There’s something about a homemade cookie that instantly wraps you in warmth and nostalgia—but when that cookie is packed with crushed Oreo pieces and baked until perfectly golden and soft, well, that’s a whole new level of cookie bliss. These Bakery-Style Oreo Cookies are like the ones you’d find in a boutique bakery: thick, chewy, and filled with generous chunks of everyone’s favorite chocolate sandwich cookie.
Growing up, Oreo cookies were a pantry staple. Whether it was sneaking one after school, dunking them in a cold glass of milk, or crumbling them over ice cream, they always brought a little extra joy to ordinary days. Now, we’re taking that joy and elevating it into a bakery-style cookie that feels both nostalgic and gourmet. These cookies are perfect for everything from cozy weekend baking to sharing at a potluck or gifting to a friend who needs a pick-me-up.
They’re everything you want in a cookie: a buttery base, golden edges, soft centers, and enough Oreo goodness to make every bite taste like a dream. Let’s get baking!
Why You’ll Love This Recipe:
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Bakery-quality at home: These cookies have that signature thick, soft texture with crisp edges and gooey centers.
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Loaded with Oreos: Crushed cookies are folded into the dough, giving each bite a cookies-and-cream explosion.
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Easy to make: No fancy equipment needed—just a bowl, a mixer, and a love for all things chocolatey.
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Perfect for any occasion: Whether you’re baking for a birthday, a bake sale, or just a weekend treat, these cookies never disappoint.
INGREDIENTS YOU’LL NEED:
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1 cup (2 sticks) unsalted butter, softened
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1 cup sugar
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1 cup brown sugar, packed
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2 large eggs
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1 tablespoon pure vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon baking powder
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1 teaspoon salt
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20 Oreo cookies, crushed into small chunks
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1 cup semi-sweet chocolate chips
HOW TO MAKE BAKERY-STYLE OREO COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cream the butter and sugars
In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. This step is key—it’s what gives the cookies that soft, chewy texture. It should look creamy and slightly whipped when it’s ready, which usually takes 2-3 minutes with an electric mixer.
Step 2: Add the eggs and vanilla
Crack in the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract. At this point, your dough should smell amazing and look glossy.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture into your wet ingredients, mixing just until combined. Avoid overmixing here—we want to keep the dough tender!
Step 4: Fold in the Oreos and chocolate chips
Now for the magic: gently fold in the crushed Oreos and chocolate chips. You want to keep some larger Oreo chunks for that true bakery-style look and texture. The dough should be thick and studded with cookie and chocolate bits in every scoop.
Step 5: Chill the dough (optional but recommended)
If you have time, pop the dough in the fridge for 30 minutes to an hour. This helps prevent spreading and gives the cookies that thick, chewy center. But if you can’t wait—no judgment! They’re still delicious without chilling.
Step 6: Scoop and bake
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop the dough into large balls (about ¼ cup each), spacing them out evenly. Bake for 10-12 minutes, or until the edges are golden and the centers look just set.
Step 7: Let them cool (just a little)
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up while staying soft and gooey in the center.
HELPFUL TIPS:
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Use room temperature butter for easier creaming and better texture.
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Don’t crush the Oreos too fine. You want chunks, not dust, for that classic cookies-and-cream texture.
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Add extra Oreos on top of the dough balls before baking for a pretty, bakery-style finish.
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Slightly underbake for soft, chewy centers. They’ll continue to set as they cool.
DETAILS:
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Prep Time: 15 minutes (+ optional 30-minute chill)
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Cook Time: 11 minutes
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Total Time: 26-45 minutes
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Yield: 24 cookies
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
These cookies are seriously indulgent, so a glass of cold milk or a scoop of vanilla ice cream on the side makes the perfect pairing. They also make fantastic gifts—just wrap them in parchment and tie them with string for a homemade treat everyone will love.
NUTRITIONAL INFORMATION (per cookie, approximate):
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Calories: 290
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Fat: 14g
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Carbohydrates: 38g
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Sugar: 22g
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Protein: 3g
FREQUENTLY ASKED QUESTIONS:
Can I freeze the dough?
Absolutely! Scoop the dough into balls and freeze on a baking sheet. Once firm, transfer to a zip-top bag and store for up to 3 months. Bake from frozen—just add a couple of extra minutes to the baking time.
Can I use Double Stuf Oreos?
Yes! If you love extra cream filling, go for it. The extra sweetness melts into the dough and gives it an extra soft bite.
How do I know when they’re done?
Look for golden edges and slightly soft centers. They might seem underdone, but they’ll continue to cook on the baking sheet.
STORAGE INSTRUCTIONS:
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of bread in the container—it works like magic! You can also freeze baked cookies for up to 2 months. Just reheat in the microwave for about 15 seconds before enjoying.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cookies and cream-inspired delights:
CONCLUSION
These Bakery-Style Oreo Cookies are everything you love about Oreos—crunchy, chocolatey, and creamy—but wrapped in the warm, cozy comfort of a freshly baked cookie. Whether you’re making them for a special celebration or a spontaneous treat-yourself moment, they’re guaranteed to bring smiles all around. So pour a glass of milk, grab a few of these soft, gooey beauties, and enjoy every cookies-and-cream-filled bite. Happy baking!
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Bakery-Style Oreo Cookies
Description
There’s something about a homemade cookie that instantly wraps you in warmth and nostalgia—but when that cookie is packed with crushed Oreo pieces and baked until perfectly golden and soft, well, that’s a whole new level of cookie bliss. These Bakery-Style Oreo Cookies are like the ones you’d find in a boutique bakery: thick, chewy, and filled with generous chunks of everyone’s favorite chocolate sandwich cookie.
Growing up, Oreo cookies were a pantry staple. Whether it was sneaking one after school, dunking them in a cold glass of milk, or crumbling them over ice cream, they always brought a little extra joy to ordinary days. Now, we’re taking that joy and elevating it into a bakery-style cookie that feels both nostalgic and gourmet. These cookies are perfect for everything from cozy weekend baking to sharing at a potluck or gifting to a friend who needs a pick-me-up.
They’re everything you want in a cookie: a buttery base, golden edges, soft centers, and enough Oreo goodness to make every bite taste like a dream. Let’s get baking!
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup brown sugar, packed
2 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
20 Oreo cookies, crushed into small chunks
1 cup semi-sweet chocolate chips
Instructions
Step 1: Cream the butter and sugars
In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy. This step is key—it’s what gives the cookies that soft, chewy texture. It should look creamy and slightly whipped when it’s ready, which usually takes 2-3 minutes with an electric mixer.
Step 2: Add the eggs and vanilla
Crack in the eggs, one at a time, beating well after each addition. Then stir in the vanilla extract. At this point, your dough should smell amazing and look glossy.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture into your wet ingredients, mixing just until combined. Avoid overmixing here—we want to keep the dough tender!
Step 4: Fold in the Oreos and chocolate chips
Now for the magic: gently fold in the crushed Oreos and chocolate chips. You want to keep some larger Oreo chunks for that true bakery-style look and texture. The dough should be thick and studded with cookie and chocolate bits in every scoop.
Step 5: Chill the dough (optional but recommended)
If you have time, pop the dough in the fridge for 30 minutes to an hour. This helps prevent spreading and gives the cookies that thick, chewy center. But if you can’t wait—no judgment! They’re still delicious without chilling.
Step 6: Scoop and bake
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop the dough into large balls (about ¼ cup each), spacing them out evenly. Bake for 10-12 minutes, or until the edges are golden and the centers look just set.
Step 7: Let them cool (just a little)
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up while staying soft and gooey in the center.
Notes
These cookies are seriously indulgent, so a glass of cold milk or a scoop of vanilla ice cream on the side makes the perfect pairing. They also make fantastic gifts—just wrap them in parchment and tie them with string for a homemade treat everyone will love.