Description

Delight in these rich and chewy Oreo Chocolate Chip Cookies that combine classic chocolate chip goodness with the irresistible crunch and flavor of Oreo cookie pieces. Perfectly balanced with a soft center, slight crisp edges, and a burst of Oreo crumbs, these cookies are a crowd-pleasing treat for any occasion.

Ingredients

Scale

Dry Ingredients

2 3/4 cups All-purpose flour
1 tsp Baking soda
1 tsp Salt

Wet Ingredients

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)

Add-ins

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)

Instructions

Prepare Dry Ingredients: In a mixing bowl, combine the all-purpose flour, baking soda, and salt. Set this mixture aside for now. Using a blender, pulse 5 Oreo cookies until they become fine crumbs and measure 1/2 cup; reserve the rest for topping later. Also, pulse 6 Oreo cookies into small to medium-sized pieces and set aside.
Cream Butter and Sugars: In a separate mixing bowl, use a mixer to beat the unsalted butter, brown sugar, and white granulated sugar on high speed until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl to mix evenly.
Add Eggs and Vanilla: To the creamed butter and sugar mixture, add the pure vanilla extract, large egg, and egg yolk. Mix well until all ingredients are fully combined and the batter is smooth.
Combine Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing slowly until a uniform dough forms.
Add Chocolate Chips and Oreo: Gently fold in the semi-sweet chocolate chips, Oreo crumbs, and Oreo pieces to distribute them evenly through the cookie dough. Chill the dough in the refrigerator for 40 minutes to enhance flavor and reduce spreading during baking.
Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking.
Scoop and Chill Dough: Using a large 3-ounce cookie scoop, form rounded heaps of dough. Place 6 scoops onto a cookie sheet and freeze them until the oven reaches temperature to minimize cookie spread. Place the remaining dough scoops on the second cookie sheet and keep refrigerated.
Bake Cookies: Bake the frozen dough scoops for 13 to 15 minutes until the edges turn lightly golden brown and the centers are just slightly underdone. Allow cookies to cool on the baking sheet for 4 minutes.
Shape and Garnish: While still warm, use a biscuit cutter to gently nudge each cookie in a circular motion to create a round shape. Top each cookie with reserved Oreo pieces, extra chocolate chips, and a sprinkle of Oreo crumbs for extra texture and flavor.
Cool and Serve: Transfer the cookies to a cooling rack and let them cool until they are slightly warm or completely cooled before serving. Enjoy your perfectly balanced Oreo Chocolate Chip Cookies!

Notes

Chilling the dough before baking helps control spreading and enhances cookie texture.
Using room temperature butter and eggs ensures better mixing and fluffier cookies.
Freezing the dough scoops before baking helps maintain shape for uniform cookies.
Adjust baking time slightly if you prefer softer or chewier cookies.
You can substitute semi-sweet chocolate chips with milk or dark chocolate chips based on preference.
For a nuttier twist, consider adding chopped nuts such as walnuts or pecans.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Oreo cookies, chocolate chip cookies, dessert recipe, homemade cookies, baking, chocolate treats