Oreo Cookies
These oreo cookies are loaded with 2 cups of chopped oreos! Some of the best cookies and cream cookies we’ve tried! Crispy on the outside and chewy on the inside, this is an awesome oreo cookies recipe!
Let’s take our favorite cookie and put it INSIDE cookies!!
And that’s how oreo cookies were born. We also took America’s favorite cookie (aka the oreo) and put it inside ice cream to make oreo ice cream.
Oreo Cookies Recipe is…
- loaded with 2 cups of oreos.
- crispy on the outside, but chewy on the inside!
- a dupe for cookies and cream cookies.
- ready to bake in 10 minutes because you don’t chill the dough!
What Causes Cookies to Spread
Quick answer: lots of things.
- Not enough flour in the batter. If there isn’t enough flour or structure to the cookie dough, the fat will melt fast, causing the cookies to spread.
- Too much sugar / too much butter: too much of these ingredients and too little flour mess with the structure of the cookie. It’s about finding the perfect balance.
- Melted butter and not refrigerating the dough. Since our recipe doesn’t call for refrigerating the cookie dough before baking it’s crucial to use SOFT not melted butter.
- Greased cookie sheets. Do not grease your cookie sheets, use parchment paper or silicone baking mats. Greased cookie sheets encourage cookies to spread.
- Oven temperature. Too high, too low, or hot spots in your oven.
- Cookie sheets that are warm. This can happen if you are using the same cookie sheet without allowing it to cool between batches. If I am using the same cookie sheet to bake all my cookies, I place it in the fridge for 2 minutes between batches. Ideally, I like to use 2 cookie sheets, so one can cool with cookies on it while the other one is in the oven.
Ingredients
- all purpose flour: flour is necessary to build structure in cookies
- baking soda: helps to leaven and lift the dough
- salt: enhances the other flavors
- butter: adds flavor and and tender texture
- brown sugar: adds sweetness & flavor, keeps the cookies moist and adds chewiness
- granulated sugar: adds sweetness, flavor and encourages browning
- egg: binds the cookies together by providing structure
- vanilla extract: adds flavor
- oreos: the star of the cookie!
- semi-sweet chocolate chips
How to Properly Measure Flour
- Fluff the flour with a fork
- Use a spoon to scoop the flour into your measuring cup
- Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry cookies. We sure to measure flour correctly anytime you make cookies.
Baking Time Suggestions
For the cookies and cream cookies in the photos, the dough balls were about 3 heaping tablespoons, so that’s a large cookie! I baked those for 14-16 minutes – just until the edge of the cookie would begin to turn golden.
If you make smaller dough balls, you should reduce the baking time otherwise the cookies will be over done.
Total Time Required
- 10 minutes to make the cookie dough
- 14-16 minutes to bake the cookies
- 15 minutes to cool the cookies
How to Store Cookies
Store these cookies in an airtight container on the counter for up to 5 days. To ensure that cookies stay soft for days, place a piece of bread in the container. The moisture from the bread will be absorbed by the cookies.
Tips for Making Cookies
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Use a cookie scoop to form uniform balls.
- Press additional oreo pieces on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
More Cookie Recipes
- Scotcharoos
- Sugar Cookies
- Peanut Butter Chocolate Chip Cookies
- Lemon Sugar Cookies
- Cut Out Sugar Cookies
Oreo Cookies
These cookies are loaded with 2 cups of chopped oreos! Some of the best oreo cookies or cookies & cream cookies we’ve tried! Crispy on the outside and chewy on the inside!
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Servings: 24 cookies
Ingredients
- 2 ¾ cups all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chopped oreos, divided (about 15 cookies) Not oreo crumbs but crushed oreo pieces. Place the oreos in a ziploc bag and use a rolling pin to crush them – then measure out 2 cups.
- 1 cup semi-sweet chocolate chips divided
- 1 cup unsalted butter, room temperature 2 sticks
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350º F.
- In a medium sized mixing bowl, combine the flour, baking soda, salt, 1 & 1/4 cups oreos, and 1/2 cup chocolate chips. If you do not want to press oreos or chocolate chips on the outside of each dough ball before baking, add all of the oreos and chocolate chips now. Set aside.
- In a large mixing bowl, beat the butter, brown sugar and granulated sugar with an electric mixer until blended, about 1 minute. Add the in eggs and vanilla, beat again until mixed.
- Gradually add in the flour mixture, mixing on low or with a spatula just until combined.
- Line a baking sheet with a silicone baking mat or parchment paper. Use a cookie scoop to form dough balls. Press the remaining oreos and chocolate chips onto the outsides of the dough balls. Place 6-8 cookies on a tray, about 3 inches apart. Bake for 10-12 minutes, or until the edges are light brown and the center is puffy. I like to slightly under bake these cookies so when they cool, they are soft and chewy! Allow the cookies to cool for 15 minutes before removing them from the baking sheet. Store in an air tight container.
Video
Notes
- Properly measure the all purpose flour using the spoon and sweep method.
- Use room temperature butter for easier creaming of the butter and sugar.
- Use a cookie scoop to form uniform balls.
- Press additional oreo pieces on the outside of the dough balls before baking for a loaded cookie presentation like the photos!
Nutrition
Calories: 283kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 165mg | Potassium: 104mg | Fiber: 1g | Sugar: 21g | Vitamin A: 263IU | Calcium: 20mg | Iron: 2mg
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They sound delicious! How many packages of oreos do I need to get to make 3 cups of crushed oreos?
Just 1 package!
Will these cookies stick if you don’t use a silicone mat or parchment paper? I usually don’t bake with either, but I also normally use crisco instead of butter, so wasn’t sure if they would stick because of the butter.
Hi Shelia! I don’t have a lot of experience baking without a silicone mat – the cookies could brown more on the bottom if you bake without a mat or parchment paper. Let us know if you try!
What is the size of your cookie scoop? I can’t wait to make this for my husband.
Hi Karen! I have this one and love it! http://amzn.to/2vMVGtm
It says it holds 1.5 tbsp.
I made this and it was so dry and hard like a rock. I have the same scoop. I made sure that the butter was room temperature and followed the direction. Probably because I put used the whole package of Oreo? It tasted good though. I just didn’t get the consistency I wanted. I will try again tomorrow. I’d appreciate a tip.
Hi K! Be sure to follow the directions. The recipe calls for 3 cups of crushed oreos.
Is it 2 or 3 cups of Oreo? You’ve said both.
Hi Tony! This recipe was updated in 2022, please follow the recipe as written using 2 cups of oreos. The former recipe used 3 cups, but I’ve replaced 1 cup with semi-sweet chocolate chips in the updated recipe.
How are you crushing the Oreos in a bag with a rolling pin, in a food processor or just by hand? After you drop dough then do you add a 1/4 piece of Oreo?
Hi Kim! Yep I crushed them in a bag using a rolling pin. So you don’t want them to be crumbs, but crushed. I added a few crushed oreo pieces to the top of each ball of dough.
Ok it’s me again! So mine turned out hard tooooo even shortened the bake time to 13 mins for the 2nd batch. :(
Every oven is different, so be sure to watch the cookies. The best guarantee for doneness is to look at their color and the edges to see if they are golden.
Can I use salted butter instead of unsalted? If I use salted should I still put salt?
Omit the salt if using salted butter!
Hmmmmm. These have not worked for me at all. It didn’t look like there was nearly enough flour. I always am very careful measuring flour, making sure I weigh it. Maybe my scale is broken?! Because these just melted into a pool of butter in the oven :( I just went along with it, thinking maybe all the crushed oreos made up for some of the missing flour.
I look forward to trying these again however.
Hi Amanda! I’m so sorry to hear that yours didn’t turn out. We’ve made these several times and always turn out great. Was your butter room temperature and NOT melted?
I made these last week for a party, everyone raved about them! Next time I’ll make a double recipe!
I made these by your directions and they turned out fantastic. My husband and kids ( and me lol) went crazy for them. But I used a hand held hamburger meat smasher and it worked great and me mess. They went fast between desert after dinner put some in my husbands lunch and kids school lunch and before I knew it they where gone. Making more now for the weekend for when our okder kids comes over with the grandkids. I can’t stress enough how great these are.
I used half butter and half shortening, and baked them for 11 minutes. Turned out great — crispy on the outside and chewey on the inside, just as you said. Thanks for the recipe!
I followed the directions exactly and they came out great! super yummy and delicious!! A nice soft and chewy cookie! The only thing I did differently was I didn’t use 3 cups of cookies more like 1- 1/2 cups but I’m sure they would taste even better with more cookies!
What silicone mat do you use? I’ve never used one before, but if it helps my cookies to be crispy on the outside and chewy on the inside then I’m pretty sure I need one for every time I make cookies!
I like the Silpat Brand ones best!
How Many cookies will you get in this recipe?
The recipe will yield about 2 dozen cookies!
Reminder to anyone reading this blog entry!!!!
DO NOT FOLLOW this recipe! It will result in super hard cookies!
Even if I shorten the baking time, the cookies are still hard!
You have been warned!
Hi “Cruelly Honest”,
Every oven is different, so baking times may vary slightly.
Hi! If I would like to add more flour, what is the maximum amount of flour that can be added so I don’t mess this recipe up?
Thank you, I knew this had to exist. I’m going to try this tomorrow ?
Yay! Let me know how it turns out!
I can’t wait till I go buy the grocery
Do you use dark brown sugar or light?
I use light brown sugar!
These turned out great! My oven runs a bit hot, so maybe just 11-12 minutes would have been fine, too, but even slightly over cooked, these came out delicious. The whole family enjoyed them, and my kid nephews got a kick out of helping me crush the cookies. Pinning this!
I am SO glad they came out well and were a hit!
I just made the cookies and it turns out just as expected!!!
Thank you for the recipe ?
So so glad! You are welcome!
These are amazing. Thanks for sharing. Just finished them up.
Thank you, Dawn!
am I able to replace baking soda with baking powder?
Hi Summer! No, unfortunately baking soda and baking powder are not interchangeable.
I made these and they were absolutely delicious and mouthwatering. really hits the craving spot. though it only made 13 cookies and not 2 dozen
First try and it comes out so good. I reduce white sugar to 5 tbsp and it still come out chewy and just nice. Bake exactly at the recipe said and it perfect. Love love love. Thank you Beth.
Hello! What can I use if I don’t have white sugar? Can I just leave it?
Hi Victoria! Granulated white sugar is a crucial ingredient in these cookies!
Hello sorry to bother you but in the ingredients list there are no eggs but in the written instructions it states to add the eggs and vanilla in step three is that a mistake?? If yes you do need to add eggs how much??
Lol thank you for adding the eggs to the list
Hi Luna! The egg and vanilla is listed in the recipe card. 1 egg and 1 tsp vanilla.
Should I use unsalted butter or salted butter?
I prefer unsalted butter, but either is okay!
The cookies were AMAZING, they didn’t become that flat, but overall they were a huge hit with all my friends!!! Definitely gonna make it again!
This is an amazing recipe! This is exactly what I was looking for–a chewy on the inside crunchy on the outside Oreo cookie. Thank you for sharing :)
My new favorite cookie!
Right???????
How many oreo cookies did you use to make 3 cups chopped?
Hi Lulu! I cannot recall how many oreos it was!
how long can these last in an airtight container at room temperature?
About 3-5 days!
Hi! I don’t have any Oreos at the moment but lots of chocolate chips and walnuts! I was wondering if i can use this cookie recipe and just omit Oreos and replace it with the chocolate chips instead?
Hi Tiffany! Did you try it out?
Hi there! Can I freeze the cookie dough? Thanks :)
Hi Sam! Yes!
Drop cookie dough balls onto a silicone mat lined baking sheet. You can place the dough balls close together since you won’t be baking them. Place the baking sheet in the freezer until the cookies are frozen solid, about 1 hour. Remove the baking sheet from the freezer and transfer the frozen cookie dough balls to a ziplock freezer bag. Label the bag with baking directions. Freeze the cookie dough for up to 3 months.
To bake: remove the dough from the freezer. Pre-heat the oven to 350ºF. Frozen cookies may need to bake for 1-2 minutes longer.
place the oreos in a ziploc bag and use a rolling pin to crush them – then measure out 3 cups.
HOE MANY COOKIES IS THAT??!! SURELY you can tell folks how many to put in the bag!!
Hi Jennifer! It depends on how small you crush the oreos – you will need more smaller crushed oreos to fill 3 cups. Start by crushing 1 section of oreos – you know how oreos come in 3 sections in the package? I would start there and add more oreos as needed!
I’m glad I read the comments on this before my cookies were done baking! I thought it was odd that the recipe called for 15 min bake time when most other cookie recipes call for 8-12, but I was prepared to just follow instructions. I pulled mine out just in time (~11 min) and let them cool for 10 min before removing them from the baking sheet and they came out perfect. So if you’re trying this recipe, DO NOT BAKE FOR MORE THAN ~11 MIN. They did come out looking more pale, but once they cooled they were the perfect texture and were golden brown on the bottom.
These turned out so well!! I made this with mint oreo thin cookies instead, a couple tablespoons less sugar, and at 340F for 15 minutes (for ~2 tablespoon sized cookies). I was able to make 16 cookies. Would definitely recommend!
Hi! I made these today but added Golden Oreos instead of the regular Oreos since I can’t have chocolate. They turned out pretty good except they left a weird artificial taste in my mouth and were very sweet. Nothing against your recipe… just giving feedback from my experience! Thanks!
Can you convert the recipe to grams for me please? As sugar flour and liquid are all different in cups. Thank you . As I live in the UK and we use more grams or ounces here
because I was so confused, is it fine that I just measure out three cups of the Oreos and then crush it? P.S love every blog that happens, Beth!
That’s fine! They might not be as oreo-y since whole oreos take up more space then crushed oreos!
I have made these cookies several times and every time they have come out perfect! I must admit, I was a tad bit surprised to find no liquids in the recipe, but the cookies were moist enough! A bit of advice is to take the cookies out immediately when the timer is up, even if they look underdone, because they will bake outside the oven also! My last tip is to eat them 3 minutes after baked to taste them in their prime! Do enjoy!
The cookies were so delicious with a nice crunch but soft inside. Will definitely be making again! 😁😁
Lmao the first time I made this I did to much salt but the second time I loved it thank you
My husband said it was the best cookie he’d ever eaten and his sister is a famous cookie decorator. I liked less Oreo in it and it was more gooey in the middle and that was perfect!!!
Good Cookies but you don’t need a full 3 cups of Oreos . Only 2.5 cups is good .
Is it ok if I chill the dough overnight?
Yes! The cookies may take longer to bake since the dough will be cold.
They are pretty good. I had to add some milk to make the dough less crumbly. Maybe 3 tbsp. Next time I will add in a cup of chocolate or white chocolate chips. They are slightly bland. Still a good basic recipe though.
hello what happened to the old recipe without chocolate chips?
Hi Tiffany! We’ve updated this recipe, the cookies are much softer and chewier, and not quite as crunchy as before. The chocolate chips are optional. You can omit the chocolate chips and increase the amount of oreos to 2 & 1/2 cups.
Hi, Can you please post the original recipe?
Hi Marley! We’ve updated this recipe so the cookies turn out softer, chewier and not quite as crunchy as the original recipe. The new recipe yields more cookies as well because there are higher volumes of each ingredient.
Here is the original recipe:
1 & 1/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) butter, room temperature
1/2 cup packed brown sugar
6 tbsp sugar
1 egg
1 tsp vanilla extract
3 cups chopped oreos
The original recipe was BETTER!! Thank you for posting original recipe!!
BEST Oreo Cookies EVER! Thanks for sharing this recipe with the world, Beth!