This past weekend, when planning snacks for a get together, I was searching for a recipe that screamed childhood nostalgia. I instantly thought of Oreos and added them to my cart without any semblance of a recipe plan. I searched high and low for an Oreo chocolate chip cookie, but none spoke out to me. Most recipes I found had cream cheese in the ingredients list, which I didn’t have on hand. So, I decided to create my own recipe, with my Java Chip Cookies as the base (recipe coming soon!). With a few tweaks and additions, I landed on the perfect Oreo triple chocolate chip cookies.
These cookies start off with a brown sugar coffee cookie, with crushed Oreos mixed in with the dry ingredients. I then added a mix of white chocolate, milk chocolate, and dark chocolate, and roughly chopped Oreos. Once they’re baked, the cookies are topped with more Oreo and chocolate chips. The coffee brings out the chocolate, adds a more adult flavor, and cuts the sweetness a bit. I also add cornstarch, which gives the cookie a lighter texture.
Oreo Triple Chip Cookies
Recipe by
Servings
18
Prep time
10 minutes
Cooking time
1 hour
Oreo Triple Chip Cookies are a nostalgic, and slightly elevated cookie filled to the brim with Oreo flavor. They’re perfect for a late night snack or to feast with friends. Enjoy with a glass of milk or scoop of ice cream!
Ingredients
- 1 Cup butter, softened
- 1/2 Cup granulated sugar
- 1 Cup packed light brown sugar
- 1 egg + 1 egg yolk
- 2 tsp brewed coffee or cold brew
- 1 tsp vanilla
- 21/2 Cups flour
- 1 1/2 tsp cornstarch
- 2 tsp ground coffee/espresso
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup crushed Oreo cookies (8 Oreos)
- 10 roughly chopped Oreos, divided
- 1/2 Cup white chocolate chips
- 1/2 Cup milk chocolate chips
- 1/2Cup dark chocolate chips
Directions
- Prep the Oreos: Grind 8 Oreos in a small food processer until finely ground. Chop the remaining 10 Oreos into rough pieces. Set both aside.
- Mix wet Ingredients: In a medium bowl, cream the butter and both sugars. Once fully combined and fluffy, add the egg, yolk, vanilla, and brewed coffee. Stir until fully mixed.
- Sift Dry Ingredients: Sift the flour and cornstarch into a small bowl. Add in the ground coffee, baking soda, baking powder, salt, and finely crushed Oreos. Stir until the Oreo crumbs are fully incorporated.
- Add Dry Ingredients: Add in your dry ingredients to the wet mixture until no streaks of flour remain, scraping the sides occasionally. Add in 6 chopped Oreos and your chocolate chips. Stir.
- Chill Dough: Place your dough onto a sheet of plastic wrap and flatten slightly. Chill the dough in the fridge for at least one hour, or overnight.
- Bake: Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper. Shape your dough into 3 Tbsp balls, placing them 2 inches apart. Bake for 11-13 minutes, until the edges start to brown.
- Cool: After removing the cookies from the oven, add the remaining chopped Oreos and some additional chocolate chips on top, if desired. Cool on the pan for 2 minutes before transferring to a wire rack. Let cookies cool about 10 minutes before eating. Cool completely before storing.
- Store: You can store these cookies at room temperature for about a week, or in the fridge for 2. You can keep unbaked dough in the freezer for up to three months.
Notes
1. I had a bag of mixed chocolate chips which included all three; but you can certainly use any mix of chocolate chips to your cookies. Adjust to your liking! You can also add chopped Hershey’s Cookies and Cream bars.
2. Slightly flatten the top of each dough ball before baking if you prefer a chewier cookie.
The Whisking Tree 
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