Monstrously delicious Oreo chocolate chip cookies are the ultimate indulgence when I’m craving something sweet, bold, and completely over-the-top. These cookies combine soft, chewy chocolate chip cookie dough with chunks of crushed Oreo cookies for a mashup that’s rich, gooey, and absolutely addictive. Every bite is loaded with melty chocolate and crunchy bits of cookie—basically everything I love in one decadent treat.
Why You’ll Love This Recipe
I love this recipe because it takes classic chocolate chip cookies to a whole new level. The Oreos add both flavor and texture, and the dough stays soft and chewy for days. These cookies are fun to make, crowd-pleasing, and totally customizable. Whether I’m baking for a party, a holiday cookie tray, or just to treat myself, they never last long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (softened)
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Oreo cookies (roughly chopped)
Directions
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, I whisk together the flour, baking soda, and salt.
- In a separate large bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
- I beat in the eggs one at a time, then stir in the vanilla.
- I gradually mix in the dry ingredients until just combined.
- I fold in the chocolate chips and chopped Oreos, being careful not to overmix.
- I scoop the dough into balls and place them on the baking sheet, leaving room for spreading.
- I bake for 10–12 minutes, just until the edges are golden and the centers are slightly soft.
- I let them cool on the pan for a few minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 24 cookies, depending on the size of the dough balls. It takes me around 15 minutes to prepare the dough and 10–12 minutes to bake each batch, so I usually have a full tray ready in about 30 minutes.
Variations
Sometimes I mix in white chocolate chips or use Golden Oreos for a twist. I’ve also made a double chocolate version by adding cocoa powder to the dough. If I want an extra gooey center, I press a piece of Oreo or chocolate chunk into the middle of each cookie before baking. For a fun presentation, I press extra chips and cookie pieces on top right after they come out of the oven.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, especially if I add a slice of bread to the container. To reheat, I pop one in the microwave for about 10 seconds to bring back that fresh-baked warmth. The dough also freezes well—I just scoop it into balls and freeze on a tray, then transfer to a freezer bag to bake later.
FAQs
Can I use store-brand chocolate sandwich cookies?
Yes, I’ve used different brands and they work just as well. I just make sure they’re crunchy and not overly filled with cream.
Do I need to chill the dough?
I don’t have to, but if I want thicker cookies with less spread, I chill the dough for 30 minutes to an hour before baking.
Can I make them gluten-free?
Yes, I use a 1:1 gluten-free flour blend and gluten-free sandwich cookies. The texture may be slightly different, but they’re still delicious.
How do I keep the cookies soft?
I store them in an airtight container and sometimes add a slice of bread to help keep the moisture in. It really works.
Can I double the recipe?
Absolutely. I often double it when I’m baking for a crowd or want to freeze half for later. The dough holds up great.
Conclusion
Monstrously delicious Oreo chocolate chip cookies are everything I want in a dessert—chewy, chocolatey, and loaded with cookie goodness. They’re simple to make, impossible to resist, and always a huge hit with anyone I share them with (if I’m willing to share). This is one of those recipes I always keep in rotation because it’s just that good.
PrintMonstrously Delicious Oreo Chocolate Chip Cookies
Monstrously delicious Oreo chocolate chip cookies are the ultimate chewy, gooey treat, combining classic chocolate chip cookie dough with chunks of crushed Oreo cookies. Perfect for parties, cookie trays, or indulgent snacking!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 16 Oreo cookies, roughly chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients, mixing until just combined.
- Fold in chocolate chips and chopped Oreos gently.
- Scoop dough into balls and place on baking sheet, spacing them apart.
- Bake for 10–12 minutes, until edges are golden and centers are soft.
- Cool on pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Chilling dough before baking helps reduce spreading for thicker cookies.
- Use Golden Oreos or white chocolate chips for a fun twist.
- Press extra cookie pieces or chips on top after baking for visual appeal.
- Store with a slice of bread in the container to keep cookies soft.
- Freeze dough balls for easy fresh-baked cookies anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg