Oreo Chocolate Chip Cookies – Classic chocolate chip cookies are mixed with crushed Oreos to make for a mega cookie that is screaming to be dunked in a glass of milk.
And just like that, we’ve reached a new month! I cannot believe we’re already into June. Time is flying by – which means this baby is that much closer to coming. Only a couple more months!
To celebrate this new monthn(as I do with every new month), I’ve got a new cookie recipe for you. Last month, I didn’t exactly share a cookie recipe, per se, but instead I shared these Kentucky Derby Cookie Bars. They have all the essence of a cookie, just in bar form.
And let me just say, the reaction to these bars was incredible! You guys went crazy for them, as did my friends and family. So it’s fair to say that no one really cared that they weren’t technically cookies, in the traditional sense.
This month’s recipe brings us back to the round treat with crispy edges – chocolate chip cookies. But they’re not just any chocolate chip cookies, folks. They’re stuffed with another classic cookie. That’s right – a cookie within a cookie. It’s cookie inception!
Check out my Oreo Chocolate Chip Cookies!
As I’ve mentioned before, cookies & cream is one of the flavors that I fell in love with early in love. I talked about that love a little bit in this post of my ultimate milkshake.
So it just felt natural to throw some Oreos into another one of my favorite cookies. Why should I have to pick just one to enjoy?!
And let me tell you, these two cookies together make for one chewy, crunchy duo. You’d think the chewiness of the chocolate chip cookie would be lost in all the Oreo crunch, but it’s not at all!
To make these, you are literally taking brown sugar cookie dough and adding crushed Oreos and about half the amount of chocolate chips. If you add the full amount of chips, I think the cookies become just too chunky.
And speaking of the chips, you may be wondering why I didn’t use white chocolate chips. After all, they’d make the cookies look even more Oreo-like with the chunks of white chocolate floating around.
Well, the answer is simple – white chocolate is yucky. Okay, I take it back. White chocolate has its moments. But I really don’t love it all that much in cookies. It’s just too sweet. So I went with the classic semi-sweet chocolate chips to add a little more bitterness to offset these already-so-sweet cookies.
If you’ve made chocolate chip cookies before, then you’ll have no problem with this recipe at all. It’s really so simple!
But just in case, I’m still hitting you with a few tips to help you perfect this recipe:
- Do not use finely crushed Oreos in this recipe – you want the flavor of the cookie to stand out so make sure the cookies are in chunks!
- Just like any other chocolate chip cookie dough, this one needs to be chilled before baking. Otherwise, you’ll get pancake cookies that spread wayyyy too much. To help the chilling process go by faster, I always scoop my dough before chilling it. That cuts out an hour or two, easily.
- I always save some Oreos to top the cookies after they’ve been scooped. This makes the cookies look a little better because you can clearly see the Oreos.
And there you have it – our June cookie recipe! Is this one a favorite of yours? What other kinds of cookies are you looking to see this year?? Let me know in the comments below!!
Since July is National Ice Cream Month, next month’s cookie recipe may have something to do with ice cream, hint hint. Get excited!
Oreo Chocolate Chip Cookies
- 1 1/4 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter unsalted, softened
- 1/2 cup light brown sugar
- 1/4 cup + 2 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 2 cups crushed Oreo cookies (not crumbs)
- In a medium bowl, whisk flour, baking soda, and salt together. Set aside.
- Add butter and sugars into bowl of a stand mixer. Cream until mixture is smooth, about 3 minutes. Add egg and vanilla and beat until combined. Add in flour mixture 1/2 cup at a time until just combined.
- Add in chocolate chips and 1 1/2 cups of Oreo pieces and fold in. Prepare two baking sheets with parchment paper or silicone mats.
- Scoop about 1 1/2 tablespoons of dough per cookie onto baking sheets about 2 inches apart. Add remaining Oreo pieces to the top of each cookie. Refrigerate dough until thoroughly chilled, at least 2 hours.
- Once dough is chilled, preheat oven to 350 degrees. Bake cookies in preheated oven for 9-10 minutes, or until edges get golden brown. Remove from oven and cool completely on baking sheet.
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