Oreo Chocolate Chip Cookies
These Oreo Chocolate Chip Cookies are everything you love about homemade chocolate chip cookies with the perfect cookies-and-cream twist. They’re soft in the center, crisp at the edges, and absolutely packed with chocolate chips and Oreo cookie pieces.
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Makes: 2 dozen
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Ingredients
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips plus more for topping
- 2 cups coarsely chopped Oreo cookies (from about 12 cookies) plus more for topping
Instructions
- In the bowl of a stand mixer with paddle attachment or in a large bowl with a hand mixer, cream together butter both sugars until light and fluffy, about 2-3 minutes.
- Mix in eggs one at a time. Mix in vanilla extract.
- In a separate large bowl, whisk together flour, baking soda, baking powder, and salt.
- Mix the dry ingredients into the wet ingredients until just combined, taking care not to over-mix. Fold in chocolate chips and Oreo pieces until just combined.
- Put dough in fridge to chill for 60 minutes (or longer).
- When cookie dough is almost done chilling, preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Scoop about 3 tablespoon of cookie dough (I use a #20 cookie scoop) onto the prepared baking sheets about 1 ½ inches apart. Top with more chocolate chips and Oreo pieces if you want.
- Bake cookies for 12-14 minutes, until cookies are just turning golden around the edges, but are still soft. Let cookies cool in the pan for a couple minutes before moving to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to a week. If in fridge, let cookies come to room temperature before enjoying.
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