These Bakery-Style Oreo Cookies are thick, soft, and loaded with crushed Oreo pieces, giving you the perfect cookies-and-cream experience in every bite. With a rich vanilla base, chunks of Oreos, and a soft, chewy center, these cookies taste just like they came straight from a bakery!
Why You’ll Love This Recipe
- Soft, thick, and bakery-style—bigger and better than regular cookies!
- Packed with Oreo chunks and creamy flavor.
- Easy to make with simple ingredients.
- Perfect for parties, cookie swaps, or just a sweet treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Unsalted butter, softened
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Cornstarch (for extra softness)
- Crushed Oreo cookies (plus extra for topping)
- White chocolate chips (optional, but recommended)
Directions
- Preheat the Oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: Beat softened butter, granulated sugar, and brown sugar until fluffy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cornstarch. Gradually mix into the wet ingredients.
- Fold in Oreos & Chips: Gently fold in crushed Oreos and white chocolate chips.
- Scoop & Chill (Optional): Scoop large cookie dough balls onto the baking sheet. For thicker cookies, chill for 30 minutes.
- Bake: Bake for 10-12 minutes, until the edges are set but the centers are still soft.
- Cool & Enjoy: Let cool for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: 12-14 large cookies
- Prep Time: 10 minutes
- Chill Time (Optional): 30 minutes
- Cook Time: 10-12 minutes
- Total Time: 20-40 minutes
Variations
- Double Chocolate: Add cocoa powder for an extra chocolatey base.
- Stuffed Oreo Cookies: Wrap dough around a whole Oreo before baking.
- Cookies & Cream Ice Cream Sandwiches: Use these cookies to make homemade ice cream sandwiches.
- Gluten-Free: Use a 1:1 gluten-free flour substitute and gluten-free Oreos.
- Extra Crunch: Add chopped nuts or mini chocolate chips.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing: Freeze dough balls for up to 2 months; bake from frozen, adding 2 extra minutes.
- Reheating: Microwave for 10 seconds for a warm, gooey center.
FAQs
1. Can I use Double Stuf Oreos?
Yes! They add extra creamy texture to the cookies.
2. Do I have to chill the dough?
Chilling helps make thicker cookies, but you can bake them immediately if needed.
3. Can I use margarine instead of butter?
Butter is best for flavor, but margarine can work for a slightly softer cookie.
4. How do I get perfectly round cookies?
Use a round cookie cutter or glass to shape them right after baking.
5. Can I use a stand mixer?
Yes! A stand mixer makes it easier to mix the dough evenly.
6. What’s the best way to crush Oreos?
Place them in a ziplock bag and crush with a rolling pin, or pulse in a food processor.
7. Can I add chocolate chips?
Yes! White, dark, or semi-sweet chocolate chips all work well.
8. How do I make these cookies extra thick?
Chill the dough for at least 30 minutes and bake at a slightly lower temperature (325°F).
9. Can I make mini versions?
Yes! Use a smaller scoop and reduce baking time to 8-9 minutes.
10. Can I freeze baked cookies?
Yes! Freeze them in an airtight container for up to 2 months.
Conclusion
These Bakery-Style Oreo Cookies are a dream for cookies-and-cream lovers. With a soft, chewy texture and the perfect balance of vanilla and chocolate, they’re an easy homemade treat that looks and tastes like it came straight from a bakery. Try them today and enjoy every bite!
PrintBakery-Style Oreo Cookies
These Bakery-Style Oreo Cookies are thick, chewy, and loaded with crushed Oreo cookies! Made with a soft vanilla cookie base, chunks of Oreos, and melty white chocolate chips, these cookies are perfect for any Oreo lover. With crispy edges and a gooey center, they taste just like they came from a high-end bakery!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 10 Oreo cookies, crushed into chunks
- 1 cup white chocolate chips (or semisweet chocolate chips)
Instructions
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Step 2: Mix Wet Ingredients
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Step 3: Combine & Fold in Mix-Ins
- Gradually mix in the dry ingredients until just combined.
- Fold in the crushed Oreo cookies and white chocolate chips until evenly distributed.
Step 4: Scoop & Bake
- Scoop large ¼ cup-sized dough balls onto the prepared baking sheet, spacing them 3 inches apart.
- Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
Step 5: Cool & Enjoy
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- Serve warm with a glass of milk and enjoy!
Notes
- Extra Bakery Style: Press extra Oreo chunks and white chocolate chips onto the tops of the cookies before baking.
- Storage: Keep in an airtight container for up to 5 days.
- Freezing Option: Freeze cookie dough balls for up to 3 months. Bake from frozen, adding 2 extra minutes to the bake time.
- Different Flavors: Try using Golden Oreos, Birthday Cake Oreos, or mix in semisweet chocolate for a different taste.