These bakery-style Chocolate Oreo Cookies start with thick and gooey, chocolate-studded, and Oreo®-loaded chocolate cookies that get piled high with the best cookies and cream frosting.
Chocolate Oreo Cookies
It’s no secret how obsessed we are with cookies, but in our book, bakery-style cookies are truly the crème de la crème. Massive, thick, rich, and gooey cookies with slightly under-baked centers? Count us in! Then pile on some sweet, cookie-crumb-filled frosting? Yes, please!
While bakery-style cookies require a few specialty ingredients and a bit more work than standard chocolate chip cookies, we think it’s totally worth it! And these Chocolate Oreo Cookies not only make for a show-stopping presentation, but they’re also ridiculously good — definitely a worthy rival to your local cookie bakery!
Chocolate Oreo Cookies: Special Ingredients
As with most baking recipes, this cookie recipe requires some attention to detail and precision. While we’d love to say you don’t have to use certain ingredients or “x” ingredient will substitute nicely for another, the recipe simply won’t produce the same results if you make changes or substitutions.
We highly recommend using the exact ingredients called for to achieve the best results in re-creating these Chocolate Oreo Cookies. So wait for a grocery store run if you don’t have the right cocoa powder or flour — the wait will be worth it so you don’t end up with lackluster cookies!
With that said, there are two ingredients in particular that aren’t super common in cookie recipes that you’ll want to pay close attention to for this recipe: cakeflour and Dutch-process cocoa powder. Depending on how often you bake, you may already have them in your pantry, but if not, both ingredients can be found in grocery stores.
Special Ingredient #1: Dutch-process Cocoa Powder
The cocoa powder really sets these cookies apart; Dutch-process cocoa powder offers a more robust and intensely deep chocolate flavor, as well as a darker color. It also produces a softer and more moist cookie. Regular cocoa powder will create a less flavorful and drier texture.
Here’s my all-time favorite Dutch-process cocoa powder(affiliate link) — it is amazing! Hershey’s® “Special Dark” cocoa powder is another Dutch-process cocoa powder that is also delicious in these Chocolate Oreo Cookies and readily found at most grocery stores.
We’ve also had a lot of luck finding Dutch cocoa powder made by Ghiradelli® in local grocery stores. You’ll know you have a Dutch-process cocoa powder because the container will say either “Dutch-process” or “Dutched” cocoa. The cocoa powder shouldn’t be sweetened.
Special Ingredient #2: Cake Flour
The other “special” ingredient in these Chocolate Oreo Cookies is cake flour which isn’t a typical ingredient in cookies but is integral to the structure and flavor of these.
First things first, cake flour is flour that has been milled to a finer consistency. It’s a low-protein flour which essentially means less gluten is formed when mixing the cookie batter. Less gluten is going to produce a softer, gooier cookie texture. For reference, cake flour has about 7-9% protein while all-purpose flour clocks in at about 10-12%, and bread flour has an even higher protein content.
We tested all kinds of ratios in this cookie and found the “sweet” spot (pun intended) of how much cake flour to all-purpose flour would produce the softest and gooiest cookies while still ensuring plenty of structure and lift.
There are loads of tutorials and ways to make your own cake flour, but we did not find these DIY cake flours to have consistent results in these Chocolate Oreo Cookies. For best results, use a store-bought cake flour which can be found near all-purpose and other types of flour in the grocery store.
Chocolate Oreo Cookies: Tools
- Silpat liner. These cookies come out best when baked on a silicone liner — they bake evenly and the bottoms won’t get too crispy when baking on a mat.
- Food scale. A food scale ensures even-sized cookie dough balls–and that ensures evenly baked cookies. If simply eyeballing portions, you may end up with some over-baked cookies while other cookies aren’t fully baked through because of inconsistent cookie dough ball sizes. And, since they’ll all be measured to the same size, the presentation will look nicer — truly, even-sized cookies give that perfect “bakery-style” appearance.
- Piping tip. We like to use a 1M Open Star piping tip for piping the frosting onto these Chocolate Oreo Cookies. You’ll also need some piping bags! If you’d rather not pipe on the frosting, spread it on with a knife instead.
Chocolate Oreo Cookie Tips
- Correctly measure the flour. If you press a measuring cup into a bag of flour and scoop, you will pack in way too much flour, which affects the texture of these cookies. To properly measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here)
- Use fresh ingredients. For the softest and best possible bakery-style cookies, use fresh, soft brown sugar and fresh baking agents.
- Leave ample room on the baking sheet. These cookies are large and spread a good amount on a cookie sheet! I only bake 2-3 cookies at a time on a standard size cookie sheet.
- Ever so slightly under-bake. If you over-bake these cookies, the taste and texture will be off. Slightly under-baking these cookies keeps them soft, chewy, and flavorful. Remember, the residual heat on the pan continues to bake the cookies for a couple of minutes even after they’re pulled out of the oven. Visual cues to look for: firm edges and set center (they shouldn’t be overly gooey/wet looking).
- Chill the dough. Don’t rush the chilling time or you’ll find yourself with thin cookies.
- Set out the butter to get it to room temperature about an hour before making the frosting. This ensures an ultra-smooth frosting that whips together nicely.
- Add the heavy cream slowly. The heavy cream not only adds a nice richness to this frosting, but it’s also responsible for thinning the frosting to a pipe-able consistency. Add gradually until the frosting consistency reaches your preference. While you can use milk instead of cream, it’s not a 1-to-1 substitution. Milk is thinner than cream so it will thin the frosting much quicker than cream will (so, overall, you’ll likely add less milk to the frosting).
- Frosting the cookies. Wait for the cookies to fully cool and firm up before frosting them, so the frosting doesn’t melt or change consistency.
- Garnish. For the perfect finish touch, add a couple of mini Oreos, halved regular-sized Oreo cookies, or some coarse Oreo crumbs to the top of the cookies.
This recipe makes a good amount of frosting. We love tons of frosting on these cookies (They are indulgent, bakery-style cookies after all!), but if you prefer less frosting, I recommend halving the frosting recipe.
Chocolate Oreo Cookie Storage
Because of the frosting, these cookies don’t store or freeze well. If you’re going to have extra cookies that won’t be enjoyed the same day, I recommend storing the frosting and cookies separately and frosting them right before serving. The frosting needs to be stored in an airtight container in the fridge, while the cookies do best when stored in an airtight container at room temperature. The frosting is very stiff right out of the fridge, so we recommend allowing the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies.
Freezing: Instead of freezing the baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls to an airtight container or bag and freeze for up to three months. To bake: You can bake these Chocolate Oreo Cookies straight from the freezer. There is no need to thaw, but you may need to add a few extra minutes to the baking time. Bake until the edges are lightly browned, and the center is still soft.
More cookie recipes
- Maple Cookieswith a maple glaze
- Magic Cookie Barswith a graham cracker crust
- Salted Caramel Cookieswith a cream cheese frosting
- Avalanche Cookiesno baking required!
- Funfetti Cookieswith sprinkles
Chocolate Oreo Cookies
Chocolate Oreo Cookies
- 1/2cup (113g)unsalted butter
- 3/4cup (130g)light brown sugar, tightly packed
- 1teaspoonvanilla extract
- 1/2teaspoon each:cornstarch, baking soda, fine sea salt
- 1/4cup (22g)Dutch-process cocoa powderNote 1
- 1/2cup (53g)cake flourNote 2
- 3/4cup (103g)all-purpose flour
- 1/4cupminiature chocolate chips
- 1/2cupmilk or semi-sweet chocolate chips
- 8wholeOreos,coarsely chopped (1 cup)
Frosting — See Note 3
- 1/2cup (113g)unsalted butter,softened to room temperature
- 2cupspowdered sugar
- 1/2teaspoonvanilla extract
- tiny pinchfine sea salt
- 3tablespoonsheavy cream
- 6wholeOreos,blended into crumbs
- Optional: additional Oreos (mini or regular) for topping cookies with
OREO PREP: Take 8 whole Oreos and coarsely chop them into small bite-sized pieces. Measure to get 1 cup of cookie pieces and set aside. For the frosting: take 6 whole Oreos and blend in a high-powered blender or food processor until you have fine crumbs. Set aside.
CREAM BUTTER AND SUGAR: Cut butter straight from the fridge into small cubes. In a large bowl (or stand mixer fitted with whisk attachment) add in the cubed butter and brown sugar. Beat until completely combined and ultra creamy, about 3-4 minutes.
ADD REMAINING INGREDIENTS: Add in the egg and vanilla. Beat until combined. Add in the cornstarch, baking soda, salt, and cocoa powder. Beat until just combined, scraping down the sides with a spatula as needed. Add in the cake flour (Read Note 4 first) and regular flour and again beat until combined. Don’t over-beat/mix the mixture. Add in the miniature, regular-sized chocolate chips, and coarsely chopped Oreos. Fold the chips and cookies the dough with a spatula. Cover the bowl tightly and refrigerate for 45 minutes up to 2 hours.
FORM COOKIE BALLS: After chilling, remove the bowl from the fridge and form cookie dough balls. Each ball should be just over 4 ounces (117 grams each). You should get 6 equal-sized balls from the dough. Roll into large balls and place on a parchment-paper-lined sheet pan or plate and return to the fridge or freezer to chill for 15 more minutes.
BAKE: Meanwhile, preheat the oven to 325 degrees F. Line an extra-large sheet pan with a Silpat liner (parchment paper works, but the cookies bake better on a Silpat liner). Add 3 cookie dough balls to the pan, leaving plenty of space in between each cookie. Bake for 13-18 minutes, erring on the side of slightly under-baking (we think they’re perfect at 15 minutes). They’re slightly under-baked but will firm up to a nice and fudgy/chewy cookie as they set. Remove from the oven and immediately press the edges of the cookie inwards with the back of a metal spatula to get the perfect round bakery-style cookie. Let cookies stand on the pan for 10-15 minutes before removing them to a cooling rack. Allow cookies to cool and finish firming up here. Repeat process with the last 3 cookies.
FROSTING (See Note 3): In a large bowl (or stand mixer fitted with whisk attachment), beat the butter until smooth, creamy, and light, about 3-4 minutes. Add in 1 cup of powdered sugar and beat until combined. Beat in the remaining 1 cup powdered sugar, vanilla, and salt, and then just enough heavy cream to get the frosting to a pipeable consistency (we like 3 tablespoons, but you may want a touch more). Stir in the crushed Oreo crumbs until integrated. Transfer to a piping bag fitted with a 1M Open Star piping tip and generously pipe frosting on each cookie. Alternatively, spread on frosting with a knife.
(We use all the frosting between the 6 cookies — these are supposed to be indulgent bakery-style cookies after all. 🙂 If you don’t want to use all the frosting on the cookies, frost as much as you’d like on cookies and save the rest to use as a fruit dip or addition to other desserts.
OPTIONAL GARNISH: For the perfect finishing touch, add a couple of mini Oreo cookies, halved regular-sized Oreos, or some coarse Oreo crumbs (just break with your hands) to the top of the cookies.
STORAGE: Because of the frosting, these cookies don’t store or freeze well. If you’re going to have extra cookies that won’t be enjoyed the same day, I recommend storing the frosting and cookies separately and frosting right before serving. The frosting needs to be refrigerated in an airtight container, while the cookies do best when stored in an airtight container at room temperature. Allow the frosting to soften/come to room temperature for about 30 minutes before frosting the cookies; it’s very stiff right out of the fridge.
Note 2: Cake Flour: This flour is responsible for giving the cookies a fluffier, more delicate, and more tender crumb. It helps keep these cookies soft and chewy. We combine cake flour with all-purpose flour to get the perfect texture. Cake flour is typically found on the baking supplies aisle in the grocery store near other types of flour. I don’t recommend a different flour substitute or making «homemade» cake flour — it doesn’t work the same in this recipe.
Note 3: Frosting: There is a good amount of frosting in the recipe included. We love tons of frosting on these cookies (they are indulgent, bakery-style cookies after all!), but if you prefer less frosting, I recommend halving the frosting recipe. If you’re spreading frosting on with a knife instead of piping in a bag, you’ll also likely use much less.
Note 4: Measuring flour correctly: If you press a measuring cup into a bag of cake or regular flour and scoop, you will pack in way too much flour which affects the texture of these cookies. To properly measure your flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. (Video visual here)
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