These Oreo chocolate chip cookies are a delicious twist on the classic chocolate chip cookies, and they’re sure to be a hit with all Oreo lovers!
Did you know that chocolate chip cookies are a beloved classic in the world of desserts, originating in the United States in the 1930s? It all started with Ruth Wakefield, who owned the Toll House Inn in Massachusetts. She ran out of baker’s chocolate one day while baking and substituted it with broken pieces of Nestlé semisweet chocolate.
The chocolate pieces melted and formed pockets of chocolate throughout the cookie, creating the first-ever chocolate chip cookie. Today, it’s one of the most popular cookies in the world, enjoyed by people of all ages.
Oreos, on the other hand, were first introduced in 1912 by the National Biscuit Company (NABISCO). They quickly became a popular treat and have remained a favorite cookie for over a century.
Today I wanted to combine two classic American treats, one with its roots dating back to the 1930s and the other even older than that, and create, in my opinion, the best chocolate chip cookies ever! Hope you’ll enjoy this recipe as much as I did.
Tips for the Best Oreo Chocolate Chip Cookies
Here are some tips to ensure that your cookies turn out perfectly:
- Use high-quality ingredients, such as unsalted butter, brown sugar, and vanilla extract, for a rich, buttery flavor.
- Chill the cookie dough in the fridge for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Use a cookie scoop to portion out the dough. This will ensure that all the cookies are the same size and bake evenly.
- Crush the Oreos into small pieces, but don’t blend them into a fine powder. You want chunks of Oreo in every bite!
- Use unsalted butter and mix it with sugar until it’s light and fluffy. This will help the cookies to be soft and chewy.
- Use both brown sugar and white sugar for a nice balance of flavor and texture.
- Add an extra egg yolk for added richness.
- Use high-quality chocolate chips or chunks for the best taste.
- Don’t overmix the dough, as this can lead to tough, dry cookies.
Variations for Oreo Chocolate Chip Cookies
There are many variations you can try with these cookies to switch things up. Here are some ideas:
- Try using dark chocolate chips or chunks instead of milk chocolate.
- Add in dried fruit, such as cranberries or raisins.
- Add in different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate, for a different flavor profile.
- Add in chopped nuts, such as almonds, pecans, or walnuts, for an extra crunch.
- Use different flavored Oreos, such as mint, peanut butter, or birthday cake, for a fun twist.
How to Use Oreos in Homemade Desserts
Here are some more ideas for using Oreos in your next homemade dessert:
- Oreo crust: Crush Oreos and mix with melted butter to create a delicious crust for pies, cheesecakes, and tarts.
- Chocolate sandwich cookies: Make your own chocolate sandwich cookies by sandwiching a creamy filling made of butter, sugar, and vanilla extract between two Oreo cookies.
- Ice cream: Crush Oreos and mix them into homemade or store-bought ice cream for a tasty treat.
- Cheesecake: Crush Oreos and mix with melted butter to create a crust for a classic Oreo cheesecake.
- Cake: Make an Oreo cake by alternating layers of chocolate cake and crushed Oreos in a traditional layer cake.
- Brownies: Mix crushed Oreos into your brownie batter for a delicious twist on a classic dessert.
- Milkshake: Blend Oreos with milk and ice cream for a delicious and creamy Oreo milkshake.
- Parfait: Layer crushed Oreos, whipped cream, and fresh fruit for a tasty and colorful dessert.
- Bark: Melt chocolate, add crushed Oreos and spread it out to set, then break it into pieces for a fun and easy treat.
These are just a few of the many creative ways you can use Oreos in your homemade desserts. Get creative and have fun!
Oreo Chocolate Chip Cookies
Ingredients
- ½ cup 115g butter, soft at room temperature (use vegan butter for dairy-free version)
- ¾ cup 150g brown sugar
- ¼ cup 60ml almond milk
- 1 teaspoon of vanilla
- 1 ½ cups 200g white flour
- 1 teaspoon of baking powder
- ½ teaspoon baking soda
- ¼ salt
- 8 Oreo cookies crushed into pieces
- ½ cup chopped dark chocolate cubes
Instructions
- Preheat your oven to 180C (356F) and line a baking sheet with parchment paper.
- In a bowl, mix the soft butter and sugar with a mixer or sieve, until you get a homogeneous and foamy composition.
- Add the almond milk and vanilla extract, mixing continuously. Add the faience, baking powder, bicarbonate and salt and mix to even out the composition.
- Stir in the crushed Oreo biscuits and chopped chocolate.
- Use the ice cream/cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet. Leave about 2 inches between each cookie.
- Bake in a hot oven for 13-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition
If you make this, please leave a review and rating if you liked this recipe! ★★★★★
