Oreo Chocolate Chip Cookies That Melt in Your Mouth

If you’re looking for a cookie that perfectly balances nostalgia with indulgence, Oreo Chocolate Chip Cookies are it. Imagine biting into a golden, slightly crisp edge that gives way to a soft, gooey center—every mouthful studded with melted chocolate chips and crunchy Oreo pieces. This is a cookie that blends the best of both worlds: the classic chocolate chip cookie you know and love and the irresistible cookies-and-cream flavor of Oreos. It’s no wonder this recipe has become a household favorite across the United States.
Table of Contents
Brief Background
Chocolate chip cookies, first made famous in the 1930s by Ruth Wakefield’s Toll House Inn, quickly became an American classic. Oreos, introduced in 1912, rose to fame as one of the most beloved sandwich cookies worldwide. Combining the two didn’t happen by accident—home bakers began experimenting with adding chopped Oreos to cookie dough in the late 1990s, riding the wave of “cookies & cream” becoming a trendy dessert flavor. Today, Oreo Chocolate Chip Cookies are a staple at bake sales, holiday gatherings, and weekend treat menus in many American kitchens.
Ingredients (Yields about 17 large cookies)
- 2 ¾ cups (330g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg + 1 egg yolk, room temperature
- 1 ½ cups (270g) semi-sweet chocolate chips
- ½ cup Oreo cookie crumbs (about 5 cookies)
- ¾ cup roughly chopped Oreo cookies (about 6 cookies)
Preparation Method
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Beat in the vanilla, egg, and egg yolk until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips, Oreo crumbs, and Oreo pieces using a spatula—don’t overmix.
- Chill the dough for at least 40 minutes in the refrigerator to prevent excess spreading.
- Scoop large tablespoons (about 3 oz each) of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 13–15 minutes, or until the edges are lightly golden but the centers still look soft.
- Let the cookies cool for 4 minutes on the baking sheet before transferring to a wire rack.
Recipe Variations
- Double Stuf Boost: Use Double Stuf Oreos for extra creaminess in each bite.
- White Chocolate Twist: Swap half of the semi-sweet chips for white chocolate chips for a true cookies-and-cream flavor.
- Stuffed Oreo Cookies: Instead of mixing Oreo pieces into the dough, wrap a whole Oreo inside a ball of dough for a hidden surprise.
Ingredient Notes
- Butter: Use high-quality unsalted butter for better control over salt levels and richer flavor.
- Chocolate Chips: Semi-sweet chocolate gives a balanced sweetness; avoid milk chocolate if you want less sugary results.
- Oreos: Regular Oreos work best for texture balance, but flavored varieties like Birthday Cake can add unique twists.
Ingredient Substitutions
- Flour: Gluten-free all-purpose blends work well—just make sure they contain xanthan gum.
- Eggs: Use a flaxseed egg (1 tbsp ground flax + 3 tbsp water per egg) for an egg-free option.
- Butter: Plant-based butter alternatives can work, but choose ones with at least 80% fat for the right texture.
Expert Tips
- Freeze the Oreos for 15–20 minutes before chopping—this keeps the cream filling intact during baking.
- Weigh your flour to avoid dense cookies; too much flour can make them dry.
- Don’t overbake—they’ll continue cooking slightly on the tray after you remove them from the oven.
Storage
- Store cooled cookies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- You can also freeze unbaked dough balls for quick, fresh-baked cookies on demand.
Serving Suggestions
- Pair with an ice-cold glass of milk for the classic cookie experience.
- Serve warm with a scoop of vanilla ice cream for a decadent dessert.
- Pack in decorative tins for holiday gifting.
Conclusion
Oreo Chocolate Chip Cookies deliver the perfect marriage of two American favorites—crispy edges, gooey centers, melty chocolate, and that unmistakable cookies-and-cream crunch. With this authentic, tested recipe, you can confidently bake a batch that’s guaranteed to impress family, friends, or even your own sweet tooth. Preheat that oven, grab your mixing bowl, and get ready to enjoy cookies that will quickly become a tradition in your kitchen.
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