These Soft Oreo Sugar Cookies are chewy, gooey, and loaded with crushed Oreos, Oreo cookie crumbs and white chocolate chips!! A delicious twist on the classic brown sugar cookie, these bakery style sugar cookies have soft and chewy centers, slightly crisp edges, and a festive dusting of Oreo sugar!!

Baked cookies and cream cookies on a cake plate.

Sugar cookies are a Southern staple, especially during the holidays. I could always count on my mom to make her famous cookie boxes and fill them to the brim with all of our favorite cookie flavors. From classic chocolate chip cookies, and oatmeal raisin, to Mexican wedding cookies covered in a healthy dose of powdered sugar. But my absolute favorite would have to be her classic brown sugar cookies. They are thick, buttery, and incredibly chewy.

Over the years, I have loved taking my family's classic Southern recipes and creating something new. From my reimagined Chocolate Chip Sugar Cookies to my Pretzel Caramel Cookies and now these incredibly decadent Oreo sugar cookies!!

These delicious drop sugar cookies are a play on my family's classic brown sugar cookie recipe!! Soft and tender sugar cookies, crunchy crushed Oreo cookies, and creamy white chocolate combine to create this deliciously dreamy cookies and cream dessert!! These fluffy sugar cookies are simple to make and sure to impress your family and friends this holiday season. They are perfect for any special occasion, or any time of year!!

Using mostly all brown sugar gives these cookies a rich molasses flavor and an epic chew. The quick dusting of Oreo sugar straight from the oven gives them an extra festive look and provides the perfect crunch. With those gooey and chewy centers and a hefty amount of Oreos in each bite, you will have a hard time stopping at just one!! The dough does have to chill for a few hours but trust me they are totally worth the wait!!

I love incorporating Oreos into my recipes!! If you love Oreos like I do, check out my popular Moist Oreo Pound Cake, Best Birthday Cake Cookies (From Scratch), or Peanut Butter Oreo Cookies!!

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Why You'll Love This Oreo Sugar Cookie Recipe
Recipe Ingredients
Substitutions and Variations
Step by Step Instructions
Expert Baking Tips
Frequently Asked Questions
Tips for Sugar Cookie Success
Storage
More Cookie Recipes You'll Love
📖 Recipe
Reviews

Easy to Make - This delicious cookies and cream sugar cookie recipe is made using my family's classic brown sugar cookie base. It comes together in no time using basic ingredients you likely already have in your pantry.
Soft and Chewy Texture - These are the best Oreo sugar cookies because they are super soft and chewy in the center with lightly crisp edges.
Loaded with crushed Oreos - These classic brown sugar cookies are loaded with crushed Oreos, Oreo crumbs, and white chocolate chips!! They are topped with extra Oreo cookie crumbs and crushed Oreos so you have Oreos in every bite!!
Soft Oreo sugar cookie recipe – This easy and soft Oreo cookie recipe is a drop style cookie. No rolling pins, frosting, or fancy cut outs required!!

Recipe Ingredients

You’ll need the following ingredients to make these Soft Oreo Sugar Cookies:

Ingredients needed to make Oreo sugar cookies.

Here are a few notes on the ingredients used to make this Cookies and Cream Sugar Cookie Recipe:

Oreos - I used a combination of Oreo cookie crumbs and crushed Oreos to ensure there is Oreo goodness in every bite. I used regular Oreos here, but feel free to use any flavor Oreo you wish!! I do not recommend using double stuff Oreos for this recipe.
Melted Butter - Melted butter creates a denser cookie with more spread. It also increases the chewiness and richness of the cookie giving them a nice, velvety texture.
Brown Sugar - Brown sugar has more moisture than granulated sugar. The extra moisture is what keeps these cookies chewy and soft. I used light brown sugar but feel free to use light or dark. Dark brown sugar will make the cookies darker and chewier. Make sure to pack your brown sugar when measuring.
Granulated Sugar - Granulated sugar not only contributes sweetness and moisture but also helps the cookies to spread.
Cornstarch - Cornstarch helps make these cookies extra soft and also gives the dough a little lift resulting in thicker cookies!!
White Chocolate Chips - I love the addition of white chocolate chips. They add a sweet, creamy flavor similar to the cream in the Oreo cookie!!

See the recipe card below for a full list of ingredients and measurements.

Substitutions and Variations

Use different Oreos - Feel free to switch out the classic Oreo for your favorite Oreo flavor. Mint and red velvet Oreos would be great additions for the holidays. Golden Oreos would also be a delicious addition just like in these Easy Strawberry Crunch Cookies!!
Switch up the flavor - You can replace the vanilla extract with peppermint for a holiday inspired sugar cookie. Or, add a little espresso powder and use java flavored Oreos for a coffee twist!!
Use different chocolate - If you do not have white chocolate chips or do not wish to use them, you can use semi-sweet, dark chocolate, or milk chocolate chips instead. If using milk chocolate chips, I suggest increasing the salt to 1 teaspoon so the cookies won't be too sweet. Or leave out the chocolate chips all together and just use the Oreos.
Make them gluten free - Replace the all purpose flour with gluten free flour cup for cup and use gluten free Oreos!!

This recipe has not been tested with other substitutions or variations. If you happen to try any from the list above or add your own spin with new ingredients, please let us know how it turned out in the comments below.

Step by Step Instructions

This thick and soft Oreo sugar cookie recipe is easy to make, requires only a few steps, and basic ingredients. Here are the simple step by step instructions you need to ensure you bake the perfect soft sugar cookie every time:

Butter sliced in 1 inch pieces in a pan.

Step 1: Cut butter into 1 inch slices and melt in a medium saucepan over medium heat. Remove from heat and pour into the bowl of a stand mixer.

Crushed Oreos, Oreo sugar, and Oreo crumbs in glass bowls.

Step 2: Using a food processor, blend 5 Oreos into fine crumbs. For the Oreo sugar, remove 1 tablespoon of the Oreo crumbs and combine with 1 tablespoon of granulated sugar and mix together. Place the remaining Oreo crumbs in a small bowl and set aside until you are ready to make the cookie dough. For the crushed Oreos, using a food processor or a large ziplock bag and rolling pin, blend Oreos until small and medium in size.

Flour, baking soda, salt and cornstarch in a glass bowl with a whisk.

Step 3: Whisk together the dry ingredients. In a medium bowl, shift together the flour, cornstarch, and baking soda. Whisk in the kosher salt. Set aside.

Melted butter and sugars mixed together in a mixing bowl.

Step 4: Mix together the melted butter and sugars. In the stand mixer bowl with the melted butter, beat the melted butter and both sugars with the paddle attachment on medium high until the mixture is thick, creamy, and resembles a paste like consistency.

Egg and vanilla extract in a bowl with butter mixture.

Step 5: Beat in eggs and vanilla. With the mixer on medium speed, add in the eggs one at a time mixing until fully combined. Add in the vanilla extract with the last egg.

Dry ingredients added to bowl with wet ingredients.

Step 6: Add the dry ingredients. With the mixer on low speed, add the flour mixture in 3 additions, mixing until just combined. After adding the last of the flour mixture, mix until you only see a few streaks.

Oreo sugar cookie dough in a bowl with a spatula.

Step 7: Add the Oreo cookie pieces, oreo crumbs, and white chocolate chips. Remove the mixing bowl from the stand mixer and add in the white chocolate chips, Oreo crumbs, and crushed Oreos. Using a rubber spatula, fold everything together until just combined. Cover bowl with plastic wrap and refrigerate for 3 hours.

Sugar cookie dough balls on a cookie sheet lined with parchment paper.

Step 8: Roll the dough. Remove the chilled dough from the fridge and using a large cookie scoop, measure out 2.5 oz of dough per cookie. Lightly roll the dough into balls using the palms of your hands. Smooth out any cracks. Place the dough balls on a wax paper lined plate and place in the fridge uncovered to firm up, about 10 to 15 minutes while the oven preheats.

Baked Oreo sugar cookies on cookie sheet.

Step 9: Bake!! Line a large cookie sheet with parchment paper and set aside. Preheat the oven to 350 degrees F. Place 5 balls of dough onto the prepared baking sheet, about two inches apart. Bake cookies for 12 – 14 minutes. Remove the cookies from the oven halfway through baking and firmly tap the baking sheet on a heatproof surface to deflate the cookies. Rotate the baking sheet and return cookies to the oven and continue to baking.

Step 10: Scoot the cookies and garnish. Using a small bowl or biscuit cutter, scoot the cookies in a circular motion until perfectly round. Top the cookies with extra white chocolate chips, crushed Oreos, and Oreo sugar. Allow the cookies to cool on the baking sheet for 5 minutes then transfer the baked cookies to a cooling rack to cool completely.

Expert Baking Tips

Properly measure your flour. For best results, I recommend weighing your flour. If you do not have a food scale, start by first fluffing your flour. Next, spoon the flour into a measuring cup. Overfill the measuring cup with flour then level it off using the back of a butterknife. Avoid directly scooping up the flour with the measuring cup. This will add more flour into the recipe resulting in dry and crumbly cookies.
Do not over-mix the dough. When adding the dry ingredients be sure to mix on low and only mix until you see a few streaks left. Then, add the chocolate chips and crushed Oreos. Using a rubber spatula, gently fold them in, in just a few strokes.
Underbake. The cookies should appear "wet" or half baked and doughy in the middle. Don't worry, the cookies will set and dry as they cool. The centers will be nice and soft while the edges are chewy.
Slam the pan. Slamming the pan produces chewier cookies and also helps them to spread.
Use room temperature ingredients. Room temperature ingredients blend together better and allow the dough to come together easily.
Chill the dough. Do not skip this step!! Because this recipe uses melted butter and the dough is very soft, it has to chill in order for the dough to firm up. The dough has to stay COLD, otherwise the cookies will spread way too much while baking.

Frequently Asked Questions

Should you refrigerate sugar cookie dough before baking?

Chilling the dough gives the dough more flavor and helps prevent the cookies spreading too much in the oven. As the liquid content in the cookie evaporates, it rehydrates the flour which soaks up the moisture and drys out the dough. This helps to make the flavor more concentrated which leads to better flavor and better texture. The longer you allow the dough to rest, the chewier your cookies will be. Furthermore, chilling the dough also contributes to the texture of the cookies resulting in a soft and doughy center and chewy edges. Because chilled dough takes longer to heat in the oven and longer to spread it leads to the center being just barely baked.

What is the secret to making cookies soft?

Soft cookies usually have more moisture in the dough. Using ingredients such as brown sugar, melted butter, and cornstarch helps to achieve a dense and chewy texture. Also, baking at the correct temperature will ensure your cookies are soft and will not be dry once they cool. To ensure you are baking at the correct temperature, I highly recommend purchasing an oven thermometer.

Should sugar cookies be soft or crispy?

Since this is a drop cookie recipe, your cookies should be soft. To ensure your cookies are soft and plush after baking follow these top tips: only mix your dough until the dry ingredients are just incorporated. Over-mixing the dough will lead to tough, dry cookies. Only bake until the edges are lightly browned. Over baking the cookies will be dry and crispy.

How do you get perfectly round cookies?

To achieve perfectly round cookies, you need to reshape them as soon as they come out of the oven. You can do this by using a large biscuit cutter, wide cup or bowl. As soon as the cookies come out of the oven, take your biscuit cutter and place it around the cookie. Gently swirl the biscuit cutter in a circular motion around the edges of the cookie. It is important to do this while the cookies are still warm.

Can the cookie dough be made ahead of time?

Yes, you can make the dough ahead of time and stored in the refrigerator. If making ahead of time, chill the dough for the initial 3 hours then scoop and lightly roll into balls. Place the cookie dough balls on a plate lined with wax paper then wrap with plastic wrap and store in the fridge. If you aren't planning on baking the cookies for the next couple of days, then place the cookie dough balls in a ziplock bag and freeze.

Oreo sugar cookie with a bite taken out.

Bake on parchment paper

Bake the cookies on parchment paper rather than on a silicon baking mat. Parchment paper prevents the cookies from spreading too much.

Sift the dry ingredients

Sifting the dry ingredients together not only combines them together but also creates air and adds fluffiness to the flour.

Stick to the recipe

Do not switch the sugars or skip the cornstarch. The higher amount of brown sugar is what makes this cookie chewier. When I first tested these cookies using my traditional sugar cookie recipe (which uses more granulated sugar), the cookies were much drier. The cream from the Oreos pull moisture from the cookies so resist the urge to add more. Also, don't skip the cornstarch. It guarantees a soft, chewy crumb and prevents the cookie from spreading too much while baking. A thicker cookie leads to a chewier texture.

Sugar cookies stacked on a cookie sheet.

Baked Oreo sugar cookies on a baking sheet.

Storage

Room Temperature

Store the cooled cookies and cream sugar cookies at room temperature in an airtight container or ziplock bag for up to 3 days. After 3 days, the crushed Oreos on top will begin to go stale.

Freezing

To freeze the sugar cookie dough for later, chill the dough for the initial 3 hours or until firm. Then, scoop the dough and lightly roll into balls. After rolling, place the dough balls in a freezer safe bag can freeze them for up to 2 months.

When ready to bake, allow the cookie dough balls to sit out at room temperature while the oven is preheating. Bake for an additional 1 to 2 minutes.

It brings me so much joy when you make one of my recipes!! If you try this recipe and love it much as I do, please give it a star rating in the recipe card below. And don't forget to tag me to share your creation with me!! You can find me on Instagram @vintage_confections.

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