Go Back
–+ servings
A stack of Chocolate Oreo Cookies with chocolate chips and Oreo cookie pieces, surrounded by more cookies and Oreo crumbs on a white surface.
Print Recipe
5 from 4 votes

Dark Chocolate Oreo Cookies Recipe

These are my favorite double chocolate cookies filled with chopped Oreos! They're an easy cookie you can use any flavor Oreo in!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 30 cookies
Author: Dorothy Kern

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.

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.

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

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code