Whether you like soft and chewy or crunchy cookies, these Oreo cookies are a dream for any cookie lover! The combination of brown sugar and crushed Oreos with a touch of vanilla makes them irresistible! Perfect with a glass of milk or enjoyed on their own—get ready for your new favorite Oreo treat!
Why You’ll Love This Recipe
- Choose Your Texture – Make them soft & chewy or crispy & crunchy.
- Easy to Customize – Same batter and temperature just a few extra minutes
- Perfect for Oreo Lovers – Each bite is loaded with cookies-and-cream flavor!
Ingredients:
- 12 Oreo cookies, crushed into small chunks (not fine crumbs)
- ½ cup (113g) unsalted butter, softened
- ½ cup (100g) brown sugar, packed (I used ½ cup of white sugar with 1 tbsp of molasses)
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups (160g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Steps:
- Preheat Oven at 350°F (175°C) and line a baking sheet with parchment paper.
- Crush the Oreos into small chunks (not fine crumbs) to get soft bites with Oreo texture.
- Cream Butter, brown sugar, and granulated sugar together until smooth and fluffy (about 2 minutes).
- Mix in the egg and vanilla extract until well combined
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in Oreos until evenly distributed.
- Roll dough into 1.5-inch balls, placing them 2 inches apart on the baking sheet. Bake for 8-10 minutes for soft and chewy cookies (until edges are set but centers remain soft) or 12-15 minutes for crunchy cookies (until it’s golden brown on top)
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy with a cup of milk or coffee
How to Store These Cookies
- Room Temperature: Keep in an airtight container for up to 5 days.
- Freeze: Store baked cookies in a freezer bag for up to 3 months.
- Freeze the Dough: Scoop dough balls onto a tray, freeze, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two.
Final Thoughts
Whether you love soft & chewy or crispy & crunchy cookies, this Oreo cookie recipe is a must-try!
Will you be making the soft or crunchy version? Let me know in the comments! 🍪👇
Oreo Cookie
Ingredients
- 12 Oreo cookies crushed into small chunks (not fine crumbs)
- ½ cup unsalted butter softened
- ½ cup brown sugar, packed I used ½ cup of white sugar with 1 tbsp of molasses
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1.25 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat Oven at 350°F (175°C) and line a baking sheet with parchment paper.
- Crush the Oreos into small chunks (not fine crumbs) so you get soft bites with Oreo texture.
- Cream Butter, brown sugar, and granulated sugar together until smooth and fluffy (about 2 minutes).
- Mix in the egg and vanilla extract until well combined
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in Oreos until evenly distributed.
- Roll dough into 1.5-inch balls, placing them 2 inches apart on the baking sheet. Bake for 8-10 minutes for soft and chewy cookies (until edges are set but centers remain soft) or 12-15 minutes for crunchy cookies (until it’s golden brown on top)
- Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy with a cup of milk or coffee
