These Oreo chocolate chip cookies are ideal for anyone who loves Oreos. Made with browned butter, these cookies are soft, chewy and packed with crushed Oreo pieces and dark chocolate. Best of all, you don’t need a stand mixer — everything comes together in one bowl for easy cleanup.
There’s nothing quite like a warm chocolate chip cookie fresh from the oven. These Oreo chocolate chip cookies combine classic cookie dough with cookies-and-cream flavor from crushed Oreos. I use browned butter to add a toasty, nutty depth that balances the sweetness and keeps the texture tender and chewy. They’ve become a favorite on social feeds for a reason — they taste like a bakery cookie made at home.
Why you’ll love this recipe!
- No electric mixer required — brown the butter in a saucepan and mix the dough in one bowl. Simple and low fuss.
- Simple ingredients — this recipe uses common pantry staples to make soft, chewy Oreo chocolate chip cookies.
- Minimal chilling — a short 30-minute chill prevents the cookies from spreading too much so they bake up thick and bakery-style.
- Loaded with Oreo flavor — crushed Oreos folded into the dough give a true cookies-and-cream taste; finishing each cookie with a few extra Oreo pieces makes them look like they came from a bakery.
- Freezable dough — scoop and freeze the cookie dough balls to bake later for freshly baked cookies whenever you want.
Ingredients
- Flour: all-purpose flour is used here. If you use gluten-free flour, choose a tested 1:1 blend.
- Butter: unsalted butter lets you control salt. European-style butter (higher butterfat) gives a richer result.
- Oreos: regular or Double Stuf both work; crush to a mix of fine crumbs and some larger chunks.
- Chocolate chips: a mix of mini chips and larger chunks or wafers ensures chocolate in every bite.
See the recipe card below for full ingredient amounts and metric conversions.
Step-by-Step Instructions
Step 1: Brown the butter. Melt butter in a small saucepan over medium-low. As it melts, it will foam; keep stirring until the milk solids at the bottom turn light brown and the butter smells nutty. Pour into a heatproof bowl and let cool to room temperature.
Step 2: Whisk the dry ingredients: combine flour, baking powder and baking soda in a bowl. Crush Oreos in a food processor (or bag and rolling pin) until you have both fine crumbs and some larger chunks.
Step 3: Stir the light brown sugar, granulated sugar, salt and vanilla into the cooled brown butter until smooth.
Step 4: Whisk in the egg and egg yolk until the mixture is glossy and combined.
Step 5: Add the dry ingredients to the wet and fold until no streaks of flour remain. Fold in Oreo crumbs and chocolate chips.
Step 6: Scoop 2 tablespoons (or 1.5 tablespoon scoop) of dough and roll into balls. Place on a lined baking sheet and chill at least 30 minutes. Preheat oven to 350°F (175°C) and bake 6 cookies at a time for 10–12 minutes. Let cookies cool on the baking tray about 10 minutes before transferring to a rack. Store in an airtight container up to 5 days; freeze dough balls up to 2 months.
Expert Tips & Tricks
- Weigh ingredients: Using a kitchen scale and metric grams gives the most consistent results for baking.
- Measuring flour without a scale: use the fluff-and-scoop method to avoid packing too much flour, which can make cookies dry.
- Room temperature ingredients: take eggs and any refrigerated ingredients out an hour before baking for best texture and mixing.
- Bakery-style finish: after baking, use a round cutter or large mug to gently nudge the cookies into a perfect circular shape and press extra chocolate chips or Oreo pieces on top while still warm.
Try these cookie-related recipes next!
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Classic Thumbprint Hershey Kiss Cookies
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Chocolate Chip and Marshmallow Cookies
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Small Batch Peanut Butter Cookies
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Peanut Butter Oatmeal M&M Cookies
Made This Recipe?
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Ella
Recipe
Oreo Chocolate Chip Cookies
Ella Gilbert
Ingredients
- 1 ½ sticks (170 grams) unsalted butter
- 2 ½ cups (300 grams) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup (200 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ½ teaspoon kosher salt
- 1 cup (170 grams) dark chocolate chips
- 12 Oreos
Instructions
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Preheat oven to 350°F/175°C and line baking trays with parchment paper.
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Whisk flour, baking powder and baking soda in a medium bowl. Crush Oreos to a mix of crumbs and chunks.
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Melt and brown the butter in a saucepan over medium-low, stirring until fragrant and lightly browned. Cool to room temperature.
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Stir sugars, vanilla and salt into the cooled brown butter, then whisk in the egg and yolk until smooth and glossy.
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Fold the dry ingredients into the wet until combined, then fold in the chocolate chips and Oreo crumbs, reserving some larger Oreo pieces and chips for topping.
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Scoop dough into balls (about 1.5–2 tablespoons), place on a lined tray and chill 30 minutes to overnight.
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Bake 6 cookies at a time for 10–12 minutes. Once out of the oven, press extra chocolate chips and larger Oreo pieces on top. Cool and enjoy.
Notes
These recipes are developed and tested using metric grams. Using a kitchen scale yields the most consistent results. Conversions to cups are provided but may vary.
Butter: European-style butter adds richness and a creamier texture.
Salt: If you don’t have kosher salt, halve the amount; 1 teaspoon kosher = 1/2 teaspoon fine salt.
Oreos: Any flavor works — regular or Double Stuf have both been tested.
Storage: Store baked cookies in an airtight container up to one week. Freeze unbaked dough balls up to two months and add an extra minute or two to the bake time when baking from frozen.