Gooey Oreo Chocolate Chip Cookies That Break the Internet

If you’ve ever taken a bite of a soft, gooey chocolate chip cookie and thought “This needs more drama,” Oreo chocolate chip cookies are here to stir the pot. These cookies are thick, chewy, slightly crisp around the edges, and packed with two of the most iconic sweets in dessert history—chunks of classic Oreo cookies and melty pools of semisweet chocolate chips. Every bite is rich, chocolatey, and a little over-the-top in the best way. Whether you’re baking for friends, flexing on social media, or stress-snacking like a legend, these cookies check every box.

Cookies With Main Character Energy

We’re not here for dry or basic. These cookies are soft-baked style, which means the center stays thick and gooey while the edges get slightly golden and crispy. The Oreo pieces melt into the dough in some places and stay crunchy in others, giving you that perfect sweet contrast. Paired with the familiar richness of a chocolate chip cookie, this mash-up is nostalgic, bold, and just a little extra. Exactly how we like it.

Chill Your Dough, Don’t Rush the Glow-Up

Here’s the deal: if you want thick, bakery-style cookies that stay soft for days, you need to chill your dough. This recipe works perfectly when chilled for at least one hour, but overnight is even better. Chilling the dough stops the cookies from overspreading and lets the flavors deepen for that melt-in-your-mouth texture you see all over TikTok. Trust the process—it’s worth the wait.

Ingredients

1 cup (2 sticks) unsalted butter, softened – ¾ cup brown sugar – ½ cup granulated sugar – 2 large eggs – 1 tablespoon vanilla extract – 2 ¾ cups all-purpose flour – 1 teaspoon baking soda – ½ teaspoon salt – 1 ½ cups chocolate chips (semi-sweet or a mix) – 15 Oreo cookies, roughly chopped

Instructions

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. – Add in the eggs one at a time, beating well after each addition, then mix in vanilla extract. – In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry mixture to the wet ingredients, mixing until just combined. – Fold in chocolate chips and Oreo chunks gently using a spatula. Don’t overmix—you want those Oreo chunks to stay bold and beautiful. – Cover the dough and chill in the fridge for at least 1 hour or up to 24 hours. – Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out cookie dough into 2–3 tablespoon-sized balls and place them spaced apart. – Bake for 10–12 minutes until the edges are golden but the centers still look slightly underbaked. Let them rest on the pan for 5 minutes before transferring to a wire rack.

Extra Tips for Max Cookie Energy

Add extra chopped Oreos and chocolate chips on top of the dough balls right before baking for that bakery-style finish. If you like a more dramatic texture, try mixing milk chocolate and dark chocolate chips together. And if you want an even gooier center, slightly underbake and let them finish setting on the pan.

Final Thoughts

Oreo chocolate chip cookies are unapologetically indulgent and proudly messy, just like the best desserts should be. They’re a cookie worth baking twice, a treat worth hoarding, and a moment worth posting. Thick, chewy, sweet, and loaded with flavor—these cookies aren’t just a snack, they’re a whole event.