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Chewy Spring Chocolate Chip Cookies on galonamission.com
Chewy Spring Oreo Chocolate Chip Cookies
Servings: 3 dozen
Author: Chelsea @ Gal on a Mission
  • ½ cup 1 stick unsalted butter, softened to room temperature
  • ¾ light brown sugar lightly packed
  • ¼ cup white granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 cup spring colored chocolate chips
  • 10 Oreo Cookies chopped
  1. In a large mixing bowl, cream together the butter, light brown sugar, and white granulated sugar.
  2. Add in the room temperature egg and mix together. Mix in the vanilla extract.
  3. Slowly add in the flour trying not to mix too fast.
  4. Fold in the salt, baking soda, and cornstarch. Add in the chocolate chips and Oreos, fold everything together.
  5. Transfer the dough to the refrigerator to chill for an hour.
  6. Before the cookie dough is finished chilling in the refrigerator, preheat oven to 350 degrees. Line a cookie sheet with a silicon baking mat or parchment paper.
  7. Spoon about 2 tablespoons of cookie dough onto the baking mat or parchment paper. Bake for 10 minutes.
  8. Allow the cookies to cool 1-2 minutes before transferring to a cooling rack.
Recipe Notes

Stores in an airtight container for one week.

You can use regular chocolate chip if that's all you have on hand;however, I think the colored chocolate chips are cute!

You can use any kind or Oreo cookies that you have on hand, I used regular Oreos - not double stuffed.