These Oreo chocolate chip cookies pack two delicious cookies into one amazingly easy recipe! Using just one bowl, a couple crushed Oreos, and a bunch of chocolate chips, these simultaneously crunchy and chewy mash-ups are no chill, and ready in under an hour to satisfy that sweet tooth times two!
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Two Cookies are Better Than One
Needless to say, these Oreos chocolate chip cookies really do prove that two cookies are better than one - especially when they're in one super-easy-to-make recipe.
While I know the "oreo-stuffed" method is a popular one, I wanted to come up with something easier to make with less fuss. Because who wants their cookies to take an extra 30 minutes and a lot of frustration and mess to make? Not this lady!
So we'll start with a classic brown sugar chocolate chip cookie dough, then stir in a whole bunch of crushed Oreos and chocolate chips. Not only is this the easiest way to get Oreos in a chocolate chip cookie, but it also means your cookies are mixed, scooped, and ready to eat in well under an hour!
Ingredient Tips for Better Baking
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- Brown Sugar + White Sugar: you do really need both to get that crisp cookie edge (white sugar) and those perfectly chewy, doughy pockets (brown sugar). Feel free to use light or dark brown sugar too depending on which flavor you prefer (dark brown is a little more molasses-y). In a pinch, these cookies can be made with just white or just brown sugar, but please note, it may significantly change the final texture and look of the cookies.
- Dark chocolate chips, pistoles, or chopped chocolate: my favorite chocolate in any chip-filled cookie is a combo of Hershey's Special Dark Chocolate Chips and dark chocolate pistoles, but you can use whatever chocolate chunk size and type is your favorite (dark, milk, white, and even peanut butter chips would all work).
- Crushed Oreos: I developed this recipe using the classic, regular-stuffed Oreo cookies. That said, while the flavor of this recipe was designed for those Oreos, check out the "Make This Recipe Your Own" section below for more options. For crushing up the cookies, you want the pieces to not be much bigger than a chocolate chip to make sure our cookies aren't wonky shapes from larger Oreo pieces.
- Mini Oreos: the mini Oreos are just a garnish here, so if you want a cute little cookie topper, feel free to use them. If that's too much fuss or you can't find any, feel free to skip them. You can always press a chocolate chip on top instead if you like too!
(p.s. for all the super-important basic tips that no one ever taught you, check out my Baking 101 series!)
Special Tools You'll Need
- Hand or stand mixer: you'll need a mixer to get your butters and sugars light and fluffy, and to fully incorporate the eggs.
- 2" ice cream scoop: a scoop is optional, but very helpful for quick, even cookie portioning.
How to Make Oreo Chocolate Chip Cookies
(Pssst…if you're ready to just get baking, get all the details in the recipe card below!)
- Preheat over and line baking pans. Chop Oreos into just a little bigger than chocolate-chip-size pieces.
- Cream butter, sugars, and flavor until light and fluffy.
- Beat in the egg until batter is smooth and fluffy again.
- Stir in the dry ingredients until fully combined.
- Mix in the chocolate chips and Oreos by hand until evenly distributed.
- Scoop and tray on prepared baking sheets. Top with mini Oroes (if using).
- Bake until edges are golden brown, but the centers are still a little pale
- As soon as the cookies come out of the oven, knock the tray firmly on the counter to encourage the molten dough to settle.
- Cool, share and enjoy the chewy, gooey, double-cookie-licious goodness!
And check out the full RECIPE WEB STORY for a click-through tutorial!
Make This Recipe Your Own
If you'd like, you're welcome to substitute any other flavor of Oreos in for the classic ones here. You can also swap out the chocolate for your favorite chip as well!
You also could use Oreo Thins or Double Stuffed, but just know they will effect the shape and texture of these cookies as the Oreo's cream filling really is an ingredient that's fully mixed into the dough here. That said, they'll still be delicious with whatever Oreos you use!
The great thing about this base dough is it's a classic recipe, with no actual chocolate flavor in it. So if you want to use golden Oreos and white chocolate chips to totally change it up, feel free to do so - the possibilities really are endless!
Test Kitchen Tips for Sweet Success
- Get the butters fluffy: we want to really beat this batter well before adding the eggs and dry ingredients. Whipping our batter at the early stages traps air bubbles in the dough and lightens up what can be a denser cookie thanks to all the fat and add-ins in there. When your dough heats up in the oven, those air bubbles expand to help the baking soda give you that risen, crackly top.
- Knock it when it's hot: hitting the cookies on the counter fresh out of the oven helps collapse their lofty domes and settle the molten batter. This gives you that nice chewy texture in the doughy pockets throughout these cookies, so be sure to not forget that oh-so-important step!
- Use a scoop: while not required, you’ll find an ice cream scoop to be very helpful for these cookies. It will allow you to quickly and evenly portion and form your dough balls, let you skip rounding the dough balls by hand, and produce much more uniform cookies than scooping with a dinner spoon as well.
- Don't over-bake! Because these cookies are supposed to keep a little bit of doughy chewiness to them, we want to make sure we don't over-bake them or they can turn into crunchy cookies quite quickly. This is why we want to look for dry, still pretty pale tops, just-brown edges and bottoms, and also a slightly soft top indicating a little molten dough is still underneath.
More Tips + FAQs
Can you make these cookies ahead of time? Can you freeze them?
While these cookies work great when baked just after mixing at room temperature, you can bake them directly from the fridge or freezer too. Just know that doing so will make the cookies spread a little less and stand a bit taller.
You can chill scooped dough balls (with their mini Oreo pressed in if using) for 2 months in the freezer or 3 days in the fridge. When baking chilled or frozen dough balls, set your oven to 325°F. Also increase your bake time 1-2 minutes for chilled dough balls, and 4-5 minutes for frozen dough balls.
How do you store leftover cookies?
These cookies rarely last more than a few days in our house. But, if you do need to store them, keep them at room temperature in an air-tight container for up to 5 days.
If your cookies get too dried out after a few days for your taste, just crumble them over some ice cream with hot fudge sauce for a delicious new take on a sundae!
Can I use another kind of Oreos?
Yes! While the flavor and texture may change depending on the Oreo flavor you use, you are more than welcome to experiment with new combos. See the Make This Recipe Your Own section above for more details.
Can I use different flavors of chocolate chips?
Definitely! I love dark chocolate in pretty much everything, but if you prefer milk or white chocolate, or even peanut butter chips, feel free to use those!
Other Cookie Recipes You'll Love
Craving more delicious treats? Here are a few of my other favorite mash-up recipes:
- Oreo Cookies and Cream Cinnamon Rolls
- Fudgy Blondie Brownies
- Bourbon Pecan Pie Bars with Pecan Shortbread Crust
- Apple Pie Filling Cinnamon Rolls
- Peach Cobbler Pound Cake
And some other quick-mix cookie recipes:
- Bakery Style Salted Chocolate Chip Cookies
- Dark Chocolate Chip Cookies
- Easy Chewy Peanut Butter Cookies
- Double Biscoff Butter Cookies
- Birthday Cake Sugar Cookies
- Soft & Chewy Sugar Cookies (without baking powder!)
⭐ If you gave this recipe a try please give it a ⭐ rating and tag me on Instagram @mint.and.mallow.kitchen so I can see what you're baking up! ⭐
📖 Full Recipe
Oreo Chocolate Chip Cookies
- ½ cup (1 stick) unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¾ cup sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup dark chocolate chips, pistoles, or chopped chocolate*1
- 6 regular Oreo cookies*2
- 10 mini Oreo cookies (for garnish, optional)
- Preheat and chop Oreos: preheat your oven to 350°F and line two baking sheets with parchment paper. Chop regular-sized Oreos on a cutting board or crush by hand or in a zip-top bag into just a little bigger than chocolate chip sized pieces.
- Cream butter, sugars, and flavor: cream the butter, sugars, and vanilla together until very light and fluffy for about 2 minutes on medium-high speed using a hand or stand mixer.
- Beat in the egg: add in the egg and beat for 30 seconds more on medium-high until the batter is smooth and fluffy again.
- Add in dries: add the flour, baking soda, and salt to the batter, and mix on low speed just until the flour is incorporated and a smooth dough forms (be sure to scrape the bowl really well about halfway through mixing!).
- Add chips and crushed Oreos: add in the chocolate chips and crushed Oreo cookies all at once, and mix in by hand or carefully on low speed, just until they’re evenly distributed throughout the dough.
- Scoop dough balls: scoop dough into 2” rounds, using a scant ¼ cup of dough per cookie (an ice cream scoop works well for easy portioning). Roll dough balls between your hands to fully round (if not using an ice cream scoop).*3
- Tray and top: place scooped cookies on prepared baking sheets at least 2” apart. For an extra hand-made touch, twist apart a few mini Oreos and press a mini cookie half into the top of each dough ball (optional).
- Bake: bake for 14-16 minutes, just until the bottoms are a medium golden brown, and there’s a touch of brown around the top edges. The tops should still be fairly pale and crackly, but look dry although they’ll be soft to the touch (a touch underbaked is actually good for these cookies as they’ll crisp up when they cool).
- Knock ‘em down: as soon as you take the cookies out of the oven, knock the tray firmly on the counter, or hit it a few times from underneath with an oven mitt on (this helps to settle the molten batter while it’s still all gooey and give you that nice crackly finish).
- Cool, share and enjoy: cool cookies as long as you can resist the temptation to enjoy one of these cookies and cream mash-ups, and then pass them around for a double-cookie-licious celebration!
Test Kitchen Tips
- *1Which chip? I prefer dark chocolate chips in this recipe; the higher the quality, the better in my book, but if Nestle’s semi-sweet chips is what you grew up loving, then definitely stick with those for that extra touch of nostalgia - any flavor you prefer of chocolate chip can work well here!
- *2Can I use another kind of Oreo? If you'd like, you're welcome to substitute any other flavor or size for the crushed Oreos. If you use Oreo Thins or Double Stuffed, just know they will effect the shape and texture as the Oreo's cream filling really is an ingredient that's fully mixed into the dough here. That said, they'll still be delicious with whatever Oreos you use!
- *3Chilled bakes: if you’d like, you can bake these cookies directly from the fridge or freezer too. Just know that doing so will make the cookies spread a little less and stand a bit taller. You can chill scooped dough balls (with their mini Oreo pressed in if using) for 2 months in the freezer or 3 days in the fridge. When baking chilled or frozen dough balls, set your oven to 325°F. Also increase your bake time 1-2 minutes for chilled dough balls, or 4-5 minutes for frozen dough balls.
- Storage: leftover cookies can be kept at room temperature in an air-tight container for up to 5 days.