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    Home » Cookies

    Chewy Oreo Chocolate Chip Cookies

    By Mike Johnson ⁠— August 2, 2023 (Updated February 13, 2024) — 7 Comments

    5 from 8 votes

    These Chewy Oreo Chocolate Chip Cookies are the perfect chocolate chip cookie variation, with melty pools of chocolate and chopped Oreos in every bite. Recipe yields 10 to 12 cookies.
    Jump to Recipe Leave a Comment

    This post may contain affiliate links. Read my Disclosure page.

    Table of contents

    • About These Oreo Chocolate Chip Cookies
      • Why You'll Love This Recipe
    • Ingredients & Substitutions
    • How to Make Oreo Chocolate Chip Cookies
    • How to Get Perfectly Round Cookies
    • Recipe Troubleshooting & FAQ
    • Watch How to Make These Oreo Chocolate Chip Cookies:
    Freshly baked Oreo chocolate chip cookies on a cookie sheet surrounded by Oreo crumbs.

    About These Oreo Chocolate Chip Cookies

    After writing two cookbooks, both of which contained cookie chapters, and putting out quite a few cookie recipes, I feel confident that I'm a bit of a cookie expert. That's why I'm positive that these Oreo chocolate chip cookies will become one of your favorite chocolate chip cookie variations. They're the perfect balance of crisp and chewy and soft and gooey, not to mention the melty pools of chocolate and chopped Oreos you get in every bite.

    Why You'll Love This Recipe

    • Flavor. These cookies are jam-packed with chocolate and Oreos, but they're also made with brown butter, making everything taste better!
    • Texture. These cookies n cream chocolate chip cookies are both crispy and chewy, with just the right amount of gooeyness in the center.
    • Easy to Make. It's a one-bowl recipe that doesn't require a mixer, so it comes together super quickly!
    • Yield. Not only is this an easy recipe, but it yields 10 to 12 cookies, which is the perfect amount.
    Close up of Oreo chocolate chip cookie broken in half showing off gooey inside texture.

    Ingredients & Substitutions

    • Butter: I prefer using unsalted butter in my baked goods, but salted is just fine too... you'll want to reduce the salt the recipe calls for to 1/8 teaspoon.
    • Dark brown sugar: The color, moisture, and flavor you get from the molasses in brown sugar can't be beaten. You can use an equal amount of light brown sugar if that's all you have on hand!
    • Granulated sugar: It's nice to have a bit of balance as far as sweeteners are concerned. The granulated sugar also helps these cookies spread as they bake.
    • Egg: Only one large egg is needed here, which helps deliver a chewy final result!
    • Dark chocolate: I love using dark chocolate in cookies (and all baked goods for that matter), but you could also opt for semisweet chocolate for this recipe. When baking with chocolate, make sure to use the highest quality one with the fewest ingredients. (I usually opt for Lindt or Guittard bars.)
    • Oreos: These are Oreo chocolate chip cookies, after all... I like to use double-stuf Oreos but any chocolate cream-filled cookie will work.
    • All-purpose flour: Only 1 cup of all-purpose flour is needed!
    • Baking soda: This provides a little leavening action and also helps the cookies to brown nicely while baking.
    • Salt: Cookies made without salt taste a little plain, so don’t skip it.
    Close up of Oreo chocolate chip cookies on cookie sheet.

    How to Make Oreo Chocolate Chip Cookies

    Brown butter and sugars being whisked together.
    Whisk the brown butter and sugars together until combined.
    Egg being whisked into sugar and butter mixture.
    Whisk in the egg until well combined.
    Dry ingredients being stirred into wet.
    Fold in the dry ingredients until just barely combined.
    Chocolate chunks and Oreos being stirred into cookie dough
    Add the Oreos and chocolate chunks and fold until the dough is completely combined.
    Fully mixed cookie dough ready to be chilled.
    Cover the bowl with plastic wrap and chill for at least 30 minutes before using a cookie scoop to portion out the dough.
    Freshly baked Oreo chocolate chip cookies on a cookie sheet.
    Bake until the edges are golden brown, but the centers still look soft and slightly underdone.

    How to Get Perfectly Round Cookies

    Cookies with mix-ins tend to spread a little more and can look a little wonky when they first come out of the oven, but there's an easy trick to get perfectly round cookies: use a cookie cutter! By swirling a large round cookie cutter (or any circular object really; a small bowl also works) around the freshly baked cookie, you can tuck in the uneven bits and reshape it before it cools and the edges fully set, creating a picture-perfect round cookie. To take advantage of this trick with this recipe, I recommend baking only 6 cookies at a time, leaving ample space between the cookies and the edges of the cookie sheet (so you have room to swirl).

    Cookie cutter being swirled around freshly baked cookie to make it perfectly round.

    Recipe Troubleshooting & FAQ

    Do I have to chill the cookie dough?
    Unfortunately, yes. Because this recipe starts with brown butter, the dough needs at least 30 minutes of chill time in the fridge. If you try baking the un-chilled dough, the cookies will come out thinner and crispier and won't hold their shape at all. Trust the process!

    How can you tell when the cookies are done baking?
    Remove these cookies from the oven while they still look ever so slightly underdone in the center. The residual heat of the pan will continue to finish cooking them to soft perfection and cause them to set.

    Oreo chocolate chip cookies on a cookie sheet.

    Watch How to Make These Oreo Chocolate Chip Cookies:

    @mikebakesnyc my new favorite chocolate chip cookie variation: OREO CHOCOLATE CHIP COOKIES 😍 recipe on the blog! #oreochocolatechipcookies #chocolatechipcookies #cookierecipes ♬ Super Shy - NewJeans

    Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! In any event, if you look at the recipe card underneath the ingredients list, you can click “US Customary” and it’ll convert to volume measures!

    Freshly baked Oreo chocolate chip cookies on a cookie sheet surrounded by Oreo crumbs.
    Print Recipe
    5 from 8 votes

    Chewy Oreo Chocolate Chip Cookies

    These Chewy Oreo Chocolate Chip Cookies are the perfect chocolate chip cookie variation, with melty pools of chocolate and chopped Oreos in every bite. Recipe yields 10 to 12 cookies.
    Prep Time15 minutes mins
    Cook Time10 minutes mins
    Chill Time30 minutes mins
    Total Time55 minutes mins
    Course: Dessert
    Cuisine: American
    Keyword: Brown Butter, Chocolate, Cookies, Cookies n Cream, Oreos
    Servings: 12 cookies
    Calories: 247kcal
    Author: Mike Johnson

    Ingredients

    • 113 g unsalted butter *see Notes*
    • 110 g dark brown sugar
    • 50 g granulated sugar
    • 1 large egg (≈ 50g)
    • 125 g all-purpose flour
    • ½ teaspoon baking soda
    • ¼ teaspoon fine sea salt
    • 100 g 70% cacao dark chocolate chopped
    • 90 g chopped Oreos (approx. 6 Oreos)
    Metric - US Customary

    Instructions

    • Cube the butter and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly.
    • Once melted, the butter will begin to foam. Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat, pour into a heat-proof bowl, and set aside for 10 minutes to cool slightly. You should have ≈7 tablespoons (98 grams) of brown butter.
    • To the brown butter (which should still be liquified), add the brown sugar and granulated sugar and whisk until combined. Add the egg and whisk again until well combined.
    • Add the flour, baking soda, and salt to the wet ingredients and mix until just combined; be sure not to overmix! Fold in the chocolate chunks and Oreos until incorporated.
    • Cover the bowl with plastic wrap and place in the refrigerator to chill for 30-60 minutes.
    • Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper. Using a large 3-tablespoon spring-loaded scoop, scoop the dough into balls and place dough balls on the lined baking sheet.
    • Bake the cookies for 10-12 minutes, or until lightly browned on the sides; the centers will look very soft. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Notes

    The process of browning butter cooks off moisture from the butter, so it reduces in quantity. I have accounted for this in the recipe, so you will see ½ cup (113g) of butter called for to make the brown butter, but only 7 tablespoons (98g) of brown butter is used in the cookie dough. This is not an error - I just accounted for moisture loss when calculating the initial quantity!

    Nutrition

    Serving: 1 cookie | Calories: 247kcal | Carbohydrates: 30g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 135mg | Potassium: 109mg | Fiber: 1g | Sugar: 18g | Vitamin A: 261IU | Calcium: 21mg | Iron: 3mg
    Did you try this recipe?Tag @mikebakesnyc and use the hashtag #mikebakesnyc!

    Filed Under

    CookiesOne BowlBrown ButterChocolateOreos
    « 5-Minute Oreo Whipped Cream Frosting
    Oreo Cupcakes with Oreo Whipped Cream Frosting »

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    Comments

      5 from 8 votes (4 ratings without comment)

      Rate this Recipe + Leave a Review Cancel reply

      If you made this recipe, I'd love for you to leave a rating + review below to let me know how you liked it! If you have any questions, please feel free to leave those below too!

      Thanks,
      Mike

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      Recipe Rating




    1. Melissa

      December 19, 2023 at 10:45 pm

      5 stars
      Great recipe. I love the oreos in them. I've made this recipe over and over and they come out perfect everytime!

      Reply
      • Mike Johnson

        December 20, 2023 at 5:58 pm

        Glad you like them, Melissa! 🙂

        Reply
    2. hannah

      November 07, 2023 at 9:37 am

      5 stars
      I'm always looking for a small batch recipe for cookies and these absolutely delivered. came together nice and quick and tasted perfectly chewy with a crunch on the outside. what more could you want from a cookie?

      Reply
    3. Debbie

      September 25, 2023 at 9:34 pm

      5 stars
      Thank you for this outstanding cookie recipe. These cookies are beyond delicious. I love your recipes and how precise your instructions/measurements are. Appreciate all your hard work to bring us such amazing recipes.

      Reply
      • Mike Johnson

        September 26, 2023 at 7:04 am

        So glad you love this recipe! And thank you for your kind words 🙂

        Reply
    4. Victoria

      August 07, 2023 at 6:18 pm

      5 stars
      I made these today and am already planning to make them again this week.

      The texture is incredible. Perfectly chewy with a crisp edge. My perfect type of cookie. The oreos were a great touch and honestly helped to temper the sweetness. I can't wait to make these again!

      Reply
      • Mike Johnson

        August 10, 2023 at 9:53 pm

        So glad you enjoy them! They're one of my favorites too 🙂

        Reply

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    Hi, I'm Mike!

    I’m the recipe developer, food photographer, and 3x cookbook author behind Mike Bakes NYC. More about me!

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