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!
Notes
*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.
It’d mean so much to me if you could please give the recipe card a ⭐ rating on the site and leave a comment to help others find this sweet recipe! Xo, Jocelyn @ Mint+Mallow