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Chewy Chocolate Oreo Cookies

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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Chocolate Cookies baked with crushed oreos pressed into the tops with the words, "Chocolate Oreo Cookies"

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!

A stack of cookies with crushed oreos baked into the tops on a white scalloped plate.

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

Labeled ingredients for French Silk Pie Cookies: butter, oreo cookies, cocoa powder, cornstarch, vanilla extract, white sugar, brown sugar, butter, flour, baking soda & salt, and egg + egg yolk.

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).

A plate of chocolate cookies, a glass of milk, and broken chocolate sandwich cookies.

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.

Step by step mixing chocolate cookies with a glass bowl and hand mixer.

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.

Step by step of chocolate cookies - mixing the dough, scooping the cookies, pressing cookie pieces into the tops, and the baked cookies.

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!

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.

A Chocolate Oreo Cookie on a plate with a glass of milk and tray of cookies nearby.

More Cookie Recipes to Try

If you loved this recipe, leave a 5-star rating! I would so appreciate it!

A stack of cookies with crushed oreos baked into the tops on a white scalloped plate.

Chocolate Oreo Cookies

These Chocolate Oreo Cookies are super soft and chewy just like brownies! They are packed with Oreo pieces and are a must-try cookie if you love baking. Make these for holiday cookie exchanges, parties, or lunchbox treats!
5 from 1 vote
Prep Time 20 mins
Cook Time 10 mins
Chill Time 1 hr
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 28 cookies
Calories 115 kcal

Ingredients
  

  • 8 tablespoons unsalted butter 4 ounces, room temperature
  • 20 Oreo cookies (with filling), divided
  • ½ cup light brown sugar, packed 3.5 ounces
  • 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
  • teaspoon salt

Instructions
 

  • 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.

Notes

To Make Ahead: You may also chill the chocolate dough overnight. In this case, remove the dough from the fridge 15-25 minutes in advance of scooping to soften the dough.

Nutrition

Calories: 115kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 14mgSodium: 102mgPotassium: 49mgFiber: 1gSugar: 10gVitamin A: 109IUCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!

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