Oreo Chocolate Chip Cookies

These homemade chocolate chip Oreos cookies are soft in the middle, crisp at the edges, and absolutely packed with chopped Oreos and melty chocolate chips. They freeze like a dream, too.

Course cookies

Cuisine American

Prep Time 15

Cook Time 12

Chilling time 1

Total Time 1 27

Servings

Calories 163kcal

Author Marye Audet-White

Ingredients

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

Storage:

Store the baked cookies in an airtight container at room temperature for up to a week or freeze baked or unbaked for up to 3 months.

Tips:

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