Have you ever tried making a cookie with another cookie? Whether the answer is yes or no, I’d stick around because these Oreo Chunk Cookies are insanely delicious.
There are very few store-bought, packaged cookies that I enjoy. I’m kind of a cookie snob, I guess. And while I’m not the biggest fan of Oreos (major exception with the Golden Oreos- I don’t know what they do to those to make them so addictive), I do really enjoy baking with Oreos.
When I first threw these together, I think it was because I found an old, opened package in the back of my pantry. It’s weird to have things go uneaten in my house with two teenagers constantly on the prowl for snacks. So I made the most of them and baked some cookies out of their crushed carcasses. And, honestly, it surprised even me with how delicious they were, They quickly became one of my family’s most requested cookie. And I’m happy to oblige. They’re made in one bowl and couldn’t be more simple to make!
Ingredients Needed for Oreo Chunk Cookies
Unsalted Butter
Granulated Sugar
Light Brown Sugar
Eggs
Pure Vanilla Extract
All-Purpose Flour
Baking Soda
Salt
Oreo Cookies – I like the Double Stuff for this recipe
Let me show you how to make these Oreo Chunk Cookies
Begin by preheating your oven to 350 degrees and lining a baking sheet with parchment paper.
In a large bowl, (using a stand mixer or hand mixer) beat 1 cup of unsalted (softened) butter until it is light and fluffy, about 3 minutes.
Next, add 1/2 cup granulated sugar and 1 cup of packed light brown sugar. Beat for another minute until well-incorporated.
Then add 2 whole eggs and 1 yolk and 1 Tbsp of vanilla extract. Beat for another minute, scrape down the sides of the bowl, and beat for another 30 seconds.
To the large bowl, add 3 cups of flour (measured correctly), 1 tsp baking soda, and 1/2 tsp salt. Mix until just combined. Then add 16 crushed Oreos and mix them into the dough by hand.
To make jumbo cookies (which is the best way to make these cookies), scoop out 2-3 tbsp of dough, roll it into a ball, and place onto prepared baking sheet. Leave at least 4 inches in between cookies to ensure plenty of room for spreading.
Bake for 10-12 minutes (adjust time if you made your cookies smaller). The cookies should be slightly golden on the outside and still look a little doughy in the middles. Allow them to sit on the hot baking sheet for 10 minutes.
After 10 minutes, transfer the cookies to a cooling rack. Or in this case, pour yourself a glass of milk and start eating the cookies straight from the baking sheet.
Store leftover cookies in an air-tight container for up to one week.
Enjoy!!
Oreo Chunk Cookies
Ingredients
- 1 Cup Unsalted Butter, softened
- 1/2 Cup Granulated Sugar
- 1 Cup Light Brown Sugar (packed)
- 2 Large Eggs
- 1 Large Egg Yolk
- 3 Cups Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Salt
- 16 Double Stuff Oreos, crushed
Instructions
- Begin by preheating your oven to 350 degrees and lining a baking sheet with parchment paper.
- In a large bowl, beat butter (using a stand mixer or hand mixer)until it is light and fluffy, about 3 minutes. Add both sugars and beat until well-incorporated.
- Add the eggs and vanilla and beat for another minute. Scrap down the sides of the bowl and beat for another 30 seconds.
- Add flour, baking soda, and salt to the wet batter and mix until it is just incorporated. Then add the crushed Oreos and stir them by hand into the batter.
- For jumbo cookies- Scoop out 2-3 tbsp of dough, roll into a ball, and add to the prepared baking sheet. Leave about four inches in between cookie dough balls, ensuring them enough room to spread.
- Bake for about 10-12 minutes (depending on size). You want the edges lightly browned and the middles will still look a little doughy. Allow them to sit on the hot baking sheet for about 10 minutes and then remove them to a cooling rack to cool completely.
- Store in an air-tight container for up to 1 week. Enjoy!
Did you make this recipe? Don’t forget to leave it a rating! Thinking about making it? I’d love to hear from you! Please leave your thoughts or questions below in the comment section. (Your email will not be published) Thanks!
Tried this recipe? Share it on Instagram! Tag @cupcakes_and_sarcasm or cupcakesandsarcasm
Looking for other delicious cookie recipes? Check these out 👇🏻
Welcome to Cupcakes and Sarcasm! My name is Maggie and I am the creator of C & S. I am a wife and mom of two beautiful kiddos. I grew up in Columbus, Ohio and now live in Northeast Ohio with my family. I have been cooking and baking since I was a kid. I decided in 2017 that I wanted to share my passion (and recipes) with all of you! On this site, you’ll find easy and delicious recipes- both savory and sweet. I’ll also sprinkle in some stories of parenting and our adventures along the way.