Triple Chocolate Oreo Chunk Cookies

While the Thick and Chewy Chocolate Chip Cookies are my all-time favorite, stuck-on-a-desert-island, need-them-to-survive cookie, I can’t help myself when it comes to trying all sorts of new cookie recipes. Enter these insanely sinful chocolate cookies, created by the queen of awesome cookies, Maria of Two Peas and Their Pod. She creates some of the best cookies. And these are no exception. They are thick, chewy, chocolatey, and packed full of all sorts of extra chocolate – semisweet chocolate, white chocolate, and the coup de grâce – chunks of Oreo cookies.

I can’t resist chocolate, and I surely can’t resist anything with Oreos in it. So without questions, these cookies are right up my alley. The original recipe calls for dropping the dough by tablespoons, but the other thing I can’t resist is supersized cookies. It must be in my genetic makeup that I NEED to make huge cookies. And so, I did.

Look at all that thick, chocolate, melty goodness. It’s begging for a glass of milk. And seconds.

One year ago: Pan-Fried Onion Dip
Two years ago: Potato Salad with Herbed Balsamic Vinaigrette

Did you make this recipe?
Leave a review »

Triple Chocolate Oreo Chunk Cookies


2½ cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

¾ cup dutch processed cocoa powder

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1 cup light brown sugar

2 large eggs

2 teaspoons vanilla extract

1 cup chopped white chocolate (or chips)

1 cup chopped semi-sweet chocolate (or chips)

1 cup chopped Oreo cookies


1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.

3. With a mixer on medium speed, cream the butter and sugars together until smooth. Add the eggs, one at a time. Next, add in vanilla extract. Mix until blended well, scraping the sides of the bowl as needed.

4. Slowly add the flour mixture and mix just until the flour disappears. Stir in the chocolate and Oreos. Drop cookie dough by scant ¼ cups onto the baking sheet.

5. Bake cookies for 8-10 minutes. Don't over bake - if the cookies are set around the outside but still soft in the middle, they're ready to come out. Remove from the oven and let sit on baking sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Two Peas and Their Pod)

All images and text ©Brown Eyed Baker, LLC.