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!
Ingredients
- 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
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 Facts
Chocolate Oreo Cookies
Amount per Serving
Calories
115
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
14
mg
5
%
Sodium
102
mg
4
%
Potassium
49
mg
1
%
Carbohydrates
17
g
6
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
1
g
2
%
Vitamin A
109
IU
2
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.