Oreo Chocolate Chip Cookies

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 Time15

Cook Time10

Total Time45

Course: Dessert

Cuisine: American

Servings: cookies (approx.)

Author: Lorie Yarro

Ingredients

2 ¼ c flour
1 c butter, unsalted, softened
2 eggs
¾ c brown sugar
½ c sugar
1 ½ tsp vanilla extract
1 tsp baking soda
½ tsp 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 to 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! Store cooled cookies in an airtight container for up to 5 days.

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.

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