I recently whipped up a batch of Oreo Chocolate Chip Cookies using unsalted butter, light brown sugar, semisweet chocolate chips, and roughly chopped Oreos. Every cookie oozes with a melty chocolate core that perfectly balances the crunch. I can’t wait for you to see how these cookies turn out.

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I wanted to mix things up in the kitchen so I came up with my take on Chewy Oreo Chocolate Chip Cookies. I used 1/2 cup unsalted butter, 1/2 cup packed light brown sugar, a 1/4 cup of granulated sugar, plus 1 large egg and 1 teaspoon of vanilla extract.

I blended those with 3/4 cup all-purpose flour, a pinch of salt and 1/4 teaspoon baking soda. To really make it a crowd pleaser, I added 1/2 cup semisweet chocolate chips and 6 roughly chopped Oreos.

Every bite has melty pools of chocolate and crunchy bits of Oreo that remind me of some classic cookie recipes using Oreos and unique Oreo cookie ideas. I know this recipe for a batch of 10 to 12 cookies might not suit every taste, but its mix of fun textures and rich flavors definitely stands out from the usual festival baked goods or brownie-like treats.

Enjoy experimenting with these delicious cookies!

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I like how its super easy to make, and I can really feel like I’m doing something fun in the kitchen even if I mess up a little sometimes. Second, the mix of semisweet chocolate chips with chopped Oreo cookies gives each bite a really cool blend of melty and crunchy textures that I just can’t get enough of. Third, I appreciate that the cookies come out chewy on the inside and just set around the edges, making ’em a perfect comfort treat when i’m feeling down. Finally, there’s something nostalgia-inducing about the familiar flavors that reminds me of homemade moments with family, and that means a lot to me.

Ingredients

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Unsalted butter: It makes cookies rich and gives a soft texture with a dairy kick.
Light brown sugar: It adds moisture and a subtle caramel flavor along with essential carbohydrates.
Granulated sugar: Provides pure sweetness and is the main carbohydrate that balances the recipe.
Semisweet chocolate chips: They add bursts of chocolate with a slight bitter note.
Oreo cookies: They provide crunch and nostalgic chocolate flavor making cookies uniquely tasty.
Egg: It gives a little protein and binds everything together for a chewy texture.
All-purpose flour: It builds cookie structure, making them soft yet chewy and totally satisfying.

Ingredient Quantities

1/2 cup unsalted butter, softened

1/2 cup packed light brown sugar

1/4 cup granulated sugar

1 large egg, at room temp

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 teaspoon baking soda

A pinch of salt

1/2 cup semisweet chocolate chips

6 Oreo cookies, roughly chopped

How to Make this

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1. First preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until they are well combined and a little fluffy.

3. Beat in 1 large egg and 1 teaspoon vanilla extract until mixture is smooth.

4. In a separate bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and a pinch of salt.

5. Gradually add the dry ingredients into your wet mixture and mix until the dough is just combined.

6. Fold in 1/2 cup semisweet chocolate chips along with 6 roughly chopped Oreo cookies.

7. Scoop out the dough using a tablespoon or small cookie scoop and place onto the prepared baking sheet, spacing them well.

8. Bake in the oven for about 10-12 minutes, until the edges are just set but the center still looks a bit soft.

9. Remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes before transferring them to a wire rack.

10. Enjoy your chewy Oreos chocolate chip cookies while they’re still warm for extra melty chocolate goodness!

Equipment Needed

1. A preheated oven at 350°F
2. A baking sheet lined with parchment paper
3. Two mixing bowls – one for the wet ingredients and one for the dry ingredients
4. An electric or hand mixer for creaming the butter and sugars
5. A whisk for blending the dry ingredients
6. Measuring cups and spoons for accurate ingredient quantities
7. A tablespoon or small cookie scoop for portioning out the dough
8. A spatula for mixing and folding in the chocolate chips and Oreo cookies
9. A wire cooling rack for letting the cookies cool properly

FAQ

Q: Can I use salted butter instead of unsalted?

A: Yes, but you might wanna reduce the added salt a bit since salted butter already has salt in it.

Q: How do I get the cookies to be extra chewy?

A: Make sure not to overbake them and use room temp egg and butter. Overbaking makes them crispier than chewy.

Q: Can I freeze the cookie dough?

A: Totally! Just portion the dough into balls, freeze them, and bake directly from frozen. They may need a minute or two extra in the oven.

Q: What if I don’t have enough Oreos?

A: You can fudge it by using more chocolate chips or even mix in some crushed graham crackers to still get that fun crunch.

Q: Why the mix of brown and white sugars?

A: Using both gives the cookies a richer flavor and helps keep them chewy. Brown sugar adds moisture, while granulated sugar gives a bit of crispiness.

Chewy Oreo Chocolate Chip Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use margarine or even coconut oil for a slightly different taste, but it might affect the flavor a bit
Instead of light brown sugar, you could try dark brown sugar, which has a stronger molasses flavor, but use the same amount
If you’re out of all-purpose flour, whole wheat pastry flour works as a substitute although it may make your cookies a bit denser
You could swap out the Oreo cookies for any chocolate sandwich cookies if you like, just keep in mind the texture might vary a little

Pro Tips

1. If your butter isn’t soft enough, leave it out on the counter for a bit. This helps it cream well with the sugars and makes the cookies chewier.
2. Don’t overmix the dough after adding the dry ingredients. Overdoing it can make the cookies tough instead of soft and gooey.
3. When baking, pull the cookies out just as the edges set, even if the centers look a bit underdone. They’ll firm up as they cool up on the tray.
4. For a more intense flavor, you can mix in a pinch of extra salt or even a dash of instant coffee powder to really bring out the chocolate and Oreo taste.

Chewy Oreo Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

220

kcal

Equipment: 1. A preheated oven at 350°F
2. A baking sheet lined with parchment paper
3. Two mixing bowls – one for the wet ingredients and one for the dry ingredients
4. An electric or hand mixer for creaming the butter and sugars
5. A whisk for blending the dry ingredients
6. Measuring cups and spoons for accurate ingredient quantities
7. A tablespoon or small cookie scoop for portioning out the dough
8. A spatula for mixing and folding in the chocolate chips and Oreo cookies
9. A wire cooling rack for letting the cookies cool properly

Ingredients

1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temp
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
A pinch of salt
1/2 cup semisweet chocolate chips
6 Oreo cookies, roughly chopped

Directions

First preheat your oven to 350°F and line a baking sheet with parchment paper.
In a mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until they are well combined and a little fluffy.
Beat in 1 large egg and 1 teaspoon vanilla extract until mixture is smooth.
In a separate bowl, whisk together 3/4 cup all-purpose flour, 1/4 teaspoon baking soda, and a pinch of salt.
Gradually add the dry ingredients into your wet mixture and mix until the dough is just combined.
Fold in 1/2 cup semisweet chocolate chips along with 6 roughly chopped Oreo cookies.
Scoop out the dough using a tablespoon or small cookie scoop and place onto the prepared baking sheet, spacing them well.
Bake in the oven for about 10-12 minutes, until the edges are just set but the center still looks a bit soft.
Remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes before transferring them to a wire rack.
Enjoy your chewy Oreos chocolate chip cookies while they're still warm for extra melty chocolate goodness!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.