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With almost a half a million pageviews and counting, these oreo cookies are one of the most loved cookie recipes on my website, and for good reason!

Below I’ll teach you how to take a popular cookie and put it inside a cookie! Follow my 5 easy steps for the perfect crispy on the outside, chewy on the inside cookie that is ready to bake in just 10 minutes.

oreo chocolate chip cookies on brown parchment paper
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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.

Love cookie dough? Try this edible cookie dough recipe. Add in chopped oreos for oreo cookie dough!

Why you’ll love these Oreo Chocolate Chip Cookies:

  • 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!
oreo cookies with chocolate chip on brown parchment paper

I made these last week for a party,  everyone raved about them!  Next time I’ll make a double recipe!

cookies and cream cookie dough batter in white bowl
  • 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 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
oreo cookies dough balls on silicone baking mat

How to Make Oreo Cookies

  1. Prep oven and cookie sheet. Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
  2. Dry ingredients. In a mixing bowl, combine the flour, baking soda, salt, Oreos and chocolate chips. Set aside.
  3. Beat together. In a separate bowl, a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
  4. Mix in wet ingredients. Add in the eggs and vanilla extract, and beat for 30 seconds.
  5. Mix in dry ingredients. Gradually add in the flour mixture, mixing on low or with a spatula just until combined.
  6. Form dough balls. Use a cookie scoop to form 2 tablespoon sized cookie dough balls, roll into a smooth ball between your hands. Make sure each ball is of equal portions. Press the remaining oreos and chocolate chips on the outside of the dough balls.
  7. Bake. Place about 8 cookies on a cookie sheet lined with a silicone baking mat at a time. I recommend only baking 1 cookie sheet at a time for even baking. Bake 2 tablespoon sized cookie dough balls for 10-12 minutes.
  8. Cool. Allow the cookies to cool for 15 minutes on the baking sheet before removing them or use a cooling rack.
oreo cookies with chocolate chip on brown parchment paper

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.
    If you forget to pull your butter out of the fridge in advance, learn how to soften butter quickly.
  • 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. 
oreo cookies with chocolate chip on brown parchment paper

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.

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 and Cream 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.

oreo cookies with oreo pieces inside
Original oreo cookies photo from 2017
  • 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!

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.

oreo cookies with chocolate chip on brown parchment paper
Is cookies and cream just Oreos?

Oreo is a brand name owned by Nabisco. The flavor profile of cookies and cream and Oreos are the same – chocolate cookies with white cream filling.

What was the first cookies and cream cookie?

On March 14, 1912, the name “Oreo” was officially trademarked. This particular cookie was introduced as a competitor to the original Hydrox cookie, which was manufactured by the Sunshine company and had been on the market since 1908.

What is the white filling in Oreos called?

The white filling in Oreos is commonly referred to as “creme” or “creme filling.” It is a sweet, creamy substance that is sandwiched between the two chocolate wafers of the cookie.

More Recipes

4.47 from 399 ratings

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By: Beth
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 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!


  • 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


  • 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.



  • 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!


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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About Beth

I believe that everyone should have a go-to dessert to bring to parties! With hundreds of recipes, I'll help you find yours!

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Recipe Rating


  1. Hi, cookies were great! The thing is i love crispy cookies. And hate chewy cookies. Yours was more crispy on the outside!! Yum. And a little cakey on the inside which im glad they turned out like this. I think the cornstarch makes it this way.. It adds aa crisp to food. Thanks so much!. Eating it all up.

  2. Hi, thanks for sharing this recipe. I followed the 2 3/4 cups of flour (651.75 ML) and exactly as the recipe says, but the cookie dough turned out dry and crumbly. Used 1 cup of butter (200g) Am curious what could have gone wrong.. I tried to save the dough by adding liquid in the form of vegetable oil/egg. After that, the next batch spread compared to the first one that didn’t. Can you share the cup conversion? Maybe it’s the measuring cup/spoon am using.. Thanks! :)

  3. 5 stars
    These cookies turned out delicious! Very soft and chewy, followed the instructions exactly as written. Yielded more than expected. The recipe said it would make about 24 cookies. I didn’t have a cookie scoop and just used my hands to roll them into balls so maybe that’s what caused the difference, but I ended up with about 32 cookies. No complaints from me or my husband!

  4. 5 stars
    I was skeptical due to so many having bad reviews but I made them today and they turned out great nice and yummy not hard as others said I cooked mine for 11 minutes turned out great give this recipe a try you won’t be disappointed!! Made about 30 cookies using my med size scoop! 

  5. 5 stars
    Made these oreo cookies last week for my grandson’s birthday. First time to do so but they all came out looking pretty and tasted soooo yummy. It was a hit in school and at home. Definitely will try to bake some more especially the muffin recipes. Thank you Beth for sharing them to us wannabe bakers😊❤️😊

  6. 5 stars
    These cookies are delicious! They also look amazing with the Oreo cookies popping out on the top! If you’re looking for a yummy cookie!! This is the cookie!!!

  7. 5 stars
    After dropping off half of the finished batch to our son in laws, later that evening my
    15 yo grandson texted me….’Pop Pop, these might be my new favorites’ !!! That said it all, very good cookie. I did add more Oreos, almost double. You can never have too many Oreos. Thanks for helping me make more great memories.