Oreo Chocolate Chip Cookies

If you ask me, homemade cookies always win over store-bought. But sometimes, it’s fun to bring a little of that classic grocery store magic into your baking. That’s exactly what’s happening here. Start with a soft, chewy chocolate chip cookie base, add a generous handful of chopped Oreos, and you’ve got an irresistible twist on the original.

Why You’ll Love These Oreo Chocolate Chip Cookies

• Classic meets fun. All the chewy, gooey goodness of a homemade chocolate chip cookie, plus the crunch and creaminess of Oreos.
• Crowd-pleaser. Perfect for parties, bake sales, or just because. You’ll never have leftovers!
• Easy to make. If you’ve made chocolate chip cookies before, you’re already a pro at making these.
• Packed with texture. Chopped Oreos bring a mix of bigger bites, smaller bits, and plenty of crumbs for extra flavor in every bite.

Key Ingredients

These cookies are made with a handful of baking basics plus a generous helping of Oreos. You can jump to the recipe card below for the full details, but here’s a quick look at the key ingredients and why they matter.

• All-purpose flour keeps the cookies sturdy enough to hold all those add-ins.
• Butter, brown sugar, and granulated sugar work together for rich flavor and chewy texture.
• Semisweet chocolate chips add melty pockets of chocolate.
• Oreos (or your favorite chocolate sandwich cookies) bring the signature cookies and cream flavor and an irresistible crunch.

How to Make Oreo Chocolate Chip Cookies

• Whisk the dry ingredients. Start by combining the flour, baking powder, baking soda, and salt. This ensures the leavening is evenly distributed throughout the dough.
• Cream the butter and sugars. Beat the butter with both sugars until the mixture is light and fluffy. This step helps create a soft, tender texture in the cookies.
• Mix in the eggs and vanilla. Add the eggs one at a time, beating well after each addition, then mix in the vanilla. Beating between each egg helps maintain a smooth, cohesive dough.

• Add the dry ingredients. With the mixer on low speed, gradually add the flour mixture. Mix just until combined to keep the cookies soft and avoid overworking the dough.
• Stir in the chocolate chips and Oreos. Gently fold them in by hand or on low speed. A light hand helps keep the Oreo pieces from breaking up too much.
• Chill the dough. Cover and refrigerate the dough for about 30 minutes. This quick chill firms up the dough, helping the cookies stay thick and chewy as they bake.

• Portion and bake. Drop the chilled dough by 2-tablespoon scoops onto lined baking sheets. Bake until the edges are just lightly browned. Don’t over-bake to keep the centers soft.
• Cool the cookies. Let the cookies cool on the pans for 5 minutes before transferring them to a wire rack to cool completely.

Fun Variations

Want to mix things up? Here are a few easy ways to put a fun twist on these Oreo chocolate chip cookies.

• Mix up the chocolate. Try using white chocolate chips, dark chocolate chunks, or even a mix for different flavor combinations.
• Play with Oreo flavors. Classic Oreos are always a hit, but you can swap in your favorite seasonal or flavored Oreos to change things up.

How to Store

• Room temperature: Store your cooled Oreo chocolate chip cookies in an airtight container at room temperature for up to 3 days.
• Freezer: For longer storage, freeze the cookies in an airtight container or zip-top freezer bag for up to 2 months.
• Freeze the dough for later: You can freeze the portioned dough balls for up to 2 months. Bake straight from frozen, adding an extra minute or two to the baking time. No thawing needed!