why make this recipe
These Oreo Chocolate Chip Sugar Cookies bring together soft sugar cookie dough, chocolate chips, and Oreo pieces. They taste fun and rich. They bake fast and please kids and adults. If you like mix-and-match cookies, try this recipe and see also Brown Sugar Pop Tart Cookies for another easy treat.
introduction
This recipe makes soft, slightly chewy cookies with lots of chocolate and Oreo crunch. The dough is simple. You can fold in sprinkles for color. The cookies bake in about 10 to 12 minutes. They are great for parties, school snacks, or a quick sweet fix.
how to make Oreo Chocolate Chip Sugar Cookies
Make the dough, fold in the chips and Oreo pieces, then scoop and bake. Start by creaming the butter and sugars, add the egg and vanilla, mix the dry ingredients, then fold everything together. Chill the dough if you want thicker cookies, or bake right away for thinner ones.
Ingredients :
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup Oreo chunks
- 1/2 cup sprinkles
Directions :
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips, Oreo chunks, and sprinkles.
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Oreo Chocolate Chip Sugar Cookies
Serve these cookies at room temperature. Pair them with milk, coffee, or tea. For parties, arrange on a plate or in a box with parchment paper. You can warm one for a few seconds in the microwave before serving for a soft, melty bite.
how to store Oreo Chocolate Chip Sugar Cookies
Keep the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container for the first day. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving.
tips to make Oreo Chocolate Chip Sugar Cookies
- Use room-temperature butter for easy creaming.
- Measure flour by spooning it into the cup and leveling it off to avoid dry dough.
- Do not overmix after adding flour. Mix until just combined.
- For bigger cookies, bake a minute or two longer and watch the edges.
- If you want taller cookies, chill the shaped dough for 15–30 minutes before baking.
variation (if any)
- Make them double-stuffed by using more Oreo filling pieces.
- Swap sprinkles for chopped nuts or M&M’s.
- Use white chocolate chips instead of regular chocolate chips for a different flavor.
FAQs
Q: Can I use margarine instead of butter?
A: Butter gives the best taste. Margarine can work but the texture and flavor may change.
Q: Do I need to chill the dough?
A: No, you can bake right away. Chill for 15–30 minutes if you want thicker cookies.
Q: Can I make the dough ahead of time?
A: Yes. Store the dough in the fridge for up to 2 days or freeze for up to 2 months.
Q: How do I keep cookies from spreading too much?
A: Chill the dough before baking, and avoid using too much butter.
Q: Can I make these gluten-free?
A: Yes, replace the flour with a 1:1 gluten-free flour blend, but texture may vary.
Conclusion
Try other versions and ideas from these recipes: Oreo Chocolate Chip Cookies | Stephanie’s Sweet Treats and Oreo Stuffed Chocolate Chip Cookies – Sugar Spun Run. These pages offer more Oreo cookie ideas you can mix with this recipe.
Oreo Chocolate Chip Sugar Cookies
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature for easier creaming.
- 1 cup granulated sugar
- 1 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour Measure properly to avoid dry dough.
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup Oreo chunks
- 1/2 cup sprinkles Can be swapped for chopped nuts.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth.
- Beat in the egg and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chocolate chips, Oreo chunks, and sprinkles.
- Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
A 40-year-old chef from Mexico City, has dedicated his life to perfecting the art of Mexican cuisine. Raised in a family with a deep passion for cooking, Carlos drew inspiration from the traditional recipes passed down by his grandmother. After studying culinary arts and gaining experience in top Mexican restaurants, he pursued his dream of opening his own restaurant, Sabor de Tradición. Here, he combines authentic Mexican flavors with modern culinary techniques. Carlos is renowned for his creativity and unwavering commitment to honoring his heritage while also pushing the boundaries of Mexican cuisine
