Chocolate Oreo Cookies

You know that moment when you just want something rich and chocolatey? These Chocolate Oreo Cookies hit that craving every time.

They mix deep cocoa flavor with crunchy Oreo bits in every bite. It’s like classic chocolate cookies and your favorite sandwich cookie, all in one easy recipe.

I first tried making these on a quiet weekend. I wanted something simple but satisfying.

The dough came together fast. The kitchen filled with the smell of warm chocolate.

Each cookie baked up thick and chewy. Every bite had Oreo bits that added just the right crunch.

You’ll find step-by-step instructions and ingredient swaps here. I’ll also share tips to keep them soft for days.

Bake them for dessert or bring them to a party. These cookies are easy to make and hard to resist.

Why You Will Love Chocolate Oreo Cookies

Chocolate Oreo Cookies bring two kinds of chocolate flavor in one bite. The crisp chocolate wafers pair with creamy filling.

Each cookie feels rich but not too sweet. The balance is just right—satisfying, not heavy.

When you bite in, you notice the texture. Crunchy outside, soft inside.

They’re great for dunking in milk. You can crumble them into ice cream or use as a pie crust too.

Here’s why people reach for them again:

• Rich flavor: The cocoa and filling make a deep chocolate taste.
• Comforting: They remind you of Oreos but with more chocolate.
• Versatile: Enjoy them plain, chilled, or in other desserts.
• Easy portioning: Two cookies make a simple treat.

The ingredients are simple—flour, cocoa, sugar, and chocolate. You get a cookie that’s nostalgic but a little more grown-up.

If you like chocolate smooth, not bitter, these are for you. They’re a quick way to satisfy a craving, alone or with friends.

How To Make Chocolate Oreo Cookies

Mix a rich chocolate dough with crushed Oreo cookies and chocolate chips. Bake until soft and chewy.

Each step helps you get the right texture and shape. The cookies stay tender even after they cool.

Ingredients

You’ll need pantry basics and a few key items. Use all-purpose flour for structure.

Pick unsweetened cocoa powder or black cocoa powder for deep color and taste. Add baking powder, baking soda, and a pinch of salt.

Melt unsalted butter for easy mixing. Combine with light brown sugar and granulated sugar.

Mix in a large egg and vanilla extract for flavor. Fold in semi-sweet chocolate chips, dark chocolate chips, and crushed Oreo cookies.

If you want extra chocolate, sprinkle more chips on top before baking.

Instruments

You don’t need fancy tools. A large mixing bowl works for combining ingredients.

Use a whisk or spatula for mixing. Measuring cups or a scale help keep ratios right.

Line a baking sheet with parchment paper for easy cleanup. A large cookie scoop makes even dough balls.

A wire rack helps cool the cookies. A silicone baking mat can replace parchment if you prefer.

These tools keep your cookies the same size and texture every time.

Step-By-Step Instruction

Whisk the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix melted butter with both sugars.

Add the egg and vanilla extract. Stir until blended.

Slowly add dry ingredients to the wet mixture. Stir just until combined.

Fold in chocolate chips and Oreo crumbs gently. Don’t overmix.

Use a scoop to portion dough onto a lined baking sheet. Space them out.

Bake at 350°F (180°C) for about 10–12 minutes. The edges should set, but the centers stay soft.

Let cookies cool on the sheet a few minutes. Move to a wire rack after that.

Tips & Tricks

Use room-temperature butter and eggs for smoother mixing. Cold ingredients make dough harder to handle.

Let them sit out about 30 minutes before starting. Don’t overmix once you add dry ingredients.

Mix just until everything looks combined. Overmixing makes cookies tough.

Chill the dough at least 30 minutes for thicker cookies. This helps control spreading.

Leave some larger Oreo chunks for texture. The mix of crumbs and pieces adds crunch.

Keep cookies the same size with a cookie scoop. This helps them bake evenly.

Press extra Oreo pieces or chips on top right after baking. It gives a bakery-style look.

Store cooled cookies in an airtight container. They stay soft for a couple days at room temperature.

Freeze them for longer storage. For crisp edges, bake a minute longer.

Remove when edges just start to brown for soft centers.

Ingredient Substitute

You might not have every ingredient on hand. That’s fine—there are easy swaps.

If you’re out of unsweetened cocoa powder, use carob powder or a mix of hot chocolate mix and less sugar.

For the filling, try vanilla cream cheese frosting or plain cream cheese frosting.

If you want a lighter cookie, use Golden Oreos instead of chocolate ones.

Here’s a quick list of substitutes:

• Cocoa powder → carob powder or hot chocolate mix
• Oreo filling → vanilla cream cheese frosting
• Chocolate Oreos → Golden Oreos
• Butter → margarine or coconut oil

Try these changes to match your taste. Small swaps keep that Oreo-style crunch.

What To Serve With Chocolate Oreo Cookies

When you bake a batch, what do you serve with them? You can keep it simple or add a little extra.

Here are some pairing ideas:

• Cold milk – classic. Creamy texture balances rich chocolate.
• Hot coffee or espresso – a little bitterness cuts the sweetness.
• Vanilla or cookies-and-cream ice cream – scoop beside warm cookies for contrast.
• Fresh berries – strawberries or raspberries add a tart note.

If you want something special, try Oreo cheesecake bars. Their creamy filling and crumbly crust work well with these cookies.

Layer crushed cookies over pudding or mousse for a quick dessert. A drizzle of chocolate or caramel sauce ties it all together.

For groups, place cookies on a platter with toppings like whipped cream, nuts, or mini marshmallows. Everyone can build their own plate.

How To Store Chocolate Oreo Cookies

Keep your cookies fresh and crisp with a few steps. Protect them from moisture, heat, and air.

Let the chocolate coating set before storing. Once cooled, place cookies in an airtight container or a Ziploc bag.

If you stack cookies, separate each layer with wax paper or parchment paper. This stops them from sticking.

Store the container in a cool, dry place. Avoid sunlight and warm spots.

Ideal temperature is about 60–70°F (15–21°C). Room temperature works for short-term storage.

If it’s warm or humid, refrigerate them. Wrap tightly in plastic before sealing in a container.

When ready to serve, let cookies sit at room temperature 10–15 minutes before opening. This keeps the chocolate smooth and prevents moisture on the surface.

Nutritional Value

When you grab a few Chocolate Oreo Cookies, it’s good to know what’s inside. A serving usually means three cookies, or about 34 grams.

Each serving gives you around 160 calories. That breaks down to:

• 7 g total fat (2 g saturated fat)
• 25 g carbohydrates
• 14 g total sugars (13 g added sugars)
• 1 g protein
• 130 mg sodium

Most calories come from sugar and carbs. The added sugars hit about 26% of your daily value if you’re eating 2,000 calories a day.

If you just want one cookie, you’ll get about 53 calories. Sometimes you only need a small treat, right?

These cookies have wheat and soy. That’s something to remember if you’ve got allergies.

Main ingredients are unbleached enriched flour, sugar, palm oil, cocoa processed with alkali, and high fructose corn syrup.

You can eat them by themselves or dunk them in milk. Honestly, they’re best as an occasional snack. They’ve got a lot of sugar and not much fiber or protein.