I baked a thick, soft cookies-and-cream OREO cookie so decadently chewy that OREO lovers will be hooked before they reach the recipe.

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I’m obsessed with these bakery style Oreo cookies because they actually taste like a late-night cookie shop grab. I love how the dough comes out thick and soft, with crunchy chopped OREO cookies that refuse to be subtle.

Every bite hits sweet, bitter, chewy, crunchy. But it’s the butter that makes the crumb feel indulgent without being greasy.

I can’t stop thinking about the contrast between the cakey center and the slightly crisp edge. Pure cookie joy.

No frills, just impossible-to-share deliciousness. I want one now, and I know you will too, seriously.

I will eat three in one sitting.

Ingredients

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Unsalted butter, softened — gives rich, tender chew and that bakery-style mouthfeel.
Light brown sugar — adds caramel warmth and keeps cookies soft and slightly sticky.
Granulated sugar — gives crisp edges and a bit of lift, keeps things balanced.
Eggs — bind everything together and add that cakey chew you want.
Vanilla extract — rounds flavors out, makes it taste homey and familiar.
All purpose flour — the backbone that holds cookies without getting cakey.
Unsweetened cocoa powder — deep chocolate punch and slightly bitter balance.
Baking soda — helps spread and get chewy texture, not just fluff.
Baking powder — adds a subtle lift so cookies aren’t too dense.
Fine salt — brightens chocolate and balances sweetness, tiny but mighty.
Chopped OREO cookies — crunchy, nostalgic bits throughout; classic cookie chaos.
Semisweet chocolate chips — melty pockets of chocolate, optional but so worth it.

Ingredient Quantities

1 cup (225 g) unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups (250 g) all purpose flour

1/2 cup (50 g) unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine salt

2 cups chopped OREO cookies (about 18 20 cookies)

1 cup semisweet chocolate chips (optional but great)

How to Make this

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1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside.

2. In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. You can do this with a stand mixer or hand mixer, but don’t overdo it or the texture changes.

3. Add 2 large eggs, one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract until combined. Scrape the bowl down once or twice so nothing gets left behind.

4. In a separate bowl whisk together 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine salt. Sifting the cocoa and flour helps avoid lumps, but you dont have to if you’re lazy.

5. Gradually add the dry ingredients to the wet ingredients and mix on low just until combined. Don’t overmix or your cookies will get tough.

6. Fold in 2 cups chopped OREO cookies (about 18 to 20 cookies) and 1 cup semisweet chocolate chips if using. Save a few chopped OREOs to press on top of the dough balls for looks.

7. For bakery-style thick cookies chill the dough in the fridge for at least 30 minutes. This helps prevent spreading and gives a chewier center. If you’re impatient you can skip chilling but expect flatter cookies.

8. Scoop dough into roughly 2 1/2 tablespoon sized balls (or use a medium cookie scoop), place on prepared sheets about 2 inches apart, and gently press a reserved Oreo piece on top of each ball.

9. Bake 10 to 12 minutes until edges are set but centers still look slightly soft. They’ll firm up as they cool. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

10. Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls for later baking. If you like them extra gooey warm them 8 to 10 seconds in the microwave before eating.

Equipment Needed

1. Oven (set to 350°F)
2. 2 baking sheets lined with parchment paper or silicone mats
3. Stand mixer or hand mixer plus a large mixing bowl
4. Medium bowl and a whisk for the dry ingredients
5. Rubber spatula or bowl scraper to fold and scrape the dough
6. Measuring cups and spoons (including a tablespoon and teaspoon)
7. Cookie scoop (about 2 1/2 tablespoon) or two spoons for scooping dough
8. Wire cooling rack for cooling the cookies once they come out of the oven

FAQ

Can I use salted butter instead of unsalted? Yes, you can, just reduce added salt to about 1/4 teaspoon. Salted butter varies so taste the dough if you can, but it works fine.

Do I need to chill the dough? Chilling 30 to 60 minutes helps prevent spreading and gives thicker, bakery style cookies. You can skip it if you're short on time, but they'll be flatter.

How big should I make each cookie and how long to bake? Scoop about 3 tablespoons of dough for each cookie for that bakery size. Bake 10 to 13 minutes at 350°F (175°C) until edges are set but centers still look slightly soft. They'll firm as they cool.

Can I freeze the dough or baked cookies? Yep. Freeze shaped dough balls on a tray then transfer to a bag for up to 3 months, bake from frozen adding a couple minutes. Baked cookies keep well in an airtight container for up to 5 days, or freeze for 2 months.

What about swapping mix-ins or using Double Stuf OREOs? Use any crushed cookie you like, Double Stuf gives extra cream punch. You can also add nuts or white chocolate chips, just don't overfill the dough or cookies may spread weirdly.

How do I get chewy centers but crisp edges? Don't overbake, and cool on the sheet for 5 minutes before moving to a rack. Using brown sugar and a little bit of underbaking helps chewiness, high oven temp helps edges crisp up.

Bakery Style Oreo Cookies Recipe Substitutions and Variations

Unsalted butter:
- Coconut oil, solid and measured 1:1. Cookies get a bit crisper and a light coconut note.
- Vegetable shortening, 1:1. Less spread, chewier texture.
1 cup packed light brown sugar:
- Granulated sugar + molasses: use 1 cup granulated + 1 tablespoon molasses, mix well to mimic brown sugar.
- Coconut sugar, 1:1. Slight caramel flavor, a touch less moisture.
2 large eggs:
- Flax “egg”: for each egg mix 1 tablespoon ground flax + 3 tablespoons water, let sit 5 mins. Works fine but texture is a bit denser.
- Unsweetened applesauce, 1/4 cup per egg. Adds moisture, less lift.
2 cups chopped OREO cookies:
- Any chocolate sandwich cookies, chopped, 1:1. Same crunch and cream pockets.
- Chopped chocolate wafer cookies or crushed chocolate graham crackers for a more chocolatey crumb, use roughly same volume.

Pro Tips

1. Chill the dough longer if you want super thick centers. Thirty minutes helps, but an hour or even overnight gives way better shape and flavor. Just let it warm a bit on the counter 10 minutes before scooping so it isnt rock hard.

2. Toast the chopped Oreos and chocolate chips briefly in a dry skillet over low heat for 1 to 2 minutes to wake up the flavors. Don’t burn them though, they go from toasty to bitter fast.

3. Weigh the flour and cocoa if you can. A packed measuring cup will make the cookies dry and cakey. If you must use cups, spoon the flour into the cup and level it off instead of scooping.

4. Underbake slightly and let them finish on the sheet. Pull them when edges are set but centers still look soft. They firm up as they cool and stay chewier that way. If you like a crisper edge, bake an extra minute or two.

Bakery Style Oreo Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I baked a thick, soft cookies-and-cream OREO cookie so decadently chewy that OREO lovers will be hooked before they reach the recipe.

Servings

servings

Calories

244

kcal

Equipment: 1. Oven (set to 350°F)
2. 2 baking sheets lined with parchment paper or silicone mats
3. Stand mixer or hand mixer plus a large mixing bowl
4. Medium bowl and a whisk for the dry ingredients
5. Rubber spatula or bowl scraper to fold and scrape the dough
6. Measuring cups and spoons (including a tablespoon and teaspoon)
7. Cookie scoop (about 2 1/2 tablespoon) or two spoons for scooping dough
8. Wire cooling rack for cooling the cookies once they come out of the oven

Ingredients

1 cup (225 g) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (250 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine salt
2 cups chopped OREO cookies (about 18 20 cookies)
1 cup semisweet chocolate chips (optional but great)

Directions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone mat and set aside.
In a large bowl cream 1 cup softened unsalted butter with 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 to 3 minutes. You can do this with a stand mixer or hand mixer, but don’t overdo it or the texture changes.
Add 2 large eggs, one at a time, beating well after each addition, then mix in 2 teaspoons vanilla extract until combined. Scrape the bowl down once or twice so nothing gets left behind.
In a separate bowl whisk together 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine salt. Sifting the cocoa and flour helps avoid lumps, but you dont have to if you’re lazy.
Gradually add the dry ingredients to the wet ingredients and mix on low just until combined. Don’t overmix or your cookies will get tough.
Fold in 2 cups chopped OREO cookies (about 18 to 20 cookies) and 1 cup semisweet chocolate chips if using. Save a few chopped OREOs to press on top of the dough balls for looks.
For bakery-style thick cookies chill the dough in the fridge for at least 30 minutes. This helps prevent spreading and gives a chewier center. If you’re impatient you can skip chilling but expect flatter cookies.
Scoop dough into roughly 2 1/2 tablespoon sized balls (or use a medium cookie scoop), place on prepared sheets about 2 inches apart, and gently press a reserved Oreo piece on top of each ball.
Bake 10 to 12 minutes until edges are set but centers still look slightly soft. They’ll firm up as they cool. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze dough balls for later baking. If you like them extra gooey warm them 8 to 10 seconds in the microwave before eating.

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.