These Oreo chocolate chip cookies are the perfect cookies for the Oreo lover! Made with browned butter, these cookies n’ cream cookies are soft, chewy and loaded up with Oreo cookies. Plus, you don’t need a stand mixer to make these!
There is nothing better to me than a warm chocolate chip cookie, straight from the oven. And what’s even better? I don’t need to drag out my mixer to make these! You cam make them just in 1 bowl so there’s less clean up for you.
These Oreo chocolate chip cookies are made with crushed Oreo pieces and loaded up with chocolate chips. I made them with brown butter to help balance out the sweetness of the chocolate and Oreo crumbs.
Why you’ll love these Oreo chocolate chip cookies!
- No electric mixer required – all you’ll need for these cookies is 1 saucepan to brown the butter and 1 bowl. That’s it!
- Minimal chilling – because of the melted butter, you’ll need to briefly chill the cookie dough balls for 30 minutes. By chilling them they won’t spread so much in the oven, giving you thick cookies!
- Loaded up with Oreo flavor – the cookie dough is folded with crushed Oreos, giving that delicious cookies n’ cream taste! I also popped on extra Oreos on the baked cookies which I think gives it that bakery look. Perfect with a tall glass of milk!
- Can be frozen – Once you’ve rolled the cookie dough into balls, you can freeze the cookie dough and bake it at another time!
Flour: I used all purpose flour, I haven’t tested this with gluten free flour but you could probably use a 1:1 all purpose gluten free flour.
Sugar: both light brown sugar and granulated sugar are used.
Butter: I always use unsalted butter to control the amount of salt in the cookies. I also always use European style butter which has a higher butterfat content.
Oreos: I’ve tested this recipe with regular Oreos and double stuffed, both work well!
Chocolate Chips: I used a combination of mini chocolate chips and chocolate wafers. I love using a combination of chocolate chips as it means you always get chocolate chunks in every bite!
Step by Step Instructions
Step 1: Start off by browning your butter! Place the butter in a small saucepan and melt it over medium-low heat. Once the butter has melted keep an eye on it and stir using a rubber spatula. After a few minutes it should start to foam and you’ll see white milk solids at the bottom of the saucepan. Continue stirring until those milk solids turn light brown and it smells toasty and nutty. You’ve made brown butter! Pour the brown butter (making sure you scrape out all the brown pieces too!) into a heatproof bowl and let it cool completely.
Step 2: In a small bowl, whisk together the flour, baking powder and baking soda. Crush the Oreos in a food processor until you have a combination of fine crumbs and some larger Oreo chunks.
Step 3: Pour the light brown sugar, white sugar, salt and vanilla extract into the melted butter and whisk until smooth.
Step 4: Add the egg and egg yolk and whisk again until smooth.
Step 5: Pour the dry ingredients into the wet ingredients and fold everything together. Then pour in your Oreo crumbs and chocolate chips.
Step 6: Scoop out 2 tablespoons of dough and roll into a ball. Repeat with the rest of the cookie dough and place on a lined baking sheet and chill for at least 30 minutes. After 30 minutes, bake them 6 at a time on a baking sheet lined with parchment paper at 350°Fahrenheit/175°Celsius for 10 minutes. Let them cool on the baking tray for about 10 minutes before placing them on a cooling rack to cool completely. Keep in an airtight container for up to 5 days.
Recipe Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- Room Temperature Ingredients – make sure all of your ingredients are at room temperature before you start baking. Pull out those ingredients from the fridge an hour or two before you start the recipe.
- Bakery Style Cookies – Once the cookies are out of the oven, use a biscuit cutter or a large mug to gently ‘scoot’ the cookies into a perfect circular shape. Then gently press on extra chocolate chips and Oreo pieces to the top!
Frequently Asked Questions
The egg yolk helps provide moisture, giving us a more tender and chewy cookie!
Yes! I’ve tested this with regular Oreos and double stuffed Oreos, both work. Try a different flavor depending on the season!
Yes you can. Freeze the cookie dough balls in a freezer bag or ziplock bag for up to 3 months. You’ll have to bake them for an extra minute or two!
Try these cookie recipes next!
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Oreo Chocolate Chip Cookies
- 1 ½ sticks unsalted butter
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ½ teaspoon kosher salt
- 1 cup dark chocolate chips
- 12 Oreos
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper
- Whisk together your flour, baking soda and baking powder in a medium bowl. Set aside. In a food processor or in a ziplock bag with a rolling pin, crush your Oreos. You want a mixture of Oreo crumbs and bigger chunks of Oreo cookies.
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.
- Add in the egg and egg yolk and whisk until smooth and glossy
- Pour in the dry ingredients and use a rubber spatula to combine until there are no more streaks of flour.
- Add in your chocolate chips and Oreo crumbs. Keep a small handful of chocolate chips and some of the bigger Oreo pieces to the side.
- Scoop out the cookie dough using a 1.5 tablespoon ice cream scooper and place on a lined tray. Chill for at least 30 minutes or up to overnight
- Bake the cookies 6 at a time for 10-12 minutes. Once out of the oven, gently press on extra chocolate chips and some of the larger Oreo pieces.
Hi. I’d like to deliver more Oreo punch! Can I leave out chocolate chips and add more Oreos? If so, how do I adjust?
I definitely think you can! I would add up to 1/2 cup Oreo pieces and see how that goes 🙂
Is the 170g (using metric measurement) unsalted butter the weigh of the brown butter? Mine measured less than that maybe because it evaporated while browning it. Just realized it when i mixed the dry ingredients in already.
Hi there! That is the measurement before browning it!
Hola! No entiendo bien el proceso de la mantequilla…¿Hay que utilizar toda la mantequilla cocinada? ¿Hay que pasarla por un colador? Gracias. Saludos desde España
Hi! you don’t have to put the butter through a strainer. Brown the butter in a saucepan, so it is completely melted, and use all of the melted butter. Hope that helps!
Would regular chocolate chips (instead of dark chocolate) have a good taste or would it be too sweet ?
I definitely think you could try it with regular chocolate chips!
Would it be possible to use flax egg? I am severely allergic to eggs and have found flax egg works well.
I haven’t tested this with a flax egg but I think it should work!