Chocolate Chip Oreo Cookies

Take chocolate chip cookies to the next level! Bakery-style Chocolate Chip Oreo Cookies are irresistibly large and loaded with crunchy crushed Oreo pieces. A blissful union of two classics no Oreo fan can resist!

We love dessert recipes with Oreo cookies around here! Check out Mint Oreo Icebox Cake, easy Oreo Banana Cream Pie Cups, Cookies & Cream Oreo Pudding Cookies, and 15-minute Oreo Delight! It’s hard to decide which one to make next!

You’ll Love This Oreo Recipe With Chocolate Chip Cookies

As any Oreo cookie fan will tell you, if the dessert has the word Oreo, it will be a hit! These chocolate chip Oreo cookies aren’t any different! Here’s why you’ll be sure to keep this Oreo recipe for years to come.

• Attention Getter – Deliciously surprising cookie combination.
• Satisfying Textures – Creamy chocolate chips and crunchy Oreos.
• Hybrid Cookie – Homemade cookies blended with store-bought.
• Delight Oreo Fans – Another way to enjoy the world’s #1 cookie.
• Classic Style – Soft and chewy with delightful crispy edges.
• Give Away Fav – Cookie exchange, bake sale, and potlucks.

What You Need

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• All-Purpose Flour – Use a kitchen scale if you have one (281g) or the fluff, spoon, and level method for the best outcome. 
• Salt
• Baking Soda – Fresh is best! Crucial leavening ingredient for lift.
• Cornstarch – Makes softer centers without a cakey texture and keeps chocolate chip cookie dough from flattening while baking.
• Butter – Softened butter will dent with slight pressure. 
• White Granulated Sugar and Light Brown Sugar – Brown sugar must be firmly packed into the measuring cup for the correct amount.
• Milk – Room temperature.
• Pure Peppermint Extract – Optional; makes festive mint chocolate chip Oreo cookies, a popular holiday cookie flavor.
• Pure Vanilla Extract – Always have a supply on hand by making your own homemade vanilla extract; excellent for gifting, too! 
• Chocolate Chips – choose your favorite flavor, and have some extra for topping.
• Oreo Chunks – about 20 cookies divided. A regular 14 oz package of Oreos contains approx. 45 cookies. See notes for more info.

To test baking soda, place a few tablespoons of vinegar in a small dish and stir in about a teaspoon of baking soda. The mixture should immediately begin to fizz if the baking soda is still active; if there’s little to no reaction, it’s time to replace it.

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How To Make Oreo Filled Chocolate Chip Cookies

A straightforward and simple recipe bringing together the world’s #1 store-bought cookie, Oreos, with the #1 homemade cookie in the U.S., chocolate chip cookies.

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Whisk the flour, salt, baking soda, and cornstarch together; set aside.
2. Beat the butter, brown sugar, and granulated sugar until light and fluffy; add the milk and extract(s) and beat until smooth and creamy.
3. Slowly add the dry ingredients to the wet mixture until just combined.
4. Fold in the chocolate chips and Oreo chunks. Chill for 30-45 minutes *see notes. 
5. Preheat the oven to 350°F, scoop cookies using a #20 cookie scooper, and bake for 11-13 minutes.

Cool cookies directly on the baking sheet and top them with extra Oreo chunks, crumbs, and chocolate chips while still warm.

Useful Recipe Tips For Success

• The most consistently successful cookie recipes involve one key step (besides reading the recipe through completely before starting), use a kitchen scale to weigh the flour. 
• Keep in mind flour readily compacts when scooped right from the container because it compresses so easily. (The opposite of brown sugar, where you must firmly pack it to get the correct amount.)
• The regular 14 oz package of Oreos works well for this recipe, with about 45 cookies. Enough to make an extra batch and freeze dough balls to have ready-to-bake chocolate chip cookies on hand. 
• I put 15-20 cookies into a zip-top bag and use a rolling pin to crush Oreo cookies into small and medium-sized chunks. This is enough crushed Oreos for the cookie dough and the extra on top.
• For gourmet, bakery-style Oreo chocolate chip cookies, I like to crush a few extra cookies to make fine Oreo crumbs. Sprinkle them on top of the warm cookies, along with the chunks and chips. 
• Chilling the dough is optional but recommended. It will keep cookies from spreading too much. I usually scoop the dough balls and put them in the freezer while the oven preheats. Then, I keep them in the fridge while others are baking. 
• Use a completely cooled pan for each batch. I get 6 cookies on my half-sheet pans. 
• Chilling the cookie dough for 45 minutes is a game-changer. Extra chill time means more flavor and softer centers, and cookies actually bake more golden without overcooking.

How To Store

Completely cooled Oreo chocolate chip cookies can be stored on the counter for up to four days in an airtight container. I don’t recommend refrigerating them, as this dries the cookies out pretty quickly. 

How To Freeze

If you have remarkable self-control (good on you!), you can certainly freeze the baked cookies. Wrap them separately and put in a freezer bag or container, or put them in the freezer bag and in a freezer-safe container. In both cases, remove as much air from the freezer bag as possible to reduce freezer burn.

Variations on Chocolate Chip Oreo Cookies

Variations on Chocolate Chip Oreo Cookies offer endless creativity. Swap regular Oreos for different flavors like mint or peanut butter, adding a unique twist. Experiment with extracts—vanilla, almond, or peppermint—to elevate the cookie’s flavor.

For a festive touch, try Trader Joe’s Candy Cane Joe-Joes, infusing a peppermint flair that transforms these classics into holiday delights.