Oreo Chocolate Chip Cookies
Craving the ultimate comfort food? These Oreo Chocolate Chip Cookies deliver a satisfying crunch with layers of rich chocolate and creamy filling. Perfect for any occasion, this recipe is a must-try for cookie lovers. Bake a batch tonight!
Equipment
- Mixing Bowl
- Oven
- Whisk
- Baking Sheet
Ingredients
- 2 ¼ cups Flour
- 1 cup Butter, unsalted, softened
- 2 Eggs
- ¾ cup Brown Sugar
- ½ cup Sugar
- 1 ½ tsp Baking Soda
- ½ tsp Sea Salt
- 1 cup White Chocolate Chips
- 25 Oreo Cookies
Instructions
- In a medium bowl, using a standing or hand mixer, cream together butter, sugar, and brown sugar until smooth and creamy—about 2 to 4 minutes. You want it to be light and fluffy, which indicates that it's well-aerated. The mixture should look pale and slightly expanded, a sign that it’s perfectly whipped.
- Add in the eggs and combine with the vanilla until they’re fully incorporated, about 1 minute. The texture will become more liquid; don’t worry, this is a good sign! Ensure there are no streaks of egg left.
- In a separate bowl, whisk together the salt, flour, and baking soda. This helps to evenly distribute the leavening agent and salt throughout the flour, ensuring consistent results. You want to see a light, fluffy mixture without lumps.
- Slowly add the flour mixture into the wet mixture, mixing until just incorporated. You should see no dry flour left, but be careful not to over-mix. The dough should start forming and pulling away from the sides of the bowl.
- Using your favorite method, crush the Oreo cookies into pieces. You can use a rolling pin, a wooden spoon, or even your hands! Just make sure they’re not completely pulverized; you want some chunks for that delightful crunch in your cookies.
- Fold the crushed Oreo cookies and white chocolate chips into the cookie dough gently. This means using a spatula to combine everything without overworking the dough. You should see beautiful swirls of Oreo and chocolate throughout.
- Chill the cookie dough in the refrigerator for approximately one hour. This step is key as it prevents the cookies from spreading too much while baking. If you’re short on time, even a 20-minute chill can help.
- When ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so the cookies won’t stick and will bake evenly.
- Spoon the cookie dough onto the prepared baking sheets, spacing them about 2 to 2 ½ inches apart. This is crucial for giving the cookies room to spread. Each dollop should be about a tablespoon or so.
- Bake for 9 to 11 minutes, or until the edges start to turn golden. The center may look slightly undercooked, but they will continue to bake on the sheet after removing them.
- Once baked, transfer the cookies to a cooling rack and let them cool completely. This is the hardest part, but I promise the wait will be worth it. Store cooled cookies in an airtight container for up to 5 days to keep them fresh.
Notes
- Tip 1: You can use different flavors of Oreo cookies to customize your recipe.
- Tip 2: It’s better to underbake than overbake these cookies for a chewy texture.
- Tip 3: Chilling the dough for at least 20 minutes will enhance the final cookie's texture.
- Tip 4: Using a small cookie scoop will help achieve consistent sizes.
- Tip 5: Store cookies in an airtight container for up to 5 days to maintain freshness.