Bakery Style Oreo Cookies Modern Honey

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Thick, soft bakery style chocolate chip OREO cookies. These OREO Cookies and Cream Cookies are soft, chewy and perfect for OREO lovers.

My husband has been obsessed with OREO cookies for as long as I have known him (which is a long time)! So I wanted to create the perfect chocolate chip and OREO cookie all in one. This is a perfect bakery-style chocolate chip cookie with chopped up Oreo cookies. It is the ultimate cookies and cream cookie recipe!

If you have made my famous Levain Bakery Chocolate Chip Cookies, you will know that they are the perfect thick yet soft and chewy cookie. Now we are just elevating them by adding Oreo cookies to the cookie dough.

Why you will love these Oreo Cookies:

  • If you love Oreos, you are going to love this cookies and cream cookie. It is rich chocolate chip cookie filled with Oreo cookies.
  • Even though it is a thick cookie, it still stays soft and chewy. The cornstarch helps to make it stay soft for longer!

    • Ingredients:

    These easy chocolate chip cookies with Oreo chunks are made with simple ingredients from your pantry!

    • Butter — use cold butter cut into cubes.
    • Brown Sugar — make sure to pack the brown sugar into the measuring cup.
    • Sugar — use granulated sugar.
    • Eggs — always use large sized eggs.
    • Vanilla Extract — I suggest using pure vanilla extract for best flavor.
    • Flour — use all-purpose flour or half cake flour and half all-purpose flour.
    • Baking Soda — this is what allows the cookies to rise once they are baked in the oven.
    • Cornstarch — makes the cookies perfectly soft and thick without being cakey.
    • Salt — the flavor enhancer in baked goods.
    • Semi-Sweet Chocolate Chips and White Chocolate Chips — may use semi-sweet or milk chocolate chips in these Oreo stuffed cookies.
    • Oreo Cookies — chop OREO Cookies into chunks and stir into the cookie dough. You may reserve some to place on the top of the cookies as soon as you remove the cookies from the oven.

    Instructions:

  • In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes until light and fluffy. This is an important step as it helps the butter to wrap around the sugars to create a creamy texture.
  • Add eggs and vanilla and mix for 1 minute longer.
  • Fold in flour, baking soda, cornstarch, and salt…just until combined.
  • Fold in semi-sweet chocolate chips, white chocolate chips, and chopped up Oreo cookies.
  • Lightly roll into balls. You may roll them into 4-ounce, 5-ounce, or 6-ounce cookie dough balls.
  • Bake at 400 degrees on a light colored baking sheet. If you use a dark colored baking sheet, the bottoms may become too burnt before the insides of the cookies are baked through.
  • Let the cookies cool for 10 minutes before removing from the baking pan. If you want the cookies to look more gourmet, add a few Oreo cookies to the tops of the cookies as soon as you remove them from the oven.

    • Don’t overbake your cookies!

    Watch carefully to make sure to not overbake. The cookies will continue to bake once they are removed from the oven. Use a light colored baking sheet to make sure the bottoms don’t get too brown.

    Substitutions and Variations:

    You may use half semi-sweet chocolate chips and half white chocolate chips for a true cookies and cream cookie.

    You may use half cake flour and half all-purpose flour for a more tender texture.

    Frequently Asked Questions:

    How do I know when the cookies and cream cookies are done baking?

    Since oven temperatures can vary, I suggest watching the cookies carefully. When you start to see the light golden brown edges, the cookies should be done baking. Don’t overbake these cookies as they are meant to be soft and slightly ooey gooey in the center.

    Can I use different flavors of Oreo cookies in these Bakery-Style Oreo Cookies?

    Absolutely! You can use Golden Oreos, Peppermint Oreos for the holidays, or your favorite flavor of Oreos.

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    • Preheat oven to 400 degrees. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes until light and fluffy. This is an important step as it helps the butter to wrap around the sugars to create a creamy texture.

    • Add eggs and vanilla and mix for 1 minute longer.

    • Fold in flour, baking soda, cornstarch, and salt…just until combined.Fold in semi-sweet chocolate chips, white chocolate chips and chopped up Oreo cookies.

    • Lightly roll into balls. You may roll them into 4-ounce, 5-ounce, or 6-ounce cookie dough balls. Bake on a light colored baking sheet for 9-10 minutes. If you use a dark colored baking sheet, the bottoms may become too burnt before the insides of the cookies are baked through. Do NOT overbake!

    • Let the cookies cool for 10 minutes before removing from the baking pan. If you want the cookies to look more gourmet, add a few Oreo cookies to the tops of the cookies as soon as you remove them from the oven.

    Oreo Cookies — chop OREO Cookies into chunks and stir into the cookie dough. You may reserve some to place on the top of the cookies as soon as you remove the cookies from the oven.

    Calories: 585kcal, Carbohydrates: 77g, Protein: 7g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 390mg, Potassium: 228mg, Fiber: 3g, Sugar: 44g, Vitamin A: 528IU, Vitamin C: 0.04mg, Calcium: 58mg, Iron: 5mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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