These Oreo chocolate chip cookies are loaded with crushed Oreo pieces, Oreo crumbs, and plenty of chocolate chips for good measure. Whether you’re looking for a sweet treat to share with friends or just want to bake something special to enjoy at home, these large, bakery style cookies are sure to satisfy your craving. With slightly crunchy outsides and a gooey center, Oreo chocolate chip cookies will be a favorite for Oreo lovers and beyond!
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There are very few things that can beat a warm, freshly-baked chocolate chip cookie. But when you add almost an entire package of Oreos in all different forms to that already amazing cookie, the result is simply perfection.
Every time I’ve made these, my friends and family can’t get enough. The Oreos really bring a classic chocolate chip cookie over the top and create the most decadent, delicious treat. The end result is perfectly balanced: sweet with just enough salt to tame it down and chewy with the most satisfying crisp edges. And don’t forget about that gooey, melty icing from the Oreo cookie 😋
Oreo Chocolate Chip Cookie Ingredients
I tried a few variations of my chocolate chip cookie recipe in order to come up with the best Oreo chocolate chip cookie recipe, and I think I reached perfection with this version. Below are the ingredients you’ll need to pull together the perfect Oreo chocolate chip cookie dough.
- Shortening (¾ c)
- Granulated sugar (¾ c)
- Brown sugar (¾ c)
- Eggs (2)
- Water (1 tsp)
- Vanilla extract (1 tsp)
- Salt (1 tsp)
- Baking soda (1 tsp)
- Flour (2 c)
- Oreo crumbs (7 Oreos)
- Oreo pieces (7 Oreos)
- Semi-sweet chocolate chips (1 c)
- Additional Oreo pieces for topping! (7 Oreos)
Note that you can use any Oreo your heart desires in this recipe – golden Oreos would be amazing. It would also be fun to try out all of the other special flavors! However, I would recommend sticking with single stuffed varieties so as to not throw off the consistency of the cookie (i.e., no double or mega stuffed, as exciting as they may sound).
Oreo Chocolate Chip Cookie Instructions
Step 1: Prep your Oreos!
The first thing you’ll want to do when getting ready to make Oreo chocolate chip cookies is prep your Oreos. Set aside three sets of 7 Oreos, one set for the crumbs, one for the pieces, and the final set for the Oreo pieces that we’ll top our cookies with.
For the crumbs, add 7 Oreos to your food processor or blender and blend until they have turned into a fine crumb.
For the pieces, you can also add the cookies to a blender or a food processor and pulse until you have smaller chunks. However, I find the easiest method is to just break apart the 7 Oreo cookies with your hands so as to not accidentally over crush the Oreo pieces. You’ll want to do this twice so that you have 7 Oreos worth of pieces to go into the dough and another 7 Oreos worth of pieces to top your cookies with as they come out of the oven.
Step 2: Combine dry ingredients
Once you’ve prepped your Oreo cookies and set them aside, combine all of the dry ingredients (flour, salt, and baking soda) in a bowl and set aside. Use a sifter to ensure that there are no lumps in your dry ingredients.
Step 3: Combine wet ingredients
Using either a hand mixer or standing mixer, cream the shortening, granulated sugar, and brown sugar together in a bowl until smooth. Next, add the vanilla extract, water, and eggs, one at a time. Mix until all wet ingredients are fully combined.
Step 4: Combine wet and dry ingredients
Slowly add the dry ingredients into the wet ingredients and mix until the dry ingredients are fully incorporated.
Once well combined, add in the chocolate chips, the crumbs of 7 Oreos, and 7 Oreos worth of cookie pieces. Mix until just incorporated.
Step 5: Chill Oreo chocolate chip dough
Place your fully prepped Oreo chocolate chip cookie dough in the fridge to chill until the oven is preheated. This will help the cookies keep their form once in the oven.
Step 6: Preheat oven and prep cookie sheets
While the Oreo chocolate chip cookie dough chills in the fridge, preheat the oven to 375 degrees and line a couple of baking sheets with parchment paper if you’d like.
Step 7: Bake your Oreo chocolate chip cookies
Using a large, rounded cookie scoop, form cookie dough balls and place onto a baking sheet. Keep your bowl of remaining dough in the fridge in between batches.
Bake the cookies for 10-11 minutes, until the edges are just starting to get a bit golden. Be careful not to overbake to make sure you keep a gooey inside!
Step 8: Top with Oreo pieces and enjoy! 😋
As the cookies come out of the oven, top your warm cookies with the remaining Oreo pieces. Let the Oreo chocolate chip cookies cool on a rack.
Once fully cooled, enjoy (and try not to eat them all in one sitting)!
How to Store Oreo Chocolate Chip Cookies
You can store your Oreo chocolate chip cookies in an airtight container at room temperature for up to a week (though they taste the best in the first 3-5 days) or in the freezer for up to a year!
If you don’t want to make the entire batch of Oreo chocolate chip cookies all at once, you can absolutely freeze part of the dough. If you freeze some of the dough, you’ll have some dough handy for whenever you’re craving a delicious treat in the future!
The Perfect Oreo Chocolate Chip Cookies
Ingredients
- 3/4 c Shortening
- 3/4 c Granulated surgar
- 3/4 c Brown sugar
- 2 Eggs
- 1 tsp Water
- 1 tsp Vanilla extract
- 1 tsp Salt
- 1 tsp Baking sode
- 2 c All purpose flour
- 7 Oreos worth of crumbs
- 7 Oreos worth of pieces
- 7 Oreos worth of pieces (for topping)
Instructions
- Prep your Oreos! For the Oreo crumbs, add seven Oreos to a blender or food processor and blend until they are a fine crumb. For the Oreo pieces, you can pulse slowly in a food processor or blender until you have smaller chunks, or you can just break the cookies apart with your hands, which I find is the easier method to get the desired size. You’ll want 7 Oreos worth of pieces to go into the dough and another 7 Oreos worth of pieces to set aside to top the cookies as they come out of the oven. Once prepared, set your Oreo crumbles and pieces to the side for later.
- Combine dry ingredients (flour, salt, and baking soda) using a sifter to ensure your dry ingredients are lump free.
- Cream the shortening, granulated sugar, and brown sugar together until smooth using a hand or standing mixer. Add vanilla extract, water, and eggs, one at a time. Continue mixing until combined.
- Slowly combine the dry ingredients with the wet. Once well mixed, add in the chocolate chips as well as the Oreo crumbs and pieces.
- Place the dough in the refrigerator to ensure the cookies keep their form in the oven.
- While the cookies chill, preheat the oven to 375 degrees and line a couple of baking sheets with parchment paper.
- Use a large, rounded cookie scoop to form your cookie dough balls and place on your parchment lined baking sheet. Bake the cookies for 10-11 minutes, until they’re just starting to get a bit golden on the edges. Be careful not to overbake!
- As the cookies come out of the oven, press the remaining Oreo pieces into the top while they’re still warm. Then let the Oreo chocolate chip cookies cool on a rack.
Notes
If you love If you try these Oreo chocolate chip cookies, I would love to hear what you thought in the comments below!
Looking for a quick, easy, no-bake dessert option? Try these chocolate covered peanut butter stuffed dates!
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