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Loaded Oreo Chocolate Chip Cookies Recipe

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3.8 from 6 reviews

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.

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

  1. 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.
  2. Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated, ensuring a consistent and smooth batter.
  3. 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.
  4. Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing slowly until just combined to avoid overworking the dough.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.