Loaded Oreo Chocolate Chip Cookies Recipe
These Loaded Oreo Chocolate Chip Cookies elevate the classic chocolate chip cookie by adding crushed Oreo and Golden Oreo cookies into the dough. With a perfect chewy texture and a rich, chocolaty flavor, these cookies are ideal for dunking in milk and satisfying any sweet tooth craving. Ready in about 10 minutes of prep and quick baking time, they offer a fun twist for cookie lovers.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 1 hour 21 minutes
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Add-ins
- 1 cup white chocolate chips (or a mix of regular and white chocolate chips)
- 25 Oreo cookies (15 regular Oreo and 10 Golden Oreo), crushed
Instructions
- Cream Butter and Sugars: In a medium bowl, use a stand or hand mixer to cream together the softened butter, brown sugar, and sugar until the mixture is smooth and creamy, about 2 to 4 minutes.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated, ensuring a consistent and smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and sea salt to evenly distribute the leavening agent and salt through the flour.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined to avoid overworking the dough.
- Fold in Oreos and Chocolate Chips: Crush the Oreo cookies with your preferred method (rolling pin, wooden spoon, or by hand) and fold them along with the white chocolate chips into the cookie dough evenly.
- Chill the Dough: Refrigerate the dough for approximately one hour to prevent spreading during baking and to enhance chewiness. If short on time, chill at least 20 minutes.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper for easy cleanup and even baking.
- Scoop and Bake: Using a spoon or small cookie scoop, divide the dough onto the prepared baking sheet, spacing cookies about 2 to 2 ½ inches apart to allow room for spreading.
- Bake: Bake for 9 to 11 minutes, or until the edges start to turn golden but the centers remain soft to avoid overbaking and preserve chewiness.
- Cool and Store: Remove from oven and transfer cookies to a cooling rack. Once cooled, store in an airtight container for up to 5 days to maintain freshness.
Notes
- You can use any variety of Oreos you prefer, such as all regular, all Golden, mint-flavored, or any combination to customize flavor.
- Avoid overbaking the cookies; it’s better to slightly underbake for optimal chewiness and softness.
- The dough makes approximately 3 dozen small cookies when using a small cookie scoop, but the yield may vary depending on your scoop size.
- Chilling the dough enhances texture and prevents excessive spreading, ensuring thicker, chewier cookies.
