There’s truly nothing more comforting than a warm, freshly baked chocolate chip cookie, straight from the oven. And these aren’t just any cookies; they’re elevated by the addition of America’s favorite cookie – Oreos! What makes this recipe even better is its sheer simplicity. Forget the hassle of dragging out a heavy electric mixer; you can prepare this entire dough in just one bowl. This means less equipment, less mess, and more time to enjoy your perfectly baked creations.

Our signature Oreo chocolate chip cookies are generously studded with both fine Oreo crumbs for a subtle cookies n’ cream infusion and larger crushed Oreo pieces for satisfying textural variety. To add an extra layer of complexity and sophistication, we incorporate browned butter. This magical ingredient not only enhances the flavor profile with its deep, nutty notes but also perfectly balances the sweetness from the chocolate chips and Oreo pieces, creating a truly harmonious treat. It’s no wonder these particular Oreo cookies have taken my Instagram page by storm – they are simply that soft, wonderfully chewy, and incredibly delicious!

If you find yourself to be an avid Oreo lover, much like myself, then you absolutely must explore some of our other fantastic Oreo-inspired recipes. Indulge in our Oreo cinnamon rolls for a decadent breakfast, savor a slice of rich Oreo peanut butter pie, enjoy the nostalgic crunch of Oreo rice krispie treats, or celebrate with our stunning Oreo drip cake! For those who adore the combination of peanut butter and Oreos, you’ll be thrilled with these browned butter peanut butter cookies with Oreos. Each recipe offers a unique way to enjoy the classic cookies n’ cream flavor.

Essential Ingredients You’ll Need

Crafting the perfect cookie begins with quality ingredients. Here’s what you’ll need to create these irresistible Oreo chocolate chip cookies, along with a few notes to guide you:

• All-Purpose Flour: This forms the foundational structure of our cookies. While I primarily use standard all-purpose flour for consistent results, if you’re looking for a gluten-free alternative, a 1:1 all-purpose gluten-free flour blend might work, though it hasn’t been personally tested with this specific recipe.
• Unsalted Butter: Using unsalted butter is key for controlling the exact amount of salt in your cookies, allowing you to perfectly balance the flavors. I particularly favor European-style butter, such as Kerrygold, due to its higher butterfat content. This higher fat percentage contributes to a richer flavor and a superior, more tender texture in your baked goods, especially after browning.
• Oreos: The star of the show! You can use either regular Oreos or Double Stuffed Oreos – both variations have been tested and yield equally delicious results, providing that iconic chocolatey cookie and creamy filling contrast. Feel free to experiment with different Oreo flavors for a fun twist!
• Chocolate Chips: For an optimal chocolate experience in every bite, I recommend using a combination of mini chocolate chips and larger chocolate wafers or chunks. This blend ensures a delightful distribution of chocolate throughout the cookie, from delicate melting pockets to satisfyingly chunky morsels. Dark chocolate works wonderfully here to complement the sweetness of the Oreos and brown sugar.
• Sugars: A blend of light brown sugar and granulated sugar is essential. Brown sugar contributes to the cookies’ chewiness and moisture, while granulated sugar aids in spreading and crisping the edges.
• Eggs: We use one whole egg and one extra egg yolk. The whole egg provides structure, while the extra yolk adds richness, moisture, and contributes significantly to the cookie’s signature chewiness and soft texture. Ensure they are at room temperature for better emulsification.
• Vanilla Extract: A crucial flavor enhancer that elevates the overall taste profile, adding warmth and depth that complements both the chocolate and Oreo flavors.
• Baking Powder & Baking Soda: These leavening agents work in harmony to give the cookies their ideal lift and tender crumb. Baking soda reacts with the acidic brown sugar, while baking powder provides additional aeration.
• Kosher Salt: Salt is vital for balancing sweetness and enhancing all the other flavors in the cookie. It brings out the notes of chocolate and browned butter beautifully.

For precise measurements and quantities, please refer to the detailed recipe card provided below.

Easy Step-by-Step Baking Instructions

Follow these simple steps to create a batch of the most delicious Oreo chocolate chip cookies that will impress everyone!

Step 1: Master the Browned Butter. Begin by browning your butter, a step that infuses your cookies with an incredible depth of nutty flavor. Place the unsalted butter in a small, light-colored saucepan (so you can easily see the color change) and melt it over medium-low heat. Once the butter has completely melted, increase the heat slightly to medium. Keep a close eye on it and stir continuously with a rubber spatula, scraping the bottom of the pan. After a few minutes, the butter will start to foam, and you’ll notice white milk solids collecting at the bottom. Continue stirring. These milk solids will gradually transform from white to a beautiful light golden brown, and you’ll be greeted by a wonderfully rich, toasty, and nutty aroma. Congratulations, you’ve successfully made brown butter! Immediately pour this liquid gold, making sure to scrape out all those flavorful brown bits from the bottom of the pan, into a separate heatproof bowl. Allow it to cool completely to room temperature before proceeding with the recipe. This cooling step is critical to prevent the butter from cooking the eggs when they are added.

Step 2: Prepare Your Dry Ingredients and Oreos. In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and baking soda. This ensures that the leavening agents are evenly distributed throughout the dry mixture. Next, prepare your Oreos. For the best texture and flavor, crush the Oreos in a food processor until you have a varied consistency – a delightful combination of fine crumbs that will flavor the dough, and some larger Oreo chunks that will add a satisfying bite to the finished cookies. If you don’t have a food processor, you can place them in a ziplock bag and crush them with a rolling pin.

Step 3: Combine Sugars, Vanilla, and Salt with Cooled Brown Butter. Once your browned butter has cooled completely (it should no longer be warm to the touch), pour the light brown sugar, granulated white sugar, kosher salt, and vanilla extract directly into the melted brown butter. Whisk these ingredients together vigorously until the mixture is smooth and thoroughly combined. The sugars will start to dissolve slightly, creating a glossy, rich base for your cookie dough.

Step 4: Incorporate Eggs for Richness and Texture. Add the room temperature whole egg and the extra egg yolk to your butter-sugar mixture. Continue to whisk until the mixture is beautifully smooth, lightened in color, and glossy. This thorough whisking incorporates air, which contributes to the cookies’ light and chewy texture, and ensures the eggs are fully emulsified into the fats and sugars.

Expert Tips & Tricks for Perfect Cookies

Achieving bakery-quality cookies at home is easier than you think with a few simple techniques:

• Accurate Measuring is Key: For consistent and professional baking results, I cannot stress enough the importance of using a digital kitchen scale and measuring your ingredients by weight (the metric way). Baking is a science, and precise measurements make a profound difference in the final texture and outcome of your cookies. Volume measurements (cups) can vary greatly, leading to unpredictable results.
• The “Fluff and Sprinkle” Method for Flour: If you absolutely must use measuring cups instead of a scale for your flour, employ the “fluff and sprinkle” method. First, fluff the flour in its container with a spoon. Then, gently spoon the flour into your measuring cup until it overflows, and finally, level it off with a straight edge (like the back of a knife) without packing it down. Over-measuring flour is a common pitfall that can result in dry, dense, and crumbly cookies instead of the soft and chewy masterpieces we’re aiming for! You can find a detailed guide here.
• Always Use Room Temperature Ingredients: For a smooth, emulsified cookie dough, ensure all your refrigerated ingredients, especially butter and eggs, are at room temperature before you begin baking. Cold ingredients don’t blend as effectively, which can lead to a lumpy dough and an uneven texture in your final baked goods. Take them out of the fridge at least an hour or two before you plan to start the recipe.
• Achieving That Bakery-Style Look: For cookies that look like they came straight from a gourmet bakery, try this trick: immediately after removing the hot cookies from the oven, use a large round biscuit cutter or a wide mug (larger than your cookie) and gently ‘scoot’ it around each cookie. This helps to reshape any irregular edges into a perfectly round, aesthetically pleasing circle. While the cookies are still warm and soft, gently press a few extra chocolate chips and larger crushed Oreo pieces onto the top of each cookie. This makes them look even more tempting and professional.
• Don’t Overbake: For the softest, chewiest cookies, it’s better to slightly underbake them. The cookies will continue to cook and set as they cool on the baking sheet. Look for edges that are set and golden brown, while the center still looks a bit soft and slightly undercooked.

If you’ve had the pleasure of making this delightful recipe, **please make sure to leave a ⭐️ rating and a thoughtful review below**! Your feedback is invaluable and helps others discover these wonderful cookies. I absolutely adore seeing your culinary creations, so don’t hesitate to tag me on Instagram @alpineella so I can admire what you’ve baked! You can also connect with me and follow along on Pinterest, Facebook, and TikTok for more delicious inspiration and baking adventures!

Oreo Chocolate Chip Cookies

Ella Gilbert

Nutrition Information