These Oreo chocolate chip cookies are soft, chewy and gooey! They are bakery style with buttery chewy edges and soft pillowy centers. This no chill cookie recipe takes only 20 minutes from start to finish. The addition of crushed Oreos makes these the best chocolate chip cookies!

Oreo chocolate chip cookies.

Why You’ll Love This Recipe

  • These Oreo chocolate chip cookies are quick and easy.
  • This recipe is made in one mixing bowl.
  • No dough chilling required.
  • Any flavor Oreos work well.
  • They are great for birthdays, holidays, Christmas and more.
  • This recipe uses common baking ingredients.
  • Use gluten free flour and gluten free Oreos for a gluten free recipe. In addition, this recipe is nut free.
  • Check out these Stuffed Cookies which are Oreo stuffed chocolate chip cookies!
  • For another fun idea, make these Oreo Cheesecake Cookies.

Ingredients & Substitutions

These are the main ingredients and substitutions for Oreo chocolate chip cookies. Scroll down to the recipe card for full ingredients list and instructions.

For this recipe, use cold butter right from your fridge. This prevents the cookies from spreading too much while baking. I have not tried Vegan butter or coconut oil in this recipe.

Both granulated sugar and light brown sugar add the sweetness. Coconut sugar will darken the cookies. I have not tried using a Keto or low carb sugar substitute.

Eggs help bind these cookies together. To make egg free cookies, replace the 2 eggs with ½ cup total unsweetened applesauce. As a rule of thumb, replace each egg with ¼ cup unsweetened applesauce. For more tips and tricks, check out these Eggless Chocolate Chip Cookies.

For the flour, use gluten free 1 to 1 flour or all purpose flour. Both work well. Do not use another flour such as almond, coconut or cassava flour.

Baking soda helps them rise while baking.

Add in a pinch of sea salt if using unsalted butter. Totally optional.

Vanilla extract adds a great homemade flavor.

Any type of chocolate chips can be used. Regular sized or mini both work well. Feel free to use dark, semisweet, milk or even white chocolate chips.

Lightly crush Oreos before folding into cookie dough. These cookies are best with small chunks of Oreos. Use any flavor Oreos! Both regular and gluten free work well.

Oreos with other ingredients

Taste & Texture

These Oreo chocolate chip cookies taste like classic chocolate chip cookies with Oreo chunks. They are buttery, sweet and chocolaty.

The texture is soft, bakery style, and thick. The edges are slightly chewy while the middles are gooey. If eating warm, the chocolate chips are melty!

How to Make

Step 1

Preheat your oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

Step 2

First, add cold butter, granulated sugar and brown sugar to the bowl of a stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.

Butter with sugar in bowl.

Step 3

Then, add in eggs and vanilla extract. Stir to combine.

Thin dough in bowl

Step 4

Add in flour, baking soda and sea salt. Stir until combined. Dough will be thick.

Very thick cookie dough in bowl.

Step 5

Fold in chocolate chips and crushed Oreos.

Oreo chocolate chip cookie dough.

Step 6

Use an ice cream scooper to scoop balls of dough onto lined pan. Space them at least 2 inches apart.

Cookie dough scoops on pan

Step 7

Bake for 9 to 10 minutes or until cookies are barely set in the middle.

Oreo chocolate chip cookies on pan.

Step 8

Finally, remove from oven. Cool on pan for 5 minutes before carefully transferring to a cooling rack.

Expert Tips & Tricks

For best results, follow this recipe exactly as written.

Use cold butter. This is key in achieving the best texture. Cold butter does not spread as much in the oven. Melted or softened butter will create thinner cookies.

Beat butter and sugars until no clumps of butter remain. This process usually takes 2 to 3 minutes in a stand mixer.

Both gluten free 1 to 1 flour and all purpose flour work well. I do not recommend using any other types of flour.

The cookie dough will be relatively thick.

Use an ice cream scooper to scoop balls of dough. This creates evenly sized round cookies.

Bake only until cookies are barely set in the middle. Do not over bake.

Large balls of cookie dough.

How to Serve & Store

Serve Oreo chocolate chip cookies once cool enough to handle. They do need a few minutes after baking to cool down.

Eat with a tall glass of milk, coffee, or even hot chocolate.

Make them into an ice cream sandwich! Add a scoop of ice cream in between two cookies.

Store cookies in an airtight container at room temperature for up to 4 days.

They freeze well.

Frequently Asked Questions

Were Oreos invented before chocolate chip cookies?

Oreos were invented in 1912. Chocolate chip cookies date back to 1938. So, Oreos are older than chocolate chip cookies.

Which Oreos can I use?

Any type of Oreos can be used. Regular or gluten free both work. In addition, double stuff Oreos are great too.

Can I make them without eggs?

Sure! To make them egg free, replace 2 eggs with ½ cup unsweetened applesauce

Do they freeze well?

Yes, these freeze well.

Are they gluten free?

Use gluten free 1 to 1 flour and gluten free Oreos.

Cookies with Oreo chunks.

You May Also Like

If you make this Oreo chocolate chip cookies recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Oreo chocolate chip cookies.

Get the Recipe: Oreo Chocolate Chip Cookies

These Oreo chocolate chip cookies are chewy, gooey and incredibly delicious! They are perfect for chocolate lovers, birthdays, holidays and special occasions. These cookies are loaded with Oreos and flavor!
5 from 19 votes

Ingredients

Instructions 

  • Preheat oven to 350 degrees Fahrenheit. Line baking pan with parchment paper.
  • First, add cold butter, granulated sugar and brown sugar to the bowl of a stand mixer. Beat for 2 to 3 minutes or until no clumps of butter remain.
  • Then, add in eggs and vanilla extract. Stir to combine.
  • Add in flour, baking soda and sea salt. Stir until a thick dough is formed.
  • Fold in chocolate chips and crushed Oreos.
  • Use an ice cream scooper to scoop balls of dough onto lined pan. Space them at least 2 inches apart.
  • Bake for 9 to 10 minutes or until cookies are barely set in the middle.
  • Finally, remove from oven. Cool on pan for 5 minutes before carefully transferring to a cooling rack.

Notes

  • Use cold butter right from the fridge.  This helps prevent the dough from being too thin.
  • Both gluten free 1 to 1 flour and all purpose flour can be used.
  • Likewise, both gluten free Oreos and regular Oreos work well.  Any flavor of Oreos can be used.
  • Cookie dough will be thick.
  • Use an ice cream scooper to scoop the dough.  This creates beautiful domed, thick cookies!
  • Bake cookies until just barely set in the middle.  Do not over bake.
  • Store in an airtight container at room temperature for up to 4 days.
  • These cookies freeze well!
Calories: 313kcal, Carbohydrates: 44g, Protein: 4g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 176mg, Potassium: 66mg, Fiber: 1g, Sugar: 20g, Vitamin A: 342IU, Calcium: 21mg, Iron: 2mg

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