OREO Cookies & Creme Cookies Recipe
Indulge in these chewy, chocolate-packed OREO Cookies & Creme Cookies—tender cocoa cookie dough studded with crunchy Oreo pieces for the ultimate cookies-and-cream experience.
Ingredients
- 2¼ cups 280 g all-purpose flour
- ⅔ cup 65 g unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 1 cup 226 g unsalted butter, room temperature
- 1 cup 200 g granulated sugar
- ½ cup 110 g light brown sugar, packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 15 –18 Oreo cookies coarsely chopped (~1½ cups)
- Optional: ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
- In a bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a mixer, cream butter, granulated sugar, and brown sugar on medium speed until light and fluffy (3–4 minutes).
- Add eggs one at a time, mixing until just combined; stir in vanilla.
- Reduce mixer to low, add dry ingredients in three parts, mixing until just incorporated.
- Fold in chopped Oreos (and white chocolate chips, if using) by hand.
- Scoop 2‑Tbsp portions of dough onto prepared sheets, spacing 2″ apart; gently flatten tops.
- Bake 10–12 minutes, until edges are set and centers appear slightly soft.
- Let cookies rest on pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill dough 30 minutes for thicker cookies and reduced spread.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freeze dough: Portion and freeze dough balls for up to 3 months; bake from frozen adding 1–2 minutes.
- Variation ideas: Add a drizzle of melted white chocolate, swirl in peanut butter, or stir in mini mint-chocolate chips.