Fall head over heels for these chunky Chocolate Oreo Cookies. Big, buttery and filled to the brim with chocolate and Oreo cookies, there’s no need to chill the dough so they’re ready in just 30 minutes.
When three loves collide 💕 Chocolate + Oreos + Cookies = THESE 👆🏻
These big, fat chocolate cookies make me weak at the knees. And for good reason. Not only do they look great but they taste AMAZING. They just about melt-in-your-mouth with gooey pockets of chocolate and plenty of crispy crunch from the Oreo cookies.
If you love chocolate and can eat a sleeve of Oreos in your sleep, these Chocolate Oreo Cookies are for you.
Super thick and chunky cookies are my absolute favourite thing. It’s one of the reasons that I’ve always wanted to visit Levain Bakery in New York. They’re famous for their unusually fat cookies.
But when you take a perfect chocolate cookie and stuff it with hand cut pieces of chocolate and chopped Oreo cookies, well then, you have it all.
These Chocolate Oreo Cookies are a spin-off of my favourite Chocolate Walnut Cookies. They’ve always been my favourite, but let’s be real. Oreo cookies in a cookie? Genius.
It’s the Oreos that seriously take these cookies over-the-top. Crispy Oreos that get even crispier in the oven, with their sweet vanilla cream still in tact. They’re soft, sweet, and seriously fudgy.
If I ever owned a bakery or sweet store, along with my Chocolate Peanut Butter Cookies, I would put these Chocolate Oreo Cookies on the menu. Yes, they’re THAT good.
There’s just something about these cookies. And because they have plenty of flour and cocoa power, there’s no need to chill the dough, which means they can be ready to eat in just 30 minutes. Have I convinced you yet? C’mon, let’s do this 👊🏻
TIPS FOR MAKING CHOCOLATE OREO COOKIES
- This is a simple chocolate cookie recipe. It starts by creaming your butter and sugar. Make sure your butter is at room temperature – not fridge cold, but not melty by any means. I just a blend of both caster sugar and brown sugar, for the perfect mix of sweetness and flavour.
- Next, comes the vanilla and egg. Finally, add the flour, baking soda and cocoa power. The dough will be chocolate-y and thick. This is fine.
- The best part is the mix-in’s. You can use chocolate chips but I prefer to cut a block of chocolate by hand which makes more gooey puddles- especially when the cookies are still warm from the oven.
- Cut the Oreo cookies into thirds. Then add the chocolate and Oreos (cream filling and all) into the chocolate dough.
- Roll the dough into balls using your hands and then bake the cookies in the oven for approximately 11 minutes. The cookies will firm up as they cool – but I do recommend eating at least one while they are still warm from the oven.
MORE OREO RECIPES TO TRY
- Oreo Truffle Chocolate Bars
- No Bake Oreo Cheesecake
- Chocolate Oreo Ice Cream Pie
- Double Chocolate Oreo Brownies
- Oreo Cheesecake Truffles
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Chocolate Oreo Cookies
Chewy chocolate cookies loaded with Oreo pieces and chocolate chunks.
Ingredients
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 175 grams (1 and 1/4 cups) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder, sifted
- Pinch of salt, optional
- 75 grams (1/2 cup) dark chocolate, roughly chopped
- 75 grams (1/2 cup) white chocolate, roughly chopped
- 100 grams (approximately 10) Oreos, roughly chopped
- Mini Oreo cookies, to decorate
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until pale and creamy. Add vanilla and egg and beat for a minute or so until smooth.
- Sift in flour, baking soda, cocoa powder and salt, if using, into the mixture, and beat briefly until a chocolate dough forms.
- Gently stir in chocolate and Oreos. Roll balls of dough (approximately 1.5 tablespoons of cookie dough) using your hands and pop onto the prepared trays. Leave room for the cookies to spread slightly.
- Place in the oven and bake for approximately 11 minutes. Remove from the oven and press a few mini Oreo cookies on top. Carefully transfer to a wire rack to cool completely.
Notes
This recipe was first published in 2016. I have since updated the recipe to make a thicker cookie, however, if you prefer the original, simply use 140 grams (1 cup) plain flour.
Tita says
Hello!
I’ve been following you for a while and all your cookies look awesome and delish!
Though I just noticed that you don’t use any salt in your cookie recipes at all. Why is that? Normally, salted butter will be used if there’s no salt in the recipe. I’m just wondering that’s all..
Many thanks!
Jessica Holmes says
Hi Tita, that’s just a personal choice as to the way I bake. Feel free to add as much salt as you like.
Ashley says
Hi! Just wondering how long these cookies store in a container for?
Jessica Holmes says
Hi Ashley, they should be good for a few days!
Rouge says
I tried this but it did not turn out to be gooey… 😞 Should there be milk as well in the ingredients?
Jessica Holmes says
Hi Rouge, no milk is needed. If you want them to be more gooey, make sure you don’t add any extra flour (measure it out on a kitchen scale) and bake them for a few minutes less. Using chocolate chunks cut by hand rather than chocolate chips will also help!
Manar says
Hello, thanks for this recipe! I tried it today but my cookie balls didn’t spread in the oven so I pressed them down a bit. Not sure what I did wrong but I followed the recipe in grams cuz my cups yield a lot more that the grams mentioned… let me know what you think could be the reason for that. I’d love to try them again 🙂
Jessica Holmes says
Hi Manar, thanks for your comment. These cookies aren’t meant to spread much – that’s what makes them thick and chunky! However, if they didn’t spread at all, it may be because your butter wasn’t soft enough or you added too much flour. If you wanted flatter cookies, you could add a couple of tablespoons less flour next time.
Natalie says
I love Oreo desserts! These cookies look so delicious and perfect with a glass of milk.
Jessica Holmes says
Yes! So good with a glass of milk!
Kiriana says
ttly amazing!!
made them yesterday and they’ve already disappeared!!!
defo a 5 star recipe 😀
Jessica Holmes says
Thanks for the lovely feedback Kiriana! So glad you enjoyed them 😊
Josh says
My fave!
Beeta says
I was already onboard when I saw the photos and title, but then you had me completely melting for these when you said, "Oreo cookie crumbs incased in gooey chocolate cookie batter"
I die!! <3
Lynn @ Fresh April Flours says
A cookie in a cookie is my kind of cookie! You are right on point with these, Jess!
Jessica Holmes says
Lol mine too, thanks Lynn!
Kathy says
What???? A cookie in a cookie? Super Yummy! This is a great idea and looks scrumptious!
Jessica Holmes says
Aw thank you Kathy! 🙂
Kristy says
Ooooooh, these look SO good! <3
Jessica Holmes says
Thanks Kristy!
Amy says
Cookie inside a cookie. Can’t do better than that! I have finally found gluten free ‘Oreos’, so these aren’t so far away now! My favourite thing to whip up when I need something sweet is cookies too! I love the variety, the comfort, and the butter….I know what flavour I’ll be making next time the urge strikes!
Jessica Holmes says
Thanks Amy, you’ll have to give them ok with GF Oreos! Yum!
Elizabeth says
Chocolate cookies with chocolate cookies in them?! Where do I sign up?! Haha, as always you are reading my mind and tickling my tastebuds. Looks fantastic!
Jessica Holmes says
Aww right back at you Elizabeth! 😉
Leah says
CHOCOLATE OREO COOKIES? Yup, must have died, and must be in heaven. Might have to pick up a box of gluten-free oreo-style cookies this weekend (can’t keep them in the house – they disappear too fast!) so I can make these cookies. YUM!
Jessica Holmes says
LOL! I think you need to try them Leah! 😉
Ricki says
Can you substitute oil for butter in this recipe ?
Jessica Holmes says
Hi Ricki, good question. I haven’t actually tried this myself so I am hesitant to give you an answer. It would depend on what type of oil you are using as it may change the texture and flavour. If you decide to try it, let me know how you go.