Looking to level up your classic chocolate chip cookies? These 20-Minute Oreo Chocolate Chip Cookies have actual chunks of cookies n cream Oreos in the batter. Yes, you read that right. A cookie within a cookie! And I’m SO excited for you to taste them!
These cookies use a simple dough that requires no chilling and is made up of typical ingredients most home bakers already have in their pantry. Think soft and chewy chocolate chip cookies with crispy crunchy Oreo chunks.
Adding cookies to cookies sounds wild I know (see also: Cookie Monster Cookies!), but it’s a surefire way to easily elevate your cookies with one simple ingredient.
I also absolutely love that this recipe requires only one bowl! As a busy mom who loves a sweet treat, I appreciate this one-bowl cookie recipe (ALWAYS sign me up for less clean up!) that requires no chilling time and only 9 ingredients.
Oreo Chocolate Chip Cookies Ingredient Highlights
Unsalted butter is best so that you can control the amount of salt being added to your cookies. It’s also important that your butter is softened in order to get the perfect consistency in your dough.
The use of brown sugar in this recipe gives you that classic subtle caramel flavor that you know and love about chocolate chip cookies. I use light brown sugar but dark works, too!
I use dark chocolate chips, but semi-sweet works, too!
Chocolate Chip Cookies with Oreos Tips and Tricks
How I Make My Easy No-Chill Cookie Dough
We want our Oreos in chunks, but not totally crushed. I find the best way to prep the Oreos for your dough in these Oreo Chocolate Chip Cookies is to use a cutting board and sharp knife.
I like to cut each Oreo into 4-6 chunks. Line them up on your cutting board and slice them with your knife.
You’ll be left with some little crumbles and crumbs, which you’ll add to your batter, along with the nice big chunks you just created with your knife.
As with most of my cookie recipes, this is a one-bowl baking recipe, which means the order in which you add your ingredients matters.
The key to perfect cookies is to start by creaming your butter and sugar together. Use a hand mixer on high to whip the softened butter and brown sugar together for 2-3 minutes, until silky and smooth.
The sugar actually cuts into the butter, adding little bubbles that ultimately lead to a soft and chewy cookie. Next, add your vanilla extract and egg.
Use your hand mixer again to mix on low, just to integrate the egg. Only mix just as much as you need. It’s best not to over-mix the dough.
Mix in the flour, salt, and baking soda. Use a spatula to scrape down any flour left on the side of the bowl to add it to your bowl.
I like to conserve a handful of chips and chunks to place on top of my cookies. This will give you melty chocolate and crispy cookie on top of each cookie.
Fold the rest of your chocolate chips and Oreo chunks into the dough. Form your cookies and add them to a lined large baking sheet.
Make sure you leave a little space between each cookie to allow for some spreading. If you conserved some chips and chunks, press them into the top of each cookie as pictured below.
Bake on the top rack. I like to leave them slightly underdone and allow them to cool completely before digging in. This will give you a super soft and chewy texture with crispy chunks of Oreo and melty bits of chocolate.
If you want perfectly uniform cookies, you can use a cookie cutter or even a large glass to shape the cookies once they are out of the oven and still nice and hot.
Just place your cookie cutter or glass over the hot cookie and move it in small circles for about 3 seconds. Voila! Perfectly round cookies!
Storing Your Oreo Chocolate Chip Cookies
Place your Oreo Chocolate Chip Cookies in an airtight container or storage bag. They will stay fresh at room temperature for 2-3 weeks. You can also keep them in the refrigerator to make them last for 2-3 months.
You can also freeze these cookies for up to 6 months. Just allow them to thaw overnight at room temperature to defrost or defrost each one in the microwave for about 25 seconds.
Pro tip: To keep your cookies from getting stale, place a piece of bread in the container with them as you store them! The bread will soak up the moisture in the container, keeping your cookies nice and fresh! (Great use for the “butt” of the loaf so it’s not totally wasted)!
Alternatively, you can freeze the cookie dough before baking the cookies. This will give you fresh-baked cookies every time when the craving hits!
Form your cookie dough into balls and store them in a freezer-safe storage bag in the freezer. They will last this way for about 10 months! Just bake them as normal straight out of the freezer.
20-Minute Oreo Chocolate Chip Cookies
SAVE RECIPE TO COLLECTION PRINT RATEEquipment
- Large Cookie Scoop optional
- Reusable Baking Mat optional
- Mortar and Pestle optional
Ingredients
- ½ cup softened unsalted butter (½ cup butter = 1 stick)
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ¾ cup all-purpose flour
- ¼ teaspoon table salt
- ½ teaspoon baking soda
- 10 whole Oreos
- 1 cup chocolate chips (dark or semi-sweet)
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper or a reusable baking mat.
- To a large mixing bowl, add softened butter and brown sugar. Use a hand mixer on high to cream together until light and smooth (about 2-3 minutes).½ cup softened unsalted butter, 1 cup light brown sugar
- Add the vanilla extract and egg and use your hand mixer on low to combine.1 teaspoon vanilla extract, 1 large egg
- Add the flour, salt, and baking soda and mix to combine, careful not to overbeat. Use a spatula to scrape any flour off the sides of the bowl and integrate it into your dough.1 ¾ cup all-purpose flour, ¼ teaspoon table salt, ½ teaspoon baking soda
- Crush your Oreos either by adding to a storage bag and crushing with a rolling pin or by using a mortar and pestle. Leave some bigger chunks and crush some down to a fine dust so you have a variety of crumb sizes.10 whole Oreos
- Conserve some larger Oreo chunks to place on top of your formed cookie dough. Add the rest of the crushed Oreo and the chocolate chips to your dough and use a rubber spatula to fold to combine.1 cup chocolate chips
- Use a large cookie scoop or 4 tablespoons of dough to form your cookies, adding them to the prepped baking sheets. Leave at least an inch of space in between each cookie for minor spreading.
- Place the reserved Oreo chunks sporadically on top. Bake for 10-12 minutes on the top rack. It's okay if they are slightly underdone. Allow them to cool on the baking sheet. Enjoy!
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
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