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These loaded Oreo Chocolate Chip Cookies take your average chocolate chip cookie to a whole new level. Only about 10 minutes to prep and stuffed with regular Oreos and Golden Oreos–these are ready for all the milk dunking!

Loaded Cookies and Cream Cookies on plate with glass of milk.
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Oreos are my love language. All of them–any kind. Typically, I put them into every no bake recipe like my Golden Oreo Truffles or Cookies and Cream Cheesecake Cups but sometimes I bake with them too.

These Oreo Chocolate Chip Cookies are a combo of two classic cookies and they are LOADED with all of the good stuff!

If you love Oreos, check out these holiday Oreo recipes as well!

Why You Will Love These Oreo Chocolate Chip Cookies:

  • They are literally loaded with goodness! Chocolate chips, white chocolate chips, Oreos, Golden Oreos–oh my! Lots of options here 100% to make these Oreo Chocolate Chip Cookies packed to the brim with chunks!
  • Super kid friendly. My son’t favorite part of any kitchen activity is being able to crush something to pieces. He is always on Oreo crushing duty and happily participates in this baking project every time.
  • Freezer friendly. You can freeze the dough or baked cookies. That way a freshly baked cookie is just minutes away whenever you want!
  • Easy to vary. You don’t have to stick with the program for these cookies and cream cookies. You can literally add any Oreo flavor to the mix and any chocolate chip desired. The mint Oreos are amazing in this recipe if you love mint chocolate!
Loaded Cookies and Cream Cookie dough on pan.

Recipe Ingredients:

  1. butter: I use unsalted. Make sure it is softened. Softened butter will make a slight indent when you press your finger gently into it. If you have salted, just half the amount of salt you add.
  2. sugar: regular granulated sugar
  3. flour: all purpose flour. Make sure to stir the flour to aerate and then spoon and level it into your measuring cup. 1:1 all purpose gluten free baking flour substitutes well, just make sure you have gluten free Oreos as well!
  4. brown sugar: I use light brown sugar for my cookies.
  5. vanilla: the real stuff versus imitation vanilla if possible
  6. sea salt: I use a whole teaspoon of sea salt in these. This is not table or iodized salt. It does not make the cookies overly salty but rather brings out the flavor. If you have table salt, you can lessen the amount.
  7. baking soda: I will say this until I am blue in the face–make sure it is fresh!
  8. eggs: large eggs, room temperature is ideal
  9. Oreos: I used my two favorites: classic and golden Oreos. Mix and match however you desire.
  10. chocolate chips: I love the way the white chocolate brings out the cream in the Oreos. Perfect match. I typically use a combo of white and dark chocolate chips-
Cookies and Cream cookies ingredients in bowl.

How To Make These Oreo Chocolate Chip Cookies:

  • Preheat the oven and crush up all the Oreos. I like to put them in a large ziplok bag and use a large wooden spoon or a rolling pin to slam those cookies into small bits. Keep some large chunks.
  • In a medium bowl, cream together the butter and sugars together until creamy and fluffy. You can use a standing mixer or hand mixer. Add the egg and vanilla and beat until incorporated.
  • In a separate bowl, whisk together the dry ingredients. Slowly add in the flour and beat only until incorporated–do not over mix at this point.
  • Once the flour is mixed in, fold in the crushed Oreos and chocolate chips. I like to save some pieces of Oreos to add on top of these Oreo chocolate chip cookies before baking.
  • For best results, chill the dough for about 1 hour. I like to spoon the cookies before chilling so that I can just place each scooped cookie dough ball on the sheet pan from the fridge.
  • Bake for about 9-11 minutes. Cool and then enjoy!
Cookies and Cream Cookie Dough in bowl.

Recipe Notes:

  • There aren’t any rules on what kind of Oreos you have to use. You can use all regular, opt for mint perhaps, or any other combo that sounds delicious to you.
  • You do not want to over bake these cookies. If you are not sure if they are ready, it is better to take them out a touch too early versus a touch too late.
  • Since these are basically cookies stuffed with more cookies, they are pretty rich. I made these cookies a bit smaller than I usually make cookies–using a small cookie scoop. The number of cookies will vary, but you should get about 3 dozen give or take a few.
  • Chilling these cookies really makes a difference in a good way. If you can even just chill them for 20 minutes, do it. This keeps them from spreading too thin and keeps them nice and chewy.
Cookies and cream cookies on white plate next to cooling rack.

These Oreo Chocolate Chip Cookies will keep in an air tight container at room temperature for about 4-5 days. Mine rarely last that long of course!

To freeze, make sure the cookies are fully cooled and then freeze in a freezer safe container for up to 3 months.

If you want to freeze the cookie dough, I recommend scooping individual cookies and then placing them on a plate of sheet pan and freezing for about 2 hours before tossing them in a freezer safe container. This will keep them from sticking together. To bake from frozen, add on about 3-5 minutes to the bake time.

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Tap stars to rate!
5 from 9 votes

Oreo Chocolate Chip Cookies

These Loaded Oreo Chocolate Chip Cookies take your average chocolate chip cookie to a whole new level. Only about 10 minutes to prep and stuffed with regular Oreos and Golden Oreos–these are ready for all the milk dunking!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 36 cookies (approx.)


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  • In a medium bowl, using a standing or hand mixer, cream together butter, sugar and brown sugar until smooth and creamy–about 2-4 minutes. Add in eggs and vanilla and mix until incorporated.
  • In a separate bowl, whisk together salt, flour and baking soda. Slowly add the flour mixture into the wet mixture and mix until incorporated.
  • Using your favorite method (a rolling pin, a wooden spoon, throwing the cookies all over the place) crush up the Oreo cookies and then fold them along with the white chocolate chips into the cookie dough. Chill for approximately one hour.
  • When ready to bake, preheat oven to 350°F. Spoon cookie dough onto parchment lined cookie sheet about 2 1/2 inches apart. Bake 9-11 minutes or until just starting to become golden at the edges.
  • Cool on cooling rack and enjoy!


You can use any kind of Oreos that you prefer. If you only have regular, by all means, that is fine!


Calories: 172kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 123mg, Potassium: 52mg, Fiber: 1g, Sugar: 14g, Vitamin A: 172IU, Vitamin C: 1mg, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Tina says:

    5 stars
    These are so delicious! We’re a big peanut butter family so I swapped out the white Oreos for nutter butters and it’s amazing! These were such a big hit with everyone I’ve given them too.

    1. Lorie says:

      Oh my gosh you are brilliant! We love nutter butters so that is on my list! Glad they were a hit!

  2. Mollie says:

    5 stars
    Super yummy and a favorite by an oreo lover! I swapped white for semi-sweet chocolate chips, based on personal preference.

    1. Lorie says:

      I have done dark chocolate as well. The white can be super sweet. Another avid oreo lover here too! Thanks Mollie!

  3. Madie says:

    How do you think these would go using Wholemeal flour in place of white?

    1. Lorie says:

      Hi! From what I have read, it is best to replace portion of the white flour versus all of it. You could maybe try 1 cup whole and 1 1/4 cup regular to start and I think it should turn out ok. It may be too dense to do it all with whole grain.

  4. Dani says:

    Can I cut this recipe in half? Thanks!

    1. Lorie says:

      These should easily cut in half—enjoy!

  5. Kayla says:

    The amount of salt is missing

    1. Lorie says:

      Oh my gosh–my apologies! It’s 1/2 tsp.