So much chocolate, so little time.
These cookies… I can’t even begin to find the words.
They’re basically everything that your chocolate loving dreams are made of. I mean come on they’ve got Oreo chunks AND chocolate chips. Don’t even get me started on the not-so-secret cream filling. It’s like a chocolate chip cookie and a Oreo had a baby. But better.
These cookies are perfect for any occasion. Birthday? Check. Dinner with friends? Check. Graduation? Check. Binge watching The Bachelor? Double check. Plus they’re way easier then they look. The hardest part? Not eating them all in one sitting. If you do, don’t worry- I won’t tell. Especially since these are best enjoyed straight from the oven. Who cares about a burnt tongue when the center is so ooey and gooey? Not me, I’ll tell you that. These are an amazing addition to any cookie line-up,but if you’re giving them away, you might want to steal one for yourself. Just saying.
Chocolate Oreo Chunk Cookies
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup mini chocolate chips (You could use regular but I think mini taste better in this)
- 15-20 Oreos (Oreo brand is the best for this recipe just because of the way that it tastes in comparson to other brands, but it’s not the end of the world if you use a different brand)
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- Place the butter and both types of sugar in the bowl of a stand mixer and beat on high until light and fluffy. Once fluffy, add the egg and beat until fluffy once again.
- In a medium bowl whisk the flour, baking soda, cornstarch, and salt. Set aside.
- Taking the Oreos and a sharp knife, twist off one of the chocolate cookies and set in a small zip-lock bag. Take the remaining cookie that still has the cream attached to it and slowly slice through the edge of the cream to separate. Place the cream in a small bowl and the cookie in the zip-lock bag. Repeat this process until no whole cookies remain.
- Seal the zip-lock bag tightly shut. With a rolling pin, quickly roll over the chocolate cookies until no whole pieces remain. You want it to somewhat of a dust, but it is okay if there are a couple chunks here and there. Set aside.
- Turn your mixer on to low speed. Slowly add the dry ingredients into the wet until combined. Add the chocolate chips and then the Oreo crumbs. You should have about a cup or so of the Oreo crumbs. I would say don’t go over 1 and 1/4 cup as that might mess up the recipe.
- Cover the dough and transfer to the refrigerator for at least 1 hour.
- Remove the dough from the fridge and scoop about a tablespoon of dough onto the parchment paper. Flatten the dough and place about a 1/2-1 teaspoon of the set aside cream in the center. Fold the edges around the cream so that you can’t see it anymore and roll into a ball. Repeat until there is no dough left. Each cookie should be about two inches apart on the parchment paper.
- Place in the oven and bake for 10 minutes. They may look a little bit underdone and they will be somewhat puffy/thick. That’s okay, that is what these cookies are supposed to look like. Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool completely- or eating, because you could definitely just eat them then.
NOTE: This recipe is based off of the Chocolate Chip Cookie recipe from Sally’s Baking Addiction. I changed parts of it, but the original recipe is from her website, not mine.