These Crushed Oreo Cookies are soft, chewy and a little crunchy, with Oreo Cookie pieces loaded into every delicious bite. They are a fun cookie to bring to birthday parties, school events or just for something new to make for the holidays.
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Soft and Chewy Crushed Oreo Cookies
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.
One of our favorite parts about this cookie is the unique texture. It has a soft and chewy middle flecked with crispy Oreo pieces on top. Mix and match the flavors of chocolate chips and Oreo Cookies for fun new variations, or just go with the classics. Either way, you’ll never have to decide between Oreos and chocolate chip cookies again!
Ingredients in Crushed Oreo Cookies Recipe
- Flour - we use all-purpose flour in this recipe.
- Baking Soda - this helps the cookies rise just a touch.
- Salt - we like to use sea salt best.
- Butter - use unsalted room temperature butter.
- Sugar - use regular granulated white sugar.
- Brown Sugar - we like to use light brown sugar for this recipe.
- Vanilla Extract - pure vanilla extract tastes best.
- Eggs - any kind of large eggs will work.
- Chocolate Chips - if you use larger chocolate chips, you may want to roughly chop them. Otherwise, you can use mini chocolate chips.
- Oreo Cookies - one way of crushing the Oreos is to place them inside a folded piece of parchment paper, or a freezer bag, and break them up with a rolling pin. You could also put them in a food processor and pulse a few times. You’ll need 1 ½ cups of crushed Oreos total, which comes out to about 15 whole cookies.
How to Make Crushed Oreo Cookies
- Preheat oven to 325 degrees.
- In a medium-sized mixing bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, then set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
- 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.
- 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 ½ 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.
- Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 ¼" 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 ¾" thick.
- 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.
- 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 Crushed Oreo 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.
Variations
- Cookies and Cream Cookies - for a cookies and cream flavor profile, crush your Oreos a little more finely and substitute white chocolate chips instead of regular chocolate chips.
- Mint Oreo Chip Cookies - replace the chocolate chips with mint chocolate chips instead!
- Flavored Oreos - there are so many different flavors of Oreos these days. Why not give Red Velvet, Milk Chocolate or even Birthday Cake Oreos a try for this recipe?
- Oreo S’mores Cookies - pull the cookies from the oven about 2 minutes before they are done baking and top each cookie with a few mini marshmallows. Return to the oven to let the marshmallows melt and voila!
Can I Freeze These Cookies?
Yes! We recommend freezing the portioned cookie dough rather than the baked cookies. A great way to do this is to portion your dough into balls, then transfer to freezer bags or another airtight container to store for up to 3 months. This way, you can simply pull your cookies from the freezer onto a prepared baking sheet (covered with parchment paper) and bake in a preheated oven.
Baking frozen cookie dough couldn’t be easier. You don’t even need to thaw them - just add an extra 2-3 minutes to the baking time.
Crushed Oreo Cookies Recipe
Ingredients
- 3 cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Butter room temperature
- 1 cup Sugar
- 1 cup Light Brown Sugar
- 2 tsp Vanilla Extract
- 2 large Eggs
- 2 cups Chocolate Chips
- 1 ½ cups Oreo Cookies crushed (about 15 whole Oreos), reserve ½ cup to sprinkle on top
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl, combine the flour, baking soda and salt. Whisk until ingredients are well combined, set aside.
- In a large bowl with a spatula, or a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, 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.
- 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 ½ 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.
- Using a small ice cream scoop, or a spoon, scoop and roll dough into 1 ¼" balls. Line them up 2" apart on a baking sheet lined with parchment paper or a Silpat, then use the palm of your hand to press the balls down gently so the dough ball is about ¾" thick.
- 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 Cookie pieces on top of the cookies.
- Let the cookies cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely. Enjoy!
Nutrition
Here are some more easy cookie recipes that we love!
- DoubleTree Chocolate Chip Cookies
- Heath Toffee Cookies
- Peanut Butter S'Mores Cups
- Chewy Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
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These Crushed Oreo Cookies have a soft and chewy middle flecked with crispy Oreo pieces on top. For a real treat, try them warm out of the oven with a tall glass of cold milk.
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