Rich, chocolatey, oreo-filled cookies – it’s heaven on earth. These cookies are made with black cocoa powder and studded with gooey chocolate chips and chopped Oreos.
These Oreo Chocolate Chip Cookies are extra chocolatey and reminiscent of an Oreo cookie from the addition of black cocoa powder. Plus, they are filled with lots of chopped Oreos and chocolate chips.
I think obsessed is an understatement when it comes to these Oreo Chocolate Chip Cookies. Not only are these cookies filled with chopped Oreo cookies, but they also contain black cocoa powder which is the main ingredient in your classic Oreo cookie.
To get that classic Oreo cookie taste, black cocoa powder is crucial. Compared to regular cocoa powder, black cocoa powder is heavily dutched or alkalized. It has a smoother, non-bitter taste and is extra rich. Plus, it makes everything taste like an Oreo cookie!
How to Make Oreo Chocolate Chip Cookies:
- In a large mixing bowl, whisk together melted butter, sugars, non-dairy milk, vanilla, and cocoa powder until creamy. Use a wooden spoon or rubber spatula to fold in flour, corn starch, instant espresso powder, baking soda, and salt until a soft dough forms. Fold in chopped Oreos and chocolate chips until well distributed. Wrap bowl with plastic wrap and refrigerate for 1 hour.
- Preheat the oven to 350℉. Line a large baking sheet with parchment paper. Use a 1.5-2 tbsp cookie scoop to scoop dough on to the lined baking sheet, evenly spaced apart (about 6 cookies on a large baking sheet).
- Top each cookie with a few more chopped Oreo pieces. Slightly press cookie down with the palm of your hand. Bake for 10 minutes until edges are crisp. The middle may seem slightly soft, but that’s ok.
- After you take the cookies out of the oven, tap the baking sheet down on to a flat surface, this will help flatten the cookies a bit. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
Why You’ll Love These Oreo Chocolate Chip Cookies:
- Rich and chocolatey. If you’re a chocolate lover, then you will fall in love with this recipe. The addition of black cocoa powder, chocolate chips, and Oreo cookies adds extra richness and chocolate flavor to these cookies. Also if you love Oreos, then I have no doubt you will be obsessed with these.
- Simple and easy. As with all of my cookie recipe, these cookies come together in one-bowl and bake for only 9 minutes. Yes, you do need to refrigerate for 1 hour, but I promise you it is worth it.
- Chewy and crisp. These cookies have a soft and chewy center with crisp edges aka the ideal cookie texture.
Where do I find black cocoa powder?
I purchased mine on Amazon. If you are short on time, then you can substitute Hershey’s Dark Cocoa powder – it won’t be quite the same but will do. I highly recommend not substituting with regular cocoa powder as it won’t yield the same Oreo cookie taste.
Can I make this recipe gluten-free?
I have not tested a gluten-free version of this recipe. However, you are more than welcome to do some testing on your own! Let me know how it turns out 🙂
If you’re looking for more vegan cookie recipes, you’ll also love these Salted Dark Chocolate Chunk Espresso Cookies, these Vegan Chocolate Chip Cookies, and these Pistachio, Macadamia Nut, and Chocolate Chunk Cookies.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Rich, chocolatey, oreo-filled cookies – it's heaven on earth. These cookies are made with black cocoa powder and studded with gooey chocolate chips and chopped Oreos.
- ½ cup vegan butter, melted (I used Country Crock)
- ½ cup (111g) dark brown sugar
- ¼ cup (52g) granulated sugar
- 2 tbsp unsweetened, non-dairy milk
- 2 tsp vanilla extract
- ⅓ cup (39g) black cocoa powder
- 1 cup (175g) all-purpose flour
- 1 tsp instant espresso powder
- 1 tbsp corn starch
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (about 7 Oreos) roughly chopped Oreo cookies + ¼ cup chopped for topping
- ⅓ cup chocolate chips
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In a large mixing bowl, whisk together melted butter, sugars, non-dairy milk, vanilla, and cocoa powder until creamy. Use a wooden spoon or rubber spatula to fold in flour, corn starch, instant espresso powder, baking soda, and salt until a soft dough forms. Fold in chopped Oreos and chocolate chips until well distributed. Wrap bowl with plastic wrap and refrigerate for 1 hour.
-
Preheat the oven to 350℉. Line a large baking sheet with parchment paper. Use a 1.5-2 tbsp cookie scoop to scoop dough on to the lined baking sheet, evenly spaced apart (about 6 cookies on a large baking sheet).
-
Top each cookie with a few more chopped Oreo pieces. Slightly press cookie down with the palm of your hand. Bake for 10 minutes until edges are crisp. The middle may seem slightly soft, but that's ok.
-
After you take the cookies out of the oven, tap the baking sheet down on to a flat surface, this will help flatten the cookies a bit. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack.
