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These Loaded Oreo Chocolate Chip Cookies take your average chocolate chip cookie to a whole new level. Stuffed with regular Oreos and Golden Oreos--these are ready for all the milk dunking!
I have a LOT to say about these rich, loaded cookies, but for tonight I am keeping it short and sweet.
I have had quite a few readers asking for this one ASAP, so I am basically putting the recipe up with a few details today and then will come back soon and add in more pro-tips and all the goodness to help you with success in making these in the kitchen.
But if you are dying--they are yours now, well, almost, you still have to make them. All of ours have been demolished.
If Cookies and Cream is your thing, these Oreo Chocolate Chip cookies should do the trick for you. Loaded with regular Oreos, Golden Oreos, and white chocolate chips. Y
ou could add regular chocolate chips if your heart desires as well, but the white chips were all I needed. I am a white chocolate fan, big time.
What you need to make these Oreo Chocolate Chip Cookies:
- butter: I use unsalted. Make sure it is softened. Softened butter will make a slight indent when you press your finger gently into it.
- sugar
- flour
- brown sugar: I use light brown sugar for my cookies.
- vanilla: 1 ½ -2 teaspoon even for a rich, vanilla flavor.
- 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.
- baking soda: I will say this until I am blue in the face--make sure it is fresh!
- eggs
- Oreos: I used my two favorites: classic and golden Oreos. Mix and match however you desire.
- white chocolate chips: I love the way the white chocolate brings out the cream in the Oreos. Perfect match.
Notes:
- First and foremost: make sure your baking soda is fresh. This is the biggest silent culprit in flat cookies. Just be aware.
- 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.
CHECK OUT THESE OTHER COOKIES AND BAKED GOODS:
- GOLDEN OREO TRUFFLES
- EGG FREE CHOCOLATE CHIP COOKIES
- BIRTHDAY CAKE SUGAR COOKIES
- MOCHA CUPCAKES WITH SALTED CARAMEL BUTTERCREAM FROSTING
- NUTELLA CRUMBLE BARS
DID YOU MAKE ONE OF MY RECIPES? LEAVE A COMMENT AND LET ME KNOW! I ALSO LOVE TO SEE YOUR LEMONS + ZEST RECIPES ON SOCIAL MEDIA–TAG ME @LEMONSANDZEST ON INSTAGRAM OR FACEBOOK!
Oreo Chocolate Chip Cookies
Ingredients
- 2 ¼ c flour
- 1 c butter, unsalted, softened
- 2 eggs
- ¾ c brown sugar
- ½ c sugar
- 1 ½ teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 c white chocolate chips or any combo of regular and white chocolate chips
- 25 Oreo cookies (I used 15 reg./10 golden)
Instructions
- 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 ½ inches apart. Bake 9-11 minutes or until just starting to become golden at the edges.
- Cool on cooling rack and enjoy!
Notes
Nutrition
Tina says
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.
Lorie says
Oh my gosh you are brilliant! We love nutter butters so that is on my list! Glad they were a hit!
Mollie says
Super yummy and a favorite by an oreo lover! I swapped white for semi-sweet chocolate chips, based on personal preference.
Lorie says
I have done dark chocolate as well. The white can be super sweet. Another avid oreo lover here too! Thanks Mollie!
Madie says
How do you think these would go using Wholemeal flour in place of white?
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.
Dani says
Can I cut this recipe in half? Thanks!
Lorie says
These should easily cut in half—enjoy!
Kayla says
The amount of salt is missing
Lorie says
Oh my gosh--my apologies! It's 1/2 tsp.