Sink your teeth into a chewy cookie like no other. These Oreo chocolate chip cookies are packed with so much great flavor in every cookie bite. Oreo chunks and milk chocolate chips are inside every cookie and then topped with a mini Oreo in the center.
Made with the BEST chocolate chip cookie base, this Oreo chocolate chip cookies recipe will soon become one of your favorite recipes. We can't keep the cookies in the house long enough because everyone (adults and kids) keeps sneaking back for another one.
If you haven't noticed yet, we have a wide variety of Oreo flavored recipes on this site. Still, between the Oreo Bread Pudding, 3 Ingredient Oreo Fudge, Air Fried Oreo Cookies, and Oreo Milkshakes, we've made a special place in our hearts for these Oreo and chocolate chip cookies.
Why This Recipe Works
- Simple ingredients. We use very simple and basic pantry staple ingredients for this recipe, so besides needing to buy some Oreos you should be pleasantly surprised to find most of the other ingredients are already at home in your pantry.
- No chilling required! I have very little patience, and when I want a cookie, I want it SOON, so these cookies were made with that in mind. There is no dough chilling required, so you can go from whisking flour to dunking a cookie in milk in just a few minutes.
- They're versatile. You can use any flavor of Oreo to make these oreo cookie chocolate chip cookies. You can grab the golden Oreos, mint versions, or holiday flavors, or keep it simple with plain Oreos. Double stuff and Mega stuff Oreos work well too.
All-purpose flour- This is the cookies' base and will give it the structural support needed.
Cornstarch- Adding cornstarch helps to make the cookies soft and tender.
Leavening Agents- We will use baking powder and baking soda to help these cookies puff up and rise nicely as they bake.
Salt- Adding salt will help enhance the dough's flavors naturally.
Butter- We need to use butter to make the cookies taste richer.
Sugars- Using brown sugar and granulated white sugar will help us get the perfect cookie taste and consistency.
Vanilla extract- This is another flavor enhancer.
Eggs- Use eggs to bind the dough together so the cookies aren't too crumbly.
Milk chocolate chips- You can use semi-sweet chocolate chips or milk chocolate chips if desired.
Mini oreo cookies- These are used as a nice decoration in the center of the cookies, but they can be omitted if desired. I like to buy the tiny containers of them near the checkout stands at my grocery store.
Oreo cookies- Crushing up oreo cookies and adding it to the cookie dough will help to give us a wonderful flavor throughout every cookie!
For specific quantities, see the recipe card below.
🍽 Equipment Needed
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Check out how to make Oreo chocolate chip cookies with these simple step-by-step instructions:
Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a bowl. Set aside.
Cream the butter and sugars until light and fluffy in a large mixing bowl.
Add in the vanilla and eggs, and mix to distribute.
Add the dry ingredients to the bowl of egg mixture and mix until well combined. You may need to use your hands to help mix it in. the dough will be thick.
Fold in the chocolate chips and crushed oreo.
Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
Place one mini oreo into the center of each dough ball.
Bake the cookies for 10 minutes until the edges look set.
Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.
Continue until all cookies have been cooked and cooled.
🍴 Recipe Tips
When the crushed oreo chocolate chip cookies come out of the oven, it's important to let them sit on the baking sheet for AT LEAST 2 minutes (preferably longer). This allows the cookies to finish cooking, set, and not fall apart when you go to transfer them to the cooling rack.
Nonstick Baking Sheets Tip
I have personally tested this oreo chocolate chip cookies recipe several times with different baking sheet nonstick options including parchment paper, cooking spray, and a silicone liner.
Each one gives a different type of cookie in the end.
- The parchment paper gives you a thinner, softer/chewier cookie (my personal favorite).
- Silicone-lined baking sheets had the thickest result, with golden edges and a puffy center.
- Greased baking sheets were the darkest cookies, and the appearance/texture was about mid-way between the silicone and parchment cookies.
So depending on how you like your cookies, you may want to play around with the different nonstick options for your baking sheets and see which one helps you achieve your desired cookie results.
⏲️Make Ahead Instructions
You can chill the dough in the freezer for a short time or chill it in the fridge for longer. Depending on how many cookies you want to bake, it might be wise to shuffle the dough around.
I sometimes like to ball out all of my dough on one baking sheet and place it in the fridge or freezer while cooking another sheet pan full.
If you want to make the dough a day or so early, you can keep it covered in the fridge for up to 2 days before baking.
If kept in an airtight container at room temperature, these cookies could last up to 5 days and still taste great.
Yes, these cookies can be frozen! To do this, simply allow the cookies to cool completely before placing into an airtight container and freezing for up to 3 months.
No. I do not recommend using margarine for these cookies because they will not turn out correctly if you do. Only butter (salted or unsalted) should be used. Margarine, oils, and even coconut oil will cause the cookies to spread too much- which we don't want.
Absolutely! You can switch things up however you want by using a different flavor of the oreo cookie. Chocolate mint in spring for St Patrick's day, peppermint for Christmas, etc. There are so many tasty possibilities!
The secret is in the sugar! White sugar will make the cookies more crunchy when baked whereas brown sugar gives them a chewier result thanks to the added moisture from the molasses. Our cookie recipe uses both to create a wonderful cookie experience!
More great cookie recipes to check out soon
- Lucky Charms Cookies
- Valentines Chocolate Chip M&M Cookies
- Flourless Double Chocolate Chip Cookies
- Honey Chocolate Chip Cookies
- Soft Christmas Cookies
- Peppermint Shortbread Cookies
- Chocolate Chip Cookies with Potato Chips and Pretzels
Oreo Chocolate Chip Cookies
- Cookie scoop
- 3 cups all-purpose flour ($0.24)
- 2 teaspoon cornstarch ($0.01)
- 1 teaspoon baking powder ($0.02)
- 1 teaspoon baking soda ($0.01)
- 1 teaspoon salt ($0.10)
- 1 cup butter, softened ($0.75)
- 1 cup brown sugar ($0.35)
- 1 cup white sugar ($0.22)
- 2 teaspoon vanilla ($0.04)
- 2 large eggs, room temp ($0.16)
- 1 cup milk chocolate chips ($0.99)
- 1 pkg mini oreo cookies ($0.99)
- 8 whole oreo cookies ($0.88)
- In a bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugars until light and fluffy.
- Add in the vanilla and eggs, and mix to distribute.
- Add the dry ingredients to the bowl of egg mixture and mix until well combined. You may need to use your hands to help mix it in. the dough will be thick.
- Fold in the chocolate chips and crushed oreo.
- Scoop the dough into 2 tablespoon sized scoops and place on a parchment lined baking sheet at least 2 or 3 inches apart.
- Place one mini oreo into the center of each dough ball.
- Bake the cookies for 10 minutes until the edges look set.
- Let rest on the baking sheet for 2 minutes before transferring to the cooling rack.
- Continue until all cookies have been cooked and cooled.
- When the cookies come out of the oven, it's important to let them sit on the baking sheet for AT LEAST 2 minutes (preferably longer). This allows the cookies to finish cooking, set, and not fall apart when you go to transfer them to the cooling rack.
Making in Advance
- You can chill the dough in the freezer for a short time or chill it in the fridge for longer depending on how many cookies you want to bake it might be wise to shuffle the dough around. I sometimes like to ball out all of my dough on one baking sheet and place it in the fridge or freezer while cooking another sheet pan full.