Chocolate Chip Oreo Cookies
Servings 26 cookies
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!
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
- 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
Instructions
- 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
Notes
- 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.
Nutrition
Calories: 385kcal | Carbohydrates: 52g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 235mg | Potassium: 106mg | Fiber: 1g | Sugar: 35g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
Find it online: www.sugarandsoul.co/chocolate-chip-oreo-cookies/