Oreo Chocolate Chip Cookies
Oreo chocolate chip cookies are soft, buttery chocolate chip cookies loaded with crushed Oreo pieces and chunks of dark chocolate. They take the classic chocolate chip cookie you already love and fold in the cookies-and-cream crunch of Oreos, so every bite has three kinds of chocolate texture at once: melty dark chocolate, crisp Oreo shards, and that tender vanilla dough holding it all together.
The Idea Behind These Cookies
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! The chocolate chip cookie itself traces back to Ruth Wakefield at the Toll House Inn in Massachusetts, who ran out of baker’s chocolate one day and broke up a bar of semisweet chocolate instead. Those pieces melted into pockets throughout the dough, and the chocolate chip cookie was born. It is now one of the most popular cookies in the world.
Adding Oreos to that base gives you the best of both worlds: the familiar chew of a chocolate chip cookie plus the recognisable snap and cream flavour of an Oreo baked right in.
What You’ll Need
This is a short ingredient list built on pantry staples, with the Oreos and dark chocolate doing the heavy lifting. Here is what each one brings to the dough:
- Butter (soft, at room temperature) creams with the sugar to give the cookies their tender, rich crumb. Swap in vegan butter for a dairy-free version.
- Brown sugar adds moisture and a soft, slightly chewy centre thanks to its molasses content.
- Almond milk loosens the dough and keeps it plant-based on the liquid side. Any milk you have on hand works here.
- Vanilla rounds out the sweetness and echoes the cream filling of the Oreos.
- White flour is the structure. Measure it correctly so the cookies do not turn out dense.
- Baking powder and baking soda give a gentle lift and help the edges set golden.
- Salt sharpens every other flavour and keeps the cookies from tasting flat.
- Crushed Oreos (about 8, broken into pieces) fold through for cookies-and-cream crunch.
- Chopped dark chocolate melts into ribbons and pools, richer than standard chips.
Tips for the Best Texture
- Cream the butter and sugar properly. Beat them until the mixture is pale and foamy. This is where the cookies get their lift and soft crumb, so do not rush it.
- Keep the butter soft, not melted. Butter that has gone greasy or melted makes the dough spread too thin and the cookies go flat.
- Crush the Oreos by hand, not to dust. You want pieces you can bite into, not a fine powder, so break them into rough chunks.
- Leave room to spread. Space the dough balls about 2 inches apart so the cookies bake evenly and do not merge into one another.
- Watch the edges. Pull them out at 13 to 15 minutes, when the edges are lightly golden but the centres still look soft. They firm up as they cool.
- Cool on the sheet first. Let them rest on the baking sheet for 5 minutes before moving them to a wire rack, or they may break while still warm.
Making Them Dairy-Free
As written, these cookies use real butter, which makes them vegetarian. To bake a dairy-free or vegan version, simply swap the butter for a good block-style vegan butter and use a dairy-free dark chocolate. The recipe already calls for almond milk, so the liquid side is covered. Standard Oreos happen to contain no dairy, but if you are baking strictly vegan it is always worth a quick label check, since recipes and products vary by country.
How to Store and Freeze
Once the cookies have cooled completely, keep them in an airtight container at room temperature so they stay soft. A slice of bread tucked into the container helps hold the moisture if you like them extra tender. To bake them fresh later, portion the raw dough into balls, freeze them solid on a tray, then transfer to a bag; you can bake straight from frozen, adding a minute or two to the time. Baked cookies freeze well too, ready to thaw whenever a craving hits.
More Cookies and Chocolate Treats to Try
If you love an easy cookie bake, work your way through my banana oatmeal cookies and these hearty vegan whole grain cookies. Craving more chocolate? The chocolate chip coconut muffins use the same chip-studded idea in muffin form, and my roundup of the most decadent chocolate desserts has something for every sweet tooth. These cookies also sit right at home among my other American recipes.
Hope you’ll enjoy this recipe as much as I did. If you bake a batch, please leave a star rating and drop a comment below to tell me how crushed-Oreo-heavy you went; I always love hearing how your cookies turned out.
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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.
Frequently Asked Questions
As written the recipe uses real butter, so it is vegetarian rather than vegan. The almond milk, dark chocolate and standard Oreos are all plant-based, so swapping the butter for vegan butter (and a dairy-free chocolate) gives you a fully vegan batch. If you bake strictly vegan, check the Oreo label in your country to be sure.
Use a block-style vegan butter in place of the regular butter and choose a dairy-free dark chocolate. The recipe already calls for almond milk, so no other changes are needed. The texture stays soft and rich.
The most common cause is butter that was too warm or partly melted, which thins the dough. Keep the butter soft but not greasy, measure the flour accurately, and space the dough balls about 2 inches apart. Chilling the dough briefly before baking also helps them hold their shape.
Let them cool completely, then keep them in an airtight container at room temperature. Tucking a slice of bread into the container helps them stay tender. Stored this way they keep well for several days.
Yes. Portion the raw dough into balls, freeze them solid on a tray, then transfer to a freezer bag. You can bake them straight from frozen, adding a minute or two to the baking time. Baked cookies freeze well too.
Yes, milk or white chocolate both work if you prefer a sweeter cookie. Dark chocolate is used here because it balances the sweetness of the Oreos and the brown sugar. Chop whichever chocolate you use into rough cubes so it melts into pools rather than staying as tidy chips.
