Chocolate Chip Cookie Recipe with Oreos

A bakery-style chocolate chip cookie recipe with Oreos. Featuring a chocolate cookie dough base, dark chocolate chips, and chunks of Oreo cookie, these triple chocolate cookies are best enjoyed with a tall glass of milk.

Why Make This Cookie Recipe with Oreos?

In the homemade cookie department, a classic chocolate chip always ranks #1 in my book. Chewy in the middle, just slightly crisp around the edges, and still warm from the oven? Perfection. 

That said, I also love a good store-bought cookie every now and again, and for me, my go-to is always a classic Oreo. I love ’em dunked in milk, split and scraped, or (gasp!) “raw,” straight from the bright blue package. And they’re great in recipes, too. I’ve experimented with everything from summertime treats like Oreo icebox cake and brownie ice cream sandwiches to candies and confections like Oreo rocky road and cookies and cream marshmallows.

In this cookie recipe with Oreos, I’ve combined the best parts of a homemade chocolate chip cookie with the distinctive crunchy-cream combo of a classic Oreo, all baked inside a dark chocolate cookie dough base. And, just like a classic Oreo, I recommend enjoying these Oreo chocolate chip cookies with a glass of milk!

Ingredients for Making Oreo Chocolate Chip Cookies

• All Purpose Flour – All purpose flour (plain flour in the UK) forms the cookie dough base.
• Cocoa Powder – A good-quality unsweetened cocoa powder gives the cookies their deep chocolate flavor. Use regular unsweetened cocoa powder, not Dutch processed.
• Baking Soda – Baking soda (bicarb of soda) activates the cocoa powder, and contributes to the rise.
• Kosher Salt – I test my recipes with Diamond Crystal kosher salt, but table or fine sea salt will also work.
• Unsalted Butter – You’ll need 113 grams (1/2 cup; 1 stick) of unsalted butter, softened to room temperature.
• Granulated Sugar – Granulated sugar adds sweetness and moisture and allows the cookies to spread.
• Dark Brown Sugar – The deep caramel and molasses notes of dark brown sugar pair nicely with the chocolate in this recipe, but light brown sugar will also work.

• Egg – You’ll need one large egg, at room temperature.
• Whole Milk – Semi-skimmed milk will also work. Or, substitute your favorite plant milk, such as oat or almond.
• Vanilla Bean Paste – I prefer vanilla bean paste for baking (Nielsen-Massey is my go-to brand) but a good-quality vanilla extract will also work. Save the rest to make other vanilla-forward recipes, like my homemade vanilla ice cream.
• Oreo Cookies – You’ll need about 15 single-stuffed Oreos. Or, feel free to experiment with other flavors, like Peanut Butter Oreos, Mint Oreos, or Chocolate Creme Oreos. Save the rest of the package for marshmallows, truffles, icebox cake, or brownie ice cream sandwiches.
• Chocolate – You can use semi-sweet chocolate chips, chocolate chunks, or chopped dark chocolate.

Creating Perfectly Round Cookies

For perfectly round cookies, I recommend reshaping hot-from-the-oven cookies with a round metal cutter. To do so, position the ring around the cookie and gently “swirl” it into a round shape:

It’s important to do this immediately after removing the tray of cookies from the oven. Otherwise, the cooled cookies will break when you try to reshape them.

If you don’t own a round metal cutter set, you should consider buying one for your baking toolkit. Round cutters are great for making Instagram-worthy cookies, but they’re useful for tracing macaron templates, cutting rolled cookie dough, making scones and biscuits, and even creating fondant “tomatoes” for a batch of cheese burger macarons.

Oreo Cookie Recipe Tips and Tricks

Keep it clean. Cleaning your cookie scoop periodically, or dipping it in a mug of hot water, ensures smooth, clean portions of dough that won’t stick to the scoop.

Chill, chill, chill. Refrigerating the dough produces a soft, chewy, bakery-style cookie. You can chill for as little as one hour, or for up to 24 hours. To achieve the perfect amount of spread, this recipe also includes a short second chill just prior to baking. Do not skip either of the chilling steps in this recipe.

Scoop it up. If you don’t have a cookie scoop, you can use your hands to roll the dough into balls. Ideally, these should be about 1 1/2 inches in diameter, or roughly golf ball-sized. You can also go a bit larger if you want to create oversized cookies. Remember that the larger you roll the balls, the less cookies this recipe will yield.

Choose your chocolate. I used semi sweet chocolate chips, but any kind of chocolate chips, chunks, or chopped chocolate—semi sweet, milk, dark, or even white—will work in this recipe, depending on your preference.

Notes on Cookie Sizes

I portioned my dough into 1 1/2-inch balls and baked them 12 to a tray, yielding 24 2 1/2-inch round cookies:

For oversized, bakery-style cookies, I recommend dividing the dough into 18 portions, with nine cookies per tray. This will make larger, softer cookies, similar in size and shape to my Rolo cookies and my peanut butter cookies with Reese’s.

Make-Ahead and Storage Suggestions

The cookie dough requires at least an hour of chilling time, but you can make and chill the dough up to 24 hours in advance. Cover with clingfilm/plastic wrap and refrigerate until ready to use.

Store bakery-style Oreo chocolate chip cookies in an airtight container at room temperature for up to five days.

To freeze: Layer cookies between sheets of parchment and freeze in an airtight container for up to three months.

Other recipes with Oreos you might enjoy:

Cookies and Cream Marshmallows
Toasted Coconut Oreo Truffles
Oreo Ice Cream
Oreo Strawberry Pie
Oreo Brownie Ice Cream Sandwiches
Oreo Icebox Cake

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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