Description
These ultra-soft and thick Oreo chocolate chip cookies combine classic chocolate chip dough with crushed Oreos and whole cookie pieces, creating a perfect balance of chewy and crunchy textures in every bite.
Ingredients
Units
Scale
Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups semi-sweet chocolate chips
Additional:
- 15 Oreo cookies, crushed
- 6–8 Oreo cookie halves for topping
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually mix the dry ingredients into the wet mixture until just combined.
- Stir in mix-ins: Fold in the chocolate chips and crushed Oreos.
- Form cookie dough balls: Scoop large cookie dough balls onto the prepared baking sheet.
- Add Oreo halves: Gently press Oreo cookie halves on top of each dough ball.
- Bake: Bake for 10-12 minutes until the edges are golden but the centers are still soft.
- Cool and serve: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
Notes
- You can customize these cookies by using different flavored Oreos or adding nuts for extra crunch.
- Store leftover cookies in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 320 kcal
- Sugar: 18g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg