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Brighten your day with these chewy, extra chocolatey Oreo Chocolate Chip Cookies. This is the chocolate chip cookie recipe you’ll want to bake again and again: a soft, chewy brown sugar base loaded with plenty of chocolate chips and generous chunks of Oreos. Best of all, the dough comes together in one bowl with no mixer and doesn’t require chilling — meaning warm cookies are ready in about 30 minutes. Simple, indulgent, and perfect for any chocolate lover.
About The Recipe
We couldn’t resist sharing another cookie recipe — especially when it turned out this good. We’re big fans of classic chocolate chip cookies, and we also happen to be Oreo-obsessed. After testing our Homemade Oreos earlier in the year we kept a pack on hand ‘for research’ and decided to build a cookie around them.
This recipe started as a weekend experiment, and after the first bite we knew it was a keeper. The cookies are large, soft, and chewy with melty chocolate pockets and crunchy-sweet Oreo pieces. If you love chocolate — or cookies in general — you have to try these Oreo Chocolate Chip Cookies.
Why You’ll Love These Cookies
- Soft and chewy centers with just enough Oreo crunch.
- Ready in 30 minutes or less.
- One-bowl recipe — no mixer or chill time required.
- Loaded with chocolate for maximum indulgence.
Ingredients
Full ingredient amounts and instructions are in the recipe card below.
- Melted unsalted butter – Using unsalted butter lets you control the salt level; melted butter helps produce a chewy texture.
- Granulated sugar – Adds sweetness and a slight crisp to the cookie edges.
- Brown sugar – Keeps the cookies soft and chewy.
- Large eggs – Use one whole egg plus one yolk for extra richness and chew.
- Vanilla extract – A splash enhances the overall flavor.
- All-purpose flour – Provides structure for the cookies.
- Baking soda – Helps the cookies spread and stay chewy.
- Salt – Balances sweetness and enhances flavor.
- Chocolate chips – Use your favorite type; semi-sweet works well.
- Chopped Oreos – Large chunks add texture and the signature Oreo crunch.
How To Make Oreo Chocolate Chip Cookies
Step 1: Prepare the dough
In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add the egg, egg yolk, and vanilla, and whisk until smooth. Stir in the flour, baking soda, and salt just until combined. Fold in the chocolate chips and the chopped Oreos, keeping chunks relatively large for texture.
Step 2: Bake
Preheat the oven to 350°F (175°C). Use a 3-tablespoon scoop to portion dough onto a parchment-lined sheet pan, spacing cookies a few inches apart. Bake 10–12 minutes, until the edges are lightly golden but centers remain soft. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack.
Frequently Asked Questions
Can any Oreo variety be used?
Yes. Regular, Double Stuf, Golden, or Double Chocolate Oreos all work — choose the flavor that pairs best with chocolate.
Can I make the dough ahead of time?
Absolutely. Portion the dough into balls, freeze them on a lined sheet pan until firm, then transfer to a freezer-safe bag. Freeze for 1–2 months and bake straight from frozen, adding a minute or two to the bake time if needed.
Why are my cookies dry?
Dry cookies usually result from overbaking or adding too much flour. Measure flour correctly (spoon and level) and remove cookies when the edges just begin to brown.
Why didn’t my cookies spread?
Too much flour can prevent spreading. Be careful not to overfill the measuring cup and avoid packing flour.
How To Get a Perfectly Round Cookie
Use a cookie scoop to form uniform dough balls so the cookies spread into round shapes. If a cookie spreads unevenly, press it into a biscuit cutter while still hot to reshape it into a perfect circle.
Mix-in Ideas
These cookies are basically a chocolate chip base, so they welcome lots of variations. Try:
- White chocolate chips
- Roasted peanuts for a peanut butter + Oreo combo
- Mini marshmallows for a gooey twist
How To Store
Baked cookies can be frozen for up to 3 months in an airtight, freezer-safe bag. For fresh-baked flavor anytime, freeze portioned dough balls on a sheet pan until firm, then store in a bag for 1–2 months. Cookies also keep well at room temperature in an airtight container for about one week.
If you make these Oreo Chocolate Chip Cookies, leave a comment below — we love hearing from you and answering questions! Tag your photos with #BakersTable.
Oreo Chocolate Chip Cookies
Ingredients
- ⅔ cup unsalted butter, melted
- 6 Tablespoons granulated sugar
- ½ cup brown sugar, firmly packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ¾ teaspoon vanilla extract
- 1½ cups all purpose flour
- ⅓ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
- 1 cup chopped Oreos
Instructions
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Heat oven to 350℉/175℃.
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Line a sheet pan with parchment paper.
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Combine melted butter, granulated sugar, and brown sugar in a large bowl and mix until combined.
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Add egg, egg yolk, and vanilla; whisk until well blended.
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Stir in flour, baking soda, and salt until just combined.
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Fold in chocolate chips and chopped Oreos.
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Portion dough with a 3-Tablespoon scoop onto the prepared pan.
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Bake 10–12 minutes until edges are lightly golden. Cool on the pan briefly before transferring to a rack.
Notes + Tips!
- Make gluten-free with a 1:1 gluten-free flour and gluten-free Oreos.
- Make vegan with plant-based butter and a vegan egg substitute.
- Use dairy-free butter to make these dairy-free.
- Any chocolate works — dark, semi-sweet, milk — choose your favorite.
Expert Tips:
- Room temperature ingredients mean about 70°F / 21℃.
- Keep Oreo pieces chunky for texture rather than finely grinding them.
- Mix until just combined to avoid overworking the dough.
- Use light-colored sheet pans for more even baking and line them with parchment.
- A cookie scoop ensures uniform cookies and even bake time.
- Cookies can be frozen before or after baking for convenience.
- Don’t overbake — remove when edges are lightly browned and centers are still soft for the best chew.
Tools You May Need
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Mixing bowl
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Whisk or spatula
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Sheet pans and parchment
– Still Hungry? –
Here are a few recipes you may like!
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Valentine’s Day Peanut Butter Heart Cookies
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Gingerbread Sandwich Cookies
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BOO! Brownies