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Oreo Chocolate Chip Cookies

Soft, chewy cookies packed with melty chocolate chips and a delightful surprise Oreo center—perfect for sharing, gifting, or enjoying anytime you crave a nostalgic treat.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Chocolate Chip Cookies
  • 1 cup unsalted butter softened (2 sticks / 226g)
  • 1/2 cup granulated sugar
  • 1 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1.5 cups semi-sweet chocolate chips divided
  • 15-20 Oreo cookies crushed and whole for stuffing

Equipment

  • Large bowl
  • Mixing spoon or electric mixer
  • Baking Sheets
  • Parchment Paper
  • Rolling Pin or Heavy Pan
  • Plastic wrap

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Step 2: Cream softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.
  3. Step 3: Beat in eggs one at a time, then stir in vanilla extract.
  4. Step 4: In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  5. Step 5: Gradually add dry ingredients to wet ingredients and mix on low speed until just combined. Avoid overmixing.
  6. Step 6: Fold in 1 cup of chocolate chips gently into the dough.
  7. Step 7: Crush about 5 Oreos into small chunks and fold evenly into the dough.
  8. Step 8: Cover dough with plastic wrap and chill in the refrigerator for 15 to 30 minutes.
  9. Step 9: Scoop 1 1/2 tablespoons of dough and flatten it. Place one whole Oreo on top, then flatten another 1 1/2 tablespoons of dough and place beneath the Oreo. Mold and seal dough around Oreo completely. Repeat for remaining dough and Oreos.
  10. Step 10: Place cookie balls on a plate or baking sheet and freeze for 20 to 30 minutes to firm up.
  11. Step 11: Arrange chilled cookie dough balls at least 2 inches apart on prepared baking sheets.
  12. Step 12: Bake for 11 to 13 minutes until edges are set and lightly golden but centers remain soft and chewy.
  13. Step 13: Immediately press reserved 1/2 cup chocolate chips onto the tops of warm cookies for a melty, glossy finish.
  14. Step 14: Let cookies cool on the baking sheet for about 10 minutes before transferring to wire rack to cool completely.

Notes

Use salted butter by reducing salt to 1/4 tsp. Swap light brown sugar for dark brown sugar for richer flavor. Try different Oreo varieties or add nuts for crunch. Dough can be frozen for up to a week and baked directly from frozen with added baking time. Store cookies at room temperature up to 4 days or freeze up to 3 months.