These loaded Oreo Chocolate Chip Cookies elevate a classic chocolate chip cookie into something extraordinary. With only about 10 minutes to prep and packed with both classic and Golden Oreos, they’re perfect for dunking in milk.
Oreos are my favorite cookie — every variety. I often use them in no-bake treats, but baking with Oreos is just as rewarding. These Oreo Chocolate Chip Cookies combine two beloved cookies into one chewy, indulgent creation that’s bursting with chunks of Oreos and chocolate.
Why We Love These Oreo Chocolate Chip Cookies
- Loaded with flavor and texture. Chocolate chips, white chocolate chips, classic Oreos, and Golden Oreos give these cookies a mix of crunch, creaminess, and chocolate that’s irresistible.
- Kid-friendly fun. Crushing Oreos is a great activity for kids, making them eager helpers in the kitchen.
- Freezer friendly. Freeze dough or baked cookies so you can enjoy fresh cookies anytime with minimal effort.
- Highly customizable. Swap in any Oreo flavor or mix different chocolate chips to suit your taste — mint Oreos are fantastic paired with regular chocolate chips.
Recipe Ingredients
- Butter: Unsalted and softened. If using salted butter, reduce added salt.
- Sugar: Granulated white sugar.
- Flour: All-purpose flour. Stir to aerate, then spoon and level into the measuring cup. A 1:1 all-purpose gluten-free flour can be used with gluten-free Oreos.
- Brown sugar: Light brown sugar, packed.
- Vanilla extract: Use pure vanilla if possible.
- Sea salt: I use 1 teaspoon of sea salt to enhance flavor. Reduce if using table salt.
- Baking soda: Make sure it’s fresh for proper rise.
- Eggs: Large eggs at room temperature are best.
- Oreos: I use a mix of classic and Golden Oreos (about 25 total). Use any combination you like.
- Chocolate chips: White chocolate chips highlight the Oreo cream nicely; a mix of white and dark or semi-sweet chips also works.
Step-By-Step Instructions
- Crush the Oreos. Place cookies in a large zip-top bag and break them into a mix of fine crumbs and chunky pieces using a rolling pin or wooden spoon.
- Whisk the dry ingredients (flour, baking soda, salt) in a bowl and set aside.
- Cream the butter and sugars in a medium bowl with a hand or stand mixer until light and fluffy, about 2–4 minutes. Add eggs and vanilla and mix until combined.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold the crushed Oreos and chocolate chips into the dough, reserving a few pieces to press on top before baking if desired.
- Chill the dough for 20–30 minutes if you want thicker, chewier cookies. You can also bake one test cookie to check spread and texture.
- Spoon or scoop cookie dough onto a parchment-lined baking sheet about 2 inches apart.
- Bake at 350°F (175°C) for 8–11 minutes, until the edges are just golden. For a softer center, remove them slightly earlier.
- Press a few extra Oreo pieces or chips into the tops while still warm if you like. Let cool on the sheet a few minutes, then transfer to a wire rack to finish cooling.
Recipe Tips
- Use any Oreo combination. Regular, Golden, mint — choose what you enjoy most.
- Don’t overbake. Removing the cookies a little early keeps them soft and chewy.
- Smaller portions are satisfying. Because these are rich, I use a small scoop to make about three dozen cookies.
- Chill when possible. Even 20 minutes in the fridge helps prevent excessive spreading and improves texture.
Storage
Store cooled cookies in an airtight container at room temperature for 4–5 days. To freeze baked cookies, place them in a freezer-safe container for up to 3 months.
To freeze dough, scoop individual portions onto a sheet pan and freeze for about 2 hours, then transfer to a freezer container so they don’t stick. Bake from frozen, adding 3–5 minutes to the baking 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
HUNGRY FOR MORE? Subscribe to the newsletter and follow the author on social channels for the latest recipes.
Oreo Chocolate Chip Cookies
Ingredients
- 2 ¼ cup flour, spooned and leveled
- 1 cup unsalted butter, 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 chips)
- 25 Oreo cookies (about 15 regular, 10 Golden), crushed
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, white sugar, and brown sugar until smooth. Add eggs and vanilla, mixing until incorporated.
- Whisk together flour, baking soda, and sea salt. Gradually add to the wet mixture and mix until just combined.
- Fold in crushed Oreos and chocolate chips, reserving some pieces for the tops if desired. Chill dough 20–30 minutes for thicker cookies or test-bake one to judge spread.
- Scoop dough onto a parchment-lined sheet about 2 inches apart. Bake 8–11 minutes until edges are lightly golden. Cool several minutes on the sheet before transferring to a wire rack.
Notes
If large Oreo chunks prevent spreading, gently flatten dough balls before baking. Use any Oreo flavor you like. Avoid overbaking for a soft center. Chilling helps control spread and yields chewier cookies.
Nutrition
Calories: 172 kcal; Carbohydrates: 22 g; Protein: 2 g; Fat: 9 g; Saturated Fat: 5 g; Cholesterol: 24 mg; Sodium: 123 mg; Fiber: 1 g; Sugar: 14 g. (Approximate.)
Shop This Post:
Hand Mixer
Cookie Scoop
Mixing Bowls
White Chocolate Chips