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Oreo Chocolate Chip Cookies

Oreo chocolate chip cookies combine semisweet chocolate chips and coarsely chopped Oreo cookies in a soft, buttery dough. Bake them in two batches until the edges are set and lightly golden and the centers still look slightly soft.
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Prep Time 20 minutes
Cook Time 24 minutes
Cooling 5 minutes
Total Time 49 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar packed
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup semisweet chocolate chips
  • 1.5 cups Oreo cookies coarsely chopped (about 12 cookies)

Equipment

  • 1 18x13-inch baking sheet
  • 1 mixer

Method
 

  1. Heat the oven to 350°F with a rack in the center.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Beat the softened butter, granulated sugar, and packed light brown sugar in a large bowl with a mixer on medium speed for 2–3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla extract.
  6. Whisk the all-purpose flour, baking soda, and salt in a medium bowl.
  7. Add the flour mixture to the butter mixture in two additions, mixing on low just until no dry flour remains.
  8. Fold in the semisweet chocolate chips and coarsely chopped Oreo cookies until evenly distributed.
  9. Scoop the dough into 24 rounded 2-tablespoon portions.
  10. Place 12 portions on the prepared sheet at least 2 inches apart and keep the remaining dough covered at room temperature.
  11. Bake at 350°F for 10–12 minutes, until the edges are set and lightly golden and the centers still look slightly soft.
  12. Cool the cookies on the sheet for 5 minutes, then transfer them to a wire rack.
  13. Let the sheet cool completely before baking the remaining dough at 350°F for 10–12 minutes, until the edges are set and lightly golden.

Notes

For the second batch, let the baking sheet cool completely so the dough does not start spreading before baking. Store in the refrigerator for up to 5 days; freezer-friendly for up to 2 months. No dietary swap is specified.