Oreos Chocolate Chip Cookies
We’ve combined two favorite cookies to make these ridiculously soft and delicious Oreos Chocolate Chip Cookies. Packed with Oreo cookie crumbs, semi-sweet chocolate, and vanilla pudding mix, these cookies and cream cookies will be a favorite of kids and adults alike!
If you love Oreo desserts, check out our Oreo Cheesecake Bars!
Thick and Soft Oreo Chocolate Chip Cookies
If I had to give up every single dessert but one, I’d keep chocolate chip cookies. I find nothing more comforting or satisfying than a fresh-from-the-oven chocolate chip cookie served with a tall glass of milk.
Plus, I find the chocolate chip cookie can morph into so many different variations that I don’t think I’d ever get bored.
When I’m craving a classic CCC with deep caramely flavor, I turn to these Giant Bakery Chocolate Chip Cookies.
When I need a crisp buttery edge and all the chocolate, these Triple Chocolate Chip Cookies are my go-to.
When I want a heartier, grown up cookie, it’s all about Chocolate Chip Cherry Oatmeal Cookies.
And for those days when I need cookies in my cookies, these Oreo Chocolate Chip Cookies are the way to go.
Studded with Oreo crumbs and pieces, these cookies are packed with Oreo flavor while still hiding pockets of melty semi-sweet chocolate. My cookies and cream obsessed childhood self is absolutely swooning over these soft and chewy Oreo cookies!
Why You’ll Fall in Love with Oreos Chocolate Chip Cookies
These cookies are BIG, soft, and packed full of Oreos and chocolate chips.
They’re made with pudding mix for a flavor reminiscent of cookies and cream ice cream. If you’ve never made pudding cookies before, let this be your glorious introduction. Pudding mix makes the cookies extra soft and puffy, with extra vanilla flavor.
They can be made and baked in about 30 minutes. This is a no-chill Oreo Chocolate Chip Cookie recipe, perfect for when you need to satisfy a craving fast or whip up a last minute treat for a school function or party.
Ingredients Needed
- Baking staples like all purpose flour, baking soda, and salt
- Unsalted butter– I always use unsalted butter for baking, so I can control the salt. Softened butter should be soft enough for your finger to leave an imprint when pressed into the top, but not so soft that is melting or pooling along the edges.
- Brown and granulated sugar– A higher ratio of brown to granulated sugar makes for a richer, chewier cookie.
- Vanilla pudding mix– Make sure you buy instant pudding and not cook and serve. We’ll just be using the powder, not making the pudding.
- Eggs
- Vanilla extract
- Semi sweet chocolate chips
- Oreos– These are made with the original Oreos, but yes, you can use any Oreo flavor you like in this recipe! Check out our Mint Oreo Cookies recipe for one of our favorite variations.
How to Make Oreos Chocolate Chip Cookies
Step 1: Prep. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Whisk dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
Step 3: Cream butter and sugars. In the bowl of an electric mixer, beat together the butter and sugars on medium high speed until lighter in color and fluffy, at least 3-4 minutes, scraping the bowl halfway through.
Step 4: Add pudding and wet ingredients. Add the instant pudding mix (just the powder!), eggs, and vanilla extract and beat until well combined, another 2-3 minutes, scraping the bowl as needed.
Step 5: Stir in dry ingredients. Add the flour mixture and mix on low speed until just moistened, then increase to medium speed and beat until dry ingredients are just combined.
Step 6: Stir in mix-ins. Add the chocolate chips and Oreos and beat on low speed until well distributed.
Step 7: Scoop. Scoop a generous 2 Tablespoons of dough (a rounded jumbo-size cookie scoop) onto the prepared pans, about 2 inches apart.
Step 8: Bake. Bake for 10-12 minutes, or until edges are set but center is still puffed and soft looking. Top with additional Oreo chunks and chocolate chips if desired. Allow to set up on the pan for 5-10 minutes before transferring to a wire rack to cool.
Storage and Freezing Instructions
The beauty of pudding cookies is that they stay soft for a LONG time. Store these in an airtight container, and they’ll still be soft and chewy a week later (if they last that long!).
To freeze unbaked Oreo cookie dough, prepare the dough and scoop onto a cookie sheet, close together but not touching. Flash freeze, then transfer to a freezer bag and freeze for up to 6 months.
Cookies can be baked directly from frozen, just add a few minutes to the baking time.
To freeze baked Oreo cookies, stack the cookies in a freezer safe container with parchment paper between each layer. Freeze for up to 3 months. Thaw overnight at room temperature before serving.
See our Guide to Freezing Cookies for full instructions and tips for freezing all kinds of cookie recipes!
Tips for Success + Variations
- Whenever you’re baking, be sure to measure your flour by spooning it into the measuring cup then leveling it. If you scoop the flour with your measuring cup, it packs in and you end up with too much, potentially making the recipe too dry or thick.
- I don’t recommend making these with a standard size measuring scoop. A generous 2 Tablespoons makes the perfect thick and chewy cookie. This measuring scoop set from King Arthur Flour is heavy duty and works for the thickest cookie dough. I’ve had them for 5+ years and they’re still going strong.
- Use a silicone baking mat or parchment paper for the best results.
- You can double this recipe for a bigger batch!
- Feel free to experiment with different flavors of pudding and Oreos. You can also mix in some white chocolate chips if that’s your jam!
More of Our Favorite Drop Cookie Recipes
- Reese’s Peanut Butter Cookies
- Gluten Free Monster Cookies
- Ginger Molasses Cookies
- Coconut Cookies
- Oatmeal Chocolate Chip Bars
- Soft and Chewy Peanut Butter Cookies
Oreos Chocolate Chip Cookies
Big, thick, and soft Oreo Chocolate Chip Cookies are packed with Oreo crumbs and pieces, melty semi-sweet chocolate chips, and vanilla pudding mix for the perfect cookie for cookies and cream lovers!
Ingredients
- 2 ¼ cups all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup ((2 sticks) unsalted butter, softened
- ¾ cup packed brown sugar
- ¼ cup granulated sugar
- 3.4 ounces vanilla instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi sweet chocolate chips, plus more for topping
- 1 cup crushed Oreos, from about 10 Oreos, plus more for topping
Instructions
- Prep. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk dry ingredients. In a medium mixing bowl, whisk together the flour, baking soda, and salt.
- Cream butter and sugars. In the bowl of an electric mixer, beat together the butter and sugars on medium high speed until lighter in color and fluffy, at least 3-4 minutes, scraping the bowl halfway through.
- Add pudding and wet ingredients. Add the instant pudding mix (just the powder!), eggs, and vanilla extract and beat until well combined, another 2-3 minutes, scraping the bowl as needed.
- Add dry ingredients. Stir in flour mixture starting on low speed, then increasing to medium speed until fully combined,.
- Stir in mix-ins. Add the chocolate chips and Oreos and beat on low speed until well distributed.
- Scoop. Scoop a generous 2 Tablespoons of dough (a rounded jumbo-size cookie scoop) onto the prepared pans, about 2 inches apart.
- Bake. Bake for 10-12 minutes, or until edges are set but center is still puffed and soft looking. Top with additional Oreo chunks and chocolate chips if desired. Allow to set up on the pan for 5-10 minutes before transferring to a wire rack to cool.
Notes
These cookies will stay soft for about a week. Store in an airtight container at room temperature.
Baked cookies can be frozen stacked in airtight container with parchment paper between each layer. Thaw at room temperature overnight before serving.
This recipe can be doubled.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 211Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 244mgCarbohydrates: 35gFiber: 1gSugar: 19gProtein: 3g
Please note nutritional information for my recipes is calculated by a third party service and provided as a courtesy to my readers. For the most accurate calculation, I always recommend running the numbers yourself with the specific products you use.