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These bakery-style Oreo and chocolate chip cookies are soft, chewy, and loaded with Oreos, making them perfect for Oreo lovers.
Oreos are great on their own but also used in recipes - from Oreo ice cream to Oreo biscotti to an Oreo tart.
But even though Oreos are cookies themselves, why not put them in another cookie! You get the chewy deliciousness of a traditional chocolate chip cookie but the added flavor or the Oreos!
Why This Recipe Works
- Iconic - Both Oreo cookies and chocolate chips are iconic and well-loved ingredients on their own. Combining these familiar ingredients makes for one tasty cookie.
- Perfect consistency - You get a slightly crisp edge, with that chewy interior which makes cookies so delicious.
- Holiday/party friendly - Preparing these cookies is straightforward, and they yield a generous batch, making them ideal for holiday festivities or parties.
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Ingredient Notes
- Butter - Use unsalted butter to control the overall saltiness of the cookies. Ensure that the butter is softened to room temperature for proper creaming with other ingredients.
- Sugars - Use a mix of brown and white sugars for a more complex flavor profile. Adjust the sugar quantity based on personal preference, keeping in mind that Oreos contribute sweetness to the recipe.
- Eggs - Use large eggs at room temperature for better incorporation into the dough. Be cautious not to overmix the dough once eggs are added to avoid a dense texture.
- Vanilla extract - Add vanilla extract for a warm and aromatic flavor that complements both the Oreos and chocolate chips.
- Flour - Measure the flour accurately to maintain the right balance of dry and wet ingredients.
- Cornstarch - Soften the proteins of the flour which results in a chewy cookie.
- Leavening agents - The combination of baking powder and baking soda gives just the right texture for the cookie.
- Salt - Include a small amount of salt to enhance the overall flavor of the cookies. If you're using salted butter, adjust the amount of additional salt accordingly.
- Oreos - Use classic Oreo cookies for a traditional flavor. Make sure you crush them into small pieces rather than using whole cookies for a more even distribution throughout the dough.
- Chocolate chips - Opt for high-quality chocolate chips with a good cocoa content for a richer flavor. My go-to in this recipe is semisweet.
Ingredient Swaps
Like any recipe, you can mix up what you use. Some variations include:
- Substitute part of the butter with an equal amount of vegetable oil or melted coconut oil for a slightly different texture. Experiment with using browned butter for a nuttier and more complex flavor.
- Try using coconut sugar or a sugar substitute for a lower glycemic option. Use a combination of honey or maple syrup and reduce the amount of granulated sugar for a different sweetness profile.
- Substitute each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for an egg-free alternative. Applesauce or mashed bananas are good substitutes as well.
- Use whole wheat flour or a blend of all-purpose and whole wheat flour for a heartier cookie. Consider using a gluten-free flour blend for a gluten-free version of the cookies.
- Swap regular Oreos for flavored varieties like mint, peanut butter, or double-stuffed for added richness. You could also use other sandwich cookies or chocolate-filled cookies for a different flavor profile.
- Experiment with combination of different chocolate chips, such as dark chocolate, white chocolate or even butterscotch chips. You could also replace with chunks of your favorite chocolate bar.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Beat together the butter and sugars with an electric mixer until combined. Add the eggs and vanilla extract, beating for another minute. Mix together the dry ingredients in another bowl and set aside.
Scrape down the sides before adding the dry ingredients and mixing until just combined.
Add the Oreos and chocolate chips and mix in. Cover with plastic wrap and place in the fridge for 30 minutes.
Add 2 tbsp-sized portions to a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes.
FAQs
Yes. Any flavor will work but just keep in mind that will affect the flavor of the cookie. I'm partial to Double Stuf so I get extra creme.
Refrigerating the cookie dough before baking can curb excessive spreading. Moreover, ensure your oven is preheated and use parchment paper or a silicone baking mat to manage the spread effectively.
While visual cues are great, there is a way to tell if these cookies are done. It is called the edge test.
Use your fingertips to gently lift the edge of one cookie. If the edge of the cookie won't lift, they need more time.
If the edge lifts lightly from the sheet pan when using your fingertip, they are done. Remember they continue to cook for a few minutes out of the oven.
Opt for a large circular cookie cutter. Right after taking the cookies out of the oven, position the cutter around each cookie (ensuring it's larger than the cookie) and quickly rotate it. This swift spinning motion helps to even out any irregular edges.
If you need a visual, just watch this video.
Keep the cooled cookies in a sealed container at room temperature for up to a week. For longer freshness, freeze the cookies in a single layer initially, then transfer them to a freezer bag, and they'll stay good for up to 3 months.
How to Freeze Cookie Dough for Later
If you don't want to bake the Oreo and chocolate chip cookies right away, you can freeze for later no problem. Just follow these steps:
- Place dough in the fridge for 30 minutes.
- Form the dough into balls and arrange them on a baking sheet lined with parchment paper. Transfer the sheet to the freezer and let it chill for 30 minutes.
- After they have firmed up, store them in an airtight container or a freezer-safe bag and freeze for a maximum of 3 months.
- When ready to bake, follow the original baking instructions but extend the baking time by a couple of minutes.
Equipment
The equipment you use is important to how the cookies turn out. What is needed is the following:
- Stand mixer - You can also use a hand mixer with mixing bowls.
- Large bowl - Need a bowl to be able to mix together the dry ingredients.
- Whisk - Used to mix together the dry ingredients.
- Cookie scoop - Use a 1 tablespoon cookie scoop for small cookies or a 2 tablespoon cookie scoop for medium-sized cookies.
- Baking sheet - Used to bake the cookies.
Pro Tips/Recipe Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Refrigerate the cookie dough before baking. Chilled dough results in thicker cookies with a better texture.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack. This helps them set without becoming too firm.
Similar Recipes
- Sand Tart Cookies
- Coffee Cookies
- Brown Butter Chocolate Chip Cookies
- White Chocolate and Raspberry Cookies
- Irish Shortbread Cookies
If you’ve tried these Oreo and chocolate chip cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! Another tasty cookie recipe is these peanut butter and jelly cookies. You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Oreo and Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- ½ cup light brown sugar
- ½ cup dark brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour (385 grams)
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups Oreos, roughly chopped (about 11-12 Oreos)
- 1 ½ cups semisweet chocolate chips
Instructions
- Using an electric mixer on medium speed, beat the softened butter and sugars together, about 2 minutes. Add the eggs and vanilla extract, increase the mixer speed to medium-high, and beat until the mixture lightens and begins to thicken, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a medium bowl, mix together the flour, cornstarch, baking soda, baking powder and salt.
- With the mixer on low speed, slowly mix in the dry ingredients into the wet ingredients until just combined. Add the Oreos and chocolate chips and mix on low for about 5-10 seconds until combined. Cover with plastic wrap and place in the fridge for 30 minutes.
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Scoop out 2 tbsp-sized portions and gently roll into a ball with your hands. Place 3 inches apart on the baking sheet.
- Bake for 10-12 minutes. You want the edges to be golden brown but the middle should still be soft. Allow the cookies to cool for 5 minutes on baking sheet before transferring to a cooling rack.
Notes
- Use room temperature ingredients. You want your eggs to be the same temperature as everything else so it easily combines.
- Measure the flour by weight so you get the exact amount needed.
- Refrigerate the cookie dough before baking. Chilled dough results in thicker cookies with a better texture.
- Use a cookie scoop for consistent cookie size, ensuring even baking.
- Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack. This helps them set without becoming too firm.
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