It’s no secret that I love cookies or that I love baking Oreo inside of other desserts. So, it was really just a matter of time before these cookies made an appearance on here, and, man, are they good!
They’re part Oreo cookie, part melted chocolate, and part soft and chewy butter cookie.
Normally, though, I don’t like a lot of chocolate in my chocolate chip cookies, but it really works in these cookies.
I used chocolate disks (which I found right next to the chocolate chips in my local grocery store), but you could use chocolate chunks instead.
More cookie recipes!
- Monster Cookies
- Cowboy Cookies
- Easiest Chocolate Chip Cookie Recipe
- Brownie Cookies
- Salted Chocolate Chip Cookies
- DoubleTree Chocolate Chip Cookies
Oreo Chocolate Chunk Cookies
Ingredients
- 1 c . butter melted
- 1 c . brown sugar
- ⅓ c . granulated sugar
- 2 large eggs
- 1 T . vanilla extract
- 3 c . all-purpose flour
- 1 T . cornstarch
- 1 ½ tsp baking soda
- 1 tsp . kosher salt
- 1 c . semisweet chocolate disks or chunks
- 2 c . chopped Oreos
Instructions
- Line two cookie sheets with silicone baking mats or parchment paper.
- In a large bowl, beat together the butter and sugars until fluffy and well-combined.1 c . butter, 1 c . brown sugar, ⅓ c . granulated sugar
- Beat in eggs one at a time, scraping down the sides as needed.2 large eggs
- Stir in vanilla extract until incorporated.1 T . vanilla extract
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.3 c . all-purpose flour, 1 T . cornstarch, 1 ½ tsp baking soda, 1 tsp . kosher salt
- Stir in flour mixture until just incorporated.
- Gently fold in chocolate disks and Oreos until just combined.1 c . semisweet chocolate disks or chunks, 2 c . chopped Oreos
- Cover, and refrigerate dough at least 3 hours (up to 24 hours). The cookies will hold their shape better if you refrigerate the dough for 8-24 hours.
- Toward the end of the chilling time, preheat oven to 350 F.
- Drop scoops of dough onto prepared cookie sheets using a medium cookie scoop (1 ½ tablespoons).
- Bake for 8-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
Notes
Nutrition
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Comments & Reviews
Matthew P says
First of all I have baked two of your other recipes and myself and everyone who tried them just absolutely love them. I wanted to make this batter tonight but I wanted to double the recipe to make more. Will i encounter any issues with this recipe if i double the ingredients? Thank you in advance
Kate says
Thank you so much! That’s so nice to hear! I don’t *think* that you will if you’re just doubling it. Good luck!
Victoria says
I love this recipe!! but if I bake it the day before serving, will it still be amazing? thank you!
Kate says
Thanks!! They should still be good. Cookies are almost always a little better the day that they’re baked, but they still taste good the next day. =)
Olga@StardustDecorStyle says
They look really yummy, I have to make them! Just one question, what is the cornstarch? Is it the same as corn flour?
Kate says
Thanks! I’ve actually never seen corn flour. So, I Googled it, and in the UK cornstarch is called corn flour. It should be a white, powdery starch and not something more akin to corn meal. I hope that helps!