Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup crushed Oreo cookies
- Extra Oreo pieces for topping
- Chocolate cookie dough ice cream
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time followed by the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in chocolate chips and crushed Oreos.
- Preheat your oven to 350°F (175°C). Form tablespoon-sized balls of dough and place them on lined baking sheets. Add extra Oreo pieces on top.
- Bake for 12-15 minutes or until edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies separated by parchment paper for up to three months.
- For egg-free cookies, use unsweetened applesauce or a flaxseed mixture.
- Chill cookie dough for 30 minutes to prevent flat cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg