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If you love Oreos and chocolate, then Oreo Chocolate Cookies are the ones you should make! These chocolate cookies are soft and chewy and rich with tons of chocolate chips and chopped Oreos. The cookie dough tastes like Oreo and the cookies are full of them too!

A stack of Chocolate Oreo Cookies with chocolate chips and Oreo cookie pieces, surrounded by more cookies and Oreo crumbs on a white surface.

Oreo Chocolate Cookies are the ultimate treat for true chocolate lovers. Made with a rich dark chocolate base using black cocoa and melted butter, these cookies are incredibly soft and chewy with those coveted crisp edges. Packed with chocolate chips and crunchy chopped Oreo pieces, they taste exactly like a homemade version of the classic sandwich cookie only better. Whether you call them “cookies and cream cookies” or “dark chocolate Oreo delights,” this recipe is the only one you’ll ever need for a deep, Dutch-processed cocoa flavor.

To create this recipe I used my double chocolate chip cookie base but turned them into Oreo chocolate chip cookies by adding chopped cookies. These are a one-bowl cookie recipe and, even though they need chilling, they are made fast and worth the chill time wait. Plus they freeze great too (either baked or unbaked!)

Overhead view of baking ingredients in bowls: flour, butter, sugars, black cocoa powder, salt, vanilla extract, baking soda, eggs, crushed Oreos, and chocolate chips—everything you need for delicious Chocolate Oreo Cookies—each labeled.

Ingredients Needed for the Best Oreo Cookies

  • I always start my best cookies with melted butter. Melted butter creates a denser, chewier, more fudge-like texture instead of creaming. This fudge-like texture is essential for this cookie so they taste like Oreos.
  • Black Cocoa Powder is a highly alkalized cocoa (it’s ultra-Dutch processed). It provides that signature Oreo flavor and deep color without the bitterness of regular unsweetened cocoa powder.
  • If you don’t have black cocoa, you can substitute Dutch-process cocoa powder, though the cookies will be lighter in color and have a milder chocolate flavor.
  • Chopped Oreos and chocolate chips are the mix-ins for this recipe. You can use semi-sweet chocolate chips, white chocolate chips, milk chocolate or even bittersweet chocolate chips.
  • For the best presentation, reserve a handful of chopped Oreos and chocolate chips to press into the tops of the dough balls right before baking.

Why does this dough need to chill?

Since the dough uses melted butter and a high sugar/fat content, chilling prevents the cookies from spreading into puddles and allows the flavors to hydrate and meld together. A quick 30 minute chill is just fine, but longer is okay too. If they’ve been chilled longer than 2 hours, it’s helpful to press the dough balls lightly with the palm of your hand to give them a head start on flattening (so they don’t stay in balls).

Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.

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A close-up of Chocolate Oreo Cookies studded with chocolate chips and pieces of cookies and cream on a white surface.

Dorothy’s Expert Tips for the Softest, Chewiest Cookies

  • How to know when cookies are done baking: These cookies will look slightly underdone in the center when you pull them out. That is the secret to keeping them soft! They will firm up on the hot baking sheet as they cool. Look for dry-ish edges and a center that has just lost that glossy sheen.
  • This is the perfect recipe to swap brown butter in! Brown Butter Chocolate Chip Cookies are delicious – use one extra tablespoon of butter to compensate for the water loss during browning.
  • As soon as the cookies come out of the oven, press additional Oreo chunks and/or chocolate chips onto the top for prettier cookies. You can also “scoot” the cookies into perfect circles immediately after the come out of the oven by using a round cutter or glass to scoot in any edges.
  • You can find black cocoa at specialty food stores or on Amazon.
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A stack of Chocolate Oreo Cookies with chocolate chips and Oreo cookie pieces, surrounded by more cookies and Oreo crumbs on a white surface.

Dark Chocolate Oreo Cookies Recipe

5 from 4 votes
These are my favorite double chocolate cookies filled with chopped Oreos! They're an easy cookie you can use any flavor Oreo in!
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Yield 30 cookies
Serving Size 1 cookie
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Ingredients
 

  • 1 cup (226g) unsalted butter , melted
  • 1 cup (200g) brown sugar
  • ⅔ cup (167g) granulated sugar
  • 1 teaspoon vanilla
  • 2 large eggs
  • ½ cup (40g) black cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 ⅔ cups (324g) all-purpose flour
  • 1 ½ cups (255g) chocolate chips
  • 1 ½ cups (140g) chopped Oreos (with filling) (about 12-13 Oreos)

Instructions

  • Stir together melted butter with sugar and brown sugar.
  • Stir in eggs, cocoa, and vanilla, baking soda and salt. Stir in flour.
  • Stir in chopped Oreos and chocolate chips.
  • Scoop 2 tablespoon balls of dough and place on a cookie sheet covered with parchment paper or a silicone baking mat. Spacing doesn't matter; we're chilling the dough. Chill dough at least 30 minutes.
  • Preheat oven to 350 °F. Line cookie sheets with parchment or a silpat. Place chilled cookie dough balls onto cookie sheet, about 2 inches apart. Bake for 10-15 minutes, or until the top just stop looking glossy (you’ll start to smell them too). Cool completely before removing from cookie sheets.
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Recipe Notes

  • You can use a hand or a stand mixer if you prefer, but stirring is best so the dough doesn’t get over mixed.
  • Do not skip chilling; otherwise the cookie dough will melt in the oven.
  • If they’ve been chilled longer than 1 hour, lightly press the balls with the palm of your hand just to get them started.
This recipe has been edited for better success. The original recipe uses 1 cup softened butter, 1/2 cup granulated sugar, 2 1/4 cups flour, 2 ounces semi-sweet baking chocolate (melted and cooled) and 2 tablespoons regular unsweetened cocoa powder. Chill dough balls at least 30 minutes before baking.

Recipe Nutrition

Serving: 1cookie | Calories: 225kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 29mg | Sodium: 83mg | Potassium: 82mg | Fiber: 1g | Sugar: 18g | Vitamin A: 221IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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How to Store and Freeze Oreo Cookies

  • Store cookies in an airtight container for up to 5 days.
  • Freeze cooled cookies in a container or sealable bag for up to 3 months. Separate layers with paper towels to absorb moisture as they thaw.
  • Freeze unbaked cookie dough balls in a single layer on a cookie sheet, then place in an airtight container and freeze for up to 3 months. Bake from frozen by just adding a minute or two to the bake time.
A glass mixing bowl on a white surface containing dark cocoa powder and a brown liquid mixture, partially combined for chocolate Oreo cookies.
A glass bowl filled with thick, dark chocolate brownie batter sits on a white surface, viewed from above—perfect for creating rich brownies or swirling in chunks of Chocolate Oreo Cookies for extra decadence.
A glass bowl filled with rich chocolate batter, crushed Chocolate Oreo Cookies, and chocolate chips sits on a white surface.
A baking sheet lined with a silicone mat holds five rows of round Chocolate Oreo Cookies dough balls, evenly spaced and ready for baking.
  1. Stir together melted butter with brown sugar and granulated sugar in a large bowl. You can use an electric mixer but it’s easy to stir by hand too.
  2. Stir in egg, vanilla, baking soda, salt, and cocoa powder.
  3. Stir in flour.
  4. Fold in chocolate chips and chopped Oreos.
  5. Use a cookie scoop to scoop balls of dough onto cookie sheets. Chill at least 30 minutes, then bake at 350°F.

FAQs

Can I make these without black cocoa?

Yes, you can use regular unsweetened cocoa or Dutch-process cocoa, but the color will be brown rather than dark black, and the “Oreo” flavor will be less intense.

How long should I chill the dough?

At least 30 minutes, but overnight is best for the deepest flavor and best texture.

Can I freeze the dough balls?

Absolutely. Flash freeze them on a tray first, then move to a freezer bag. Bake from frozen, adding 1-2 minutes to the bake time.

Why are my cookies flat?

This usually happens if the butter was too hot when mixed or if the dough wasn’t chilled long enough. Make sure the dough is cold to the touch before it goes in the oven.

Favorite Cookie Recipes

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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5 from 4 votes (2 ratings without comment)

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86 Comments

  2. Wow these look delish. I’m making these for my hubby for Valentine’s Day. Thanks for all the great recipes love them.

    Reply

  3. These are my family’s favorite..
    They always turn out fabulous.
    So glad I found this recipe.
    These are yummy and soft inside crispy around the edges

    Reply