Crushed Oreo Cookies Recipe

Crushed Oreo Cookies Recipe

Our crushed Oreo cookies are what you get when you smash one delicious cookie inside of another delicious cookie.  These have definitely become a favorite cookie around our household, especially warm out of the oven with a tall, cold glass of milk.

Mix and match the flavors of chocolate chips and Oreo cookies for fun new variations, or go with the classics.  Either way, you’ll never have to decide between Oreos and chocolate chip cookies again!

If you love Oreos and want to try your hand at making homemade soft and chewy Oreos, be sure to try our homemade oreos, lemon oreos and mint chocolate oreos.

How to Make Crushed Oreo Cookies

1. Preheat oven to 325 degrees.
2. In a medium-sized mixing bowl, combine the flour, baking soda and salt.  Whisk until ingredients are well combined, then set aside.
3. Add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes, in a large bowl with a spatula or a stand mixer with the paddle attachment. 
4. Add the eggs one at a time to the butter and sugar mixture, mixing them in after each addition.  You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
5. Add the flour mixture and mix on low until just combined, then add the chocolate chips and the 1 cups of the crushed Oreos, reserving about 1/2 cup to sprinkle on top of the baked cookies.  Mix just enough to combine all ingredients, making sure to scrape the bottoms and sides of the bowl. 
6. Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 1/4″ balls.  Line baking sheets with parchment paper or a silicone baking mat and space cookies 2″ apart, then use the palm of your hand to press the balls down gently so each dough ball is about 3/4″ thick.
7. Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown.  Once baked, remove from the oven and sprinkle the reserved Oreo pieces on top of the cookies.
8. Let the cookies cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely.  Enjoy!

Tips for Making the Best Cookies and Cream Cookies

• Chill the dough – if you have the time, it’s always a good idea to chill your cookie dough for at least an hour or two before baking, but preferably the day before.  You can chill either before or after scooping.
• Do not overbake – these cookies taste best when they are chewy and soft, which is only possible as long as you keep an eye on them in the oven.  You want to remove from the oven just as they begin to color around the edges.  They will probably still look slightly wet in the center.
• Use room temperature butter – you don’t want your butter too cold, or it won’t cream properly.  If your butter is melted, your cookies will be flat.  A good way to get your butter to room temperature quickly is to remove sticks from their packaging and transfer to a microwave-safe dish, then microwave for about 5-10 seconds at a time, 2-3 times.  You should be able to easily press your finger into the butter but it shouldn’t be melted.
• Store in an airtight container – they will last for up to 5 days at room temperature if stored properly.