Ridiculously good Oreo Chocolate Chip Cookies, full of chocolate and vanilla flavour, and just the right amounts of both crisp and chewy! It’s cookies inside cookies!
Chocolate chip cookies are pretty much always my first choice when it comes to baking for a crowd, or for my family, or just for the hell of it. Aside from gratuitously large steaming bowls of brown-sugar-laden old-school apple crumble drowned in good old Bird’s custard, chocolate chip cookies are probably my number one sweet selection. Can you believe my dad doesn’t like them? Not at all, no kind of chocolate chip cookie has ever been welcome in his mouth. Weirdo.
It’s also finally beginning to sink in that I’m going to graduate from university this year, and that I have 4 exams, 4 lengthy essays AND a 10,000 word dissertation to write, all before May. Hahahaha, kill me. In the face of such hideous wordy adversity, I need to bake to keep myself sane and to keep my family and work colleagues sated.
In conjunction with this, it’s been a while since I posted a new cookie recipe, so I figured I’d give you an absolute belter. Oreo Chocolate Chip Cookies. Yes. There it is. Cookies inside cookies. Deal with it.
These little chocolate and vanilla laden wonders were inspired by a great recipe I spotted on Mel’s Kitchen Café, a lovely American food blog. Naturally, I’ve made it my own, swapping and skipping ingredients to make what I think (without tasting hers obviously!) is the perfect example of a cookies and cream inspired Oreo Chocolate Chip Cookie.
Think of the perfect bakery aisle cookie; crisp edges with a soft and chewy centre, chunks of sweet chocolate sprinkled through and the ever-present but ever-welcome buttery vanilla flavour that fills your mouth. Now add some smashed up crunchy Oreo cookies to the mix along with extra milky vanilla flavour and you will begin to understand this ridiculous cookie creation. Cookies inside cookies people!
My work colleagues raved about these, after watching them snap up 18 large cookies in under 10 minutes (no word of a lie), I received emails and face-to-face compliments on them. Sugar filled smugness ensued. So basically; if you like cookies, and you want to make said cookies, and you want your work colleagues to enjoy your presence despite your total social ineptitude, you should bake these Oreo Chocolate Chip Cookies. Now.
You’ll need to start by lining 2-3 baking trays with greaseproof paper. Nobody wants their cookies stuck to their trays!
In a medium bowl, weigh out a big pile of plain flour, malted milk powder, and a pinch of bicarbonate of soda and salt, and mix together. Set this aside.
In a separate large bowl, beat together some butter, sugar and vanilla until well combined.
Add an egg and an egg yolk one at a time, beating thoroughly between each addition until well incorporated.
Stir the mixed dry ingredients into the wet ingredients until a dough forms.
Mix a big few handfuls of chocolate chips and smashed up Oreos through the dough.
Scoop the dough using two spoons, an ice-cream scooper just your hands onto your prepared trays, you should get 16-20 wee balls of dough. Make sure to space them out well as they do spread!
Place the trays of dough balls into the fridge to chill for at least 30 minutes (an hour or two is even better), this allows them to hold their shape better and come out nice and thick and chewy.
In the meantime, preheat your oven – 190 degrees for conventional ovens or 170 degrees for fan ovens.
After chilling, bake the cookies on their trays for 15-17 minutes until golden at the edges. They may seem underdone but they will firm up as they cool! I usually give mine 15 as I like them soft in the middle!
Cool the cookies on their trays for 5 minutes before cooling completely on wire racks. Also, never ever resist the urge to eat them while they’re still warm, it’s pretty much blasphemous to ignore a warm melty cookie’s buttery allure. Just don’t burn your mouth, k?
(Handy tip: gently press a few extra chocolate chips and Oreo pieces into the cookies after baking, it makes them look really appetising!)
That’s it! That’s all it took to make the sexiest cookies you’ve probably ever made. Ok, at least in the top five sexiest cookies? Thank you.
Enjoy these Oreo Chocolate Chip Cookies warm, cold, sandwiching ice cream, dunked in a hot drink, crumbled in a sundae, as breakfast, as dinner, on the bus, in bed, at work, during labour, on your deathbed, while swimming, after deciding not to run because running is evil, while procrastinating, while making a second batch because holy shit they’re good, while…
Click on any of the images below if you need to stock up on ingredients or equipment to whip up these delicious Oreo Chocolate Chip Cookies:
Thanks as always for being here, and I hope you get a chance to bake (or at least just drool over) these cookies! As always, you can find me on all good social media platforms and you can find even more content over at my YouTube channel.
Ridiculously good Oreo Chocolate Chip Cookies, full of chocolate and vanilla flavour, and just the right amounts of both crisp and chewy! It's cookies inside cookies!
- 250g plain flour
- 50g malted milk powder (such as Horlicks or Ovaltine)
- 1/2 tsp salt
- 1 tsp bicarbonate of soda
- 170g softened butter
- 200g caster sugar
- 100g soft brown sugar
- 2 tsp vanilla extract/paste
- 1 egg
- 1 egg yolk
- 100g dark chocolate chips
- 100g white chocolate chips
- 150g packet of Oreos, broken into small pieces
- Line 2-3 baking trays with greaseproof paper.
- In a medium bowl, weigh out your flour, malted milk powder, bicarbonate of soda and salt and mix together.
- In a separate large bowl, beat together the butter, sugar and vanilla until well combined.
- Add the egg and egg yolk one at a time, beating thoroughly between each addition until well incorporated.
- Stir the mixed dry ingredients into the wet ingredients until a dough forms.
- Mix the chocolate chips and smashed up Oreos through the dough.
- Scoop the dough using two spoons or an ice-cream scoop onto your prepared trays, you should get 16-20 balls of dough. Make sure to space them well apart, as they do spread!
- Place the trays of dough balls into the fridge to chill for at least 30 minutes (an hour or two is even better), this allows them to hold their shape better and come out nice and thick and chewy.
- In the meantime, preheat your oven - 190 degrees for conventional ovens or 170 degrees for fan ovens.
- After chilling, bake the cookies on their trays for 15-17 minutes until golden at the edges. They may seem underdone but they will firm up as they cool!
- Cool the cookies on their tray for 5 minutes before cooling completely on wire racks.
*If you don't like Oreos, feel free to use any other chocolate or plain biscuit you like!
*If you don't want to add any biscuits, just use an extra 100g of chocolate chips to replace them!
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