Crushed Oreo Cookies Recipe

4.06 from 19 votes

These crushed Oreos cookies are soft, chewy, and a little crunchy with Oreo cookie pieces in every delicious bite. They are a fun cookie to bring to birthday parties, school events or just something new to make for the holidays.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 321kcal

Author: The Carefree Kitchen

Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter room temperature
1 cup sugar
1 cup light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups chocolate chips
1½ cups Oreo cookies crushed (divided)

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
In a medium bowl, combine the flour, baking soda, and salt and set aside. Whisk until ingredients are well combined. In the bowl of 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 to the butter mixture and mix on low until just combined, then add the chocolate chips and the 1 cups of the crushed Oreos. Mix just enough to combine all ingredients, making sure to scrape the bottoms and sides of the bowl so there are no streaks of butter.
Using a small ice cream scoop, or a spoon, scoop and roll dough into 1¼" balls. Line them up 2" apart on a baking sheet lined with parchment paper, then use the palm of your hand to press the balls down gently so the dough ball is about 3/4" 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 1/2 cup crushed Oreos 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!

Notes

Storing instructions: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.

Make-ahead tips: Cookie dough can be made up to 3 days ahead of time and stored in the fridge before baking. Or, scoop the dough and freeze flat on a sheet tray. Transfer to freezer bags and store frozen for up to 3 months.

To bake frozen cookie dough, transfer to a parchment paper-lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.

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