Description

This is a super soft and chewy chocolate chip cookie with golden crispy edges, covered in crunchy candy sprinkles with Oreo cookie baked right into the cookie dough. We love it and we think you will too. If you’re a fan of Oreos or classic chocolate chip cookies this recipe is one to try and did we mention — they make excellent ice cream sandwiches. For anyone new to cookie-making, I’ve included step-by-step recipe photos at the end of the post.

Ingredients

Scale

Cookie Dough Ingredients

2 1/4 cups all-purpose flour (or 00 flour) (315g)*
1 teaspoon baking soda (5g)
1/2 teaspoon cornstarch (3g)
1 teaspoon Diamond Crystal kosher salt (4g)*see notes if using a different salt
1 cup unsalted butter, room temperature (2sticks) (227g)
3/4 cup white granulated sugar (150g)
1/2 cup pure cane sugar (100g)
1/4 cup light brown sugar, packed (50g)
2 large eggs, room temperature (100-110g)
2 teaspoons pure vanilla extract (9g)
3 1/2 ounces Oreo Cookies, cream removed (14 cookies) (100g)
7 ounces milk chocolate or semi-sweet chocolate chips (200g)

Garnish Ingredients

nonpareil candy sprinkles for rolling the cookies in
Oreo cookie halves for each cookie, cream removed

*I use 00 flour when I’m in Italy, and King Arthur all-purpose when I’m in the States. And the weight of these different flours varies based on the humidity content of the flour and also the environment you’re living in. No matter where you live, just be sure to use the ‘scoop and level’ method to measure your flour into measuring cups and spoons and the recipe works perfectly every time.

Cook Mode Prevent your screen from going dark even when your hands have flour all over them

Instructions

Preheat the oven to 350°F/176°C + Prepare the baking sheet. Line baking sheets with a nonstick Silpat or parchment paper.
Cream the butter + sugar. In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer) cream the butter and sugar until light and fluffy (about 2 to 3 minutes).
Combine wet ingredients with the creamed butter mixture. Add the egg and vanilla extract to the butter mixture, and beat just until combined.
Add the dry ingredients to the wet ingredients. In a medium bowl combine flour, baking soda, salt, and cornstarch, and whisk well to combine. Add the flour mixture to the wet mixture and use a rubber spatula to gently incorporate the ingredients until no flour streaks remain. Fold in the Oreo cookie pieces and chocolate chips.
Scoop + chill the dough. Chill the dough in the refrigerator for 1 hour (or up overnight). Using a portioning scoop or 1/3 cup measuring cup, portion the dough and roll them Add the dough ball to a small bowl filled with nonpareils candy sprinkles and roll them around to cover them completely. Tuck in half of an Oreo cookie and place the cookie dough balls onto a prepared baking pan about 4 inches apart to allow for spreading. Bake right away for a slightly thinner cookie, or pop them into the freezer for 5 minutes before baking to help them stay just slightly thicker.
Bake the cookies. Bake smaller cookies for 10 to 12 minutes (and larger cookies for 15 minutes), or just until golden brown. Remove cookies from the oven and allow them to cool directly on the baking sheet for a minute or two before removing them to a wire rack to finish cooling. Enjoy!

Notes

See the main post for all of our helpful cookie making tips and techniques.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Cookies
Method: Oven Bake
Cuisine: American

Nutrition

Serving Size: 1 large cookie