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.
I also absolutely love that this recipe requires only one bowl! As a busy mom and environmental scientist, One-Bowl baking is hands down my favorite! Less clean-up means I’m saving on both time and water. Thats a win, win for me!
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
Oreo Chocolate Chip Cookies Ingredients
Here’s everything you need:
- Butter. 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.
- Brown sugar. 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!
- Egg. They will help lift and bind your cookies together.
- Vanilla extract. For a little extra flavor.
- All-purpose flour. This acts as the base of your chocolate chip cookie dough.
- Salt. To elevate all the rest of the cookie flavors.
- Chocolate chips. I use dark chocolate chips, but semi-sweet works, too!
- Oreos. Or another brand of cookies ‘n cream sandwich cookies. You could even make your own Oreos.
Chocolate Chip Cookies with Oreos Tips and Tricks
Start By Creaming Your Butter and Sugar
The key to perfect cookies is to start by creaming your butter and sugar together. In order to do so, it’s imperative that your butter is softened. Not solid, not melted, but softened.
The easiest way to soften butter is to take it out of the refrigerator about 30-45 minutes before you start baking. This will allow the full stick of butter to get to room temperature naturally.
Green tip: Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers, and palm oil production is a huge driver behind deforestation.
If you don’t want to wait, you can microwave your stick of butter on high for 15 seconds. Check if it’s softened. If it’s still too solid, continue to microwave in 5-second intervals until it’s perfectly softened.
If you don’t want to use the microwave, there are 5 other simple ways you can easily soften your butter. For more information, check out this article on how to soften butter quickly.
The best way to tell if your butter is softened is by poking it! If it’s room temperature, your finger will leave an imprint.
To cream 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 as pictured below.
The sugar actually cuts into the butter, adding little bubbles that ultimately lead to a soft and chewy cookie.
Add Your Wet Ingredients
With one-bowl baking recipes, the order in which you add your ingredients matters. After creaming your butter and sugar together, add your vanilla extract and egg.
Green tip: Look for pasture-raised eggs (over free-range or cage-free) to support agriculture that is less reliant on chemicals and fossil fuels.
It’s important to note that it is always best practice to crack your egg in a separate dish before adding it to your dough. This just ensures that you have a better chance of spotting and extracting any eggshells that may fall in.
It also means that if you happen to get a bad or bloody egg, you won’t waste your dough.
Of course, if you like to live your life on the wild side like me then you can take a chance and crack it directly in your bowl.
Once you add your vanilla 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.
Add the Dry Ingredients
Next comes your dry ingredients! Add your flour, salt, and baking soda and you guessed it! Grab that hand mixer for a third time to combine the dry ingredients into your dough.
Again, mix on low and only as much as you need. Use a spatula to scrape down any flour left on the side of the bowl to add it to your bowl.
The idea here is again to not overwork the dough. This technique gives you soft and chewy cookies every time!
Prep the Oreos
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.
Conserve Some for the Top
It’s time to fold in your chocolate chips and Oreo chunks. 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.
Add most of your chocolate chips and Oreo chunks into the dough. Use a spatula to fold to combine.
Then use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies.
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 at 350°F for 10-12 minutes. 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.
Oreo Chocolate Chip Cookies Frequently Asked Questions
What type of cookie is an Oreo?
An Oreo is a cookies and cream sandwich cookie. It is comprised of sweet creme filling sandwiched between two chocolate wafer cookies.
How do you make chocolate chip cookies gooey inside?
The key is to slightly underbake them and then let them cool on the pan. This will give you the perfect gooey interior and an overall soft and chewy cookie experience.
Want to sharpen your kitchen skills?
Why You Should Make These 20-Minute Oreo Chocolate Chip Cookies
- The texture! Soft and chewy cookies with a slightly gooey interior complete with crispy chunks of Oreo and melty chocolate chips.
- They’re loaded. There are literally cookies inside these cookies!
- They’re easy. Ready in 20 minutes with one bowl and just 9 ingredients.
20-Minute Oreo Chocolate Chip CookiesPRINT PIN RATE
- 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)
- 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).
- Add the vanilla extract and egg and use your hand mixer on low to combine.
- 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.
- 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.
- 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.
- Use a large cookie scoop or 2 heaping 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!
- 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.
- Oreos aren’t just great with milk, you can also find them in this collection of fun recipes using Oreos!
- Cookie monsters are always happy at my house with this delicious selection of my best cookie recipes to choose from! Nom nom nom!