Description
These chewy Oreo chocolate chip cookies combine classic chocolate chips with crushed Oreos for an extra indulgent treat. Soft and chewy with a perfect balance of chocolate and cookie crunch, they are easy to make and perfect for any occasion or snack time.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter (room temperature)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup crushed Oreos
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugars: In another large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This creates the base for the cookie’s texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, mixing thoroughly after each addition. Then add the vanilla extract and blend until smooth and combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until they are combined. Avoid overmixing to keep the cookies tender.
- Fold in Mix-Ins: Gently fold in the semi-sweet chocolate chips and crushed Oreo cookies to evenly disperse them throughout the dough without breaking them down too much.
- Scoop Dough: Using a tablespoon, scoop cookie dough onto the prepared baking sheets, leaving about two inches of space between each scoop to allow for spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn golden brown but the centers remain soft. Remove from the oven and let them cool slightly on the baking sheets before transferring to a wire rack to cool completely.
Notes
- Ensure butter is at room temperature for easier creaming with sugars.
- Do not overmix the dough once the dry ingredients are added to keep cookies chewy.
- Spacing the cookies properly on the baking sheet prevents them from merging.
- For softer cookies, underbake slightly; for crispier edges, bake a minute longer.
- Storing cookies in an airtight container preserves freshness for up to 5 days.
