Double Oreo Chocolate Chip Cookies
Indulge in a delightful mix of cookies and cream flavor combined with classic chocolate chip goodness. Perfect for any occasion!
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Make sure your butter is softened but not melted.
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 and 1/4 cups all-purpose flour Don’t overmix the dough once flour is added.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips (semi-sweet or dark) For extra flavor, mini chocolate chips can be used.
- 16 cookies Oreo cookies, crushed into pieces
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the flour mixture to the butter mixture, mixing until just combined.
- Gently fold in the chocolate chips and crushed Oreo cookie pieces until evenly distributed.
- Scoop out rounded tablespoons of cookie dough and place them onto the prepared baking sheets, spaced 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow cookies to cool on the baking sheets for 5 minutes; then transfer them to a wire rack to cool completely.
Serving
- Serve warm with a glass of milk or alongside a scoop of vanilla ice cream.
Notes
Store cookies in an airtight container at room temperature for up to a week. Can also add nuts or experiment with flavored Oreos.