo Chocolate Chip Cookies combine two beloved cookies into one: chewy chocolate chip cookie dough studded with crunchy Oreo pieces and white chocolate for a cookies-and-cream twist.
These cookies are generous, fun to make with kids, and easy to customize. Swap in different Oreo flavors, use more or fewer chocolate chips, or try mint Oreos with dark chocolate chips for a mint-chocolate variation.
Why We Love These Oreo Chocolate Chip Cookies
- Loaded with mix-ins. Chocolate chips, white chocolate chips, regular Oreos and Golden Oreos create a rich texture and flavor in every bite.
- Kid-friendly. Crushing and folding in Oreos is a great task for kids, and watching these cookies come together is part of the fun.
- Freezer-friendly. Both dough and baked cookies freeze well, so fresh-baked cookies are minutes away when you need them.
- Highly adaptable. Use any Oreo flavor or combination of chocolate chips you prefer. Mint Oreos work especially well with dark chocolate.
Recipe Ingredients
- Butter: Unsalted and softened. If using salted butter, reduce added salt.
- Sugar: Granulated white sugar.
- Flour: All-purpose flour, spooned and leveled. A 1:1 all-purpose gluten-free substitute works if you use gluten-free Oreos.
- Brown sugar: Light brown sugar, packed.
- Vanilla extract: Use real vanilla if possible.
- Sea salt: Sea salt brightens flavor. If using table salt, reduce the amount.
- Baking soda: Make sure it’s fresh for best rise.
- Eggs: Large eggs, room temperature preferred.
- Oreos: A mix of classic Oreos and Golden Oreos is delicious; feel free to substitute other flavors.
- Chocolate chips: White chocolate chips pair wonderfully with the Oreo cream, but a mix of white and dark or semi-sweet chips is great too.
Step-By-Step Instructions
- Crush the Oreos. Put them in a large zip-top bag and break them with a rolling pin or heavy spoon. Leave a mix of fine crumbs and larger chunks for texture.
- Whisk the dry ingredients (flour, baking soda, salt) in a small bowl and set aside.
- Cream the softened butter with the white and brown sugars until light and fluffy using a stand or hand mixer (about 2–4 minutes).
- Add eggs and vanilla and beat until incorporated.
- Gradually add the dry ingredients to the wet and mix until just combined. Fold in crushed Oreos and chocolate chips, reserving a few chunks to press on top before baking if desired.
- Chill the dough for 20–30 minutes if you find it spreads too much. You can also scoop the dough before chilling for easier baking later.
- Preheat oven to 350°F (175°C). Place scooped dough balls about 2 inches apart on a parchment-lined sheet.
- Bake 8–11 minutes, until edges are just turning golden. For soft centers, remove a little before fully set.
- If you like, press extra chocolate chips or Oreo pieces into the warm tops for a decorative finish. Cool on the baking sheet a few minutes, then transfer to a wire rack.
Recipe Tips
- Use any Oreo flavor you enjoy. Classic, Golden, mint, or limited-edition varieties all work.
- Avoid overbaking. Pull cookies when the edges are set but centers still look slightly soft.
- These are rich. Consider making slightly smaller cookies; the recipe makes roughly three dozen depending on scoop size.
- Chilling helps. A 20–30 minute chill reduces spreading and yields chewier cookies.
Storage
Store baked cookies in an airtight container at room temperature for 4–5 days.
To freeze baked cookies, cool completely and place in a freezer-safe container for up to 3 months. For dough, scoop individual portions, freeze on a sheet until solid (about 2 hours), then transfer to a container. Bake from frozen, adding 3–5 minutes to the bake time.
Other Cookie Recipes To Try
- Lemon Sugar Cookies
- Egg Free Chocolate Chip Cookies
- Birthday Cake Cookies
- No Bake Cookie Butter Cookies
- Iced Key Lime Cookies
- Lucky Charm Cookies
- Pecan Snowball Cream Cheese Cookies
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Oreo Chocolate Chip Cookies
Ingredients
- 2 ¼ cup flour, spooned and leveled
- 1 cup butter, unsalted, softened
- 2 large eggs
- ¾ cup light brown sugar, packed
- ½ cup white sugar
- 1 ½ tsp vanilla extract
- 1 tsp baking soda
- ½ tsp sea salt
- 1 cup white chocolate chips, or a mix of white and regular
- 25 Oreo cookies (suggested split: 15 classic / 10 golden)
Instructions
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Cream butter with white and brown sugars until smooth and fluffy, about 2–4 minutes. Add eggs and vanilla and mix until combined.
-
Whisk together flour, baking soda, and salt. Gradually add to wet ingredients and mix until just incorporated.
-
Fold in crushed Oreos and chocolate chips. Chill dough 20–60 minutes if desired to reduce spreading.
-
Preheat oven to 350°F. Place scooped dough 2–2½ inches apart on parchment-lined sheets. Bake 8–11 minutes until edges are slightly golden.
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Cool on a rack and store in an airtight container for up to 5 days.
Notes
Choose any Oreo variety. Mix flavors to your taste — mint, golden, or classic all work.
Do not overbake. Remove cookies when edges are set and centers still look slightly soft for the best texture.
Yields about 3 dozen cookies. Using a small scoop produces smaller, rich cookies; adjust scoop size as desired.
Nutrition
Nutrition information is an approximation.
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