Chocolate Chip Oreo Cookies combine crushed Oreos with pantry staples to make irresistibly soft, chewy cookies the whole family will love. A single batch bakes in about 10 minutes.
If you like using extra Oreos, try other treats later like an Oreo poke cake or Oreo truffles made from leftover crumbs.
These cookies are full of mini semi-sweet chocolate chips, white chocolate chips, and chopped Oreos, then finished with a white chocolate drizzle. They stay tender and moist while holding together well, and the recipe yields a large batch so you can share, freeze, or enjoy them over several days.
Rebecca’s Recipe Review
Taste: A delightful balance of chocolate, white chocolate, and Oreo flavor—like enjoying Oreos inside a homemade cookie.
Texture: Tender and moist yet sturdy enough to pick up. You can make them chewier or slightly underbaked and soft depending on how you portion the dough.
Ease: 4/10
Pros: A perfect mix of white chocolate, chocolate, and Oreos.
Cons: Hardly any—these are cookies, after all.
Would I Make This Again? Yes—this recipe is a family favorite.
Ingredients For Chocolate Chip Oreo Cookies
- Oreos (divided)
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar, packed
- Large eggs, room temperature
- Vanilla extract
- All-purpose flour
- Powdered milk (optional but recommended for flavor)
- Cornstarch
- Salt
- Baking soda
- White chocolate chips (divided)
- Mini semi-sweet chocolate chips (plus extra for topping)
Powdered milk can be omitted if necessary, though it adds noticeable flavor even in a small amount.
Chewy Cookies Or Slightly Underdone — You Decide
The final texture depends on how you portion the dough. For chewier cookies, gently press each dough ball to about 1 inch thick before baking. For softer, slightly underdone cookies, leave the scooped dough mounded and bake without pressing. Since the recipe makes many cookies, you can easily do half one way and half the other.
How To Make Chocolate Chip Oreo Cookies
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- Chop 12 of the Oreos into small pieces and set aside; chop the remaining 6 and reserve for topping.
- Cream the softened butter with granulated and brown sugars until light and fluffy, about 2 minutes, scraping the bowl once.
- Add eggs one at a time, mixing after each until yolks are streaked through. Add vanilla and mix briefly.
- Whisk together the flour, powdered milk, cornstarch, salt, and baking soda. With the mixer on low, slowly add the dry mixture until combined. Scrape the bowl and finish mixing by hand if needed.
- Stir in the chopped Oreos, white chocolate chips, and mini chips on low speed just until combined; avoid overmixing.
- Portion dough with a large scoop (about 1/4 cup) onto prepared sheets, leaving space between cookies. Press dough to 1-inch thick for chewier cookies; leave mounds for softer centers. Press reserved Oreo pieces and extra chips onto the tops.
- Bake one sheet at a time for 8–10 minutes, until edges are lightly browned and centers still look soft. Let cool five minutes on the pan, then transfer to a wire rack to cool completely.
- Melt reserved white chocolate chips in 30-second intervals, stirring until smooth. Drizzle over cooled cookies using a piping bag or a resealable plastic bag with a corner snipped off. Let set before serving.
Baker’s Tips
- Regular Oreos were used for testing, but Double Stuf should work fine.
- An electric stand mixer is recommended; a flour guard helps because this recipe makes a lot of dough.
- Do not omit the cornstarch — it helps create a soft, chewy texture.
- Cream the butter and sugar for the full time to ensure proper cookie structure.
- If you don’t have a scoop, use a 1/3-cup measuring cup to portion dough.
- Use two baking sheets to keep a steady workflow: while one batch cools, bake the next.
- When pressing extra chips or Oreo pieces on top, press gently so the cookie shape remains thick if desired.
- Drizzle white chocolate with a piping bag for a neat finish; a small resealable bag works as an alternative.
Can I Line Baking Sheets With Silicone Mats Instead Of Parchment?
Yes. Silicone mats work fine, but cookies may brown slightly faster, so watch baking times and adjust as needed.
Storage Instructions For Chocolate Chip Oreo Cookies
Store cookies in an airtight container or resealable bag with excess air removed. Consume within 3–4 days for best texture and flavor.
Freeze To Bake & Enjoy Later
Freezing cookie dough is a great option for quick homemade cookies later. Portion dough balls, flash-freeze on a sheet for an hour, then transfer to a freezer bag and squeeze out excess air. Freeze up to 3 months. Bake from frozen, adding a minute or two to baking time as needed.
More Recipes Loaded With Oreos
- Oreo Brownies – rich fudgy brownies studded with chocolate chunks and Oreos.
- No-Bake Oreo Cheesecake – a simple cream-cheese dessert layered with Oreos.
- Oreo Crumb Cake – moist white cake filled with crushed Oreos and a crumb topping.
- 2-Ingredient Oreo Popsicles – a cookies-and-cream frozen treat.
- Oreo Thumbprint Cookies – another easy Oreo-filled cookie variation.
Did You Make This Recipe?
If you try this recipe, leave a review in the comments. I love seeing your results—share photos on social or in the recipe comments to let me know how it turned out.
Chocolate Chip Oreo Cookies
Equipment
-
2 cookie sheets
Ingredients
- 18 Oreos, divided
- 1½ cups unsalted butter, softened
- 1 cup granulated sugar
- 1½ cups light brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour, spooned and leveled
- 1 tablespoon powdered milk (optional)
- 1 tablespoon cornstarch
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 12 ounces white chocolate chips, divided
- ¾ cup mini chocolate chips
Instructions
- Preheat oven to 375°F and line two large baking sheets with parchment paper.
- Chop 12 Oreos and set aside for the dough. Chop the remaining 6 for topping.
- In a stand mixer fitted with a paddle, cream butter with granulated and brown sugar on medium speed for 2 minutes, scraping the bowl once.
- Add eggs one at a time, mixing after each until just combined. Stir in vanilla.
- Whisk flour, powdered milk, cornstarch, salt, and baking soda. On low speed, add the dry mixture to the wet ingredients until combined. Scrape the bowl and fold remaining flour in by hand if needed.
- Mix in chopped Oreos, white chocolate chips, and mini chips on low just until combined.
- Portion dough with a large scoop about 1/4 cup each onto prepared sheets, leaving 5 inches between cookies. For chewier cookies, gently press dough to about 1-inch thick. Press remaining Oreo pieces and extra chips onto the tops.
- Bake one sheet at a time for 8–10 minutes, until edges are lightly browned and centers still look soft. Cool 5 minutes on the pan, then transfer to a wire rack to cool completely.
- Melt reserved white chocolate chips in short intervals, stir until smooth, then drizzle over cooled cookies. Let chocolate set before serving.
Notes
- This recipe requires several batches; using two cookie sheets makes the process more efficient.
- Powdered milk enhances flavor but can be omitted if unavailable.
- Cornstarch is important for the soft, chewy texture — don’t omit it.
- Cream the butter and sugars for the full two minutes to ensure the right cookie structure.
- After mixing, scrape and fold any flour settled at the bottom to avoid dry pockets; avoid overmixing in the mixer.
- If you don’t have a large scoop, a 1/4-cup or 1/3-cup measuring cup works for portioning dough.
- Double Stuf Oreos should be fine, though regular Oreos were used during testing.
Nutrition
| Carbohydrates: 52 g
| Protein: 4 g
| Fat: 18 g