Table of contents
- About These Oreo Chocolate Chip Cookies
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Oreo Chocolate Chip Cookies
- How to Get Perfectly Round Cookies
- Recipe Troubleshooting & FAQ
- Watch How to Make These Oreo Chocolate Chip Cookies:
About These Oreo Chocolate Chip Cookies
After writing two cookbooks with cookie chapters and developing many cookie recipes, I’ve come to trust what makes a cookie truly satisfying. These Chewy Oreo Chocolate Chip Cookies are one of those variations I’m confident you’ll love. They combine crisp edges with a chewy center, pockets of melted chocolate and generous pieces of chopped Oreos for a cookies-and-cream experience in every bite. The brown butter adds a toasty, nutty depth that elevates the whole cookie.
Why You’ll Love This Recipe
- Flavor. These cookies are loaded with chocolate and Oreo pieces, and the brown butter gives a richer, more complex flavor.
- Texture. Crispy on the edges, chewy in the middle, and slightly gooey at center — the ideal cookie balance.
- Easy to Make. A one-bowl method that doesn’t require a stand mixer, so you can prepare the dough quickly and with minimal cleanup.
- Yield. The recipe makes about 10–12 cookies, a convenient amount for sharing or keeping at home without excess.
Ingredients & Substitutions
- Butter: Unsalted is preferred so you control the salt, but salted butter works if you reduce added salt to 1/8 teaspoon.
- Dark brown sugar: Adds color, moisture, and molasses flavor. Light brown sugar can be substituted if needed.
- Granulated sugar: Helps the cookies spread a bit and balances sweetness.
- Egg: One large egg provides structure while keeping the cookies chewy.
- Dark chocolate: I use 70% dark chocolate for depth, but semisweet is fine. Use a quality bar for best results.
- Oreos: The cookies-and-cream element is central here. Double-stuf or regular Oreos both work; any similar chocolate cream sandwich cookie is fine.
- All-purpose flour: Only 1 cup (125 g) is needed, which keeps the cookies tender.
- Baking soda: Adds light lift and helps with browning.
- Salt: A small amount enhances flavor — don’t skip it.
How to Make Oreo Chocolate Chip Cookies
Overview of the method (full details in the recipe card below): cube and brown the butter in a light skillet until you smell nutty notes and see browned specks, then cool slightly. Whisk the sugars into the warm melted brown butter, add the egg, then fold in flour, baking soda, and salt. Gently fold in chopped dark chocolate and chopped Oreos. Chill the dough 30–60 minutes. Scoop 3-tablespoon portions onto a parchment-lined sheet and bake at 350°F (180°C) for about 10–12 minutes, until edges are set and centers still look soft. Let cookies rest on the sheet for 5 minutes, then transfer to a rack to cool completely.
How to Get Perfectly Round Cookies
Mix-ins like chopped Oreos and chocolate can make cookies spread unevenly. To achieve perfectly round cookies, swirl a large round cookie cutter (or a small bowl) around each freshly baked cookie while the edges are still soft but the cookie is cool enough to handle. This tucks in any uneven bits and reshapes the cookie before the edges fully set. For best results, bake fewer cookies per sheet (about six) so you have room to swirl without crowding.
Recipe Troubleshooting & FAQ
Do I have to chill the cookie dough?
Yes. Because this recipe uses brown butter, chilling the dough for at least 30 minutes is important. Chilled dough keeps the cookies from spreading too thin and preserves a chewy interior.
How can you tell when the cookies are done baking?
Pull the cookies when the edges are lightly browned and the centers still look slightly underdone. The residual heat on the baking sheet will finish the centers while preserving a soft, chewy texture.
Watch How to Make These Oreo Chocolate Chip Cookies:
Video demonstration available from the original creator.
Note: Recipes are developed and tested in grams for accuracy. If you prefer volume measures, use the unit toggle in the recipe card to convert to US Customary measurements.
Print Recipe
Chewy Oreo Chocolate Chip Cookies
Ingredients
- 113 g unsalted butter *see Notes*
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg (≈ 50g)
- 125 g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 100 g 70% cacao dark chocolate chopped
- 90 g chopped Oreos (approx. 6 Oreos)
Instructions
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Cube the butter and place it in a light-colored skillet (this helps you see when it browns). Melt the butter over medium heat, stirring constantly.
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Once melted the butter will foam. Continue stirring. After 5–8 minutes the solids will brown and you’ll smell a nutty aroma. When browned, remove from heat, pour into a heat-proof bowl, and let sit 10 minutes to cool slightly. You should have about 7 tablespoons (≈98 g) of brown butter.
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While the brown butter is still liquid, whisk in the dark brown sugar and granulated sugar until combined. Add the egg and whisk until smooth.
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Add the flour, baking soda, and salt to the wet mixture and mix until just combined—avoid overmixing. Fold in the chopped chocolate and chopped Oreos until evenly distributed.
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Cover the bowl with plastic wrap and refrigerate the dough for 30–60 minutes.
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Preheat oven to 350°F (180°C). Line a baking sheet with parchment. Use a 3-tablespoon scoop to portion dough into balls and place them on the prepared sheet.
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Bake 10–12 minutes, until the edges are lightly golden and centers look soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.