Chocolate Chip Oreo Cookies
Deliciously thick and chewy chocolate chip cookies that are loaded with Oreo crumbs, and stuffed with whole Oreos!
Servings: 14 big cookies
Calories: 302kcal
Ingredients
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter partially melted
- ¾ cup (150g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ¾ cup (130g) chocolate chips
- 20 Oreos 6 crushed, 14 left whole
Instructions
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, baking soda, cornflour, and salt. Set aside.
- Whisk together the butter and sugars until combined. Add the egg and vanilla, and mix until combined.
- Add the dry ingredients and the crushed Oreos, and mix until just combined. Fold in the chocolate chips.
- Roll the dough into 1oz balls. Place a whole Oreo on top of a dough ball, then top with another dough ball, and mould the two together - sealing in the Oreo.
- Repeat with all of the dough balls and Oreos.
- Place onto the prepared baking tray, and bake for 12 - 14 minutes. Limit the baking tray to only 2 - 3 dough balls at a time, as they are quite large cookies.
- Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week. Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen.
Recipe inspired by Picky Palate
Nutrition
Serving: 1cookie | Calories: 302kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Cholesterol: 31mg | Sodium: 192mg | Fiber: 2g | Sugar: 25g