For years I’ve enjoyed experimenting with classic ingredients like all-purpose flour, cold, diced unsalted butter, granulated and light brown sugars, eggs, and semisweet chocolate chips. This recipe, featuring roughly chopped Oreos, puts a delightful twist on Chocolate Chip Cookies With Oreos that promises a delicious surprise in every bite.

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I’m super excited to share my Oreo Chocolate Chip Cookies recipe video with you all. I recently discovered this quirky way to mix cool flavors where you don’t have to fuss over softened or melted butter.

Instead, I diced up 1 cup of cold unsalted butter and paired it up with 2 1/4 cups all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon salt, 3/4 cup of granulated sugar and 3/4 cup packed light brown sugar. I then whisked in 2 large eggs plus 2 teaspoons vanilla extract.

Mixed in were 2 cups semisweet chocolate chips and 12 roughly chopped Oreos. There’s something irresistable about the combination of crunchy Oreos and soft cookie dough.

I also share some creative ideas for fun designs and quick, easy cookie recipes. This video is packed with helpful tips and tricks that make it really hard to mess up.

Enjoy the fun and keep exploring yummy recipes with me.

Why I Like this Recipe

I really like this recipe because the cold butter creates a cool, chunky texture that makes every bite unique. I also enjoy how easy it is to follow and that it never feels too complicated even though it has a bunch of ingredients. The mix of semisweet chocolate chips with roughly chopped Oreos gives me a fun twist that feels like getting two desserts in one cookie. Plus, I appreciate that I can make a delicious treat without having to worry about melted butter, which makes the whole process more foolproof for me.

Ingredients

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All-purpose flour supplies carbs and gives the cookies that light texture.
Unsalted butter lends rich flavor and tenderizes dough making cookies delightfully soft.
Granulated sugar adds sweetness while boosting browning for that yummy cookie crunch.
Light brown sugar brings moisture and depth with a slight hint of caramel flavor.
Oreo cookies introduce a fun crunch and chocolaty twist to every bite.
Chocolate chips melt into gooey pockets, intensifying the cookie overall chocolaty experience.
Eggs help bind the ingredients together and add richness to every cookie bite.
Vanilla extract boosts overall flavor and rounds off the cookies sweet profile.

Ingredient Quantities

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter (cold, diced into small cubes)

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

12 Oreo cookies, roughly chopped

How to Make this

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1. Preheat your oven to 375°F and line a baking sheet with parchment paper.

2. In a medium bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a large mixing bowl, add the 1 cup cold diced unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar and mix ’em together until they’re just combined. The butter will still be cold so it might look a bit chunky.

4. Crack in 2 large eggs and pour in 2 teaspoons of vanilla extract, then beat it all together until it looks mostly smooth.

5. Slowly add your dry ingredients to the butter mixture, stirring gently until you have a thick dough, but try not to overmix.

6. Fold in 2 cups of semisweet chocolate chips and 12 roughly chopped Oreo cookies until they are spread evenly through the dough.

7. Drop rounded tablespoons of dough on your prepared baking sheet, leaving enough room between each cookie for spreading.

8. Bake in the preheated oven for about 10 to 12 minutes, or until the cookies’ edges begin to turn golden.

9. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

10. Enjoy your warm Oreo chocolate chip cookies, best served with a glass of milk or as they are!

Equipment Needed

1. Oven – Used to bake the cookies at 375°F. It doesn’t add any nutritional value but its heat cooks our ingredients evenly.
2. Baking sheet – Holds the cookies while they bake; lined with parchment paper for easy cleanup.
3. Parchment paper – Prevents the cookies from sticking to the baking sheet.
4. Medium bowl – Used for whisking together the flour, baking soda, and salt.
5. Whisk – Helps to blend the dry ingredients together so they’re well combined.
6. Large mixing bowl – Needed for mixing the cold butter with the sugars, eggs, and vanilla extract.
7. Measuring cups and spoons – Essential for getting the exact amounts of each ingredient to maintain the recipe’s balance.
8. Spatula or wooden spoon – Used to stir the dough and fold in the chocolate chips and chopped Oreos without overmixing.
9. Cooling rack – Provides a place for the cookies to cool down, allowing air circulation to keep them crisp on the edges.

FAQ

Q: Can I use store-bought Oreo cookies?

A: Yeah, definitely. Just make sure you chop 'em roughly so they mix well in the dough.

Q: Do I need to melt the butter?

A: No, don't melt the butter. Keeping it cold and cubed helps your cookies have a nice, flaky texture.

Q: Can I substitute semisweet chocolate chips with dark chocolate ones?

A: Sure, you can swap them if you prefer a richer taste. The semisweet ones just give a more balanced flavor.

Q: How should I store these cookies?

A: Store 'em in an airtight container at room temperature for 3 to 4 days to keep them fresh.

Q: Why is it important not to overmix the dough?

A: Overmixing can lead to tougher cookies because it develops too much gluten. Mix until just combined and you'll be fine.

Oreo Chocolate Chip Cookies Recipe Video Substitutions and Variations

All-purpose flour: You can swap half of it with cake flour for a lighter cookie or use a gluten-free blend if you’re trying to avoid gluten.
Unsalted butter: If you don’t have cold butter cubed up, try using coconut oil or even room temperature butter. It might change the texture a bit but it’ll still be tasty.
Granulated sugar: Some people like to use coconut sugar instead. It will give your cookies a deeper flavor, just a note it may melt a little faster.
Light brown sugar: If you are out, mix regular granulated sugar with a teaspoon of molasses for every cup of sugar. It won’t be exactly same but close enough.
Oreo cookies: If Oreos are not available, chocolate sandwich cookies or even chocolate wafer cookies can be used for a similar crunch and chocolatey kick.

Pro Tips

1. Make sure your butter stays super cold and diced small. If it warms up too fast, your cookies might end up spreading out too much so it’s best to keep it in the fridge until you start working.

2. When adding the dry ingredients to your butter mix, don’t overmix it. A few lumps are okay cause overdoing it can make your cookies tough instead of giving them a nice chewy texture.

3. Try chilling the dough in the fridge for about 10 to 15 minutes before baking. This will help the cookies keep their shape better and prevent them from spreading too far in the oven.

4. Be gentle when folding in the chocolate chips and Oreo pieces. If you mix too roughly you might break up the Oreos too much and lose that fun crunch in every bite.