These Oreo chocolate chip cookies are a guaranteed crowd-pleaser and surprisingly simple to make. Crushed Oreos are folded into a tested chocolate chip cookie dough to create a sweet, chewy, and deeply chocolatey cookie with a nostalgic twist.
You’ll love these bakery-style chocolate chip cookies with an extra hit of Oreo goodness—perfect for dunking in milk or enjoying on their own.
These cookies evoke the simple joy of dunking Oreos in cold milk as a kid. Chocolate chip cookies are already a classic favorite, and adding chopped Oreos elevates them into an irresistible homemade treat. Whether you dunk them in milk, hot chocolate, or a non-dairy alternative, or simply savor a warm cookie straight from the oven, they deliver comfort in every bite.
This article provides clear tips and techniques to help you make perfect Oreo chocolate chip cookies every time.
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See what readers are saying about this recipe:
- “These Oreo cookies are incredible!!! I had to hide a few from my kids so my husband and I would have a few left for ourselves LOL. Very good recipe.” – Kim
- “Delicious cookies. The texture and flavor are just what I was looking for.” – Alexander
Craving more chocolate chip cookie ideas? Try variations like espresso chocolate chip cookies or cinnamon chocolate chip cookies for different flavor profiles.
If you enjoy baking with store-bought candies, you might also like cookies made with Cadbury eggs or M&Ms. For egg-free baking, an eggless double chocolate chip cookie recipe is a great option.
Why You’ll Love This Recipe
- Crushed Oreos: The nostalgic crunch and cream from Oreos add texture and flavor. Use any Oreo type—classic, double-stuffed, golden, or mini.
- Simple to make: The recipe uses pantry staples and straightforward steps, so it’s approachable for bakers of all levels.
- A twist on a classic: Chocolate chip cookies get even better with Oreo mix-ins.
- Proven base: This cookie dough has been tested repeatedly, making it a reliable starting point for other mix-ins.
- Bakery-style texture: Soft, chewy, and slightly crisp at the edges for that bakery-quality bite.
Ingredients
- Salted butter, softened
- Granulated white sugar
- Brown sugar, lightly packed
- Large egg, room temperature
- Vanilla extract
- All-purpose flour, spooned and leveled
- Baking soda
- Baking powder
- Salt
- Chocolate chips
- Oreos, slightly crushed
See the recipe card below for exact measurements and detailed ingredient notes.
Substitutions
If you need to swap ingredients, here are practical alternatives:
- Vegan/dairy-free: Use an egg-free chocolate chip cookie base and substitute vegan stick butter and dairy-free chocolate chips. Add chopped vegan Oreos if available.
- No Oreos: Increase chocolate chips or swap in another crunchy cookie or biscuit from your pantry—chocolate grahams or chopped sandwich cookies work well.
Variations
Customize these cookies with simple swaps:
- Use white chocolate chips for Oreo white chocolate chip cookies.
- Make extra-large cookies and fully encase a whole Oreo to create Oreo-stuffed cookies.
- Add 1/4 cup cocoa in place of 1/4 cup flour for a double chocolate version.
- Use golden Oreos for a vanilla-forward twist.
If you try other substitutions, please share your results—baking can change when ingredients are altered.
How To Make Oreo Chocolate Chip Cookies
Step 1: Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper. In a large bowl, cream together softened butter and brown sugar until light and fluffy. Add the egg and vanilla, mixing until combined.
Step 2: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Step 3: Fold in chocolate chips, then add the crushed Oreos and gently fold until evenly distributed.
Step 4: Portion dough using a small to medium cookie scoop or spoon. Roll into rounds and press a few extra chips or cookie pieces on top for a pretty finish.
Step 5: Lightly crush Oreos by hand, in a sealed plastic bag with the back of a spoon, or coarsely chop with a knife. Add to the dough so you have a mix of small crumbs and larger pieces.
Step 6: Fold the crushed cookies in gently with a rubber spatula until distributed but not overmixed.
Step 7: Place 6 dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake 10–12 minutes until edges are lightly golden—10 minutes for a softer, slightly under-baked center and 12 minutes for a chewier, slightly crisp edge.
Step 8: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.
Expert Tips & Tricks
Three easy ways to crush Oreos:
- Break cookies by hand into various-sized pieces for texture.
- Put cookies in a sealed plastic bag and crush with the back of a spoon for quick, consistent pieces.
- Coarsely chop on a cutting board with a large knife to retain some larger chunks.
Frequently Asked Questions
Common questions about baking with Oreos:
Yes. Chop Oreos to mix into the dough or place a whole Oreo in the center of a dough ball to create a stuffed cookie.
Yes. Freeze baked cookies in an airtight bag for up to two months, or freeze unbaked dough balls to bake later. Thaw in the fridge or at room temperature before baking or serving.
Equipment
Basic tools you’ll need:
- Aluminum baking sheet
- Parchment paper
- Mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop or spoon
Storage
Room Temperature Instructions
Keep baked, cooled cookies in an airtight container at room temperature for up to one week. They taste best within the first few days.
Freezing Instructions
Freeze baked cookies in a freezer bag for up to two months. Thaw at room temperature before serving. For unbaked dough, freeze balls spaced on a tray, then transfer to a freezer bag. Thaw in the fridge overnight or at room temperature for about an hour before baking.
If baking from frozen, let dough thaw slightly and, if needed, reduce oven temperature by 25°F and add 2–3 minutes to the bake time for best results. Note that texture and appearance may vary slightly from freshly mixed dough.
More Recipes You’ll Love
Looking for more to bake? Consider trying eggless frosted sugar cookies, cranberry cobbler, peach cobbler, or a beer cream cheese pretzel dip.
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Eggless Frosted Sugar Cookies
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Cranberry Cobbler
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Peach Cobbler
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Beer Cream Cheese Pretzel Dip
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