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Oreo Chocolate Chunk Cookies

Chewy chocolate chunk cookies stuffed with OREO cookie pieces
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 8 minutes
Chilling 3 hours
Total Time 28 minutes
Servings 30 cookies
Calories 225kcal
Author I Heart Eating

Ingredients

  • 1 c . butter melted
  • 1 c . brown sugar
  • 1/3 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.
  • Beat in eggs one at a time, scraping down the sides as needed.
  • Stir in vanilla extract until incorporated.
  • In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
  • Stir in flour mixture until just incorporated.
  • Gently fold in chocolate disks and Oreos until just combined.
  • 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 values are estimates. 

Nutrition

Serving: 1cookie | Calories: 225kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 250mg | Potassium: 84mg | Fiber: 1g | Sugar: 15g | Vitamin A: 210IU | Calcium: 17mg | Iron: 2mg