Oreo Chocolate Chip Cookies

Elevate your chocolate chip cookie game by adding crunchy bites of Oreo! These chewy cookies come together using a super easy method and you don't need room temperature ingredients! They're THICK but still perfectly dense and chewy and full of cookies and cream flavor.

If you think chocolate chip cookies are delicious, wait until you try adding Oreo pieces into the mix! These cookies are nothing short of mouthwatering. You've got cookies and cream flavor with tons of texture mixed into the classic chewy cookie texture that we know and love! These are literally the best cookies you could ask for.

chocolate chip cookies without softened butter?

Yes, it's weird, but this is such an incredible method for making chocolate chip cookies - so stay with me! This recipe uses cubed butter (it can be cold, room temperature, or anything in between!) which we cut into the dry ingredients. It's kind of like how you make pie dough, but the difference is, instead of aiming for big flaky pieces of butter, you want the butter to be as fine and crumbly as possible for this recipe.

This is the reverse creaming method, which is traditionally used for cakes, but it's also amazing for making cookies! While regular creaming involves mixing the butter and sugars together and slowly building the cookie dough off of that base, here, the butter is mixed into the dry ingredients and the wet ingredients are then added in after. This makes for a soft, THICK, and extra tender cookie. There are just a few things to keep in mind when using this method:

1. You can use any temperature butter, just make sure the other ingredients are the same temp. So if you're using cold butter, use cold milk and eggs. If using room temperature butter, use room temperature milk and eggs. Using ingredients with different temperatures can lead to a lumpy dough that doesn't properly incorporate.
2. Note how the cookies will spread. Reverse creaming reduces the amount of spreading, and using cold ingredients will also lead to thicker cookies. So if you want a thinner cookie, very lightly flatten the cookie dough balls before baking to give them a head start. I personally used cold ingredients and didn't flatten the dough, so you can see in my photos how the cookies will spread in that case.
3. Slightly overwork the dough. This goes against any traditional tip for making a cookie dough with flour. But with reverse creaming, it's actually beneficial to slightly overmix the dough once it's done to smoothen out any uneven parts and properly incorporate the ingredients. Just a few extra mixes will do.
4. Impact on the softness of the dough. Finally, do keep in mind that room temperature ingredients will lead to a slightly stickier dough than cool ingredients. You should still be able to work with it right away, but if you find the cookie dough is too soft, you can pop the dough into the fridge for about 20-30 minutes to firm up before scooping. The key is to be able to scoop a ball of cookie dough and have it keep its shape without drooping down - it means you're good to go ahead and bake it right away!

Oreo chocolate chip cookie ingredients

All the ingredients for these cookies are simple, household staples that you probably have sitting in your pantry! To make these cookies, you'll need:

• flour
• cornstarch: for perfectly chewy cookies that don't overspread! Cornstarch is finer than all-purpose flour and has 2x the liquid absorption ability - meaning you can use less flour without impacting the consistency of the dough. The result is a less heavy, more tender cookie!
• baking soda
• salt
• butter: using either cold or room temperature butter will yield perfectly delicious cookies, but again, keep the tips I mentioned above in mind.
• granulated and brown sugar: A mixture of sugars gives the cookies their perfect texture and spread. Granulated sugar helps create crisp edges while brown sugar adds moisture and softness to the cookie dough.
• egg
• milk: I love using a bit of milk in cookies (instead of using all eggs). The milk adds a softer and slightly richer feel to the cookies. It's kind of like using an additional egg yolk without the need to crack open another egg!
• vanilla
• chocolate chips / chunks: Either one works, but this can also affect how the cookies spread! Chocolate chunks will cause the cookies to spread more while chips will give you thicker cookies. Using a darker chocolate (with 70% or more cocoa) will also cause more spreading - so just keep that in mind when choosing your chocolate.
• Oreos: The star of the show! You can also use other types of Oreos for different flavors or for different colors to match a special season / holiday!

how to make Oreo chocolate chip cookies

Making this cookie dough can be simplified into 3 easy steps: cut butter into the dry ingredients, whisk together wet ingredients, and combine! That being said, there are some tips you should keep in mind to make sure these cookies come out perfect every time:

1. Measuring the flour: This is almost always my number one tip for baking! Whenever possible, measure your flour using a food scale to ensure you have the exact right amount. If you're using cups, use a spoon to lightly scoop the flour into your measuring cup. Don't scoop the measuring cup directly into the bag of flour or it will pack it in and add more weight worth of flour. This will lead to dry cookies that don't spread properly!
2. Cutting the butter into the dry ingredients: Make sure to get the butter very fine and crumbly. The mixture should sort of resemble sand. You can see in the photo above what it should look like. This step is easier to do in a stand mixer, but you can also use a fork, pastry cutter, or your fingers to work the butter into the flour.
3. Mixing in the Oreo chunks: You can break up the Oreo cookies by hand or roughly chop them with a knife. I wouldn't make the Oreo pieces larger than about 1 inch or they won't evenly disperse in the batter. You'll also have a few very fine Oreo crumbs after you're done breaking the cookies up - don't include them! The crumbs can dry out the cookie dough. If you'd like, you can save them for sprinkling on top of the cookies after baking.
4. How to tell when the cookies are done baking: The cookies are ready to come out of the oven when they're puffed, lightly golden around the edges but the centers still appear a little wet. As the cookies cool on the baking sheet, the residual heat will continue to cook the centers through. Pulling the cookies out while the centers appear raw will ensure they don't dry out!
5. Cooling the cookies: Cool the cookies for about 5 minutes on the baking sheet so that they firm up enough to transfer. Then move the cookies onto a wire rack and set aside to cool before serving! You could serve these cookies warm or at room temperature.

Oreo chocolate chip cookie storage

Cool the cookies completely and then store them in an airtight container or plastic bag. The less air hitting the cookies, the longer they'll stay soft and chewy!

These cookies will keep for about 1 week at room temperature. I personally don't like to store these cookies in the fridge just because it doesn't really do much to extend their shelf life. The cookies also firm up when they're cold, so they'll need to be brought back up to room temperature before serving to make them soft again.

Check out these other cookie recipes!

• Chocolate Chip Cookie Brownies
• Giant Nutella Stuffed Chocolate Chip Cookie
• Tiramisu Cookies
• Oreo Cookie Balls
• Chewy Monster Cookies
• Apple Pie Cookies

Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.

Print

Enjoy!

---