These Oreo chocolate chip cookies are a crowd-pleasing favorite and surprisingly simple to make. Crushed Oreos are folded into a tried-and-true chocolate chip cookie dough to create a sweet, chewy, and intensely chocolatey cookie with a nostalgic twist.
Think bakery-style chocolate chip cookies with the familiar crunch and cream of Oreos—perfect for dunking in milk, hot cocoa, or enjoying on their own straight from the oven.
This recipe blends classic chocolate chip cookie flavor with chopped sandwich cookies for a fun, nostalgic upgrade. Below you’ll find tips, variations, and step-by-step instructions to help you bake consistently delicious Oreo chocolate chip cookies.
Featured 5-star reviews:
Here’s what readers are saying:
- “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
Why You’ll Love This Recipe
- Crushed Oreos: Use any variety you like—classic, double-stuffed, golden, or mini.
- Easy to make: Simple steps and pantry ingredients make this approachable for bakers of all levels.
- A twist on a classic: Traditional chocolate chip cookies with an irresistible Oreo addition.
- Tried and true: This cookie base has been tested repeatedly for consistent results.
- Bakery-style texture: Soft, chewy centers with lightly golden edges.
Ingredients
- Salted butter (softened)
- Granulated 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 (lightly crushed)
See the recipe card below for exact measurements and nutrition details.
Substitutions
If you need to adapt the recipe:
- Vegan or dairy-free: Use an egg-free cookie base and swap in vegan stick butter and dairy-free chocolate chips. Chop in Oreos labeled vegan if available.
- No Oreos: Increase the chocolate chips or swap in another crunchy cookie or cookie-like cereal for texture—Teddy Grahams or similar work well.
Variations
Try these easy tweaks:
- Use white chocolate chips for Oreo white chocolate chip cookies.
- Make oversized cookies and wrap a whole Oreo in dough for a stuffed cookie.
- Turn the dough into double chocolate by replacing 1/4 cup flour with cocoa powder.
- Use golden Oreos for a vanilla-forward version.
If you try other swaps, let the recipe author know how they turned out.
How To Make Oreo Chocolate Chip Cookies
Step 1: Preheat oven to 350°F (176°C). Line a baking sheet with parchment paper. Cream softened butter and brown sugar until light and fluffy, then add the egg and vanilla.
Step 2: Beat the wet ingredients until fully combined.
Step 3: Whisk together flour, baking soda, baking powder, and salt. Add the dry mixture to the wet ingredients and mix until just combined.
Step 4: Stir in the chocolate chips.
Step 5: Lightly crush the Oreos by hand, in a sealed bag with the back of a spoon, or by chopping on a cutting board. Add the crushed Oreos to the dough.
Step 6: Gently fold in the crushed sandwich cookies until evenly distributed.
Step 7: Portion dough with a small to medium cookie scoop or spoon. Top each ball with extra chocolate chips or Oreo pieces if desired.
Step 8: Bake for 10–12 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes, then transfer to a rack to cool completely.
Expert Tips & Tricks
Three ways to crush Oreos:
- Break them by hand into small pieces.
- Place cookies in a sealed plastic bag and crush with the back of a metal spoon.
- Lay cookies on a cutting board and carefully chop with a large knife, leaving a mix of coarse and fine pieces.
Frequently Asked Questions
Common reader questions:
Yes — you can fold chopped Oreos into the dough or encase a whole Oreo inside a cookie ball for a stuffed center.
Yes. Freeze baked cookies in a sealed bag for up to two months. Unbaked dough balls can be frozen on a tray then transferred to a bag for later baking.
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
Store cooled cookies in an airtight container for up to one week. For best taste and texture, enjoy within the first two days.
Freezing Instructions
Freeze baked cookies in a sealed bag for up to two months. Thaw at room temperature before serving. To freeze unbaked dough, place scooped balls on a tray until firm, then transfer to a freezer bag. When ready to bake, thaw in the refrigerator overnight or at room temperature for about an hour.
If using frozen dough without thawing, lower the oven temperature by 25°F and add 2–3 minutes to the bake time for the best results, though thawing yields the most even bake. Note that cookies made from frozen dough can vary slightly in appearance and texture compared to fresh dough.
More Recipes You’ll Love
If you enjoy these cookies, try other favorites from the same collection for more cookie and dessert ideas.
LET US KNOW WHAT YOU THINK!
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