Name: Oreo Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 3/4 cups All-purpose flour; 1 tsp Baking soda; 1 tsp Salt; 1 cup Unsalted butter (room temperature); 1 cup Brown sugar (packed light or dark); 1/2 cup White granulated sugar; 1 tsp Pure vanilla extract; 1 Large egg (room temperature); 1 Egg yolk (room temperature); 1 1/2 cups Semi-sweet chocolate chips; 1/2 cup Oreo crumbs (5 cookies blended until fine); 3/4 cup Oreo pieces (6 cookies broken into small and medium pieces)

Ingredients

2 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup unsalted butter, room temperature

1 cup brown sugar, packed (light or dark)

1/2 cup white granulated sugar

1 tsp pure vanilla extract

1 large egg, room temperature

1 egg yolk, room temperature

1 1/2 cups semi-sweet chocolate chips

1/2 cup Oreo crumbs (about 5 cookies blended finely)

3/4 cup Oreo pieces (about 6 cookies broken into small and medium pieces)

Instructions

Step 1: In a mixing bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside. Blend 5 Oreo cookies in a blender until fine crumbs form; measure out 1/2 cup of crumbs and save the rest for topping. Pulse 6 Oreo cookies in the blender into small and medium pieces for texture.

Step 2: Using a mixer, beat the room temperature butter, brown sugar, and granulated sugar on high speed until the mixture is light and fluffy. Scrape down the bowl as needed.

Step 3: Add the vanilla extract, whole egg, and egg yolk to the butter-sugar mixture. Mix until fully combined.

Step 4: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Then fold in the semi-sweet chocolate chips, Oreo crumbs, and Oreo pieces. Cover and chill the dough for 40 minutes.

Step 5: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Using a large 3 oz cookie scoop, scoop rounded mounds of dough (about six per sheet). Place the first tray of cookie dough balls in the freezer to chill while the oven heats; this helps prevent spreading.

Step 6: Place the second tray of dough in the fridge while the first tray bakes. Bake the first tray for 13-15 minutes, until the edges are lightly golden and the centers remain slightly underdone.

Step 7: Remove cookies from the oven and let them sit on the baking sheet for 4 minutes. Use a biscuit cutter or a round object to gently nudge the cookies into a more uniform circular shape. Top each cookie with Oreo pieces, extra chocolate chips, and a sprinkle of Oreo crumbs. Transfer the cookies to a cooling rack and allow them to cool completely or enjoy warm.

Step 8: Repeat baking with the second tray of cookie dough.

Tips & Variations

Freezing the cookie dough balls before baking reduces spreading and results in thicker cookies.

For extra chewiness, you can substitute half of the all-purpose flour with bread flour.

Use double-stuffed Oreos for a more intense cream flavor in the crumbs and pieces.

Try mixing in white chocolate chips instead of semi-sweet chocolate for a sweeter twist.

FAQs

Can I use regular chocolate chip cookie dough instead of making it from scratch?

Yes, you can fold Oreo crumbs and pieces into store-bought chocolate chip cookie dough to create a similar flavor and texture with less effort.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, reducing cookie spread during baking. It also helps the flavors develop, resulting in tastier cookies with better texture.