Oreo Chunk Cookies

24 Cookies
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour

Oreo Chunk Cookie makes a delicious new buttery, chewy cookie using another cookie as the featured ingredient. It’s double-cookie perfection!

There’s a reason people of all ages love Cookie Recipes like Oreo Chunk Cookies or Chocolate Chip Cookies – they’re easy to make, they’re the perfect portion size, and they’re fun to share.

Oreo Chunk Cookies in stack


You’d be hard-pressed to find someone who doesn’t love Oreos, so people are always trying to figure out new ways to use Oreos in fun new Oreo Dessert Recipes. This recipe takes broken Oreos and magically forms them into a new super-cookie that will satisfy your Oreo cravings.

This Oreo Cookie is buttery, chewy, crispy and full of chunks of Oreos in addition to a heaping helping of Oreo crumbs. You’ve never had a cookie like it and there’s almost even odds it will be your new favorite cookie. Add this to your Christmas Cookie Exchange Plate, it will be a crowd favorite!

Oreo Chunk Cookies Collage of dough prep

Oreo Chunk Cookies are perfect for parties, holidays, or for just baking an easy recipe with your family. Since most people won’t have heard of making cookies out of Oreos, they’re a great dessert that will impress your guests.

These cookies are also perfect for dunking in milk or under Vanilla Ice Cream and Chocolate Ganache for a delicious sundae. Even better, make these into ice cream sandwiches, they’re the perfect base for the ultimate summer dessert.



This Oreo Chunk Cookie recipe was inspired by the local favorite Washington D.C. restaurant Wisemiller’s Deli, which has been selling a similar cookie for decades. Many students at nearby Georgetown University list this cookie among their favorites.

Wisey’s Deli has grown from what used to be a local convenience store for kids to get snacks and toiletries and mixers without having to take the shuttle to the grocery store and over the years it grew into a nearby row house to become a sandwich shop.

This cookie has earned a cult following along with the equally famous Chicken Madness Sub Sandwich

Oreo Chunk Cookies on baking sheet


Sometimes it can feel like a letdown. You make cookie dough, let it rest and once baked you wonder why your cookies don’t look photoshoot ready like the ones you saw in photos or from the bakery. There is a trick to this! 

This doesn’t affect the flavor of the cookie dough, but it does affect the texture of the cookie as the additional chunks of cookie on the exterior of the cookie add a great chewy yet crispy texture to the cookies. 

Oreo Chunk Cookies Collage of prep steps

If you stir all the Oreos into the dough, they’ll be hidden inside the cookie. Your cookies will still be delicious, but not as pretty. This is actually how Wisey’s makes their Oreo Cookies.

If you want your cookies to look like the pictures in this post you can instead add ⅓ of the chunks to your batter, then roll the cookies in the remaining chunks. By rolling the cookie dough into the chunks the cookies end up looking like this:

Oreo Chunk Cookies held up

After making the dough, refrigerate it for 30 minutes to an hour so it’s easier to roll into dough balls. Put the remaining Oreo chunks in a large bowl and roll them on the outside of the cookie dough balls. This slightly different technique makes the cookies so gorgeous.  Rolling the dough balls in Oreos ensures they’re throughout and outside the cookie, which makes them look and taste bakery worthy.


  • Chocolate Chips: Add semisweet or milk chocolate chips to your batter to have an even richer cookie.
  • Baking Chips: Give your cookies bursts of flavor with white chocolate chips, mint chips (great for the holidays!), or salted caramel chips.
  • Melted Chocolate: Dip the cookies halfway in melted chocolate or dip the bottom half of the cookie in chocolate. Microwave either white chocolate chips/white chocolate candy bark or dark chocolate chips in a glass bowl, stirring every 30 seconds until melted.
  • Nuts: Stir in some chopped peanuts, or your favorite nuts, to give the cookies some extra crunch!
  • Flavored Oreos: Swap out the Oreos for your favorite special flavor of Oreo like birthday cake, mint, red velvet, or white Oreos.



How do I soften butter for baking cookies?

Allow the butter to soften at room temperature before mixing. Melted butter will cause the dough to spread and flatten. If the butter is too cold, it won’t cream and form air pockets. Air pockets make your cookies light and fluffy.

How long do I bake Oreo Chunk Cookies?

If you want the cookies to be perfectly chewy, bake them until the edges are set and slightly browned.

How can I keep chewy cookies moist?

To keep these cookies moist, make sure you store them in a closed container. Add a slice of bread to the container to maintain moisture control.

How can I reheat these cookies?

Microwave the cookies for 10-15 seconds before enjoying to bring back a bit of fresh out of the oven flavor.


  • Serve: Keep Oreo Chunk Cookies in a sealed container at room temperature for up to 2 days.
  • Store: You can store your cookies longer in the fridge for up to a week. To get your cookies chewy again, pop in the microwave for about 15 seconds.
  • Freeze: Freeze your cookie dough or baked cookies for up to 2 months in an airtight container. Freeze cookie dough on a baking sheet for an hour before transferring to a freezer bag.

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Oreo Chunk Cookie

Oreo Chunk Cookie makes a delicious new buttery, chewy cookie using another cookie as the featured ingredient. It's double-cookie perfection!
Yield 24 Cookies
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , softened
  • 1 cup sugar
  • 1/2 cup light brown sugar , packed
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 Oreos , processed to a very fine crumb
  • 16 Oreos , crushed into chunks


  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • In a medium bowl, cream together the softened butter, brown sugar and white sugar until well blended.
  • Beat in the vanilla and eggs until light and creamy.
  • Sift together the flour, baking soda and salt; set aside. Add in the Oreo crumbs.
  • Add in the sifted ingredients on lowest speed setting until just blended.
  • Stir in ⅓ of the Oreo chunks and refrigerate dough for 1 hour.
  • Roll dough into 1 tablespoon sized ball and roll in remaining chunks then add to a cookie sheet about 3 inches apart (refrigerate the remaining cookie dough balls you've rolled while the first batch bakes).
  • Bake for 13-15 minutes in the preheated oven, or until the edges are lightly browned.
  • Cool on baking sheets for a few minutes before transferring to wire racks to cool completely and bake the remaining batches.



Calories: 219kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 33mg | Sodium: 135mg | Potassium: 56mg | Sugar: 18g | Vitamin A: 255IU | Calcium: 16mg | Iron: 1.7mg
Oreo Chunk Cookies Collage
Photos from a previous version of this post.
Oreo Chunk Cookies in stack with bite removed
Oreo Chunk Cookies without rolling in chunks before baking
Oreo Chunk Cookies in stack, top-down view
Oreo Cookie Collage Photos
Oreo Chunk Cookies on parchment paper
Oreo Chunk Cookie ingredients in bowl
Chopped Oreos for Oreo Chunk Cookies
Oreo Chunk Cookie on pile of Oreos
Oreo Chunk Cookies with milk
Oreo Chunk Cookie on pile of Oreos
Oreo Chunk Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. A must try! Disregard the negative comments, it must be the inability to bake opposed to the recipe itself. I did need an extra 8 or so broken Oreos to add to my cookie dough when prepping them on the cookie sheet. Absolutely delicious y’all. I’ve made them for several different occasions including church, family gatherings, birthday parties. Never is there a single crumb left!! God Bless!

  2. I was excited but upon tasting, meh. Though it may just be personal preference – they tasted so waxy and lard laden. The two cups of butter plus the oreo filling makes this weird lard taste that is the first thing you notice and I couldn’t get past to enjoy the rest of the cookie. I found myself wishing I had the Oreos back. But if that doesn’t bother you, enjoy, because otherwise they were fine.

  3. I think the oven preheating should one of the later steps since the dough needs to go in the fridge for a hour ? Besides that love the receipe, trying it with the golden Oreos too

  4. I’m using Oreo chucks (like ice cream topping Oreo chunks) How many cups do I use for the Oreo dust and the Oreo chunks?

  5. Too sweet. Reduced the amount of light brown sugar by half already, still found them to be too sweet.
    And the butter to flour ratio is not right. Texture of the cookies came out a bit too soft, almost cakey. Will adjust and try again.

  6. My husband was skeptical… but they turned out great! I did half with chocolate chips and half without and our preference was with the chips.

  7. I made these cookies and they were the best I ever had. I loved them so much I made them again two days later. I ran out of Oreos and used the Oreo crumb pie as crumbles instead and it affected the cookies. They did not taste good at all. I am so mad because I have all this dough saved and I was super excited to have these cookies again.

    1. You are my hero! I was craving a DC Wiseys cookie when I went searching for a recipe and yours did not disappoint! Next step is to try your chicken madness recipe.

  8. This was fantastic!! Best cookies I’ve ever made. Thank you so much for the recipe. I think this yields more than 24 cookies, not complaining 🙂
    Wondering though, how long can I keep the extra cookie dough in the fridge before it might go bad?

    1. I’d freeze excess dough. It will dry out in the fridge after 24 hours and the batter won’t spread as far in baking.

  9. My daughter and I are always looking for unique cookie recipes. Had a bunch of Oreos from a Costco pack we bought, this was the perfect recipe to put them to use. Came out perfect, the entire family loved them! Thanks!!!

      1. Hi Sabrina, thanks so much for this recipe! Just a few questions:

        1. Do you use weight in this recipe? Or just rely on the cups? If you use weights, is it possible to share it here as well?
        2. Can I use dark brown sugar instead of light?
        3. Can I include the oreo fillings in the dough? Will it impact the cookie?

        Thank you!!

        1. I usually just use cups because it makes it easier for readers as most don’t have a scale to weigh their ingredients. You can easily switch the brown sugar to whatever you’d like. Lastly, the Oreo filling is used in this recipe. No need to remove it. I hope this helps clear things up and that you enjoy these cookies!

  10. My cookies come out super flat and they spread so much while baking! Should I maybe leave the dough in the refrigerator overnight and try again tomorrow?

    1. That might work but cookies spreading can be a few other factors as well, like incorrect measuring of flour or baking soda. Good luck!

  11. the dough tasted really good, but the cookie doesn’t look anything like that, its kinda like it melted? even though I put it In the fridge for almost 2 hours

  12. Question: Do I use the 2 full eggs, or 1 full egg and 1 yolk?

    “ Beat in the vanilla, egg, and egg yolk until light and creamy” from description doesn’t align with recipe instructions “ Beat in the vanilla and eggs until light and creamy”


    1. You’ll use 2 eggs and beat them in with vanilla until light and creamy. Sorry for the confusion.

      1. Is 350 degrees okay for a fan forced oven or should it be at a different temperature or amount of time ?

        1. From what I’ve read, it’s best to drop the temperature 20 degrees C when using a fan forced oven. Good luck!

  13. How many cups of crumbs do 10 oreos make? I have ready made oreo cookie crumbs for making cake crusts to use up.

    1. Hi! So I decided to try this recipe and I’m not the best Baker in the world..so I’d thought I’d come on here and ask what is the dough supposed to look like? If you can get back to me in time I’d appreciate it. 🙂

      1. It should be able to be squeezed but not stick to your fingers. Make sure not to over mix the dough. I really hope this helps!

  14. Delicious cookies! I used about a little over half a pack of Oreo cookies and they ended up perfectly! One modification I did make was adding a bag of mini chocolate chips and it made the batter a even better!

  15. I started off so excited with these cookies after I tasted the dough and put it into the fridge. I measured every ingredient to the t, but after they were chilled and I baked them, the cookies were super dry and no matter how long, on what rack, or what they were greased/papered with they were either burned or raw. I doubled the batch too but gave up about halfway through and wound up eating the dough. All I’ve got left is an oreo cookie-shaped hole in my stomach. I’ve made cookies with Oreos countless times before, but now I feel like I wasted a whole lot of Oreos. Would not bake again.

  16. Do I add 2 sticks of butter for the 1 cup of butter and should it be melted butter or room temperature butter?

    1. You’ll want to use 1 cup of unsalted butter. You can soften it in the microwave or leave it out to soften at room temperature.

  17. Part 2 // just finished making 3 batches, well more like 5 in a sense… After semi-burning my first batch, struggling with the next few, I finally made them just right! Thanks for this, definitely going to use it in the future ?

  18. I didn’t finish cooking it yet (waiting for dough in the fridge), but I’m just here to write part 1 of my review! The cookie dough tastes amazing! I can’t believe I’ve been missing out on awesome recipes such as this one 🙂 this really inspired me to bake as a hobby and possibly more, can’t wait to taste those delicious cookies!!!

  19. Sabrina, I’m confused about whether or not we’re to grind up the whole Oreo or just the chocolate cookie part and not the creme. In a comment to you on March 4, 2019 at 11:52 pm you were asked “Hi! Do the “Oreos processed to a very fine crumb” include the filling? Thanks for this recipe! Can’t wait to make it!” and you said “yes, they do!”. In a comment to you on September 24, 2019 at 4:39 pm you were asked “In reading your comments do I understand correctly that you are suppose to remove that delicious filling before you grind up the cookie? If yes, is there anything I can do with that yummy filling?” Your reply was, “You do leave the filling in so no need to worry about wasting it. Sorry for the confusion!” In a comment to you on November 29, 2018 at 12:21 pm you were asked, “Do you add the middle filling of the Oreo when you process it for the crumb? or do you remove it and just throw it away?” and you gave an answer that was the complete opposite of what you’d said twice previously, “I used just the cookie crumbs. Feel free to do whatever you want with the filling.” So which is it? I plan to make this very soon but not sure if I need the full cookie including the creme or not.

    1. Sorry for the confusion. It is actually both depending on which ones you’re referring to. The quartered Oreos are whole Oreos (filling included) and the ones that you’re processing into a fine crumb should just be the outer cookie parts. Hope this clears things up.

    2. You can take of the creme but in my perspective I prefer to grind the whole cookie because it will make the cookie a little bit chewier.

    1. One cookie is a serving. 🙂 These are definitely an indulgence but the calories automatically calculated and filled in by a plug in to the site. You might get a more accurate number through a different calculator. Enjoy!

    1. I’ve never tried it but my gut is telling me that it won’t work. If you decide to try, I’d love to know how it turns out.

  20. Do you know what the measurement is when you grind up 10 Oreo cookies? I called Oreo told them about your cookie recipe and asked if I could simple buy there Oreo pie crust package and use that. She looked it all up and the answer is YES, they are the same.
    She said the pie crust is 6 ounces which would be the same as 3/4 of a cup of crushed Oreo’s.
    Tell me what you think about this?

    1. I haven’t used the pie crust to make my cookies, so I’m not comfortable giving a recommendation. It has a few extra ingredients not found in the cookies but I’d love to hear how it comes out if you try it!

  21. I have one more important question. In reading your comments do I understand correctly that you are suppose to remove that delicious filling before you grind up the cookie? If yes, is there anything I can do with that yummy filling?

    1. Hmm, not sure which comment that was on. You do leave the filling in so no need to worry about wasting it. Sorry for the confusion!

    1. Oh no! Make sure that you’re measuring the flour properly for next time. Sounds like there might have been too much. Don’t just scoop in but rather spoon into a measuring cup lightly and srape the top with a knife for exact measurements. Hope this helps for next time.

      1. Could you tell me what the exact grams for your flour, would be? Is it the normal 120 for a cup? The cookies looks yummy, looking forward to making it.

  22. Hi! Do the “Oreos processed to a very fine crumb” include the filling? Thanks for this recipe! Can’t wait to make it!

    1. I don’t really get what people are saying about this recipe not being good enough without tweaking it because I followed it step by step exactly and my cookies turned out perfect! Super soft and moist and packed with Oreo-y goodness! I’m thrilled with the results!

    1. Mine did at first too, but I think it was my fault because I didn’t put them in the fridge for an hour. I did 9 minutes in the oven if I don’t put the dough in the fridge.

  23. This cookie dough is AMAZING! Makes some of the BEST cookies I’ve ever had!
    The cooking time was too long for my oven (I only had to cook mine for 8 minutes), but thankfully this makes so much dough that I was able to mess around with the time.
    So delicious and so easy!

  24. Hi I’m Savannah and I tried this recipe today and it wasn’t the greatest. I had to add a lot of other ingredients to make it taste better:(

    1. So sorry you didn’t enjoy them. Can I ask what additional ingredients you added to achieve the flavor you were looking for?

  25. Do you add the middle filling of the Oreo when you process it for the crumb? or do you remove it and just throw it away?

  26. Perfect . My husband loves Oreos and he loved these cookies. I just left my cookies for 13 min because they were already Browning on the edges and they were perfect. I recommend keep an eye on the cookies 17 min would’ve burned my batch

    1. THAnk you for this useful comment. Wish I had read it before baking this recipe as I had the same issue as others even after refrigeration of an hour. Siighhhh

  27. I see a ton of “yay Oreos!” comments but not many who actually cooked it. So I’m weighing in.This recipe is DELICIOUS – but I recommend a few tweaks I used:* add one additional egg yolk or egg white (I doubled the recipe and simply used one full egg)* use a little extra baking soda (I did a heaping teaspoon when I doubled the recipe)* Add white chocolate chips!! (I only used broken pieces of white chocolate bar and it worked great)* IMPORTANT: after you spoon the dough onto the baking sheet – YOU MUST FREEZE OVERNIGHTThe cookies turned out perfectly this way and were absolutely delicious.

  28. This cookie is really good.
    My mom gave me a big bag of Oreo pieces and I had no clue what to do with it so I turned to the internet and searched for a recipe and found this one.  I was skeptical because a majority of the 5 Star rating comments were based on the desire to make the cookie and not people who had baked/tasted the cookie.  

    These are the small mods I made to the recipe.  I made a half recipe (because I couldn’t commit based on comments) used 57g of Oreo processed to crumb and 79g Oreo pieces, and decreased the vanilla to 1/2t.  Also, the dough was super soft after being spooned onto the pan so I put the pan with the spooned dough in the freezer for 5 minutes and then straight into the oven.  The cookies came out crispy outside and chewy inside.  (Didn’t preheat the oven until I started to spoon the doughnut onto the pan bc Im super slow at spooning dough).  Last note – The color of the cookies were more tan than a regular choc chip cookie so it was hard to see when the edges browned.

  29. Hello Sabrina. I was searching an oreo cookie recipe and i found yours. Your cookies look delicious but i dont understand all ur recipe… Im French and in my country we use the ” gram ” for our measurements. I would to know if you could translate me your recipe in ” grams ” and i dont really understand what ” 14 quartered Oreos ” mean could you translate it too ?
    Anyways sorry for my bad english and thanks you for this recipe !
    Bye 🙂

    1. 14 quartered Oreos just means that you’re going to use 14 Oreos but cut them into 1/4 pieces (cut them in half and then half again). I hope this clears up any confusion. 🙂

  30. Hi, I made these tonight and the cookies are completely deflated and flat. It’s like they melted while baking, so it’s an overly crispy, non-cookie like texture. Where do you think it could have gone wrong??

  31. So I work p/t at UPS and one of my drivers bought me these Oreo Cookies that he gets from a store he delivers too, so I decided to look up a recipe so I could make them at home myself. I stumbled upon your recipe and then read your story and to my surprise, I see that the very same cookies I’m eating came from the store that you mentioned Wisemiller’s Deli in Washington DC. I had no idea until I read your story what the name of the place was, what a coincidence. Anyway I plan on making these cookies tonight.

    1. Yes, so smart to get ahead of the game!! For best results, I would freeze them before baking. Just form dough balls onto a baking sheet as close together as you can but make sure they don’t touch. Freeze and transfer to freezer bags. It’ll take up less room in your freezer and you can always be super close to a fresh batch of cookies. Enjoy!!