Oreo Chocolate Chunk Cookies

The pressing question of the hour, via Oreo chocolate chunk cookies: do we categorize these as double stuffed cookies, or are they sandwich cookies? Hear me out.

These oreo chocolate chunk cookies are technically a cookie stuffed with another cookie, hence the double stuffed cookie category. But, they are also sandwich cookies. There are cookies (Oreos) sandwiched inside more cookies (chocolate chunk cookies), hence the sandwich category.

But also, who cares, cause they are in the damn good category, too. And that’s the category that matters the most, right?! Right. These cookies have more chocolate chunks and Oreo pieces in them combined than they do flour. That is some serious cookie action that I can get behind. Oh, and did I mention they only take 20 minutes of prep time from start to finish? Yep, doesn’t get much better than that in my book!

These cookies are melt in your mouth good, and I’m gonna let you in on a few secrets about baking these that make them even better!

1. Let the cookie dough rest in the fridge for at least 2 hours, although I recommend 4 – 6 hours! This gives all of the flavors a chance to meld together and become even richer. And, refrigerating the dough lets the butter solidify again which will ensure you don’t bake super flat pancake-like cookies.
2. Use both milk and dark chocolate for these cookies! I mean, obviously you don’t have to, and I can’t make you use both, but I highly recommend doing so. 🙂 Both chocolates just deepen the flavor of the cookies, and help the Oreo flavor pop since they’re a rich dark chocolate cookie.
3. Chop your own chocolate chunks! I buy one milk chocolate bar and one dark chocolate bar and chop them both into large chunks for this recipe. Doing so gives you chunks of all different sizes, and they melt better! Plus, who doesn’t love finding a giant chocolate chunk in the middle of your cookie?! Hell, I do!

Oreo Chocolate Chip Cookies

5 from 2 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

21

cookies

Prep time

10

minutes

Cooking time

11

minutes

Ingredients

• 1 & 1/2 cup All Purpose Flour

• 1/2 tsp Salt

• 1/2 tsp Baking Soda

• 1/4 tsp Baking Powder

• 3/4 cup Unsalted Butter, room temperature

• 1/2 cup Brown Sugar

• 1/3 cup Cane Sugar

• 1 tsp Vanilla Extract

• 1 Egg + 1 Egg Yolk

• 6 Oreos, chopped

• 1 cup Chocolate Chunks

Directions

• Begin by creaming the butter with either a hand mixer or stand mixer. Gradually add in both cane sugar and brown sugar and continue mixing until well incorporated. This should be about 2 – 3 minutes of mixing. Once done, the combined butter and sugar should be a thick, light brown mixture.
• Next, whisk in egg and egg yolk, and vanilla extract and mix once more.
• Then, add mix flour, baking soda, baking powder and salt to the bowl with the wet ingredients and mix again. Mix until ingredients are just combined, but try not to overmix!
• Next, add your chocolate chunks and Oreo pieces to the dough and fold them in.
• Cover and refrigerate cookie dough for 4 – 6 hours.
• When you’re ready to bake your cookies, preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper or silpat baking mat.
• Remove the cookie dough from the fridge and let it come to room temperature (this is important as cookie dough that is cold will not spread when baked.) Scoop onto cookie sheet, and bake for 11-12 minutes, until cookies are very slightly browning around the edges.
• Take the cookies out of the oven, let them cool, and enjoy your Oreo chocolate chunk cookies!

If you made this recipe, I’d love to see it! Let me know in the comments or tag me on IG at @simply_unbeetable 🙂