These Oreo chocolate chip cookies are loaded and topped with Oreos and chocolate and white chocolate chips. They are melt-in-your-mouth delicious and packed with so much flavor, that you’re going to want to make a double batch!
These truly may be my favorite cookie recipes to date. The white chocolate and chocolate chips pair together beautifully and I added crushed Oreos along with crumbling them on top for the ultimate cookies and cream cookie.
These cookies are also HUGE. I used my 3-tablespoon cookie scoop because there’s nothing average about these bad boys. You’re going to need to make them to see for yourself!
Why You’ll Love This Recipe
- An Oreo Lovers Dream – These cookies basically melt in your mouth. The white chocolate chips and the semi-sweet chocolate chips combined with the Oreo crumbles in the dough and extra Oreos topping the cookies make these things out. of. this. world. So delicious.
- Bakery Style Cookies – They are GIANT soft, chewy cookies. You can also make these cookies smaller if you wish. They will still be incredible.
- Only One Bowl Needed – You do not need more than one mixing bowl to make these cookies. That means less cleanup and more time to, well, eat some cookies.
Ingredients and Substitutions
- All-Purpose Flour – This is the perfect flour for these cookies.
- Oreos – I use regular Oreos, not double stuff. You could also try mint Oreos or peanut butter Oreos!
- Brown Sugar – Helps add sweetness and the molasses in the brown sugar makes them chewy! You can use dark brown sugar or light brown sugar.
- Granulated Sugar
- Butter – I almost always use salted butter in my baking. To me, a little extra salt balances out all the sweetness. You could also use unsalted and add an extra pinch of salt to the dough.
- Vanilla Extract
- Large Eggs Plus One Egg Yolk – That extra egg yolk makes these cookies soft and chewy!
- Baking Soda – Helps them puff up.
- White Chocolate Chips – The white chocolate chips adds to the creaminess similar to the cream in the Oreo.
- Semi-Sweet Chocolate Chips – These complement the white chocolate chips and add more chocolate flavor. You could also use dark chocolate chips instead.
See recipe card for quantities.
Step 1: Crush 6 of the Oreos in a food processor, high-powered blender, or with a rolling pin until they resemble fine crumbs. Set aside.
Step 2: With an electric mixer on medium speed, cream the butter, brown sugar, and granulated sugar.
Step 3: Add the vanilla extract. Add the eggs and egg yolk one at a time as you’re mixing. Then add the dry ingredients first starting with the baking soda, salt, and Oreo crumbs. Gradually add in the flour, making sure to scrape the inside of the bowl with a rubber spatula to incorporate all the ingredients.
Step 4: Fold in the white chocolate and semi-sweet chocolate chips. With a cookie scoop or your hands, scoop cookies into 3-tablespoon balls. Put them on a parchment paper-lined baking sheet, cover with plastic wrap, and chill for 20-30 minutes. Chilling these cookies is imperative to prevent the spreading of the dough. We are going for chewy, puffy cookies, not thin crispy ones!
Step 5: Preheat the oven to 350 degrees Fahrenheit. Break 15 Oreo cookies into small pieces.
Step 6: Once the cookie dough balls have chilled, top them with the Oreo pieces. Nothing like chunks of Oreos in your cookies! 😉 Bake cookies for about 10-12 minutes on a parchment paper-lined cookie sheet 6 cookies at a time. Make sure to leave 2-3 inches between each cookie. The cookies will be ready when the outside of them are golden brown and the middle is still slightly undone. The cookies bake more as they cool on the baking sheet outside of the oven. Transfer to a wire rack after about 5-10 minutes. Feel free to add extra chocolate chips to make this cookie extra-decadent!
- Fluff the Flour – Fluff up the flour before measuring it out and leveling it with a knife or your finger. Adding too much flour can result in dense cookies.
- Chill the Dough – In order for these cookies to come out beautifully, you must chill the cookie dough! This keeps the cookies from spreading to thin during baking. Chilled cookies will result in puffy, chewy cookies.
- Watch the Cookies – My oven bakes these cookies perfectly in 11 minutes, but ovens vary greatly. Yours may take longer or bake sooner. You’ll know the cookies are done when the outside edges are golden brown and the middle is slightly undone. You’ll let them sit on the baking sheet outside of the oven as they cool before using a spatula to transfer them to a wire rack to cool further.
- Use a Large Cookie Scoop – A 3-tablespoon cookie scoop is the best way to ensure you get giant cookies that are similar in size. I use these ones. You can also make smaller cookies to get about 24 cookies if you don’t want large cookies.
- Perfectly Round Cookies – The secret to getting perfectly round cookies is immediately after coming out of the oven, use a bowl or glass large enough to fit over the cookie and do a little swirl around them in a circular motion. The cookies will be soft enough to go back to their circular shape!
- Bake Only One Baking Sheet at a Time – For best results, don’t overload the oven with multiple baking sheets. This will ensure the cookies bake evenly.
- Food Processor, High-Powered Blender, or Rolling Pin
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Baking Sheet
- Measuring Cups
- Measuring Spoons
- Parchment Paper
- Cookie Scoop
Store these cookies in an airtight container for up to 5 days.
You can also freeze the baked cookies for up to 3 months. Wait until they are completely cooled, then add them to an airtight container before storing.
To freeze the cookie dough, make sure to chill the dough balls first. Then, transfer them to a gallon-sized Ziploc bag and store them for up to 3 months. Bake them immediately after removing them from the oven, but add an extra minute or two to the bake time.
Yes! Sorry, there’s no way around it unless you want flat, crispy cookies. These cookies are meant to be chewy, puffy, and soft and it’s all thanks to the chilling process. I tried them without chilling the dough and they didn’t turn out well. Trust me on this one.
Certainly! I haven’t tried the recipe with double stuff cookies, so I’m not sure how that would change the dough. Let me know if you do. But, you could bake them with peanut butter Oreos (and add peanut butter chips instead of white chocolate chips) or mint Oreos for a peppermint flavored cookie.
This makes about 15 big cookies (3-tablespoon scoops) if you want smaller cookies, the amount will vary based on size.
Looking for other recipes like this? Try these:
Cookies and Cream Cookies
- Food Processor optional (rolling pin or high speed blender works too)
- 1 cup salted butter room temperature
- 3/4 cup brown sugar light or dark
- 1/2 cup granulated sugar
- 2 large eggs plus one egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1/2 cup Oreo crumbs about 6 Oreos
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup white chocolate chips
- 15 Oreo cookies to crumble and top the cookies with
- Crush the 6 Oreos in a food processor or with a rolling pin until they are fine crumbs.
- With a hand mixer, cream the butter, brown sugar, and granulated sugar in a large mixing bowl for about two minutes.
- Mix in the 2 eggs and 1 egg yolk one at a time. Add the vanilla extract. Add the baking soda, Oreo crumbs, and salt. Gradually add the flour in, making sure to scrape the sides of the bowl with a spatula to incorporate all the ingredients.
- Finally, fold in the semi-sweet and white chocolate chips. Using your hands or a 3-tablespoon cookie scoop, scoop cookie dough into balls on a baking sheet lined with parchment paper. The dough should be enough for 15 large cookies or about 24 smaller ones.
- Move the baking sheet to the fridge to chill the cookie dough balls for 20-30 minutes.
- Preheat the oven to 350℉. Break apart the 15 Oreos and put the pieces into a bowl. Once the cookie dough has chilled, top each cookie with the Oreo pieces.
- Place 6 cookie dough balls on a parchment paper-lined baking sheet, allowing at least 3 inches between each cookie. Bake for 10-13 minutes. The cookies will be ready when the outside edges are golden brown but the middle is still a bit undone. They will bake more while they cool on the baking sheet. Transfer cookies to a wire rack after 5-10 minutes on the baking sheet. Enjoy!