The Oreo Cookie Chocolate Chip Cookie Cookie!

Name: The Oreo Cookie Chocolate Chip Cookie Cookie!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 whole Double Stuffed Oreo Cookies; 2-1/4 cups All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 cup Butter, Softened; 3/4 cups Granulated Sugar; 1/2 cups Packed Brown Sugar; 1 teaspoon Vanilla Extract; 2 whole Large Eggs; 1 bag Milk Chocolate Chips (I Like Guittard Brand), 12 Ounce Bag

Servings: persons

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1. Refrigerate your Oreo cookies for about an hour before starting the recipe, so they are nice and cool.
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2. Preheat oven to 375 F.
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3. Combine flour, baking soda and salt in a small bowl. Set aside.
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4. Beat butter, granulated sugar, brown sugar and vanilla extract in a large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in milk chocolate chips.
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5. Pull your Oreos out of the refrigerator and place them by your bowl of cookie dough. Scoop out some of your cookie dough and place some dough on top and bottom of one Oreo cookie. Gradually work the dough around the Oreo and pinch off any extra cookie dough. The dough should cover the Oreo entirely but there shouldn't be so much chocolate chip cookie dough that it melts off and around the Oreo on the baking sheet. Am I making sense? Good.
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5. Place your cookies onto a Silpat or parchment paper-lined baking sheet and bake for 10-15 minutes. Remove from oven and let them cool before eating.
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Enjoy!
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Chocolate chip cookie dough recipe adapted from the original Nestle Tollhouse chocolate chip cookie.

1050

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 15 whole Double Stuffed Oreo Cookies, 2-1/4 cups All-purpose Flour, 1 teaspoon Baking Soda, 1 teaspoon Salt, and more.

Yes, The Oreo Cookie Chocolate Chip Cookie Cookie! falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!