Crushed Oreo Chocolate Chip Cookies. These cookies n cream cookies are the ultimate mashup, featuring the two best cookies: chocolate chip cookies and Oreos! These Oreo Chocolate Chip Cookies are gooey in the center and chewy on the outside, providing the perfect bite every time. These gigantic cookies are loaded with chocolate chips, chocolate chunks, and chunks of Oreos throughout. If you love Oreos you are going to LOVE these cookies!
I am obsessed with cookies! I always make my cookies huge and thick so they are show stoppers. But to me the most important thing about a cookie is texture. I try to always make chewy and gooey cookies! If you are looking for more cookie recipes try these out:
Tahini Chocolate Oatmeal Cookies
Chocolate Chip Pretzel Cookies
If you are looking for more Oreo recipes try my amazing:
Crushed Oreo Red Velvet Cookies
WHY YOU WILL LOVE THIS RECIPE
- Super easy to make! These cookies n cream cookies feature simple ingredients that you will likely have lying around your house.
- Thick and chewy cookies
- Packed with Oreos and chocolate
INGREDIENTS NEEDED TO MAKE OREO CHOCOLATE CHIP COOKIES
- OREOS. These chocolate sandwich cookies give these Oreo chocolate chip cookies their cookies & cream flavor.
- SALTED BUTTER. I use salted butter to add an extra layer of salt which helps to balance the richness and sweetness of these cookies. The butter helps to create a chewy and gooey texture.
- BROWN SUGAR. I use mostly brown sugar over regular sugar which makes the cookies super thick rather than flat.
- FLOUR. Flour adds bulk and volume.
- BAKING SODA. This makes the cookies grow outwards, making them super large!
- CHOCOLATE. I use semisweet chocolate and I like to combine both chocolate chips and chunks to add a variety in texture.
VARITATIONS AND SUBSTITUTIONS
- Use a different type of sandwich cookie. I use crushed Oreos but you can try crushed Nutter Butters or Fudge Stripe cookies!
- Use a different type of Oreo cookie. There are so many Oreo flavors that you can choose from. Try using Golden Oreos or Mocha Oreos or Mint Oreos. The possibilities really are endless!
STEP BY STEP DIRECTIONS
- In a food processor, add 10 of your Oreos. Pulse until finely ground. Put aside. Then take your remaining 12 Oreos and place them inside a zip lock bag. Just using your hands, roughly crush them up, making sure to leave them in larger chunks. Put aside.
- In the bowl of a stand mixer (using your beater attachment) beat your butter until soft and airy. Then add your sugar and brown sugar and beat until combined. Add your eggs and vanilla and beat until combined.
- Scrape down the sides of your bowl and switch your attachment to your whisk attachment. In the same bowl, add your flour, baking soda, and salt. Whisk until combined.
- Then using a spatula or a wooden spoon, mix in your chocolate chips, chunks, and all of your Oreos.
- Line a cookie sheet with parchment paper and pre-heat your oven to 375 degrees. Roll out your balls of dough using a heaping spoon of dough. You should get about 20 balls. I like to add a few extra crushed Oreos on top of each cookie, for decoration, if I have any. Using your fingers, slightly press down the tops of each ball (not all the way).
- Place your Oreo cookie dough balls in the freezer for at least 15 minutes to let chill. This is very important do not skip this step!
- Place a few cookies at a time on your cookie sheet leaving about 2 inches of space between each cookie. Bake your cookies for 15 minutes.
- Let cool and enjoy!
BAKING TIPS
- If you forgot to soften your butter, I have a trick. Place your stick in the microwave for 5 seconds. Then repeat for the remaining 3 sides of the stick, flipping your stick each time. Once done your stick should be perfectly soft throughout.
- If you are using a stand mixer, I like to start with the beater attachment in order to really beat and soften your butter and wet ingredients together. Then I switch to the whisk attachment in order to slowly and evenly mix in your flour.
- Always use parchment paper on your cookie sheet. I grew up thinking I was supposed to use butter spray on my cookie sheet when baking cookies but this is WRONG. Do not do this! This causes burnt and flat cookies!
- Always chill your cookie dough before baking. Chilling your dough brings the temperature of your butter back down which will make for thick, chewy cookies. If you skip this step your cookies will almost melt in your oven and you will have super flat thin crisp cookies that run into each other. SO DO NOT SKIP THIS STEP!
FAQ
Why do I have to chill my Oreo cookie dough?
This is so important. Chilling your dough brings the temperature of your butter back down which will make for thick, chewy cookies. if you skip this step your cookies will almost melt in your oven and you will have super flat thin crisp cookies that run into each other. SO DO NOT SKIP THIS STEP!
Do I need to use both chocolate chip and chocolate chunks?
I like to use a combination of both because it adds a nice variety in texture. But of course, you can use one or the other as long as it is a total of 1 ½ cups of chocolate.
Why do I need to finely grind half of my Oreos?
I like to have the Oreo flavor throughout the batter but also have chunks of Oreos to bite into. This creates the most optimal overall Oreo flavor.
Can I replace the Oreos with another sandwich cookie?
Of course! Choose your favorite iconic childhood cookie and try it out. This would be delicious with Nutter Butters, Fudge Stripes, Thin Mints, or Golden Oreos.
Can I make these Oreo Chocolate Chip Cookies ahead of time?
Yes of course! You can make the cookie dough and store it in the freezer for up to three months! When you want to make fresh cookies, just thaw the dough in the fridge for 30 minutes and then toss them in the oven.
FREEZING AND STORING
This recipe makes a lot of Oreo Chocolate Chip Cookies. I usually like to divide the dough in half and bake half at a time (freezing the other half) so that when people come over, I can always make fresh baked cookies in a pinch. The cookies themselves should be stored in an airtight container for up to 3 days. If freezing the dough or cookies, wrap it up in plastic wrap and then place it in a freezer bag and freeze for up to 3 months.
Lastly, if you try out this Crushed Oreo Chocolate Chip Cookies recipe, be sure to leave a comment/rating on how it turned out. I love hearing from you guys and will try my best to reply to every comment! And don’t forget to tag me on Instagram!
Crushed Oreo Chocolate Chip Cookies
Ingredients
- 4 ½ cups flour
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cup salted butter (softened)
- ¾ cup sugar
- 1 ¾ cup brown sugar
- 3 eggs
- 2 teaspoon vanilla
- ¾ cup chocolate chips
- ¾ cup chocolate chunks
- 22 Oreos **A few extra for decoration if you have them
Instructions
- In a food processor, add 10 Oreos. Pulse until finely ground. Put aside. Then take the remaining 12 Oreos and place them inside of a zip lock bag. Using your hands, roughly crush them up, leaving them in larger chunks. Put aside.
- In the bowl of a stand mixer (using your beater attachment) beat your butter until soft and airy. Then add your sugar, brown sugar, and beat until combined. Add your eggs and vanilla and beat until combined.
- Scrape down the sides of your bowl and switch your attachment to your whisk attachment. In the same bowl, add your flour, baking soda, and salt. Whisk until combined.
- Then using a spatula or a wooden spoon mix, in your chocolate chips, chocolate chunks and all of your Oreos.
- Line a cookie sheet with parchment paper and pre-heat your oven to 375 degrees. Roll out your balls of dough using a heaping spoon of dough. You should get about 20 balls. I like to add a few extra crushed Oreos on top of each cookie for decoration. Using your fingers, gently press down the tops of each ball (not all the way).
- Place your cookies in the freezer for at least 15 minutes to let chill. This is very important. Please do not skip this step.
- Place a few cookies at a time on your cookie sheet leaving about 2 inches of space between each cookie. Bake your cookies for 15 minutes.
- Let cool and enjoy!
Angie
Love this recipe! My sons prefers milk chocolate over dark, so I make them with Ghirardelli’s milk chocolate chips. I did not use the chunks. I halved the recipe and still had 15 large cookies. I used 1/4 cup measuring cup to make my cookie rounds. I did have ti push the cookies down to help them cook through. They came out perfect at recommended cook time and temp.! Adding this to our family favorites. Thank you!
Megan
Yay!! I'm so glad you and your son like the recipe!