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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.
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!
I made these last week for a party, everyone raved about them! Next time I’ll make a double recipe!
-Barb
Oreo Cookie 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 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 Make Oreo Cookies
- Prep oven and cookie sheet. Preheat the oven to 350º F. Line a cookie sheet with a silicone baking mat or parchment paper.
- Dry ingredients. In a mixing bowl, combine the flour, baking soda, salt, Oreos and chocolate chips. Set aside.
- 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.
- Mix in wet ingredients. Add in the eggs and vanilla extract, and beat for 30 seconds.
- Mix in dry ingredients. Gradually add in the flour mixture, mixing on low or with a spatula just until combined.
- 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.
- 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.
- Cool. Allow the cookies to cool for 15 minutes on the baking sheet before removing them or use a cooling rack.
Troubleshooting this Oreo Cookie Recipe: 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.
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.
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 Cookie Pro Tips
- 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 Cookie Recipe FAQs
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.
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.
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.
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Oreo Cookie
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
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
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!