Best Chocolate Chip Oreo Cookies

This is the best chocolate chip oreo cookies recipe ever! No fancy ingredients, no chilling time, just lots of Oreos and chocolate chips. These simple and straightforward cookies are amazingly delicious, soft, and chewy are just perfect served warm with a cup of tea or as a dessert topped with a scoop of vanilla ice cream. These cookies turn out perfect every single time! 

Chocolate chip Oreo cookies are super soft and tender and are LOADED with chopped up Oreo cookie pieces and chocolate chips. Every bite of these is tastier than the next! They’re gooey and soft in the middle with a chewy edge, and every bite is a perfect mouthful of delicious cookie.

Oreo is a brand of sandwich cookie consisting of two wafers with a sweet creme filling. Oreo cookies are available all over the world and come in many varieties. I decided to jazz up the cookie dough by using chopped Oreo cookies. It gives the cookies a speckled colouring, but also such a nice flavour!  I used the classic oreos and chopped them in chunks – the oreos themselves soften as they bake so don’t worry that the biscuits don’t stay crunchy, because it’s normal and unavoidable.

How to Make the Best Chocolate Chip Oreo Cookies:

1. Preheat the oven to 175ºC And line the Baking Sheets: Always line the baking sheets with parchment paper. This help the cookies retain its shape and prevents them from spreading too much. 
2. Prepare the Wet Ingredients: Use COLD unsalted butter. Using a stand mixer, cream together butter, brown sugar, and granulated sugar. Then add eggs. Scrape the bowl in between. Add vanilla extract, and beat until pale and creamy. (as shown below)

3. Add the Dry Ingredients: In a large separate bowl, sift together all purpose flour, baking powder, and salt. Slowly add the dry ingredients mix 1 tbsp at a time into the butter-egg mixture. Mix until well combined.
4. Chop the Oreo Cookies and fold into the above mixer. Then use a spatula to stir crushed Oreo and chocolate chips into the cookie dough. As oreos are the main feature to stick to the idea of black and white so I used dark chocolate chips and white chocolate chips as the main flavours (but obviously you can use whichever ones you want!)

5. Portion and Scoop: Once the cookie dough is finished, it’s time to portion. Use a cookie scoop as it ensures that all the cookies are uniform in size so that they bake evenly. At this point you can either bake your dough or freeze it.

6. Bake: Bake for 12-14 minutes or until the edges are golden brown. Let cool for 15 minutes on the baking sheet before transferring to the cooling rack. Enjoy with a glass of milk!

Helpful Tips and Tricks to Make the Best Chocolate Chip Oreo Cookies:

1. Brown sugar creates a thicker, softer, and chewier cookie than using mostly white sugar. You can adjust the ratio of the sugars based on your liking.
2. Chilling your cookie dough for just 15-30 minutes can result in massive change to your baked cookies. If making ahead, you can chill the cookie dough for up to 72 hours. 

If you tried this recipe or any other recipe on our blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!

Best Oreo Chocolate Chip Cookies

Serves: Makes- 20 cookies Prep Time: 15 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Pin

Print

Ingredients

• 200 grams unsalted butter, cold
• 170 grams brown sugar
• 50 grams granulated sugar
• 2 eggs, room temperature
• 2 tsp vanilla extract
• 275 grams all purpose flour
•  ¾ tsp baking soda
• ½ tsp salt
• 16 Oreo cookies, roughly chopped into medium size pieces
• 1/2 cup chocolate chips

method

1. Preheat the oven to 175°C and line a baking sheet with parchment paper. Set aside.
2. In a stand mixer fit with the paddle attachment, beat the softened butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 minutes.
3. Use a rubber spatula to scrape down the sides of the bowl and add the eggs and vanilla extract. Beat until smooth and combined.
4. Add the flour, baking soda, and salt and mix until just combined and no streaks of flour remain.
5. Last, fold in the Oreo cookie pieces and white chocolate chips.
6. Use a 1 ounce cookie scoop or a large spoon to scoop out cookie dough balls, dropping them 2 inches apart on your prepared cookie sheet. Bake at 350° F for 12 minutes or until the edges are golden brown and the centers have puffed up, but are still slightly under done.
7. Allow to cool for a few minutes on the baking sheet before transferring to a wire cooling rack to cool completely before eating! Enjoy!

Did You Make This Recipe?

If you did, take a picture and tag me on Instagram at @poetryofspices!