With crunchy bits of Oreos in every bite, these Oreo Chip Cookies are the perfect treat for Oreo fans! White and semisweet chocolate chips make them extra delicious, while a chewy, buttery cookie dough ties it all together.
If you spent your childhood trying to decide between Chips Ahoy and Oreos, these Oreo chip cookies are for you. They’re basically a delightfully chewy chocolate chip cookie, but with bits of Oreos baked in. Best of both worlds!
Oreo lovers may have already made my Chocolate Oreo Crumbl Cookies or Cookies n Cream Cookies, but these Oreo chip cookies are unique because they’re a mashup of two cookie classics. (And if you love cookie mashups, you’ll also need to try my Peanut Butter Snickerdoodle Cookies.)
Just like traditional Chocolate Chip Cookies, these Oreo chip cookies are a cinch to make. The only difference is that you’ll need to crush the Oreos first—but if you have kids in the house, they’ll love to help with that!
Why You’ll Love Oreo Chip Cookies
- Perfect chewy texture – There are probably some people in this world who prefer crispy cookies, but I haven’t met them! It seems like everyone I know loves cookies that are soft and chewy and these Oreo chip cookies deliver.
- So simple – These are an easy drop cookie recipe, so there’s no muss and no fuss. You don’t even have to chill the dough!
- Lots of mix-ins – If you like your cookies loaded with goodies, you’ll love these Oreo chip cookies. In addition to the Oreos, white chocolate chips add some creamy flavor and semisweet chocolate chips give you that decadence you want in a chocolate chip cookie.
Ingredients and Substitutions
- Oreos – While you can use a flavored Oreo, don’t use DoubleStuf—the filling-to-cookie ratio will throw off this recipe.
- Flour – Your standard all-purpose flour.
- Baking soda – To help the cookies rise.
- Salt – Salt adds balance.
- Butter – I recommend unsalted butter.
- Brown sugar – Either dark or light brown will work.
- White sugar – AKA granulated sugar.
- Vanilla extract – I recommend a high-quality pure vanilla extract, not imitation.
- Egg – For binding everything together.
- Chocolate chips – You’ll need both white chocolate and semisweet chocolate chips.
Variations
- To make gluten-free brownie cookies, simply substitute a measure-for-measure gluten-free all-purpose flour for the flour and use gluten-free Oreos.
- Feel free to switch up the chocolate chips. Milk chocolate chips will add some creaminess, or bittersweet chocolate will make your cookies extra rich.
Helpful Tools
- Electric Mixer – An electric mixer makes it easier to mix the ingredients. If you don’t have a stand mixer, a hand mixer is just fine!
- Parchment Paper – Greasing baking sheets can make the cookies spread, so I recommend parchment paper.
- Spatula – A rubber spatula will help you scrape the cookie dough from the sides of the mixing bowl.
- Wire Rack – This allows air to circulate around your Oreo chip cookies so they cool quickly without getting soggy.
How to Make
- Prepare – Preheat your oven and line baking sheets with parchment paper.
- Crush the Oreos – Pulse the Oreos in a food processor or crush them in a zip-top bag.
- Mix the Dry Ingredients – In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the Wet Ingredients – In a larger bowl, cream the butter and sugars, then beat in the egg and vanilla.
- Finish the Dough – Stir in the dry ingredients, then fold in the white chips, chocolate chips, and ¾ cup of crushed Oreos.
- Form the Cookies – Use a 1-ounce cookie scoop or large spoon to scoop 18 balls of cookie dough onto the baking sheets. Flatten the cookie dough balls a bit, then top with remaining crushed Oreos.
- Bake – Place the pans in the oven and bake until the edges of the cookies are set and centers are still soft.
- Cool – Remove the Oreo chip cookies from the oven and cool on the cookie sheet for a minute or two, then transfer to a wire rack to finish cooling.
Tips
- Let your butter come to room temperature. It will mix easier into the other ingredients when it’s softened a bit.
- Don’t over-bake the cookies. It’s absolutely fine if they’re still soft in the middle; the residual heat will continue to “bake” them as they cool and the centers will eventually set, leaving you with that perfect chewy texture.
- For picture-perfect cookies, you can reserve some of the Oreos and chocolate chips and gently push them into the tops of the cookies after they’re fresh out of the oven.
How to Store
Room Temperature – Store Oreo chip cookies in an airtight container for up to 3 days.
Freeze – You can freeze these cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before serving.
Frequently Asked Questions
You can buy pre-crushed Oreos on Amazon! You’ll want to look for medium cookie pieces, not cookie crumbs, which are too fine to add the crispy texture you want in these Oreo chip cookies.
Store your cookies in an airtight container with a piece of white bread. The bread will keep your cookies moist!
You can use your food processor to pulse them until they’re crushed or place them in a zip-top plastic bag and use your hands or a rolling pin to crush them.
More Recipes With Oreos
Oreo Chip Cookies
Ingredients
- 8-10 oreos
- 1 ⅓ cup flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ⅔ cup white chips
- ⅓ chocolate chips
Instructions
- Preheat oven to 350º.
- Pulse Oreos in a food processor, or place in a zip-top plastic bag, and crush with a rolling pin, until you have a mix of nearly powdered, and some chunks – it’s not super important how finely the oreos are crushed. Set aside.
- In a medium bowl, combine flour, baking soda, and salt, and set that aside as well.
- In a larger bowl, cream butter and sugars together until light and fluffy.
- Add egg and vanilla, and cream until fully incorporated.
- Stir in dry ingredients until fully incorporated.
- Add white chips, chocolate chips, and ¾ cup of crushed Oreos.
- Mix together.
- Use a 1 oz. cookie scoop, or large spoon to scoop 18 balls of cookie dough onto parchment lined cookie sheets.
- Flatten cookie dough balls a bit, and top with remaining crushed Oreos.
- Bake in center of preheated oven for 10 minutes, until edges of cookies are set, and centers are still soft.
- Remove from oven, and let cool on the cookie sheet a minute or two to firm up before removing to cool on a wire rack.
Leave a Comment