This recipe for Oreo Chocolate Chip Cookies is a new family favorite. This cookie starts off with my recipe for The Best Chocolate Chip Cookies as the base cookie, but substitutes crushed Oreos and white chocolate chips instead of regular chocolate chips. Finishing these cookies with a simple white chocolate drizzle and even more Oreos takes them to the next level of deliciousness!
Ingredients
The ingredients to these cookies are fairly straight-forward. The base cookie uses:
- Unsalted Butter
- Granulated Sugar
- Light Brown Sugar
- Dark Brown Sugar
- Eggs
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Baking Powder
- Fine Sea Salt
- White Chocolate Chips
- Oreos
The White Chocolate Drizzle has:
- White Chocolate Chips
- Heavy Cream
- Small pinch fine sea salt
Everything is garnished with more crushed-up Oreos, because if some Oreos are good, more is better, right?
One very important part of this recipe is to refrigerate the cookie dough for about an hour or so. It's really important to not skip this step, as this keeps the cookies from spreading out so far while baking. This really helps the final texture of the cookie and adds to the whole experience.
Pro Tip: The white chocolate drizzle should be melted in a double boiler or over very low heat. It will start to set up after it's removed from the stove. If it sits too long, add a splash of heavy cream and reheat to loosen it up as needed.
The full version of this recipe makes approximately 22 cookies. This recipe is very easy to cut in half if you don't want that many cookies laying around. (But really....who wants less cookies??)
Have a sweet tooth but want to try something else? Check out my other dessert recipes for more ideas and inspiration!
Also, check out my recipe for The Best Chocolate Chip Cookies, which served as the foundation of this recipe. These are a classic and equally as delicious!
Did you make this recipe for Oreo Chocolate Chip Cookies?
Let me know in the comments below how yours turned out, and don't forget to leave a rating!
Recipe
Oreo Chocolate Chip Cookies
Equipment
- 2 Cookie Sheets
- Parchment Paper
- Wire Cooling Racks
Ingredients
Cookie Dough
- 16 Tablespoons Unsalted Butter 2 Sticks - Softened
- 1 Cup Granulated Sugar
- ½ Cup Light Brown Sugar Packed
- ½ Cup Dark Brown Sugar Packed
- 2 Large Eggs Beaten
- 2 Teaspoons Vanilla Extract
- 3 Cups All Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 1 Teaspoon Fine Sea Salt
- ¾ Cup White Chocolate Chips
- 15 Oreos Quartered
White Chocolate Drizzle
- 1 ½ Cups White Chocolate Chips
- 4 ½ Tablespoons Heavy Cream
- Small Pinch Fine Sea Salt
Garnish
- 8 to 10 Oreo Cookies Crushed
Instructions
Cookies
- In the bowl of a stand mixer, cream the butter and all three sugars on moderate speed for approximately 5 to 7-minutes until thoroughly combined and turns a pale tan color.
- Combine the beaten eggs and vanilla and add to butter and sugar mixture. Mix an additional 2-minutes until egg mixture is incorporated.
- In a large bowl (while butter and sugar are being mixed), combine the flour, baking soda, baking powder, fine sea salt and whisk to combine. While the mixer is off, add the flour mixture to the stand mixer bowl. Combine on medium low speed until incorporated, approximately 1 to 2-minutes.
- Add in the white chocolate chips and quartered Oreo cookies and stir on low until just combined.
- Cover the dough and refrigerate for one hour, up to overnight. The longer they rest, the less they will spread out while baking, so a longer rest is preferred, but not required.
- When ready to bake, preheat oven to 375°F.
- Remove the dough from the fridge and roll cookies into balls that weigh 60 grams each (or two tablespoons). Place approximately 2-inches apart on a parchment paper lined baking sheet.
- Bake for 10-minutes, until outside edges are set but the centers are soft. Remove from oven and allow to cool for 2 to 3-minutes before moving to a wire rack to cool completely. This will take several batches (usually three) to bake all of the cookies.
White Chocolate Drizzle
- While cookies are cooling, add white chocolate chips, heavy cream, and a pinch of fine sea salt to a small sauce pan or double boiler. Heat on medium-low heat, stirring frequently until completely melted.
- Use a spoon to drizzle over cooled cookies.
Garnish
- After drizzling cookies, add crushed Oreos to the top of each cookie.
Miles says
These were absolutely outstanding. My kids claimed they were some of the best cookies they've ever had! I let the dough rest for just shy of the recommended hour, and my cookies turned out pretty flat. While it didn't change the flavor at all, I'm sure if I gave the dough a full night to rest before baking they would be less flat. Can't wait to make them again!
Spencer Klickman says
Happy to hear that you guys liked them! And yes, the longer they sit the less that they spread out! I'll update the recipe to note that a longer rest is preferred.
Thanks for the input!
Michelle says
Scrumptious!!
Spencer Klickman says
Thank you so much!