Double Chocolate Oreo Cookies – What Jessica Baked Next

Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you’re a fan of Oreos, then this recipe will be right up your street!

Chunky Oreo Cookies! Rich cocoa cookies filled with chunks of milk + white chocolate and when these cookies are freshly baked they resemble a warm, fudgy brownie.

Cookie + brownie = dessert heaven.

Cookies and cream are the ultimate favourite flavour of mine. I’ve shared a few Oreo-inspired recipes over the years on my blog, including this No-Churn Oreo Ice Cream, Oreo Ice Cream Pie and one of my first ever recipes from 2013 was this No-Bake Oreo Cheesecake.

You’ll also find in the blog archives, 3 Ingredient Oreo Truffles, 3 Ingredient Oreo Fudge, Oreo Cookies ‘n’ Cream Chocolate Tart and also Vegan Oreo Cheesecake.

I’m pleased to have an Oreo cookie recipe for you today and these double chocolate Oreo cookies are a fun twist on a classic chocolate cookie.

I love a good homemade cookie. These cookies are thick, have a delectable soft texture and are packed with cookies and cream flavour. The cookie dough takes a matter of minutes to make and doesn’t need to be chilled prior to baking.

I used this Triple Chocolate Cookies recipe. It’s a recipe I’ve been baking for a long time, and it makes the perfect chocolate cookie every single time.

These cookies are every bit as indulgent as they look.

And for anyone who’s a self-confessed Oreo lover, these cookies are a must bake.

Chocolate Oreo Cookies

Chocolate cookie dough filled with milk and white chocolate chunks, along with Oreo cookies. If you're a fan of Oreos, then this recipe will be right up your street!

Prep Time 15

Cook Time 12

Total Time 27

Servings 10

Author What Jessica Baked Next

Ingredients

110 g butter (salted or unsalted) softened
200 g dark or light brown sugar
1 egg
Couple of drops of vanilla extract
165 g plain flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
30 g cocoa powder
100 g milk chocolate
100 g white chocolate
10 Oreo cookies broken into small pieces

Instructions

Preheat your to 190°C / 170°C Fan / 375°F / Gas Mark 5. Line two large baking trays with parchment paper or silicone mats and set aside.
Cream the butter, sugar and vanilla together until just combined – it doesn’t need to be light and fluffy. Add the egg and mix until incorporated.
Next, add the flour, a pinch of salt (only is using unsalted butter), baking powder, bicarbonate of soda and cocoa powder and mix until a dough comes together.
Finally, fold through the chocolate chunks and the Oreos and mix to combine into the dough.
At this point you can chill the dough for 30 minutes to make it easier to roll or you can bake the cookies straight away. Divide the mixture into 8-10 balls. Spread out evenly on the baking trays. Bake the cookies for 10-12 minutes. Don’t over bake - once baking time is over, the cookies will appear very soft, but they’ll carry on cooking whilst they cool. Whilst the cookies are cooling I pressed a few chocolate chips/chunks and Oreo pieces into the tops just for decoration purpose.
Allow the cookies to cool on the baking trays for 5-10 minutes. In this time they will harden and will become more easily transferable. Finish cooling on a wire rack. The cookies will store in an airtight container for up to 3 days.