Ingredients

Scale

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips, melted and slightly cooled
8–10 Oreo cookies, coarsely crushed
1/2 cup mini chocolate chips or chunks (optional)
Extra Oreo pieces for topping (optional)

Instructions

Step 1

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents sticking.

Step 2

In a large mixing bowl, whisk together the melted butter and granulated sugar until fully combined. The mixture should look glossy and smooth.

Step 3

Add the eggs and vanilla extract. Whisk vigorously for about a minute until the mixture becomes thick, pale, and slightly frothy. This step helps build structure in the batter.

Step 4

Pour in the melted chocolate. Make sure it’s slightly cooled so it doesn’t cook the eggs. Stir until fully incorporated, and the batter takes on a dark, rich color.

Step 5

In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients into the wet mixture, folding gently with a spatula or wooden spoon. Avoid overmixing.

Step 6

Once your batter is thick and smooth, fold in the crushed Oreos and mini chocolate chips. Make sure they’re evenly distributed so every cookie gets some Oreo goodness.

Step 7

Using a medium cookie scoop or tablespoon, drop mounds of dough onto your prepared baking sheet, leaving about 2 inches of space between each. Press extra Oreo pieces on top if desired for that bakery-style look.

Step 8

Bake for 10 to 12 minutes or until the edges look set but the centers are still soft. They’ll firm up as they cool. Don’t overbake—underdone is better than overdone with brownie-style cookies.

Step 9

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They’ll continue to firm up as they rest.

Step 10

Serve warm for the ultimate fudgy experience, or store in an airtight container at room temperature for up to 4 days. They also freeze well if you want to save a few for later.

Prep Time: 15 minutes
Cook Time: 10–12 minutes

Nutrition

Calories: 210
Sugar: 18g
Fat: 10g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g