Chocolate Chip Oreo Cookies are a mash-up of Oreos and pantry staple ingredients to create delicious cookies that the whole family will love! Each batch takes just 10 minutes to bake!
These Chocolate Chip Oreo Cookies are soft, chewy cookies that are loaded with mini semi-sweet chocolate chips, white chocolate chips, and chopped-up Oreos! Once baked, they’re drizzled with melted white chocolate!
After just one cookie you’ll find you may never make chocolate chip cookies any other way again! Which isn’t a bad thing since this recipe makes a ton of cookies, so you can enjoy some, share some, and still freeze a few to enjoy later!
About These Homemade Cookies
Taste: Each bite welcomes you with the perfect balance of chocolate, white chocolate, Oreos, and the taste of homemade! You’re basically enjoying Oreos inside of a homemade cookie, so you know these will be hard to resist!
Texture: These Oreo Chocolate Chip Cookies are perfectly tender and moist! Yet don’t just crumble apart in your hand either. When making this recipe you’ll notice you can opt for chewy cookies or softer, slightly underdone cookies!
Chewy Cookies Or Slightly Underdone, YOU Get To Choose!
Wondering how you get to choose chewy or underdone cookies? The answer is found in the technique of portioning out the cookie dough!
For chewy cookies just gently press the portioned-out cookie dough down onto the baking sheet. The cookies should be about 1-inch thick once pressed down!
If you like softer, slightly underdone cookies, just scoop the dough out onto the baking sheet. Leaving it as is to bake!
Make sure when you press any extra chocolate chips or Oreo pieces into the tops of the cookies that you don’t press the thick cookies too hard. Just enough so the extras stick and the baking process will take care of the rest.
Easy enough, right?! Since this recipe yields such a large number of cookies you could make half of them chewy and leave the other half slightly underdone!
I enjoy both chewy and softer, slightly underdone cookies! In fact, I haven’t encountered many cookie recipes that I haven’t liked, especially when they have Oreos in them!
Oreos are obviously great on their own! But when they’re added to other desserts, I tend to fall in love with the store-bought cookie even more!
I also keep some 2-Ingredient Oreo Popsicles in the freezer for when I’m short on time but need to satisfy a craving!
Kitchen Tricks To Make Baking These Cookies Easier!
- I highly suggest using an electric stand mixer to make these cookies! I’d also recommend using your mixers flour guard since this recipe makes a lot of dough!
- Do not omit the cornstarch! It’s the key ingredient for making these cookies perfectly soft and chewy!
- Cream butter and sugar together! This quick step is very important to the final structure of the cookie.
- You can use a 1/3 measuring cup instead of a cookie scoop to portion out the cookie dough.
- Since this recipe makes a large batch of cookies, I recommend using two cookie sheets to keep things moving! This allows the hot cookies to cool on one baking sheet while sliding the second batch in to bake.
- The cleanest and easiest way to drizzle the white chocolate onto the cookies is by using a piping bag. If you don’t have a piping bag you could use a Ziploc bag. Then just cut a little bit of a corner off to create a small hole to drizzle!
I like to press the white chocolate chips in right after the cookies come out of the oven. This lets them maintain their pretty color instead of browning while baking and the heat of the cookie makes them nice and melty.
Keep these cookies stored in an airtight container or Ziploc bags with the excess air squeezed out of them. Eat the cookies up within 3 to 4 days.
Can I Line My Baking Sheets With Silicone Mats Instead Of Parchment Paper?
Yes, that will be fine. Just keep an eye on the cookies since silicone mats tend to cause the cookies to bake a little faster.
Is Powdered Milk Necessary In This Recipe?
If need be, powdered milk can be left out. However, even though it is a small amount used, it does impact the flavor quite a bit!
Why Is The Last Bit Of Cookie Dough Unmixed?
Likely because some of the dry ingredients settled in the bottom of the mixing bowl. It’s important to use a rubber spatula or your hands to work the drier, unmixed ingredients into the wet ingredients.
Don’t be tempted to keep using your mixer! Doing so isn’t effective and will just overwork the dough.
Can Double Stuff Oreos Be Used In This Chocolate Chip Oreo Cookies Recipe?
I’ve only used regular Oreos when testing this recipe, but I do think using double stuff should be just fine.
Can I Drizzle The White Chocolate Onto The Cookies While They’re On The Cooling Rack?
Yes, once the cookies have cooled you could drizzle the chocolate onto them while they’re still on the rack. I’d just suggest placing paper towels under the cooling rack to catch the mess!
Do These Cookies Freeze Well?
They do! I like to portion out the cookie dough balls then flash freeze for 1 hour on a sheet pan. Then just place the cookies in a Ziploc freezer bag and squeeze the excess air out. Store them in the freezer to enjoy for up to 3 months.
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Chocolate Chip Oreo Cookies
- 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
- 1 tablespoon cornstarch
- 1½ teaspoons salt
- 1 teaspoon baking soda
- 12 ounces white chocolate chips divided
- ¾ cups mini chocolate chips plus extra for topping before baking
- Preheat oven to 375°F and line 2 large baking sheets with parchment paper and set aside.
- Chop up 12 of the Oreos and set them aside in a bowl. Chop up the remaining 6 Oreos and set them aside in a separate bowl.18 Oreos
- In a large bowl or stand mixer (highly recommend a stand mixer for this recipe) fitted with a paddle attachement, cream together the butter and sugar on medium speed for 2 minutes, scraping down the sides of the bowl halfway through.1½ cups unsalted butter, 1 cup granulated sugar, 1½ cups light brown sugar
- Add the eggs one at a time, mixing after each one just until the yolk is streaky throughout the dough. Add the vanilla extract and mix just for a couple of seconds.2 large eggs, 1 teaspoon vanilla extract
- In a medium mixing bowl, whisk together the flour, powdered milk, cornstarch, salt, and baking soda. With the mixing beating at low (stir) speed, slowly add the flour mixture. If you have a flour shield for your mixer, I recommend using this as this recipe creates a lot of dough. Increase to medium speed and mix just until combined then remove from the mixer and use a rubber spatula to mix up any loose flour from the bottom of the bowl into the dough.4 cups all-purpose flour, 1 tablespoon powdered milk, 1 tablespoon cornstarch, 1½ teaspoons salt, 1 teaspoon baking soda
- Add the 12 chopped Oreos, white chocolate chips, and mini chocolate chips and mix at low speed just until combined, be careful not to overmix. You can finish mixing with a rubber spatula or with your hands until the dough is fully combined and the chips are evenly incorporated.12 ounces white chocolate chips, ¾ cups mini chocolate chips
- Use a large cookie scoop to portion out the dough on the prepared baking sheets, leaving 5 inches between each (about 6 to 8 cookies will fit on a standard cookie sheet). For chewier cookies, gently use your hands to press the cookies dough until they're about 1-inch thick. For a softer, slightly underdone texture, leave the dough as is after scooping. Press the remaining Oreos and some additional chocolate chips (make sure to leave some white chocolate chips for drizzle later) into the top of the cookies.
- Bake the cookies one cookie sheet at a time for 8 to 10 minutes, or until the edges are just turning light brown, the centers should still be very soft and look underdone. Remove from the oven and allow them to cool for 5 minutes on the pan before transferring them to a wire rack to cool completely. Then transfer the cooled cookies to parchment paper.
- Melt the remaining white chocolate chips in a small bowl at 30-second intervals, stirring between each one, until completely melted. Transfer to a piping bag and cut off the tip and drizzle over the cooled cookies. Allow the chocolate to set.12 ounces white chocolate chips
- This recipe will require 4 batches, I recommend using two cookies sheets so that you can keep things moving since the cookies need to cool on the cookie sheet.
- The powdered milk can be left out as it won’t impact texture, however, it adds so much in terms of flavor even though it seems like a small amount.
- Do not omit the cornstarch, it is key for the soft and chewy texture.
- Creaming the butter and sugar for 2 minutes is important to the final structure of the cookie, do not shortcut this.
- There will likely be some flour that settles in the bottom of the bowl, make sure you get this all mixed in. Do not just start cooking off the dough from the top or you’ll end up with a couple of dry cookies near the end. So use a rubber spatula or your hands to work the drier bits into the dough. Do not just keep mixing in the mixer, this will overwork the dough and won’t be as effective. This was my experience with a stand Artisan 4.5 qt mixer, it may come together just fine with a larger size.
- A large cookie scoop is about 1/4 cup, so you can use a measuring cup to portion out the dough if you don’t have a scoop.
- You could use double stuf Oreos but we used regular ones during testing.