These Chocolate Oreo Cookies are super soft and chewy just like brownies! They are packed with Oreo pieces and perfect for a fresh cookie idea for holiday cookie exchanges, parties, or lunchbox treats.
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After making my French Silk Pie Crumbl Cookie Copycat, I realized that I loved the chewy base cookie so much that it deserved its own post. A few tweaks to make this a stand-alone cookie and here we have it–a chewy brownie style cookie packed with Oreo pieces. You’ll love this one!
Can’t get enough cookies? Don’t forget to check out my growing library of Cookie Recipes.
The recipe uses easy-to-find natural unsweetened cocoa powder (no special orders here!), crushed Oreos, and basic cookie ingredients like butter, sugar, eggs, and flour. I also include a bit of cornstarch which keeps the cookies soft, but if you don’t have any on hand, you can skip it.
Why The Recipe Works
- Tons of Oreo flavor from a combo of finely crushed cookies and larger chunks too.
- Extra soft and chewy–like brownies, but in cookie form. An extra egg yolk and proper ratios of flour and cocoa powder make this happen.
- No waste! Use the entire Oreo cookie including the filling.
Ingredients You Will Need
Unsalted Butter – I always use unsalted butter when baking. Soften the butter in advance of baking (about two hours at room temperature will do it) so it’s easy to cream together with the sugar.
Oreo Cookies – You’ll need 20 cookies which is about half a box of Oreo cookies (a box contains 39 cookies). You may also use generic chocolate sandwich cookies in the Oreo style.
Light Brown Sugar and Granulated Sugar – The brown sugar is extra important because of the chewiness it brings to the cookies.
Egg + Egg Yolk – Bring the eggs to room temperature by taking two out of the fridge first thing before you begin assembling your ingredients. By the time you are ready for them, they will be close enough to room temp. The extra yolk helps get that chewy “brownie” texture in the cookies.
Vanilla extract – Used for flavoring the cookies.
All-Purpose Flour – I use all-purpose unbleached flour for my cookie recipes. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it into a cup to make sure it’s not overly packed.
If the cookies turn out dry, it usually means that too much flour has been added.
Cocoa Powder – I use unsweetened natural cocoa powder here.
Cornstarch – helps to keep the cookies soft. If you don’t have any on hand, you may skip it.
Baking Soda and Salt – essential for lift (baking soda) and flavor (salt).
How to Make Chocolate Oreo Cookies
This is just a recipe overview–find the entire printable recipe below!
Crush Cookies: Crush 6 of the Oreo cookies to fine crumbs (filling included). Reserve. Crush the remaining cookies into medium-large pieces and reserve.
Cream: Beat the softened butter with the brown sugar and granulated sugar until light and fluffy (about 2 minutes). Add in just the finely crushed Oreos and beat to combine. Add the egg + egg yolk and vanilla extract and beat to combine.
Dry Ingredients: Sprinkle the butter mixture with the flour, cocoa powder, cornstarch, baking soda, and salt and beat to combine. Pour in half of the large pieces of Oreo cookies (we’ll reserve the other half for topping the cookies) and mix in with a spatula.
Chill: Chill the dough for 1 hour in the fridge.
Scoop: Scoop the dough into about 28 cookies using a 1.5 tablespoon cookie scoop (a #40 scoop). Press a few large chunks of Oreo pieces into each cookie.
Bake: Bake cookies until edges are just set and lightly crackled. Don’t overbake. Slightly underbaking cookies allows for that gooey brownie consistency.
Essential Equipment for Baking Cookies
New to baking? Here are some of my equipment essentials when baking cookies!
- two sturdy baking sheets
- kitchen scale (really a must-have!)
- parchment paper
- hand mixer (or stand mixer if you bake a lot)
- stainless steel bowls (I love this set of Vollrath bowls which are wide and shallow instead of super deep–they are fantastic!)
- an off-set spatula for frosting
- cookie scoops (here I use the Vollrath #40 scoop which is about 1.5 tablespoons)
Can I Make the Cookies Larger?
Yes, try using a 3 tablespoon cookie scoop for larger cookies. This larger size makes it a bit easier to get a slightly undercooked texture and a more gooey cookie. You will get about 16 cookies from this recipe with the larger scoop.
How to Store the Cookies
These chocolate cookies can be stored at room temperature in an air-tight container for 4 days. Cookies can become stale after being stored too long, so freeze them if you don’t think you can eat them all in a few days.
Store cookies in a freezer-safe container for up to 1-2 months in the freezer.
More Cookie Recipes to Try
- Crumbl Triple Chocolate Cookies
- French Silk Pie Cookies
- Crumbl Copycat S’mores Cookies
- Crumbl Peanut Butter Blossom Cookies
- Fruit Pizza Cookies
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Chocolate Oreo Cookies
- 8 tablespoons unsalted butter 4 ounces, room temperature
- 20 Oreo cookies (with filling), divided
- ½ cup light brown sugar, packed 3.5 ounces
- ⅓ cup granulated sugar 2.3 ounces
- 1 large egg + 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour 5 ounces
- 1/3 cup cocoa powder about 1.2 ounces
- 1 tablespoon cornstarch
- ¾ teaspoon baking soda
- ⅛ teaspoon salt
- Line two large baking sheets with parchment paper and set aside.
- Fill a zip-top bag with 6 of the Oreo cookies and crush to fine crumbs with a rolling pin (filling included). Pour into a bowl and reserve. Use the same bag to crush the 14 remaining cookies into medium-large pieces. Set aside.
- In a large bowl using a hand mixer with the beater attachments, beat the softened butter with the brown sugar and granulated sugar until light and fluffy (about 2 minutes). Add in just the finely crushed Oreos and beat to combine. Add the egg + egg yolk and vanilla extract and beat to combine.
- Sprinkle the butter mixture with the flour, cocoa powder, cornstarch, baking soda, and salt and beat to combine. Don't overbeat, use a spatula to scrape down the bowl as needed.Pour in half of large pieces of Oreo cookies (we'll reserve the other half for topping the cookies) and mix in with a spatula.
- Chill the dough for 1 hour in the fridge. Preheat the oven to 350°F in advance of retrieving the dough from the fridge.
- Scoop the dough into about 28 cookies using a 1.5 tablespoon cookie scoop (a #40 scoop). Press a few large chunks of Oreo cookie into each cookie.
- Bake cookies one tray at a time for 8-10 minutes or until edges are just set and lightly crackled. Don't overbake. Slightly underbaking cookies helps achieve that gooey brownie consistency. Allow to cool for 5 minutes on the baking trays and then transfer to cooling racks to cool completely.