There are chocolate chip cookies. There are Oreo cookies. And then there are these. Big, bakery-style Oreo chocolate chip cookies that taste like your inner child just won the lottery. They're soft in the middle, crisp at the edges, and stuffed with enough cookies and cream goodness to make a grown woman (that would be me) hide a stash in the freezer behind the peas.
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🗝️ Why Oreo chocolate chip cookies should be your next bake
- Classic cookies and cream flavor with a homemade twist—because we’re not buying the pre-packaged stuff when we’ve got an oven and a little ambition.
- Thick, chewy, and packed with crushed Oreo cookies and melty chocolate chips.
- Freezer-friendly dough means future-you gets fresh Oreo and chocolate chip cookies on demand. You're welcome. (More about how to freeze cookie dough here)
🧾 Ingredients you'll need
- Butter – Softened to room temp, because we’re not trying to break a mixer today.
- Brown sugar + white sugar – That perfect combo gives these cookies their chewy texture and a little caramel-y goodness.
- Eggs – Room temperature. They help everything blend.
- Vanilla extract – The real kind. You know what I mean.
- All-purpose flour – Nothing fancy here, just the regular stuff you have in your pantry.
- Cornstarch – Secret weapon for that soft, bakery-style bite.
- Baking soda + salt – Standard cookie magic-pixie dust.
- Semi-sweet chocolate chips – Because we want chocolate in every single bite.
- Oreo cookies – Roughly chopped.
- Mini Oreos (optional) – Totally unnecessary, completely adorable. Pop one on top if you’re feeling extra - and we know you are.
Download the free Oreo Chocolate Chip Cookies Kitchen Cheat Sheet for tips, faqs, and more.
📖 Recipe
Oreo Chocolate Chip Cookies
Print Save Recipe Rate RecipeIngredients
- 1 cup butter, softened to room temperature
- 1 cup brown sugar, I suggest light brown
- ½ cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi sweet chocolate chips
- 10 Oreo cookies, roughly chopped
- Mini Oreos, for decorating the cookies, optional.
Instructions
- In a stand mixer (or with a hand mixer and some gumption), beat the softened butter with both sugars and the vanilla until it’s light, fluffy, and looks like something you'd spread on toast if no one were watching.
- Add the eggs and beat in, scraping down the sides of the bowl.
- Add the flour, cornstarch, baking soda, and salt and mix until just combined.
- Fold in the chocolate chips and chopped Oreos. Try not to eat the dough. (Or do. I’m not the food police.)
- Chill the dough in the fridge for at least an hour, up to 24 hours. If you don't have time skip this part but it makes the cookies taste better and have a better texture.
- When ready to bake the cookies, preheat the oven to 350℉
- Line 3-4 baking sheets with parchment paper. Set aside.
- Bring the cookie dough out of the fridge and leave at room temperature for 10 minutes – this will make it easier to scoop and shape.
- Roll tablespoons of the dough into balls, and place on the lined baking sheet, leaving room in between to allow them to spread. Want to be extra? Press a mini Oreo on top of each one. Because why the heck not?
- Pop them in a preheated oven until the edges are golden and the centers are just set, about 10-12 minutes.
- Let them rest on the pan a few minutes, then transfer to a wire rack. Or, you know, just grab one and live your truth. We don't judge.
Notes
- Use room temperature butter – this makes creaming the butter with the sugars easier.
- Avoid over-mixing the dough – otherwise you will end up with tough, heavy cookies rather than light and tender cookies.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make Oreo chocolate chip cookies
This is where the magic happens, y’all. Follow these easy step-by-step photos to see how these cookies come together—no fancy tricks, just pure cookie goodness.
Cream butter & sugar. Beat in egg & vanilla.
Stir in dry ingredients.
Add chocolate chips & Oreos.
Roll into balls and bake.
📚 More cookies with chocolate chips
If you loved these Oreo chocolate chip cookies, don’t stop now—you’re already halfway to dessert legend status. Here are a few more cookie jar favorites we love that’ll make your oven feel like it’s hosting a bake sale in your honor.
- Quadruple Chip Cookies – Because too many chocolate chips is not a real thing in any reality.
- Blueberry White Chocolate Cookies – Fruity, fancy, and just bougie enough to impress the PTA.
- Coconut White Chocolate Chip Cookies – Sweet, chewy, and just tropical enough to make you forget you’re not actually on a beach with a mai tai in hand.
Craving more cookies and comfort food?
Hit that ⭐️ to rate the recipe, share it with your favorite cookie thief, or leave a comment telling me how fast your batch vanished. I love hearing from y’all—unless you’re here to say you only eat kale. (Bless your heart.)
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