Description
Soft, chewy cookies packed with crushed Oreo bits, perfect for any occasion.
Ingredients
Scale
- 1 C salted butter (at room temperature)
- 1 C white sugar
- 1 large egg
- 1 & 1/2 tsp vanilla extract
- 2 C plus 2 tbsp all-purpose flour (spooned and leveled)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 Oreo cookies (plus 2–3 more for topping)
Instructions
- Preheat the oven to 350°F and line baking trays with parchment paper.
- Crush 10 Oreo cookies in a zip lock bag until no large pieces remain and set aside.
- Cream the butter and sugar together in a large bowl until light and fluffy, about 5 minutes.
- Add the egg and vanilla, mixing until well incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until well combined.
- Gently fold in the crushed Oreo cookies.
- Scoop 3 tablespoons of dough into balls and place on the baking trays, about 2 inches apart.
- Press extra crushed Oreo pieces on top of each cookie dough ball.
- Bake for 11 minutes or until the bottoms are golden brown.
- Let cool on the baking sheet before transferring; cookies will firm up as they cool.
Notes
Store in an airtight container at room temperature for up to a week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg