Oreo Cookies
Published: January 23, 2026
Delicious, sweet and soft cookies loaded with lots of roughly chopped Oreos and chunks of Hershey’s Cookies ’n’ Cream chocolate. The dough also includes finely chopped Oreo crumbs, so there’s Oreo in every single bite. I hope you enjoy them as much as I did.
WHY YOU’LL LOVE THIS RECIPE
🖤Oreo in every bite - There are chopped Oreos, Oreo crumbs and Cookies ’n’ Cream chocolate mixed throughout. You really get Oreo flavor from the first bite to the last.
🖤Soft and chewy texture - The cookies stay soft in the center with lightly crispy edges. They’re not dry or crumbly at all.
🖤Quick chill time - The dough only needs about 30 minutes in the fridge.
🖤Easy, straightforward recipe - No complicated steps or special techniques. Everything comes together in one bowl with simple ingredients.
🖤Perfect balance of textures - You get soft cookie dough, crunchy Oreo pieces and creamy chocolate chunks.
🖤Customizable - You can easily swap the chocolate bar for regular white chocolate or milk chocolate.
🖤Comfort baking at its best - Warm, soft cookies with melted chocolate are always a good idea.
Common mistakes to avoid
→ Overbaking the cookies: They might look slightly underdone in the center when you take them out and that’s exactly what you want. They’ll continue to set as they cool and stay soft instead of dry.
→ Skipping the chill time: The dough only needs about 30 to 60 minutes in the fridge, so don’t skip it. This helps the cookies hold their shape and bake evenly.
→ Overmixing the dough: Once the flour is added, mix just until combined. Overmixing can make the cookies dense and cakey instead of soft.
→ Crowding the baking tray: Give the cookies space to spread. Baking them too close together can lead to uneven baking.
→ Using warm dough: If the dough feels soft or sticky, pop it back in the fridge for a few minutes. Cold dough bakes thicker and better.
→ Baking on a hot tray: Always let your baking tray cool between batches. A hot tray can cause the cookies to spread too quickly.
Frequently asked questions
1. How should I store these cookies?
Keep them in an airtight container at room temperature. They stay soft and fresh for about 3 days.
2. How long can I store them?
They’re best eaten within 3 days. After that, they start to lose some of their softness.
3. Can I use regular chocolate instead of Cookies ’n’ Cream?
Yes, you can use whatever you prefer.
4. Can I make these cookies bigger or smaller?
Yes, just make sure to adjust the baking time slightly. Smaller cookies will bake faster, larger ones might need a couple extra minutes.
5. Can I chill the dough longer than 30 minutes?
Yes, the dough can chill for a few hours or even overnight.
6. Can I freeze these cookies?
Yes! You can freeze the raw dough. Scoop or shape the dough into individual cookies, place them on a tray to freeze until firm, then transfer to a freezer safe bag or container. When you’re ready, bake them straight from the freezer, just add a minute or two to the baking time if needed.
Ingredients you will need for this recipe
Unsalted butter: Make sure the butter is slightly softened, so you can easily combine it with the sugars.
Granulated sugar: Adds sweetness and helps the cookies spread nicely.
Light brown sugar: Keeps the cookies soft and chewy and adds a light caramel flavor. Dark brown sugar works too for a deeper flavor.
Egg + egg yolk: The whole egg helps bind everything together, while the extra yolk makes the cookies richer and softer.
Vanilla extract: Skip it if you don’t have any.
All purpose flour: Gives structure so the cookies hold their shape.
Baking soda
Finely chopped Oreos: These melt into the dough and give Oreo flavor in every bite. You can blend them in a food processor or crush them very finely by hand.
Roughly chopped Oreos: Add texture and visible Oreo chunks throughout the cookies.
Hershey’s Cookies & Cream chocolate: You can substitute with white chocolate chunks.
Step by step directions with photos
1. Mix together the softened butter with the brown sugar and the granulated sugar until smooth.
2. Then mix in the egg, the egg yolk and the vanilla
3. Next, add the flour, baking soda and the finely chopped Oreo crumbs. Mix until just combined.
4. Lastly, fold in the chopped up Oreos and the chocolate.
5. Scoop 12 cookies onto a tray lined with parchment paper.
6. Cover and refrigerate for 30 minutes.
7. Preheat your oven to 180°C.
8. Place the cookie balls on a baking sheet lined with baking paper, leaving space between them.
9. Optionally, top with more Oreos and chocolate.
10. Bake for 12 minutes.
11. Once ready, let them cool on a wire rack.
12. Enjoy.
Oreo Cookies
Delicious, sweet and soft cookies loaded with lots of roughly chopped Oreos and chunks of Hershey’s Cookies ’n’ Cream chocolate. The dough also includes finely chopped Oreo crumbs, so there’s Oreo in every single bite. I hope you enjoy them as much as I did.
Ingredients
- 160g unsalted butter, softened (2/3 cup + 2 teaspoons)
- 50g granulated sugar (1/4 cup)
- 120g light brown sugar (1/2 cup + 2 teaspoons)
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla extract
- 220g all purpose flour (1 cup + 3/4 cup)
- 1/2 tsp baking soda
- 5 classic Oreos, very finely chopped
- 5 classic Oreos, roughly chopped up
- 100g Hersheys Cookies and Cream choclate, chopped up (2/3 cup)
Instructions
- Mix together the softened butter with the brown sugar and the granulated sugar until smooth.
- Then mix in the egg, the egg yolk and the vanilla
- Next, add the flour, baking soda and the finely chopped Oreo crumbs. Mix until just combined.
- Lastly, fold in the chopped up Oreos and the chocolate.
- Scoop 12 cookies onto a tray lined with parchment paper.
- Cover and refrigerate for 30 minutes.
- Preheat your oven to 180 °C.
- Place the cookie balls on a baking sheet lined with baking paper, leaving space between them.
- Optionally, top with more Oreos and chocolate.
- Bake for 12 minutes.
- Once ready, let them cool on a wire rack.
- Enjoy!!!
Nutrition Facts
Calories
287Fat
14 gSat. Fat
8 gCarbs
40 gFiber
4 gNet Carbs
36 gSugar
18 gProtein
4 gSodium
98 mgCholesterol
44 mg
