Oreo Chunk Cookie makes a delicious new buttery, chewy cookie using another cookie as the featured ingredient. It’s double-cookie perfection!
There’s a reason people of all ages love Cookie Recipes like Oreo Chunk Cookies or Chocolate Chip Cookies – they’re easy to make, they’re the perfect portion size, and they’re fun to share.
OREO CHUNK COOKIES
You’d be hard-pressed to find someone who doesn’t love Oreos, so people are always trying to figure out new ways to use Oreos in fun new Oreo Dessert Recipes. This recipe takes broken Oreos and magically forms them into a new super-cookie that will satisfy your Oreo cravings.
This Oreo Cookie is buttery, chewy, crispy and full of chunks of Oreos in addition to a heaping helping of Oreo crumbs. You’ve never had a cookie like it and there’s almost even odds it will be your new favorite cookie. Add this to your Christmas Cookie Exchange Plate, it will be a crowd favorite!
Oreo Chunk Cookies are perfect for parties, holidays, or for just baking an easy recipe with your family. Since most people won’t have heard of making cookies out of Oreos, they’re a great dessert that your guests will impress your guests.
These cookies are also perfect for dunking in milk or under Vanilla Ice Cream and Chocolate Ganache for a delicious sundae. Even better, make these into ice cream sandwiches, they’re the perfect base for the ultimate summer dessert.
MORE DELICIOUS OREO RECIPES
Ultimate Oreo Cookie Pie
Oreo Cheesecake
Cookies and Cream Bread (Oreo Bread)
Oreo Cake
College Cookie Tradition
This Oreo Chunk Cookie recipe was inspired by the local favorite Washington D.C. restaurant Wisemiller’s Deli, which has been selling a similar cookie for decades. Many students at nearby Georgetown University list this cookie among their favorites.
Wisey’s Deli has grown from what used to be a local convenience store for kids to get snacks and toiletries and mixers without having to take the shuttle to the grocery store and over the years it grew into a nearby row house to become a sandwich shop.
This cookie has earned a cult following along with the equally famous Chicken Madness Sub Sandwich.
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How to make GORGEOUS COOKIES:
Sometimes it can feel like a letdown. You make cookie dough, let it rest and once baked you wonder why your cookies don’t look photoshoot ready like the ones you saw in photos or from the bakery. There is a trick to this!
This doesn’t affect the flavor of the cookie dough, but it does affect the texture of the cookie as the additional chunks of cookie on the exterior of the cookie add a great chewy yet crispy texture to the cookies.
If you stir all the Oreos into the dough, they’ll be hidden inside the cookie. Here’s what your cookies would look like if you mix all the Oreos into the batter (still delicious, but not as pretty). This is actually how Wisey’s makes their Oreo Cookies:
If you want your cookies to look like the rest of the pictures in this post you can instead add 1/3 of the chunks to your batter, then roll the cookies in the remaining chunks. By rolling the cookie dough into the chunks the cookies end up looking like this:
After making the dough, refrigerate it for 30 minutes to an hour so it’s easier to roll into dough balls. Put the remaining Oreo chunks in a large bowl and roll them on the outside of the cookie dough balls. This slightly different technique makes the cookies so gorgeous. Rolling the dough balls in Oreos ensures they’re throughout and outside the cookie, which makes them look and taste bakery worthy.
VARIATIONS ON OREO CHUNK COOKIES
- Chocolate Chips: Add semisweet or milk chocolate chips to your batter to have an even richer cookie.
- Baking Chips: Give your cookies bursts of flavor with white chocolate chips, mint chips (great for the holidays!), or salted caramel chips.
- Melted Chocolate: Dip the cookies halfway in melted chocolate or dip the bottom half of the cookie in chocolate. Microwave either white chocolate chips/white chocolate candy bark or dark chocolate chips in a glass bowl, stirring every 30 seconds until melted.
- Nuts: Stir in some chopped peanuts, or your favorite nuts, to give the cookies some extra crunch!
- Flavored Oreos: Swap out the Oreos for your favorite special flavor of Oreo like birthday cake, mint, red velvet, or white Oreos.
MORE FAMILY FAVORITE COOKIE RECIPES:
Chocolate Chip Cookies
Molasses Cookies
Easy Snickerdoodle Cookies
Peanut Butter Chocolate Chip Cookies
Tips for making Oreo Chunk Cookies
- Allow the butter to soften at room temperature before mixing. Melted butter will cause the dough to spread and flatten. If the butter is too cold, it won’t cream and form air pockets. Air pockets make your cookies light and fluffy.
- If you want the cookies to be perfectly chewy, bake them until the edges are set and slightly browned.
- Keep these cookies moist, make sure you store them in a closed container. Add a slice of bread to the container to maintain moisture control.
- Microwave the cookies for 10 seconds before enjoying to bring back a bit of fresh out of the oven flavor.
HOW TO STORE OREO CHUNK COOKIES
- Serve: Keep Oreo Chunk Cookies in a sealed container at room temperature for up to 2 days.
- Store: You can store your cookies longer in the fridge for up to a week. To get your cookies chewy again, pop in the microwave for about 15 seconds.
- Freeze: Freeze your cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for an hour before transferring to a freezer bag.
Oreo Chunk Cookie
Oreo Chunk Cookie makes a delicious new buttery, chewy cookie using another cookie as the featured ingredient. It's double-cookie perfection!
Ingredients
- 1 cup unsalted butter , softened
- 1 cup sugar
- 1/2 cup light brown sugar , packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Oreos , processed to a very fine crumb
- 16 Oreos , crushed into chunks
Instructions
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended.
- Beat in the vanilla and eggs until light and creamy.
Sift together the flour, baking soda and salt; set aside. Add in the Oreo crumbs.
Add in the sifted ingredients on lowest speed setting until just blended.
Stir in 1/3 of the Oreo chunks and refrigerate dough for 1 hour.
Roll dough into 1 tablespoon sized ball and roll in remaining chunks then add to a cookie sheet about 3 inches apart (refrigerate the remaining cookie dough balls you've rolled while the first batch bakes).
Bake for 13-15 minutes in the preheated oven, or until the edges are lightly browned.
Cool on baking sheets for a few minutes before transferring to wire racks to cool completely and bake the remaining batches.
I’m using Oreo chucks (like ice cream topping Oreo chunks) How many cups do I use for the Oreo dust and the Oreo chunks?
The chunks will equal about 1 1/2 cups. As far as the fine crumbs, you’ll need about 1 cup. Hope this helps!
Can I make this recipe without the vanilla extract?
Yes, though it will change the flavor.
Too sweet. Reduced the amount of light brown sugar by half already, still found them to be too sweet.
And the butter to flour ratio is not right. Texture of the cookies came out a bit too soft, almost cakey. Will adjust and try again.
My husband was skeptical… but they turned out great! I did half with chocolate chips and half without and our preference was with the chips.
I made these cookies and they were the best I ever had. I loved them so much I made them again two days later. I ran out of Oreos and used the Oreo crumb pie as crumbles instead and it affected the cookies. They did not taste good at all. I am so mad because I have all this dough saved and I was super excited to have these cookies again.
Oh, bummer!
I did this twice & cookies fell flat. So tried adding 2 tbsp flour, it looks perfect!
Is it possible to make these cookies without eggs?
No unfortunately.
Yes I made them and used the vinegar and baking soda substitute…..they turned out perfect.
This was fantastic!! Best cookies I’ve ever made. Thank you so much for the recipe. I think this yields more than 24 cookies, not complaining 🙂
Wondering though, how long can I keep the extra cookie dough in the fridge before it might go bad?
I’d freeze excess dough. It will dry out in the fridge after 24 hours and the batter won’t spread as far in baking.
My daughter and I are always looking for unique cookie recipes. Had a bunch of Oreos from a Costco pack we bought, this was the perfect recipe to put them to use. Came out perfect, the entire family loved them! Thanks!!!
You’re welcome!
Hi Sabrina, thanks so much for this recipe! Just a few questions:
1. Do you use weight in this recipe? Or just rely on the cups? If you use weights, is it possible to share it here as well?
2. Can I use dark brown sugar instead of light?
3. Can I include the oreo fillings in the dough? Will it impact the cookie?
Thank you!!
I usually just use cups because it makes it easier for readers as most don’t have a scale to weigh their ingredients. You can easily switch the brown sugar to whatever you’d like. Lastly, the Oreo filling is used in this recipe. No need to remove it. I hope this helps clear things up and that you enjoy these cookies!
is it 350-degree celsius or Fahrenheit?
Fahrenheit.
My cookies come out super flat and they spread so much while baking! Should I maybe leave the dough in the refrigerator overnight and try again tomorrow?
That might work but cookies spreading can be a few other factors as well, like incorrect measuring of flour or baking soda. Good luck!
the dough tasted really good, but the cookie doesn’t look anything like that, its kinda like it melted? even though I put it In the fridge for almost 2 hours
Question: Do I use the 2 full eggs, or 1 full egg and 1 yolk?
“ Beat in the vanilla, egg, and egg yolk until light and creamy” from description doesn’t align with recipe instructions “ Beat in the vanilla and eggs until light and creamy”
Thanks!
You’ll use 2 eggs and beat them in with vanilla until light and creamy. Sorry for the confusion.
Is 350 degrees okay for a fan forced oven or should it be at a different temperature or amount of time ?
From what I’ve read, it’s best to drop the temperature 20 degrees C when using a fan forced oven. Good luck!
can we substitute brown sugar with white sugar instead?
If you’re ok with the flavor being adjusted then yes. Enjoy!
How many cups of crumbs do 10 oreos make? I have ready made oreo cookie crumbs for making cake crusts to use up.
I’d say about a cup. Hope this helps!
Hi! So I decided to try this recipe and I’m not the best Baker in the world..so I’d thought I’d come on here and ask what is the dough supposed to look like? If you can get back to me in time I’d appreciate it. 🙂
It should be able to be squeezed but not stick to your fingers. Make sure not to over mix the dough. I really hope this helps!