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Oreo Chocolate Chip Cookies

Oreo chocolate chip cookies combine semisweet chocolate chips and coarsely chopped Oreos in a soft, chewy cookie with lightly golden edges. Chill the dough before baking for cookies with centers that look just set.
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Prep Time 20 minutes
Cook Time 26 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 21 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 1 cup semisweet chocolate chips
  • 12 Oreo cookies coarsely chopped

Equipment

  • 2 large baking sheets

Method
 

  1. Preheat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, granulated sugar, and brown sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Beat in the vanilla extract.
  7. Mix in the flour mixture just until combined.
  8. Fold in the chocolate chips and chopped Oreos.
  9. Cover and refrigerate the dough for 30 minutes.
  10. Scoop the dough into 24 portions, about 2 1/2 tablespoons each.
  11. Arrange the portions at least 2 inches apart on the prepared baking sheets.
  12. Bake one sheet at a time on the center rack for 11 to 13 minutes, until the edges are lightly golden and the centers look just set.
  13. Cool the cookies on the baking sheet for 5 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For thicker cookies, keep the dough chilled until ready to scoop. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a dairy-free variation, use dairy-free butter and chocolate chips and check the sandwich cookie ingredients.