Easy Oreo chocolate chip cookies—soft and chewy with crispy edges, loaded with chopped Oreos and extra chocolate chips on top for an irresistible finish. This recipe yields large cookies with a tender center and a dramatic presentation everyone will enjoy.
If you love Oreos, try other fun ideas like a single-serve Oreo McFlurry, white chocolate-dipped holiday Oreos, Oreo birthday cake cookies, or Golden Oreo truffles with cream cheese.
There are many Oreo chocolate chip cookie recipes out there, but this version stands out: large, tender cookies with plenty of chocolate and Oreo pieces. They impressed even the biggest Oreo fans I know.
Why this is the perfect cookie recipe
This recipe builds on a beloved small-batch chocolate chip cookie, scaled up and adjusted for extra moisture and mix-ins. The result: large cookies that are soft and chewy in the middle with slightly crisp edges, filled with chopped Oreos and plenty of chocolate chips.
Why you should make these cookies
- Classic cookie texture elevated with Oreo chunks and extra chocolate.
- Large, show-stopping cookies with a soft center and crisp edges.
- Most ingredients are pantry staples.
- No chilling required—ready quickly.
- Can be mixed by hand, with a hand mixer, or a stand mixer.
Ready to make them? Below are ingredient highlights and straightforward instructions—scroll to the recipe card for exact measurements and the full method.
Ingredients overview
Gather these items before you start. Exact quantities are in the recipe card below.
- Butter — salted or unsalted, at room temperature.
- Brown sugar & granulated sugar — the combination gives great texture and chew.
- Egg — one at room temperature.
- Vanilla extract — adds flavor depth.
- All-purpose flour — the base for the dough.
- Baking soda — provides lift.
- Salt — balances sweetness.
- Semi-sweet chocolate chips — use good-quality chips.
- Oreo cookies — roughly chopped; use regular (not double-stuff) for best texture.
How to make these Oreo cookies
Follow these steps for perfect cookies. See the recipe card for exact measurements and bake times.
- Cream the butter and sugars together until light and smooth.
- Mix in the egg and vanilla until fully incorporated.
- Add the dry ingredients—flour, corn starch (if using), baking soda, and salt—and stir until just combined. Avoid overmixing.
- Fold in chocolate chips and chopped Oreo pieces. Use a large cookie scoop to portion the dough for evenly sized cookies.
- Place dough balls on a parchment-lined baking sheet. Press extra Oreo pieces and chocolate chips on top for a dramatic presentation, then bake as directed.
- Allow cookies to cool on the baking sheet briefly so they finish setting, then transfer to a rack to cool completely.
Tip: Sprinkle flaky sea salt on warm cookies for a delightful sweet-and-salty contrast.
Frequently asked questions
How should I store these cookies?
Store cooled cookies in an airtight container at room temperature for up to 5 days. Reheat briefly in the microwave to soften the centers and melt the chocolate.
Can I freeze the cookies?
Yes. Freeze baked cookies in an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator or warm gently in the microwave before serving.
Troubleshooting
Why aren’t my cookies spreading?
Too much flour or packed flour can prevent spreading. Measure flour accurately using the scoop-and-level method or a kitchen scale.
Why are my cookies spreading too much?
If cookies spread excessively, check that you used regular Oreos rather than Double Stuf. Extra filling can add moisture and cause over-spread. Also avoid overly warm butter.
Recipe variations
Customize the base recipe with a few easy swaps:
- Mini Oreos — press mini Oreos on top before baking for a cute finish.
- White chocolate chips — swap semi-sweet for white chocolate for a cookies-and-cream twist.
- Mix of chocolate — combine chocolate chunks, mini chips, or different chocolate types for more texture and flavor.
Can I make ice cream sandwiches with these cookies?
Yes—these large cookies make excellent ice cream sandwiches. For a softer, chewier texture that holds the ice cream well, slightly underbake the cookies and cool before assembling.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend and gluten-free Oreos to adapt the recipe for a gluten-free version. Many grocery stores carry suitable substitutes.
Oreo chocolate chip cookies recipe
The Best Oreo Chocolate Chip Cookies
Print Recipe
Ingredients
- 1/2 cup butter Slightly softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 & 1/4 cup flour
- 1 tbsp corn starch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup semi sweet chocolate chips
- 7 Oreo cookies roughly chopped, regular stuffed (NOT DOUBLE STUFFED)
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
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In a medium bowl, cream the butter with brown and granulated sugar until smooth.
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Add the egg and vanilla, mixing until combined and smooth.
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Add flour, corn starch, baking soda, and salt to the wet ingredients. Stir just until incorporated; do not overmix.
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Fold in the chocolate chips and chopped Oreo pieces. Using a large cookie scoop (about 1/4 cup), portion the dough into 10 equal mounds.
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Place dough on the prepared sheet and bake for about 13 minutes. They may look slightly underdone in the center—this is ideal. They will continue to set as they cool.
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Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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