I’ve been eating Oreos for years. They’re so delicious! But, sometimes you just want to change things up. So I decided to change up my classic chocolate chip cookie recipe and added chocolate chunks and Oreo cookies. I’m calling them Oreos take two cookies.
What makes these cookies so delicious is that they taste like Oreos, but slightly more faint. And of course, I had to add chocolate chunks; cause why not add more chocolate to a cookie.
Begin making the dough by creaming together butter and the two sugars together for three minutes. Then, add the vanilla, egg, baking soda, and flour. Last, add the Oreo cookies and chocolate chunks. Mix the dough in a stand mixer until the Oreo cookies break apart and get distributed throughout the dough. This gives you the taste of an Oreo in each bite of your Oreos take two cookies.
Like most of my cookies, shape the cookies and allow them to rest and cool in the fridge for two hours. This is an important step to create the perfect cookie and cookie texture. Another important step is to allow the cookies to rest for a couple of minutes post-bake. After they’ve rested, dig right in and enjoy every bite of your Oreos take two cookies!
Oreos Take Two CookiesPrint This
- 1/2 cup unsalted butter, softened
- 1/4 cup plus 2 tbsp granulated sugar
- 1/4 cup plus 2 tbsp dark brown sugar
- 1/4 tsp vanilla extract or vanilla bean paste
- 1 large egg
- 1 1/8 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 cup semi-sweet chocolate chunks
- 8 Oreo cookies
Using a hand mixer beat together softened unsalted butter and sugars until creamy and smooth, roughly 2 minutes.
Add the egg and vanilla and beat together until fully combined and fluffy, roughly another 2 minutes. Add the baking soda and flour. On the lowest setting of the hand mixer, beat the flour into the butter mixture until the dough comes together.
Pour in the semi-sweet chocolate chunks and Oreos, then mix them in until the Oreos are crushed a bit and fully mixed into the dough. Make sure that they’re evenly distributed.
Using a large ice cream scooper, scoop out 12 to-be cookies and put them on a parchment-lined baking sheet. Put the baking sheet in the fridge and allow them to rest and cool for at least 2 hours.
After 2 hours, preheat the oven to 350F degrees.
Once preheated, take 6 of the to-be cookies out of the fridge and place them on a room temperature parchment-lined baking sheet. Put them in the oven and cook for 16 minutes until lightly golden brown. Let them sit on the baking tray for 2 minutes before putting them on a cooling rack.
Take the remaining 6 cookie dough balls, place them on the baking tray, and bake. Again, let them sit on the baking sheet for 2 minutes before moving them over to the cooling rack.