Oreo Chocolate Chip Cookies Recipe — Crispy Cookies with Oreo Chunks

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Make your day sweeter with chewy, extra chocolate-y Oreo Chocolate Chip Cookies. This is the chocolate chip cookie recipe you’ll want to bake all year: a soft, chewy brown sugar cookie loaded with extra chocolate chips and generous chunks of Oreos. The best part? These cookies come together in one bowl, no stand mixer required, and no chill time—ready to enjoy in about 30 minutes. Simple, irresistible, and perfect for any chocolate lover.

About The Recipe

Is it too soon for another cookie recipe? We recently shared chewy peanut butter cookies, but after testing this Oreo-studded version over the weekend, we had to share it immediately. We’re big chocolate chip cookie fans here—and also completely obsessed with Oreos. We don’t buy them often, but after developing our Homemade Oreos, a pack has stayed in the pantry for “research.”

This cookie started as a treat for ourselves, but one bite convinced us to share it. Think an oversized chocolate chip cookie with large Oreo chunks: chewy, buttery, sweet, with puddles of melted chocolate and crunchy, chocolate-y Oreo bites. If you love chocolate or great cookies, you must bake these Oreo Chocolate Chip Cookies.

Reasons You Will Love These Oreo Chocolate Chip Cookies

• Soft and chewy centers with a touch of Oreo crunch.
• Ready in 30 minutes or less.
• Made in one bowl—no mixer or refrigeration required.
• A chocolate lover’s dream with extra chips and Oreo pieces.

Ingredients

Full ingredient amounts and instructions are in the recipe card below.

• Melted unsalted butter – Using unsalted butter lets you control the salt. Melted butter yields an extra-chewy texture.
• Granulated sugar – Adds sweetness and a slight edge crunch.
• Brown sugar – Keeps cookies soft and chewy.
• Large egg + egg yolk – One egg plus an extra yolk adds moisture and richness.
• Vanilla extract – A splash enhances flavor.
• All-purpose flour – Provides structure and the right texture.
• Baking soda – Promotes spread, rise, and chewiness.
• Salt – Balances sweetness and brightens flavor.
• Chocolate chips – Use your favorite type; semi-sweet works great.
• Chopped Oreos – Large chunks give the best texture and flavor in every bite.

How To Make Oreo Chocolate Chip Cookies

Step 1: Prepare dough

In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until combined. Add the egg, extra egg yolk, and vanilla; whisk until smooth. Stir in the flour, baking soda, and salt until just combined—do not overmix. Fold in the chocolate chips and chopped Oreos, keeping the chunks fairly large for texture.

Step 2: Bake

Preheat oven to 350°F (175°C). Line a sheet pan with parchment paper. Use a 3-tablespoon scoop to portion dough onto the prepared pan, leaving space to spread. 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 I make the dough ahead of time?

Yes. Portion the dough onto a lined sheet pan and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag for 1–2 months. Bake straight from frozen, adding a minute or two as needed.

Why are my cookies dry?

Dry cookies are usually from overbaking or adding too much flour. Measure flour properly and remove cookies when edges just begin to brown.

Why didn’t my cookies spread?

Lack of spread is often caused by too much flour. Measure carefully and avoid packing the flour into the cup.

How To Get a Perfectly Round Cookie

Use a cookie scoop so dough balls are uniform and nearly round. If a cookie spreads irregularly, while still hot you can nudge it into shape with a biscuit cutter slightly larger than the cookie—press gently to form a neat circle.

Mix-in Ideas

These are essentially chocolate chip cookies, so many mix-ins work well. Try:

• White chocolate chips
• Roasted peanuts for a peanut butter + Oreo combo
• Mini marshmallows

How To Store

Baked cookies keep in an airtight container at room temperature for about a week. For longer storage, freeze baked cookies in a freezer-safe bag for up to 3 months.

To freeze dough: portion onto a lined sheet pan, freeze 1–2 hours until solid, then transfer dough balls to a zip-top bag and freeze for 1–2 months. Bake from frozen, adding a few minutes to the bake time if needed.

Looking for more recipes like this? Here are a few you may like:

Homemade Oreos

Brown Butter Chocolate Chip Cookies

S’mores Cookies

Fudge-y Chocolate Brownie Cookies

Reese’s Stuffed Peanut Butter Cookies

When you make these Oreo Chocolate Chip Cookies, leave a comment below—we love hearing from you! Tag your photos on social media with #BakersTable.

Oreo Chocolate Chip Cookies

Crispy edges, soft chewy centers, loaded with chocolate chips and Oreo chunks—an easy one-bowl cookie perfect for chocolate lovers.

Prep Time: 15 mins

Cook Time: 12 mins

Total Time: 27 mins

Servings: 14 cookies

Ingredients

• 2/3 cup unsalted butter, melted
• 6 Tablespoons granulated sugar
• 1/2 cup brown sugar, firmly packed
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 3/4 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup chopped Oreos

Instructions

1. Heat oven to 350℉/175℃. Line a sheet pan with parchment paper and set aside.
2. In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix until combined.
3. Add the egg, egg yolk, and vanilla; whisk until well blended.
4. Add the flour, baking soda, and salt. Stir until just combined—do not overmix.
5. Fold in the chocolate chips and chopped Oreos.
6. Use a 3-tablespoon scoop to portion dough onto the prepared pan.
7. Bake 10–12 minutes, until the edges are lightly golden. Allow to cool on the pan.

Notes + Tips

Substitutions:

• Use a 1:1 gluten-free all-purpose flour and gluten-free Oreos to make gluten-free cookies.
• Make vegan by using plant-based butter and a vegan egg substitute.
• Use dairy-free butter to make them dairy-free.
• Any chocolate type works: dark, semi-sweet, milk, or bittersweet.

Expert Tips:

• Keep Oreo chunks large for texture—don’t grind them fine.
• Avoid over-mixing; stir until no dry flour pockets remain.
• Use light-colored sheet pans and line them with parchment paper.
• Use a cookie scoop for uniform size and even baking.
• Do not overbake: remove cookies when edges barely begin to brown for the best soft, chewy center.

– Still Hungry? –

Here are a few recipes you may like!

• Valentine’s Day Peanut Butter Heart Cookies

• Gingerbread Sandwich Cookies

• BOO! Brownies