Oreo Chocolate Chip Cookies

These Oreo Chocolate Chip Cookies are fully loaded with chunks of Oreo and white chocolate chips, combining two cookies into one. They are soft, chewy, and so incredibly delicious. They are the perfect treat for Oreo lovers!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 139

Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

1 cup unsalted butter softened
¾ cup packed brown sugar
1 cup granulated sugar
2 eggs
1 Tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
3 cups all-purpose flour
20 Oreo cookies chopped
1 cup white chocolate chips or semisweet chocolate chips

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a reusable baking mat.
Blend together butter, sugars, eggs, and vanilla over medium speed with an electric mixer until smooth and creamy, about 1 minute.
In a medium sized bowl, sift together the flour, salt, and baking soda. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined. Dough will be very thick.
Using a rubber spatula or wooden spoon, carefully stir in the chopped oreos and chocolate chips by hand. Roll the dought into balls (about 2 tablespoons each) and place on the prepared cookie sheets.
Bake cookies about 10-12 minutes, then remove from oven and allow to cool slightly before transferring to a wire rack. Enjoy!

Video

Notes

Line your cookie sheets with parchment paper. This will help your cookies to bake evenly and prevents excessive spreading. It also makes clean-up nice and easy.

Substitutions: these Oreo chocolate chip cookies are great with any variation of chocolate chips and Oreos you would like! I made this batch with white chocolate chips and regular Oreos, but they are also delicious with semi-sweet chocolate chips. I also love trying out different flavors of cream cookies, like golden Oreos, mint Oreos, etc. or the seasonal varieties. The only kind I don't recommend using is double stuff oreos, as they have a bit too much cream filling.

Reserve some extra chocolate chips and Oreo crumbs to add to the tops of the cookie dough balls right before baking for a pretty finish.

Store baked and cooled cookies in an airtight container on the counter for up to 3 days. You can also freeze your cookies in a freezer safe container or ziploc bag for up to three months. Thaw on the counter top before enjoying.

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